The highly anticipated MICHELIN Guide Ceremony Kuala Lumpur & Penang 2025 is set to return to Kuala Lumpur, bringing with it a renewed sense of excitement and a promise of an extraordinary celebration of Malaysia’s dynamic culinary landscape.
Taking place on Thursday, November 14, 2024, the prestigious MICHELIN Guide Ceremony will be hosted at the Mandarin Oriental, Kuala Lumpur. This remarkable event will showcase the culinary prowess of Kuala Lumpur and Penang, beginning with an exclusive press conference that provides media members the chance to interact with celebrated chefs and gain valuable insights into their culinary artistry. Following the press conference, attendees will enjoy a sumptuous lunch featuring dishes from acclaimed MICHELIN Guide-recommended establishments.
The 2025 edition will unveil the restaurants recognized with MICHELIN Stars, Bib Gourmand, MICHELIN Selected distinctions, and Special Awards from Kuala Lumpur and Penang. Heightening the anticipation, the eagerly awaited Bib Gourmand selection will also be announced on the same day, highlighting restaurants that consistently deliver high-quality dishes at good value. This selection reflects Malaysia's diverse food culture, ranging from traditional hawker stalls to upscale dining experiences.
The selection criteria of the MICHELIN Guide adhere to global standards. Anonymous Michelin inspectors review all types of restaurants, focusing exclusively on the quality of dining experiences and evaluating based on five main criteria: the quality of the ingredients used; the mastery of cooking techniques; the harmony of the flavours; the expression of the chef’s personality in the cuisine; and the consistency, both over time and across the entire menu.
Time: From 11:00AM local time
Date: Thursday, 14 November 2024
Location: The Mandarin Oriental Kuala Lumpur
*Please note this is an invitation only event, viewers can enjoy live stream of the MICHELIN Guide Ceremony via the MICHELIN Guide Asia YouTube channel.
Guest Chefs
Chef Francisco Araya
mAraya
What our Inspectors say: Chefs Araya worked at the same restaurant in China. Their ingenious creations – deeply influenced by Araya's time in Spain and Japan – use an eclectic mix of Chilean and Japanese produce, with a South Pacific theme. Japanese favourites such as kinki and cod milt are jazzed up by aji amarillo and merkén from Chile, served alongside French pigeon and caviar. They even ferment and roast their own cacao to use in sauces.
Chef Raymond Tham
mBeta
What our Inspectors say: Beta offers discerning foodies an exciting way to taste Malaysia’s rich culinary heritage with a touch of finesse. The chef reimagines favourites from around the country, often jazzed up with modern techniques and soigné plating. Head to the lounge first for a round of cocktails and appetisers, before sampling the main courses in the theatrically appointed dining room with open kitchen. Fine cocktail-food pairings to complement the intelligent dishes.
Chef David Yárnoz
mmEl Molino de Urdániz
What our Inspectors say: The last thing you expect in an old stone mansion such as this, which has witnessed the passing through of pilgrims heading to Santiago de Compostela along the Way of St James over the centuries, is innovative cuisine that is well worth a break in your journey. Its interior is both rustic and contemporary in style, with two separate sections: the informal dining area at the entrance (Origen restaurant), dedicated to the traditional and inexpensive set menu; and the more refined gourmet dining room upstairs (with just three tables) where you can eat while watching the chefs at work. David Yárnoz prepares sincere, creative cuisine that is highly appealing in terms of both its presentation and flavour, and always showcases the outstanding produce of the Navarra region (pork from Lekunberri, vegetables from Tudela, trout from the Baztan area, game from de Errea, eggs from the Iza valley etc) and a strong commitment to the local region. This is demonstrated on a single surprise menu (Clásicos & Evolución) featuring the restaurant’s signature dishes alongside its more recent creations.
Chef Simon Rogan
mmmL'Enclume
What our Inspectors say: Exceptional produce is the bedrock of everything they do at L’Enclume. Simon Rogan's 'Our Farm' provides ingredients that are picked daily and fashioned into a menu infused with Simon’s special brand of culinary alchemy. Every element is prepared with one eye on sustainability and another on maximum flavour, like the Orkney scallop dusted with a powder of its own roe. Everything is improved by the proud, enthusiastic service team and your visit can be enhanced in a number of ways: by a seat at the 'Aulis' chef's table, by a summertime tour round the farm or by a stay in one of the bedrooms spread about the village.
Chef Michelle Goh
mMia
What our Inspectors say: Mia offers modern European cuisine with Asian influences in a contemporary two-storey house. Downstairs is a chic bar; upstairs offers three distinct dining rooms: one decked out in colourful William Morris wallpaper, one accented with bursts of tropical plants and flowers, and one dark and intimate. The seasonal ‘Taste of Mia’ menu shows off dishes with complex, well-balanced flavours and is served in 5 or 8 courses, with vegan and vegetarian options available.
Chef Jun Lee
mmSoigné
What our Insoectors say: Meaning “well-groomed” in French, Soigné lives up to its name with its elegant menu, inspired by global cuisine with distinct undertones of Korea’s culinary philosophy. Chef Lee Jun’s creations are both creative and modern, but the local ingredients he uses always take on the starring roles in his meticulously curated “episodes,” each with its own unique color and lyrical flow. Try the suggested wine pairings for the full gustatory experience.
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