A signature add-on to the Tour of Malaysia menu. This dish showcases Sarawak's Lawas rice varietal, a regional treasure rarely featured in fine dining. The richness of the rice provides ballast for the umami of abalone and the brine-forward caviar, while kaffir lime oil cuts through with citrus acidity. Multiple reviewers highlight it as the standout plate that captures the restaurant's mission to elevate under-celebrated Malaysian ingredients.
Tips from diners
Ask if this is available as an add-on when you book — it's not always on the set menu but the kitchen will prepare it if you request in advance.
The kaffir lime oil is applied tableside in a way that feels theatrical and celebratory — request a seat at the counter if you want the full experience.
A vegetable course that runs counter to expectation. Young jackfruit has a meat-like texture when cooked, and here it's paired with a concentrated rice wine sauce that delivers savory-sweet depth. This dish proves the restaurant's commitment to elevating vegetables with the same precision applied to proteins.
Tips from diners
Don't skip this course — it's often surprising to guests who don't expect a vegetable-forward dish at this level, but it's one of the most talked-about plates.
A zero-waste showcase where nothing from the prawn goes unused. The roulade is silken and delicate against the textural crunch of the fried head, which carries intense prawn essence. Reviews highlight this as a moment where Tham's French technique and sustainable ethos converge into one plate.
Tips from diners
You eat the fried head first (it comes crispy and caramelized), then move to the roulade — the two textures tell a story. Ask the server for guibalance if unsure.
Koji (a fermented rice starter) brings umami depth while buah keluak grounds the dish in Malaysian culinary tradition. This course exemplifies Tham's approach: a classical French technique (the lamb cookery) married to ingredients that tell a regional Malaysian story.
Tips from diners
The buah keluak is intense — if you're unfamiliar with it, ask the server to explain the flavor profile so you come to it with context. It's herbaceous and mineral, not sweet.
This course highlights the contrast between sweet crab meat, heat from the chilli oil, and the silky texture of the rice noodles. Reviewers note that the balance of richness to fire is the hallmark of what makes this version distinct — the noodles don't get overshadowed by either component.
Tips from diners
This is a standout course in the Tour of Malaysia menu — come hungry for this, as the portion is generous and the noodle-to-crab ratio is carefully balanced.
Beta KL is a One Michelin Star restaurant helmed by chef-owner Raymond Tham at Cormar Suites, Jalan Perak. Tham trained in French technique and applies it to seasonal Malaysian ingredients sourced from local markets, deconstructing and elevating classic dishes from north, south, east, and west Malaysia. The 'Tour of Malaysia' tasting menu celebrates regional specialties rarely seen in fine dining: Sarawakian abalone rice, Perksam duck, and buah keluak preparations.
Reservations are WhatsApp-only and must be made well in advance. Book via +6019-2121-094 at least 2-3 weeks ahead, especially for weekends. The kitchen is small and every seating is tightly managed.
The cocktail pairings are a highlight — reviewers call them memorable and craft-forward. If you're not a wine person, go for the cocktail pairing option instead of the wine.
Allow 2.5-3 hours for dinner. The pacing is deliberate and theatrical, with each course presented with care. Arrive hungry and without a timeline.
Mention the occasion (birthday, anniversary, etc.) when you book — the kitchen and service team work together to mark the moment with extra touches.
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