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High-end restaurants get a boost as Malaysians splurge on ‘revenge dining’
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Kampachi's Chef Yusuke Ishigami (left) and Chef Bernard Chiah preparing wagyu nigiri aburi sushi (flame-seared sirloin sushi) and shime saba sushi (cured mackerel sushi).
ST PHOTO: HAZLIN HASSAN
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KUALA LUMPUR - Imagine being served melt-in-your-mouth beef from free-range cows raised on local straw, clean air and mineral water from Japan’s Mount Daisen. Or sampling fine sushi served on trendy Louis Vuitton tableware, with panoramic city views from a restaurant perched at the top of a 50-storey tower.
This is the sort of unique dining experience that many Malaysians emerging from coronavirus-induced lockdowns are seeking, if the number of high-end restaurants opening in the capital lately are anything to go by.
