As with any omakase experience, diners have to trust chef Andy Ong to create a memorable meal for them. According to Ong, Braised Chinese Cabbage in Consommé is his preferred curtain-raiser.

WALKING into the pop-up space for an omakase dining experience at the Grand Hyatt Kuala Lumpur is akin to discovering a speakeasy bar with a hidden entrance. The intrigue begins as you step onto a ...