The grouper course represents the intersection of Chef Depoortere's technique and Malaysian ingredients. The fish is aged in shio koji (Japanese fermented seasoning) for four days, becoming supple and almost silken — somewhere between sashimi and cooked fish. Cacao adds bitter complexity that cuts through the richness of the fish.
Tips from diners
Request a table with a view during reservation — the 51st-floor location offers stunning city vistas over Kuala Lumpur.
The tasting menu at Molina spans 3 hours and represents Chef Depoortere's full culinary vision. Each course builds on the last, moving from vegetables and seafood (his strong suits) to proteins and finally desserts. Reviewers compare it favorably to restaurants like Narisawa and Eleven Madison Park. Wine pairings are available.
Tips from diners
Book 2-3 weeks ahead — Molina is one of Kuala Lumpur's most sought-after tables now that it earned its Michelin star.
Wine pairings are highly recommended to complement the subtle flavors. The sommelier is knowledgeable about Chef Guillaume's approach.
This early course exemplifies Chef Depoortere's philosophy — the potato is the star, but it's refined through precise technique and unexpected pairings. Oyster adds minerality, vanilla adds aromatic complexity, and caraway provides herbal contrast. The dish demonstrates how Nordic restraint allows each element to shine.
Tips from diners
Molina is open only Tuesday-Saturday for dinner. The menu changes frequently, so call ahead if you're looking for specific dishes.
This course showcases Chef Depoortere's adventurous approach to flavor combinations — sepia (squid) is treated delicately, while verbena adds freshness, blueberry brings acidity, and red hornweed adds umami depth. The peanut provides texture and earthiness. It's a lesson in using Asian ingredients within a Nordic framework.
Tips from diners
The 3-hour tasting menu is only one option at Molina — ask about the current format when you reserve.
This main course showcases Chef Depoortere's commitment to working with premium Asian proteins. The Hanwoo beef is grilled on the barbecue to rare, still red at the centre, and paired with artichoke, ramsons (wild garlic), and buckwheat for textural contrast. It's a confident, clean dish.
Tips from diners
Molina offers private dining for groups. The exclusive elevator to the 51st floor makes it feel like your own dining space.
Molina opened in 2024 and earned its Michelin star within five months, winning the 2025 Michelin Guide Opening of the Year Award. Chef Guillaume Depoortere, a 27-year-old Belgian who trained exclusively in Michelin-starred European restaurants, relocated to Kuala Lumpur to lead the kitchen. His culinary DNA combines French technique with Nordic subtlety, letting vegetables and seafood speak without heavy seasoning.
Molina operates only Tuesday through Saturday for dinner service. An exclusive private elevator whisks you directly to the 51st floor, creating a sense of arrival.
Chef Guillaume Depoortere's background is exclusively European Michelin-starred restaurants — this is his first restaurant and his first time in Asia. The menu reflects a unique perspective on using tropical and Asian ingredients with Nordic restraint.
Molina earned the 2025 Michelin Guide Opening of the Year Award in just 5 months, making it one of the hottest new restaurants in Asia. Expect high demand for reservations.
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