Molina sits proudly on the 51st floor of The FACE Style Hotel in Kuala Lumpur, offering more than just top-notch fine dining — it delivers a visual feast alongside the food.
Under the meticulous direction chef Sidney Schutte of two-MICHELIN-Starred Spectrum in Amsterdam and one-MICHELIN-Starred Cocina de Autor Los Cabos in Mexico, this place is an exercise in combining the bold, the beautiful, and the utterly unexpected. The menu reads like a love letter to avant-garde European cooking with a few thrilling twists, like Hanwoo beef, Morel, Mulberry, and Lovage (pictured above), a dish as rich in texture as it is in flavour. This is fine dining that’s as thoughtful as it is inventive, with a view that could make even the most jaded diner take a pause.
Newly minted with its first MICHELIN Star, the innovative restaurant is a bit of a breath of fresh air in Kuala Lumpur’s fine dining scene. While many restaurants are dead-set on showcasing local Malaysian produce, Molina dares to do something different with its bold European flavours — infusing French techniques, Northern European sensibilities (thanks to Schutte’s Dutch roots), and a clever sprinkling of Asian influence. It's creative, inventive, and anything but predictable.
Arrival
Kuala Lumpur’s dining scene is a vibrant mix of heritage and innovation, from street food to fine dining. The MICHELIN Guide Kuala Lumpur & Penang 2025 highlights local gems, with new restaurants offering inventive takes on regional and international dishes. It’s a city where authentic local flavours and modern culinary creativity come together, creating an exciting food scene that continues to evolve.
Our inspector continues: "The experience at Molina begins the moment you step into the building. First, you’re greeted at a shared counter for valet and welcoming guests. Here, a quick check-in happens before you’re escorted to the lifts. After confirming your reservation, a staff member leads you to an exclusive elevator — no need to share it with anyone else as it takes you directly to the 51st floor. The chaos of the busy city centre fades as you step inside the elevator, where a serene calm takes over. The doors open to reveal a stunning view of Kuala Lumpur’s skyline and the Petronas Twin Towers, setting the stage for a memorable dining experience. It’s a moment of quiet anticipation before the meal begins."
Ambiance & Service
"Molina sports a décor that feels less like a restaurant and more like an extension of your living room — comfortably sophisticated, with just enough elegance to make you feel like you've stepped into somewhere special. The space is contemporary, featuring a semi-open kitchen, stylish centrepieces, and curated art pieces that add a dash of charm. It's the sort of atmosphere that makes for a perfect date night, with just the right amount of intimacy," shares our inspector.
"With a team of 25-30 staff working across five dinner services a week, the attention to detail is great. Brought over from the best European restaurants, the team — led by director Marjolein van den Ing and restaurant manager Robin Sieswerda — brings a level of fine-dining service that ensures every moment feels effortlessly seamless."
The Wine
Molina’s wine list focuses on French fine wines, particularly Bordeaux, with options ranging from affordable to exceptional. While it’s a standout selection in Kuala Lumpur, our inspector shares that the lack of a dedicated sommelier onsite leaves a small gap. The list, curated by Spectrum’s sommelier in Amsterdam, offers a limited number of wines by the glass, and the 5-glass pairing (RM 378) combines wines from Spain, Italy, France, and even Japanese sake. "Though decent, the wines didn’t quite stand out," shares our inspector.
"The highlight, for me, was the Saito Yuzu Hikari — an affordable, refreshing sparkling sake from Kyoto with a citrusy, semi-sweet profile. It paired perfectly with a pre-dessert of wheatgrass juice and yuzu, bringing the dish to life without being overly complex," our inspector says.
The Menu & Food
"As soon as the amuse bouche of Dutch Shrimp, Macadamia, Pickle, and Andalouse arrived, I felt a spark of excitement," shares our inspector. "It wasn’t just the delicate presentation or the fact that this was a new place — it had the distinct feel of something special, a restaurant with real potential for a MICHELIN Star."
At Molina, seafood takes the spotlight with top-tier catches from the north sea, Japan, and local Sabah waters, while unexpected vegetables like sorrel, sunchoke, and Brussels sprouts add intrigue. The chef’s creative flair shines through, particularly in his bold move to incorporate vegetables into desserts.
A savoury dish that is given high praise by our inspector is the Sepia: Verbena, Peanut, Blueberry, Goat Cheese, Red Hornweed. "The North Sea cuttlefish — perfectly sous-vide and expertly scored — arrives fanned out, yet still attached, brushed with a soy marinade and a zesty lemon verbena dressing. It’s a dish that combines tender texture with punchy flavour. The crushed peanuts add a nutty depth reminiscent of satay sauce, while the marinated blueberries and red hornweed introduce surprising texture and freshness, making this a well-balanced, intriguing dish," recalls our inspector.
The pre-dessert was a refreshing herbal mix of sorrel, white chocolate, basil, fennel, and rhubarb, topped with a zesty wheatgrass and yuzu pour.
According to our inspector, Schutte's carrot-based creation showcased the vegetable’s natural sweetness while celebrating the Netherlands’ vibrant orange colour. "The dish blended carrot juice buttercream, crunchy carrot sheets, and a 'rock' made with liquid nitrogen, finished with a touch of smoked butter and caramel for a sweet, addictive finish. A truly memorable dish," our inspector shares.
Highlights & Takeaways
"The head chef, Guillaume Depoortere, who, at only 27, holds a passion and ambition that are evident in every plate," our inspector says. "Depoortere, under the watchful eye of Schutte, is carving out his own signature for Kuala Lumpur, bringing solid technique and innovative ideas that elevate the experience." The Belgian chef, who cut his teeth in Europe’s fine-dining scene, is now taking on the challenge of raising Kuala Lumpur's culinary standard
"This restaurant is meant to be special, creating sweet memories for its diners. Definitely one of the more memorable ones I've had in this recent trip to Malaysia," says our inspector.
Molina is currently open for dinner five nights a week, with the dining experience spanning about two to three hours. It's recommended order some fine wine, relax, and immerse yourself in the world of dining. Though it’s still making a name for itself in Kuala Lumpur, our inspector also cites that the experience at Molina feels like you’ve stepped into one of Europe’s top restaurants; the food is consistently impressive, paired with service that’s polished without being stuffy.
"That meal left me full, content, but with a hunger for what’s next. It was a great experience, and I can only hope they build on it and continue to pleasantly surprise us."
All images are from Molina.
