A Review of Molina: French Techniques, Nordic Sensibilities, Asian Influences

Level 51, The Face Style

1020 Jln Sultan Ismal

Kampung Baru

50250 Kuala Lumpur

Link to Molina Website

Interiors of Molina

Located on the 51st floor of The Face Style hotel, Molina has its own booth at the concierge area and a private lift that serves only its guests. We were treated to panoramic views of KL city, although when we went it was a slightly cloudy and rainy day. We were instead treated to a gorgeous view of the restaurant and enjoyed the multiple serve at your table dishes during the night.

Molina restaurant, led by Chef Sidney Schutte received its Michelin star in 2024 within 5 months of opening in his first outpost in South East Asia. With Chef Sidney's roots in Netherlands, together with french techniques as well as the introduction of Asian flavours in his dishes, we were keen to see what kind of fusion dishes Molina served up. Nordic dishes are not known to be heavy or particularly seasoned, so it is truly an interesting experience to see the use of Asian flavours in a much more subdued manner to complement Nordic flavours.

Our Lobster Dish Garnished at the Table

The menu is heavy on seafood and attempts to showcase the local produce available, including caviar from Tanjung Malim in Perak as well as Kelulut honey, something we are seeing more in restaurants around SEA.

Our menu included:

• Dutch Shrimp, Macadamia, Pickle, Andalouse

• Mussel, Black Olive, "Chorizo"

• Sea Snail, Corn, Dill, Mezcal

• Sturgeon, Lovage, Buttermilk, Herring Caviar, Fenugreek

• Lobster, Beetroot, Cherry, Foie Gras, Tomato, Tonka Bean

• Brussel Sprout, Sea Urchin, Caviar, Coffee, Sunchoke

• Scallop, Tongue, Marrow, Salsify, Capers

• Lamb, Artichoke, Ramson, Buckwheat

• Hanwoo Beef, Morel, Mulberry, Lovage

• Selection of Cheeses

• Sheep's Yoghurt, Avocado, Pistachio, Thyme, Preserved Lemon

• Plum, Brioche, Dark Chocolate, Shiso

• Selection of Petit Four

• Stroopwaffle

We also included both the wine paring (priced at 378) as well as non-alcoholic paring (priced at 258). Each of these parings were with 5 courses, although the paring was staggered across different dishes.

Our Petit Four Being Prepared for US

Favourites of the night included the Sturgeon, Brussel Sprout and Lamb for the savouries. We both agreed that the desserts at Molina stood out for the night. The flavours well balanced and the presentation spot on.

Booking

At the point of writing, there is still availability on the weekends about one week out. When we were there, the restaurant was not at full capacity so if you have flexibility in your schedule, it does not seem to be too difficult to find a slot. However, we always still recommend that you make your bookings as soon as you have your itinerary confirmed to prevent disappointments.

Accessibility

We decided to take the MRL to Bukit Nanas and walk to the Face so that we were not stuck in KL peak hour traffic. The walk, on paper was only 450 m away. However, I would not recommend this as the heat and humidity in KL is on another level. Save yourself the exhaustion, and take a Grab instead.

The Damage

The dining was priced at 788 RM or approximately 240 SGD, without paring. We were asked if we wanted to add on 100 RM for a cake to celebrate our anniversary. Which honestly, I don't appreciate very much. Most fine dining restaurants anticipate that majority of the guests are there to celebrate a special occasion and most patrons wouldn't really be after an additional dessert because they are celebrating a special occasion, so putting a 100 RM tag on a celebration just didnt seem... palatable for me. I would have much preferred if Molina just piped the words congratulations or something on the side of one of the desserts, which would have been equally appreciated.

Would We Recommend?

Possibly Yes. Honestly, after several attempts, I must admit that I am not a fan of muted asian fusions. I get the concept, but for me, asian flavours are big, bold and deserved to be celebrated as that. Similarly, nordic flavours has it's own charms and sometimes these 2 just dont need to be fused. On saying that, I think Molina has attempted a space that is novel and perhaps, a great way for foreigners to appreciate asian flavours in a more acceptable manner. And for that reason, I would still recommend Molina.