Beyond The Plate: This Restaurant In Kota Kinabalu Makes Fine Dining Accessible To Locals
Though the fine dining market in KK is very niche, Chef Kong hopes to contribute to his city's evolving culinary landscape.
By Celine Low — 23 Oct 2024, 11:13 AM
Step into In Restaurant in Kota Kinabalu, where dining is a journey for the senses
Imagine savouring a tart crab salad with smoked yoghurt and trout roe or a creamy truffle ice cream paired with dark chocolate, matcha, and button mushrooms — at In Restaurant, expect the unexpected.
The restaurant focuses on local, sustainable seafood and plant-based ingredients, with menus changing every three months according to different themes to keep things fresh.
Established in May 2023, In Restaurant in Kota Kinabalu is the culmination of Chef Kong Han's lifelong passion for food, sparked by his days spent immersed in culinary dramas and food shows
At just 32, Kong has already trained in the prestigious Uccelin Programme and honed his skills in renowned kitchens like Osteria Francescana. These experiences have shaped his innovative approach to food, blending tradition with a modern flair.
Although he thrived in Singapore's fine dining scene, he felt that his home, Kota Kinabalu, was where he needed to be. So, he returned, not just to be with his family, but to bring his unique vision of contemporary dining to his hometown.
Kong acknowledges that establishing a fine dining restaurant in Kota Kinabalu presents with its own set of challenges. "The market for fine dining is very niche," he admits. "Many locals are unfamiliar with this style of cuisine and may be hesitant to explore it."
However, Kong sees this as an opportunity to contribute to the evolving culinary landscape of his city. "I hope to play my part in transforming the dining scene here in Kota Kinabalu," he said.
He aims to not only introduce refined flavours but also educate and engage diners in a deeper appreciation of fine dining. At In Restaurant, each dish is accompanied by a beautifully illustrated card detailing its ingredients and the inspiration behind it.
"Not all guests can fully grasp a dish just by looking at it," Kong explains. "With the cards, they're able to refer back to it again to see what components are in a dish and also understand the ideas behind them."
These hand-drawn cards serve as both an artistic touch and a delightful keepsake, allowing guests to take a piece of their In Restaurant experience home with them.
A passionate advocate for Kota Kinabalu's food scene, Kong is a big believer in collaboration over competition
He actively works with local chefs and restaurateurs to elevate Sabah's cuisine and showcase its potential on a larger scale. These partnerships can be challenging at times, but Kong feels they are necessary for long-term success in the ever-evolving culinary world.
"Collaborations with chefs and restaurateurs allows for a break from our routines, create new menus, and stay connected," he says. "Working with different chefs and in different restaurants exposes us to new perspectives and keeps us inspired."
Despite his impressive culinary journey, Kong remains humble when offering advice to aspiring restaurateurs
"I wouldn't say I'm the best person to give advice," he says, "but I believe a strong understanding of your craft is crucial."
He emphasises that confidence must be backed by genuine knowledge and a willingness to learn. "Be open-minded, listen to feedback, and fact-check everything, even if there's only 1% uncertainty," he advises.
Kong also highlights the importance of professionalism, which he feels is often lacking in the local industry. He believes that dedication, continuous learning, and a commitment to excellence are essential for success in the competitive culinary world.
If you're interested in checking out the restaurant, here's where you can find In Restaurant:
