Park Hyatt KL Puts Merdeka on the Menu
Kuala Lumpur just got itself a new power player in the dining game — and it’s literally towering over the rest. Perched on the 75th floor of Merdeka 118 (aka Asia Pacific’s tallest building), Park Hyatt Kuala Lumpur has dropped not one, but three new concepts that promise to flip the script on how this city eats and drinks. Meet Merdeka Grill, Cacao Mixology & Chocolate, and Park Lounge — each one distinct, each one equally photogenic, and all bound by a no-compromise philosophy on flavor, craft, and hospitality.
Leading the charge are Executive Chef Stig Drageide and Executive Pastry Chef Holger Deh, who bring global pedigree with a hyper-local sensibility. The result? Menus and experiences that feel polished yet playful, luxurious without being stuffy, and always with a sense of theatre.
MERDEKA GRILL — A Steakhouse with Drama in Its DNA
Forget cookie-cutter steakhouses. Merdeka Grill is where fire, smoke, and serious technique meet tableside artistry. Chef Drageide leans on his Norwegian roots to set the tone, starting strong with Nordic Vendace Roe paired with red onion, crème fraîche, lemon, and pillowy Shokupan. From there, the menu flexes its muscles: Cedar-wood Roasted Salmon slicked with caviar and smoked butter sauce, or a 7-Day Dry Aged Chateaubriand carved with precision, plated with freshly grated wasabi, and finished with a punchy sherry vinegar jus. Even dessert refuses to play it safe — think Penang Vanilla Ice Cream topped with Oscietra Caviar.
This isn’t just dinner. It’s a spectacle.
CACAO MIXOLOGY & CHOCOLATE — Booze, Bossa Nova, and a 19kg Block of Chocolate
Chocolate isn’t a garnish here. It’s the headliner. At Cacao Mixology & Chocolate, Beverage Manager Lee Wei Lung has built a space where cacao meets cocktails, and every sip comes with a story. Whether you’re a cocktail veteran or the zero-proof type, the menu riffs on chocolate in ways that’ll surprise you, layered with small-batch spirits and complex, nuanced flavors.
And then there’s the showpiece: a 19kg block of 70% house-made dark chocolate, created by Holger Deh himself. Watching it get chiseled at the chocolate table is an event in its own right, equal parts ritual and performance art. Add in double-height windows, tiered seating, and a soundtrack of bossa nova, and you’ve got KL’s most cinematic bar moment.
PARK LOUNGE — Heritage with a High-Gloss Finish
While the grill and bar lean into indulgence and innovation, Park Lounge takes a quieter but no less ambitious route: reclaiming Malaysia’s forgotten flavors and giving them a refined, modern stage. This is where you’ll find Botok Ikan, a Sarawakian classic of spiced mackerel steamed in banana leaf, or Udang Kara Nyonya Laksa, a decadent lobster twist on the familiar laksa broth. Even the Puff Pastry Lamb Biryani gets its shine-up, served with mango chutney, dhal, and raita.
Daytime brings a new kind of ritual: afternoon tea, reimagined as a four-course experience complete with a rolling dessert trolley. Among the stars is the Mille Feuille, layered with Penang vanilla and carved theatrically at your table. Pair it with Park Hyatt’s exclusive rooibos-hibiscus-mangosteen blend or sparkling infusions, and you’ve got yourself a city escape without ever leaving the skyline.
