Kuki

About Kuki

Kuki doesn't reach for seitan or mock meat to make a point — it lets a charred cabbage wedge or a slow-cooked jackfruit stand on its own technical merit. The kitchen works almost entirely with produce sourced from Cameron Highlands and smallholder farms in Selangor, leaning on fermentation, smoking, and reduction to build the savoriness usually borrowed from stock or fish sauce. The room in TTDI seats under forty, with an open pass that lets you watch char happen in real time. It's the rare vegan tasting menu that reads as a chef's genuine cooking style rather than an omnivore menu with the protein removed.

Menu highlights

• Smoked Cameron Highlands Beetroot, Fermented Black Bean, Charcoal Oil RM 48 Slow-smoked six hours, finished tableside
• Burnt Leek Ash Noodles, Aged Soy, Preserved Citrus RM 62 Hand-pulled noodles, 18-month soy
• Whole Roasted Jackfruit, Turmeric Oil, Crisp Shallot RM 78 Signature dish, serves as centerpiece course

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