Nothing rivals the sense of unity better than through the communal celebration of food—and that’s what the Kita Food Festival is all about, at its core. Back for its fourth year running, the much-discussed festival once again graced Kuala Lumpur with great fanfare. This year’s edition carried on its chronicle of memorable collaborations, spanning local chefs to international producers in a series of four-hand dinners, culinary crossovers, gastronomic discussions, masterclasses, and more. The weekend culminated in a spectacular Big Sunday Barbecue, where a roster of seasoned chefs worked side by side at the grills to deliver a spread of sizzling specialties.
During the four-day lineup of gourmet feasts and riveting kitchen takeovers, the four-hands dinner led by chef Johnson Ebenezer of Farmlore, Bengaluru, and chef Shaun Ng of Hide, Kuala Lumpur, inventively carried diners away on a gustatory tour of Malaysia’s fertile bounty, ethical staples, and fresh aquatic selections. “We’re both grateful that this opportunity has brought us together to collaborate at this year’s Kita Food Festival,” Ng shared. “I was excited to work alongside chef Johnson to create a menu that reflects our backgrounds and our distinct culinary interpretations for our guests.”
Ebenezer has been orchestrating the earnest 18-seat Farmlore since the height of the pandemic, one of India’s most intimate restaurants, which is sprawled on a 15ha farm just outside Bengaluru. With no fixed menu, the farm’s seasonal produce dictates what’s served on the tasting menu each night. This close relationship between farmer and chef has earned Farmlore significant recognition and accolades. Although separated by miles, Ebenezer is no stranger to Malaysia’s multicultural landscape—the experimental chef previously took up a stint in the kitchen of Nadodi before returning to India to build his own dining gem. In a similar fashion at Hide, Ng also prioritises working directly with local merchants to ensure the use of high-grade ingredients. Together, they assembled a conceptual palate affair that demonstrated the abundant ecological wealth of Malaysia in the isolated nook of Ritz-Carlton Residences where Hide is tucked in.
“The tricky aspect was finding the right balance between the novel flavour profiles, as it’s Indian but not the typical kind you’d find here in KL,” Ebenezer said. “Chef Shaun values the importance of freshness. The real challenge was achieving harmony in taste notes. I’ve come to appreciate his meticulous attention to detail and his commitment to using the freshest available goods.” With a bubbly glass of Telmont Réserve Brut champagne in hand, the elaborate dinner was genuinely incredible. Among the dishes that left a lasting impression were the green pea custard served in a splendid purple cabbage broth, which exhibited an arresting presentation alongside an unexpectedly well-rounded savour blend. Another featured lamb leg wrapped in fiery and tangy ambli sauce, paired with a steaming bowl of ulam rice. As someone who naturally shies away from lamb due to its aftertaste, this dish turned out to be pleasantly enjoyable.
Every chef has a beloved ingredient they rely on, and one indispensable item Ebenezer always has in stock is kollu (horse gram). “It’s a millet variety from southern India. I often pair it with rice. In fact, it’s highlighted in the final main course of our collaborative dish (the lamb leg dish). Not only is it nutrient-rich but also incredibly versatile,” he revealed.
While Ng operated in the familiar surroundings of his own kitchen at Hide, he wondered what it would be like to swap roles with the other chef in their kitchen. “I would definitely spend the day observing as much as possible, soaking in the new environment and learning from the team,” Ng summed up. “It’s very important to have a strong standard operating procedure to ensure everything runs smoothly.”
If you missed this round of flavour-bursting thrill, rest assured—this November, Kita Food Festival is heading to Kota Kinabalu, Sabah, bringing together the region’s finest taste creators and locally nurtured goods. With support from the Sabah Tourism Board, this first-ever weekender will showcase Sabah’s ambrosial traditions, sustainable practices, and breakthroughs. The festival is also set to arrive in Singapore in early 2025, with more details to follow later in the year.
For more information, visit Kita Food Festival’s official website.
