Evian Brings Diners On A World Tour At Terra Dining KL

The next time you visit France, consider going on a little adventure to Évian-les-Bains, a commune situated in the northern part of the French Alps. In this idyllic town facing Switzerland, take in the dramatic backdrop of Lake Geneva or explore its historical Belle Époque architecture. Above all, don’t miss a stop at Cachat Spring, because here lies the origin of Evian, the crisp natural mineral water that was discovered more than two centuries ago.

At the newly awarded one-Michelin-starred Terra Dining, chef-proprietor Chong Yu Cheng joined chef Arnaud Dunand Sauthier, chef-owner of the one-Michelin-starred Maison Dunand and Evian’s chef ambassador, to craft a menu that echoes the tale of Evian’s beginnings. Instead of charting the journey to Évian-les-Bains, the chefs traced back the roots of their culinary legacy to France, Malaysia, and Thailand.

Dunand has always carried the pride of his Savoie heritage, but the chef has also marked some major milestones in Bangkok. In 2012, he led the two-Michelin-starred Le Normandie at Mandarin Oriental, Bangkok, before going on to establish Maison Dunand, a French fine-dining restaurant in the capital of Thailand. During this special occasion, he presented a new aspect of his craft, highlighting Thai flavours approached with French techniques rather than the alpine fare he previously displayed at Potager KL earlier this year.

Tom yum, an icon of Thailand, is ubiquitous in Thai households and eateries, and it was no exception in this collaboration. Taking the idea of tom yum pla, the chef showcased his starter, featuring a coral grouper blossom with pickled daikon bathed in a tom yum and tomato consommé. “You first take a picture because it’s beautiful, then mix everything and eat it altogether,” Dunand quipped. The dish was, indeed, a stunner, but even more stunning were its flavours—bright and gentle, yet layered with an aromatic depth.

Chong, on the other hand, stayed true to Terra Dining’s philosophy in elevating Malaysian terroir and traditional flavours. In contrast to Dunand’s delicate dish, Chong embraced the bold flavours of asam pedas, inspired by Malay cuisine, paired with jade perch, grilled okra, pickled cherry tomatoes, and pickled ginger flower buds. “The jade perch didn’t come from a river or a lake,” the chef confessed. With the assistance of Captain Sim, a former fighter pilot and underwater photographer, Chong sourced the fish from his award-winning six-storey Oculus House, which holds up to 200 fish—truly local in every sense.

Terra Dining is also known for its unique beverage pairings, most notably its tea pairings, which many adore. This time, the chef switched that out, providing options of wines, mocktails concocted with Evian’s sparkling water, or simply the pristine perfection of Evian’s still and sparkling water. “At Terra, beverages are part of the flow,” Chong said. “Each pairing—wine, tea, or water—carries the guest from one dish to the next. Evian represents that balance and continuity; its clarity complements the flavours we craft and helps the experience feel complete.”