This option distills the 10-course to its core strengths — essential dishes that represent the kitchen's vision. Still includes lobster, scallop, salmon, and seabass with the same technical execution and natural wine pairing.
Tips from diners
This offers better pacing than the 10-course if you're time-constrained. Still 2.5+ hours but hits the high notes.
The 10-course menu features lobster, scallop, abalone, salmon, and seabass showcasing Chef Christian Recomio's balance between simplicity and creativity. Dishes like oyster with chamomile cream and Kaluga caviar, and Scottish scallop with shredded leeks and smoked haddock demonstrate unexpected ingredient pairing and technical precision.
Tips from diners
Book this for a special occasion — the 10-course is designed to unfold as a narrative from oyster through Wagyu and cheese. Allow 3+ hours and arrive hungry.
The cod showcases restraint — cooked to tender perfection with minimal intervention. The fennel purée provides earthiness while Korean pear adds subtle sweetness. A touch of vanilla in the sauce creates complexity without announcing itself, demonstrating the kitchen's technical control.
Tips from diners
If this course appears in your tasting, pay attention to the vanilla in the sauce — it's a signature move that appears subtly in other courses.
Reviewers call this a standout course — the scallop is perfectly seared with a tender interior. Yuba (tofu skin) offers light creaminess while the smoked haddock provides a briny, smoky counterpoint. The combination of Scottish seafood components on a single plate exemplifies the restaurant's philosophy.
Tips from diners
This course represents the restaurant's mastery of seafood sourcing. If you can only attend one tasting, this dish exemplifies why Studio is worth the premium price.
The beef course provides richness after the seafood-forward early courses. The tomato-pepper berry jam adds unexpected acidity and fruit notes that cut through the fat. Reviewers note the jam is a signature element that reflects the kitchen's ability to balance richness with brightness.
Tips from diners
The Wagyu course validates the premium price point. The execution and sourcing are at the level of much more expensive restaurants.
Studio opened with a concept blending Scottish ingredients, European techniques, and Malaysian terroir. The 10-course tasting menu showcases creativity and technical precision, with particular focus on seafood sourced from Loch Duart and the North Sea. Natural wines curated from low-intervention winemakers complete the experience.
Studio opens Friday-Saturday evenings only (7pm-midnight) and accepts weekday private bookings via email. Book minimum 2-3 weeks ahead for weekend slots.
The entire restaurant seats only 10-12 diners — it's intimate. The kitchen can't accommodate vegan, gluten-free, or dairy-free diets, so communicate all allergies during booking.
The wine program is curated from low-intervention, natural winemakers — intentionally adventurous and not traditional pairings. Budget extra 300-400 MYR for beverages if you want full wine pairing.
Parking is available along Lorong Abdullah, a 3-minute walk from the restaurant. The space is minimal and the plating restrained — the experience is about flavour, not showiness.
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