Refining traditional foundations through a contemporary lens, As I Am by Chef Ton introduces a compelling 12-course tasting menu that thoughtfully bridges the vibrant heritage of Thai cuisine with modern culinary precision. Under the vision of Chef Patron Thitid “Ton” Tassanajohn and Chef De Cuisine Srintip “Whan” Ruangraigomen, the kitchen delivers an narrative-driven experience where each course reflects a distinct emotional or philosophical concept. The menu presents a highly disciplined exploration of balance, contrast, and culinary memory, marking a sophisticated addition to Kuala Lumpur’s fine dining landscape.
Following a subtle, palate-awakening Amuse Bouche, the menu unfolds with thematic intent. “Awakening” pairs a pristine Botan Ebi salad with a crisp rice cracker, its natural sweetness sharply defined by a refined chili-galangal dressing, ikura, and the herbal complexity of betel leaf. The kitchen’s technical prowess is further highlighted in “Delicacy,” which features succulent King Crab enveloped in a delicate Thai rice crepe, enriched by a velvety yellow curry and crowned with caviar. “Courage” follows with a beautifully tender Southern grilled squid tentacle, glazed in a robust Golae curry and coconut cream, expertly cut by the vibrant acidity of calamansi.
The progression moves seamlessly into deeper, more comforting flavors that pay homage to regional roots. “Togetherness” reinterprets the classic Kanom Jeen Nam Prik Poo, combining fermented rice noodles with sweet crab meat, banana blossom, and Thai acacia in a dish defined by its textured, aromatic harmony. A clean interlude arrives via “Clarity”—a sharp, focused Kaffir lime granita—clearing the palate for the rich depth of “Memory.” This course features a masterful Isan beef consommé poured over A4 Miyazaki wagyu, toasted rice, and sawtooth coriander, offering an intense, clean clarity of flavor.
The savory apex of the experience celebrates the complexity of Thai family-style dining, presented with minimalist elegance. Anchored by “Belonging”—a nuanced Nam Prik Long Rua showcasing the salt, sweet, and umami of shrimp paste, crispy fish, and salted egg—the main courses offer brilliant contrasts. From the unctuous, fruit-sweetened profile of “Passion” (Red Curry Duck with longan) to the bright, textured notes of “Renewal” (Pennywort salad with scallops and grilled pineapple), each dish is executed with restraint. The savory chapter closes with the clean, aromatic bite of “Calm” (Braised squid with young ginger) and the earthy balance of “Humility” (Stir-fried palm heart with prawn). The evening concludes beautifully with “Gratitude,” a smoked coconut ice cream served alongside an indulgent duck egg custard and taro—a balanced, quietly triumphant end to a genuinely elevated gastronomic journey.
As I Am by Chef Ton was honored in 2026 with the title of Best New Restaurant in Malaysia, conferred by Savour BlackBookAsia under the guidance of Founder Gabriel Tan. The restaurant’s recognition does not end there—it has also secured shortlist positions in several distinguished categories, including World’s Best Chef, Finest Fine Dining, Top Tasting Menu, and Restaurant of the Year 2026. The eagerly awaited unveiling of the final results will take place at year’s end, a moment set to be marked with grandeur and anticipation. Each accolade enhances the restaurant’s prestige, affirming its place as a luminous star within Malaysia’s fine‑dining landscape.
ADDRESS:
Tuah 1895, Kuala Lumpur, Malaysia
WEBSITE:
https://cos.toa.capital/asiam