This is the boulangerie's flagship. Baker Choy Kok Yin handles the lamination and fermentation with precision — each fold of butter is deliberate and even. The burnt-butter finish is intentional, adding complexity to what is normally a straightforward pastry. Reviewers describe biting into one as revelatory — flaky without being dry, buttery without being heavy. This is available for takeaway or breakfast at the restaurant.
Tips from diners
Arrive early or call ahead — croissants sell out by mid-morning. The boulangerie is tiny and the kitchen makes a limited batch daily.
Eat a croissant with coffee at the restaurant counter if you arrive before 11am. The pairing of fresh pastry and house coffee is worth the early arrival.
A signature dessert that sits at the intersection of savory and sweet. Four mushroom varieties are combined with truffle and a burnt-caramel crust, then finished with a chawanmushi (Japanese savory custard) texture underneath. Reviewers describe this as the most complex single plate — every element has a purpose and the whole sings.
Tips from diners
This is a dessert that challenges expectations — it's not sweet-forward. If you want traditional dessert, ask the kitchen for alternatives.
Ask the server about the flavor story before eating — this dish requires context to appreciate all four mushrooms and the custard work.
Ankimo (monkfish liver) is the Japanese equivalent of foie gras. Seared until the exterior crisps and the interior stays silken, it's paired with a delicate miso waffle that provides sweetness and umami. The combination of French technique (the searing), Japanese ingredient (ankimo), and molecular approach (the waffle texture) exemplifies the restaurant's philosophy.
Tips from diners
If you've never had ankimo, start with this course. The miso waffle is a brilliant pairing — savory umami against the richness of the liver.
A theatrical moment where the dish arrives under a clear bell jar filled with fragrant smoke. When lifted, the aroma of herbal flowers (sourced from Japan) combines with the savory duck flesh. The aging process deepens the meat's color and intensifies its umami. This is Chef Onishi's signature technique — the smoke adds no flavor but transforms the perception of the dish.
Tips from diners
Let the server lift the bell jar and experience the aroma before taking your first bite. The smell is essential to the dish's story.
This course brings French luxe (lobster jus) into dialogue with Japanese simplicity (soba). The langoustine is delicate and sweet, the soba provides structure and slight nuttiness, and the jus connects both with concentrated crustacean umami. The plating is precise and the flavors marry cleanly.
Tips from diners
Twirl the soba around your fork as you would pasta — it's designed to be eaten with the langoustine, not separately.
Ultime opened in March 2021 at Menara Nobleland, Changkat, under the direction of Michelin-starred Executive Chef Shiro Onishi (previously Michelin-starred in Tokyo). The restaurant blends French technique, Japanese precision, and molecular gastronomy into a unified vision. The on-site boulangerie, overseen by head baker Choy Kok Yin, produces fresh croissants and pastries daily — each croissant uses meticulously layered butter and deliberate burnt-butter aromatics. The main restaurant seats 80 across formal dining, smart casual, two VIP rooms, and a chef's table. A separate wine room holds 600 bottles curated under the guibalance of wine expert Chris Low Kam Loong.
Book online or call +60 3-2110 5959. For degustation menus (dinner), book 2+ weeks ahead. Lunch is easier to book last-minute. Mention any dietary restrictions at booking — the kitchen is flexible.
The boulangerie opens at 8am for croissants and coffee. This is a separate experience from lunch/dinner degustation. Come early before items sell out.
If available, request the chef's table — you'll sit at the kitchen counter and watch Onishi and his team work. Book this for special occasions.
The wine list is curated by sommelier Chris Low Kam Loong and features 600 bottles. Request wine pairing recommendations — the kitchen and wine team work together to ensure alignment.
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