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Jamie Oliver to debut his first restaurant in Malaysia

Malaysians welcome Jamie Oliver’s first restaurant which will be opening in Kuala Lumpur International Airport (KLIA).

It has been confirmed that celebrity chef and restaurateur Jamie Oliver will be opening his first eponymous restaurant in Malaysia. The highly-anticipated opening is part of KLIA’s latest commercial reset as announced by Malaysia Airports Holdings Bhd (MAHB) group CEO, Mohd Shukrie Mohd Salleh, which will take place within the next three to five years.

Very much like Jamie’s Diner at Gatwick Airport in the UK, inbound and outbound travellers travelling through KLIA will soon get to enjoy a meal at Jamie Oliver’s once it is opened. However, the exact date has yet to be released.

Jamie Oliver’s Kitchen in Bangkok.

The British chef, who went into bankruptcy protection last year has relaunched his footing in Asia starting with Jamie Oliver’s Kitchen in Bali and Bangkok late 2019. While we’ve tried its Italian repertoires previously in London and Perth, the Southeast Asian outposts offer an all-day dining menu comprising Asian-inspired renditions like hoisin duck and tom yum pizzas, soft-shell crab burgers and katsu chicken, and the chef’s signature fish stew. The dishes will also reflect the local cuisine respectively.

“Over the past 20 years, I have travelled around the world to discover exciting flavour combinations, picking up incredible influences along the way,” Jamie Oliver answered in an interview earlier this year with Daily Mail UK. “The new restaurants will bring those inspirations to life and serve some of my absolute all-time favourites.”

While we wait for more details to be announced in the coming weeks, we’d expect nothing less from the food maestro himself — especially with the bright and bold flavours of Malaysian cuisine serving as his main inspiration.

Images courtesy of Jamie Oliver.

Jamie Oliver to debut his first restaurant in Malaysia

Martin Teo

Editor

Martin has a bent for history and food culture, especially of the Peranakan heritage. Since the pandemic, he finds joy in plant parenting and continues to expand his collection of Philodendrons, Anthuriums, and Syngoniums. On his free time, he finds time scouring through the latest cafes in search for the best croissant in the city.

 

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