Beta

Exploring Beta KL is an odyssey into the refined essence of Malaysian cuisine, marked by its recent recognition on the coveted Michelin Select list. The restaurant, under the guidance of head chef and co-owner Raymond Tham, has emerged as a beacon of modern Malaysian gastronomy.

The scene is set from the moment you enter. Guests are led into the sleek dining area which is anchored by a central bar covered in shiny turquoise tiles and adorned with high end liquors. At the back, a floor-to-ceiling mural splashed with edgy batik print intrigues as you sit down at your table.

Priced at RM450 per person, the Tour of Malaysia tasting menu unfolds as an 11-course journey, traversing the culinary landscapes of the nation, from the northern reaches to the southern coasts and eastward. Each dish encapsulates regional specialties or iconic local flavors. For a condensed experience, the RM360 Taste of Beta menu offers eight signature dishes. Both menus are complemented by an optional cocktail pairing meticulously crafted to enhance the flavors of specific dishes, enriching the overall dining experience.

The curated Tour of Malaysia menu embarks on its culinary expedition with a trio of canapes, representing regions like Perlis, Kedah, and Perak. The Northern Staple pays homage to the rice-centric culture of Perlis and Kedah, featuring deep-fried bulus fish paired with glutinous rice for a delightful crunch. Terroir of Ipoh introduces a chilly twist to a bite-sized tart, spotlighting local ingredients like pomelo and soy milk, while the Prawn & Shell, inspired by Penang, elevates a prawn tartare atop a mantao-like bun with a sustainable prawn shell XO sauce. The accompanying Myristica cocktail, a gin-based creation infused with nutmeg, offers a refreshing zest that complements the diverse canape flavors.

Transitioning southward, Childhood Weekend evokes nostalgia with elevated blood cockles from Negeri Sembilan, while Tempeh pays homage to Johor Bahru’s iconic mee rebus with a luxurious twist. The 0.00% Yeast bread, inspired by Chef Tham’s familial anecdotes from the 1940s, recreates a tapioca-based bread paired with a red chili emulsion. Watermelon, a plant-based rendition of Sabah’s hinava, introduces a crisp and tangy surprise, while Baby Squid celebrates Kelantan’s ketupat sotong with a tempoyak-flavored foam covering. Accompanied by the Mangofera cocktail with distinct notes of bambangan, this was a tribute to a Sabahan delicacy that worked a treat.

The mains feature a selection of innovative options including local fish served with betel leaf pesto and compressed paku fern leaves as well as indulgent Miyazaki A5 wagyu if you really want to spoil youself. This was paired with the elegant Wu Long Cha cocktail, which was a beautifully balanced rum infused tea, spiced wine and longan syrup amalgamation.

The culinary odyssey culminates with revered desserts: Loyang Vol. 4 and Pandan. Loyang Vol. 4, featuring ruby chocolate and bambangan within its liquid nitrogen-treated layers, evolves each season. Pandan pays tribute to cendol, embracing flavors of gula Melaka, kaya ice cream, and red bean jelly. The Nutty Whisky was the perfect partner - nutty and boozy.

Season 3 of 2023 at Beta KL embodies Chef Tham's culinary exploration, offering a refined tasting menu showcasing lesser-known delicacies interwoven into Malaysia’s rich culinary tapestry.

For an extraordinary culinary experience at Beta KL:

Location: Lot 163, 10, Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur

Phone: +6019-2121 094 (Whatsapp only)

Link: https://www.betakl.com/