Presented by UOB Malaysia, the prestigious MICHELIN Guide Opening of the Year Award honours a chef, host, or restaurant manager whose extraordinary efforts have brought a dining venue to life in the past year. The award celebrates establishments that showcase inventive dégustation concepts and culinary approaches that make a lasting impression on the local gastronomic landscape.
In just five months, Kuala Lumpur's Molina has captured much attention, earning not only the aforementioned award but also a coveted MICHELIN Star in the MICHELIN Guide Kuala Lumpur and Penang 2025. At its helm is 27-year-old Belgian Head Chef Guillaume Depoortere, embarking on bold firsts: his debut venture in Asia, right here in Kuala Lumpur, and his first experience leading an opening team.
Molina is a collaboration between Dutch chef Sidney Schutte of Amsterdam's two-MICHELIN-Starred Spectrum and Datuk Alex Tan, co-founder of property developer Platinum Victory and owner of The FACE Style Hotel, where the restaurant resides.
Inspired by the Latin word for "mill", Molina embodies the strength of the windmill, while honouring its Dutch roots. The letter "M" in its logo symbolises two windmill arms, uniting the development’s three buildings — two towers complete, with one still under construction. “Every detail of Molina, even its name, reflects thoughtful meaning and power,” says Depoortere.
“I never set out to become a chef,” Depoortere admits.
“I loved front-of-house work and only ventured into the kitchen early in my culinary school internship to check it off the list. But the moment I stepped in, I was hooked — the energy, the adrenaline, the chaos!” he says, his eyes lighting up.
Rooted in a family history steeped in food and beverage, Depoortere's culinary destiny seemed inevitable. Growing up near Belgium’s abundant seaboard, he was surrounded by fresh seafood and sprawling fields. His great-grandmother owned a modest pub in the Flemish town of Wevelgem, about an hour from the coast. “The place is now in its fourth generation, run by my parents and brother,” he shares.
Yet, in what might have been an act of rebellion, Depoortere initially steered away from the kitchen, drawn instead to table-side service and connecting with guests.
The kitchen's raw excitement and mayhem quickly drew him in. “It’s funny — I was determined not to become a chef,” he says, laughing. “Starting in front-of-house gave me a holistic view of hospitality, but the kitchen is my passion. It’s where I truly belong.”
Simplicity at Its Best
Depoortere was based in Germany when Schutte’s wife encouraged him to explore an opportunity in Kuala Lumpur. “I had never worked in Asia or with Schutte,” he recalls. It was a leap of faith. When invited to visit in January, he was captivated by the restaurant’s potential, perched on the 51st floor of The FACE Styles Hotel with breathtaking views of the Kuala Lumpur skyline. “The moment I stepped in, I knew it could be something special,” he mused.
Guided by Schutte, Depoortere blended European culinary roots with Asian influences, using local ingredients. Molina's philosophy centers on simplicity, creativity, and a commitment to sourcing quality produce.
“It’s always been about letting the ingredients shine,” Depoortere emphasises. This philosophy encourages diners to thoughtfully engage with the dishes, exploring new flavour profiles and challenging perceptions. “We want diners to encounter something bold, experiencing each bite with the anticipation of newness and an explosion of flavour.”
Schutte, from the southern Netherlands, and Depoortere both share a passion for vegetables and seafood, making these prized ingredients the stars of Molina's menu.
With complete freedom, Depoortere stays grounded in his French-European training. His approach balances refinement with bold ideas, transforming ingredients often seen as humble or undesirable in Asian cultures, such as Brussels sprouts paired with sea urchin, sea grapes, Malaysian caviar, caramelised sunchoke, and coffee sauce.
"Potato, my first creation with Molina, is a dish close to my heart. Inspired by my Belgian roots and our love for seafood and potatoes, it showcases the root vegetable in various forms, alongside Irish Mòr oysters, vanilla, and caraway. It reflects my culinary identity," says Depoortere, beaming with pride.
Winning the MICHELIN 2025 Opening of the Year Award
Reflecting on Molina’s early days, Depoortere acknowledges the challenges. "Assembling a team was tough. No one knew us. Patience was key as I guided a young team, many unfamiliar with the MICHELIN Guide or our vision. I was clear about my expectations and strict when necessary, but always focused on teaching them and staying true to our goals. At the same time, I understood the importance of fun and creating a happy work environment."
Looking back on the moments when Molina received both the Opening of the Year award and its first MICHELIN Star, Depoortere shares the team’s joy: "In the lead-up to the ceremony, none of us slept well — we were all on edge! Winning was a huge relief and inspiration. When we returned [from the ceremony], the entire team greeted us in the lobby. That was the greatest joy for me. I’m incredibly proud of my team. This award marks the beginning of our shared journey, and we’re all in it together."
(Left Image: Guillaume Depoortere and Ng Wei Wei, CEO of UOB Malaysia; Ⓒ MICHELIN)
For Molina, this is just the beginning, with a sharp focus on refining its craft and pushing boundaries. “It’s about improving every day and keeping the dishes exciting. We aim to delight diners, ensuring they leave knowing they’ve had a wonderful night,” says Depoortere.
“This is Datuk Alex Tan’s biggest dream, and making it a reality has become a shared dream for all of us,” adds Depoortere with a smile.
Molina is located at 51F, THE FACE Style, 1020 Jalan Sultan Ismail, Kampung Baru, Kuala Lumpur, 50250, Malaysia.
All images, apart from the header images, are courtesy of Molina.
The MICHELIN Guide Opening of the Year Award 2024 is presented in partnership with UOB Malaysia.
