The Mesh x Siam Road: A Street Food Collision You Don’t Want to Miss
There’s something electric about food that tells a story. The kind of story you don’t read in books, but feel with every bite. This June, The Mesh at Four Points by Sheraton Kuala Lumpur, City Centre is rewriting the narrative of hotel dining—one street food staple at a time. And it’s doing so with serious flair.
From June 21 to 30, The Mesh is throwing down with Bangkok Marriott Marquis Queen’s Park for its first international kitchen collab: The Mesh x Siam Road. This isn’t just a buffet. It’s a 10-day culinary handshake between two food capitals, served sizzling hot in the heart of KL.
No Borders, Just Bold Flavours
Think of it as a love letter to the streets—from the smoky wok-hei of Bangkok to the spice-laced vibrancy of Malaysia’s hawker gems. This is where som tam meets lemak cili api, where pad Thai cozies up next to sup tulang rawan. A lineup of hits from both sides of the border comes together in one chaotic, delicious harmony.
The buffet reads like a who’s who of regional must-eats. Thai signatures—green curry, papaya salad, and more—stand their ground alongside local crowd-pleasers like zesty kerabu and hearty broths. Every dish is a chapter, every plate a passport stamp.
The People Behind the Plates
This isn’t your average kitchen mash-up. Behind the fire and finesse are three chefs who know exactly what they’re doing. At the helm is Chef Kamarudin Dali, The Mesh’s own Chef de Cuisine, who’s bringing a touch of homegrown innovation to the table. Chef Kamarudin’s vision? “To honour tradition while pushing flavour boundaries.”
Flying in from Bangkok: Supattra “Oy” Kammai, a Junior Sous Chef known for her mastery of Thai classics, and Tosaporn “Ping” Suratanee, Chef de Partie and a stickler for detail. Between them, decades of culinary know-how and a mutual respect for each other’s food heritage.
This partnership isn’t just about fusion—it’s about celebration. Regional identity takes center stage as the trio puts soul into every serving. The result? A buffet that’s more than a meal—it’s a cultural deep dive.
When & Where
Dates: June 21–30, 2025
Dinner: Daily | 6:30 PM – 10:00 PM
Lunch: Weekends only | 12:30 PM – 3:00 PM
The Deal
Here’s the kicker: You can knock 35% off your bill if you book now, until June 30. It’s a limited-time buffet with limited seats. If your stomach’s already making noise, do the smart thing.
Head to themeshkl.com or call +603 2706 9099. You’ll want to be part of this one.
