A next-generation Malaysian hawker repping modernised classics and cult weekend specials.

Imbued with the scents and sounds of an open kitchen, and defined by a marriage of tradition and innovation, KCH is perhaps one of the city’s most exciting restaurants.

Led by co-owner and chef Calvin Chong, formerly of Petition, this low-key neighbourhood joint homes in on the food of Malaysia, specifically Kuching (hence, KCH). Using his childhood as inspiration, Chong brings fresh eyes and innovation to staples. Mumma Chong’s curry chicken, for example, combines skin-on thigh with a rich yellow curry sauce then adds fried curry leaves for fragrance and crisp potato chips for crunch.

Led by co-owner and chef Calvin Chong, formerly of Petition, this low-key neighbourhood joint homes in on the food of Malaysia, specifically Kuching (hence, KCH).

Wherever you look though, the flavours stay true to the originals. Grandma’s meat roll, which sees pork, prawn and spring onion rolled and fried in bean-curd skin then served with chilli sauce and pickles, refines the original without overreaching. Meanwhile, char kway teow and the Kuching laksa stand out for their char and finesse respectively (and the calamansi lime to squeeze into the laksa is a nice touch).

Décor is stripped back yet modern, service is youthful but on the money, and although there’s no license, the bottle-o over the road does a fine line in local craft beers and wine that you can BYO. Essential dining.