Nasi kerabu is built, not simply served.The blue rice sits at the centre of the plate, a vibrant mound dyed naturally by bunga telang, or butterfly pea flowers. Around it, the ritual of assembly begins.You start with the ulam: a finely shredded confetti of long beans, wing beans, fresh herbs and torch ginger bud. Add a generous handful over the rice until the blue is almost hidden beneath a forest of green.Next comes solok lada, a green chilli stuffed with grated coconut and spiced fish paste, and a wedge of salted egg that brings a sharp, creamy contrast.Then comes the depth. A drizzle of budu, a fermented anchovy sauce lifted with chilli padi. A spoonful of toasted coconut kerisik. A scoop of sambal tumis. A few crisp fish crackers. Finally, a wedge of lime, squeezed over the sambal.When you are happy with your plate, take your seat and pause.Eating with the right hand is where the magic happens. You do not just eat; you navigate. Your fingers gather the rice, herbs and sauce, feeling the crunch of the crackers, the softness of the rice and the snap of raw greens.Use your thumb to sweep a compact mound onto your fingers, then bring it to your mouth. Each bite is a beautiful collision of salt, sourness, smoke, herbs, heat and earth.Around the table, the rhythm changes. Crackers crunch. Hands reach across for another piece of ayam percik, an extra squeeze of lime, a little more sambal. Conversation loosens.By the end, your fingers may carry a trace of yellow, a small badge from a meal that is as much about building the perfect bite as it is about the taste itself.Every bite is different. Every plate, your own.

KARA Atelier Launch Menu

A modern tasting menu of two opening bites, four savoury courses, a pre-dessert and dessert.Opening Bites
• Cherry tomato, basil, black olive
• Parmesan gougère puffBread Interlude
• Sourdough, cultured butterSavoury Courses
• Blue swimming crab, lemon oil
• Foie gras terrine, brioche, green apple gel, balsamico
• Scallop, silky cauliflower, XO beurre blanc
• Beef tenderloin, king oyster mushroom, bordelaise saucePre-Dessert
• Ruby grapefruit, CampariDessert
• Pineapple, dark rum, vanilla

Premium ingredient upgrades may be arranged on request at additional charge, subject to seasonality and availability.

Menu ingredients are provided as a guide and may change according to seasonality, market availability, and final menu refinement. Any material changes will be shared when your reservation is confirmed.

KARA Warisan Launch Menu

A communal nasi kerabu table rooted in Malaysia’s East Coast tradition, served on banana leaves.Rice & Herbs
• Bunga telang nasi kerabu rice (blue pea flower rice)
• Ulam (aromatic herbs such as laksa leaves, lemongrass and torch ginger)
• Sayur (fresh vegetables such as cabbage, kangkung, long beans, wing beans, bean sprouts and cucumber)Sauces & Condiments
• Sambal tumis (slow-cooked chilli sambal)
• Sambal belacan (chilli shrimp paste)
• Budu (fermented anchovy sauce)
• Kerisik (toasted coconut with ikan kembung)
• Telur masin (salted egg)
• Keropok (fish crackers)
• Jeruk bawang putih (pickled garlic)
• Limau nipis (lime)Mains & Heritage Sides
• Udang bakar (grilled prawns)
• Ayam percik (spiced chicken with savoury-sweet coconut sauce)
• Solok lada (green chilli stuffed with grated coconut and fish paste)

Premium ingredient upgrades may be arranged on request at additional charge, subject to seasonality and availability.

Menu ingredients are provided as a guide and may change according to seasonality, market availability, and final menu refinement. Any material changes will be shared when your reservation is confirmed.

The name KARA holds meanings that feel close to the spirit of this table.It can be read as beloved, and in another sense, as friendship. Those ideas sit at the heart of KARA Private Dining: a table shaped by care, generosity, and the belief that food is one of the most meaningful ways to welcome people.KARA was created from GK’s joy of hosting with intention. Each dinner is shaped not only by the dishes, but by the rhythm of the evening: the pacing, the first bite, the small surprises, and the conversation that unfolds around the table.It brings together the food he loves, the places that have shaped his palate, and the kind of dining experience he enjoys most: personal, considered, and close to the guests he cooks for.Atelier is KARA’s modern European expression, shaped by technique, progression, sauces, balance, and detail, with subtle Asian accents woven through the menu.Warisan is KARA’s heritage expression, rooted in GK’s Kelantanese background and the flavours of banana leaf, hand-cut herbs, sambal, grilled prawns, grated coconut, spice, and building each bite by hand.Different expressions, same intent: to cook with care, host with warmth, and create a table that feels personal, generous, and remembered.