Kuki x Evian: Elevating Malaysia’s First Vegan Fine Dining

Kuki is where intention shapes everything: sourcing, menu curation, interior design, and now, its choice of evian as the restaurant’s first bottled water. That intentionality traces back to Chef-owner Summer Ng (Summer).

Summer’s Journey to Kuki

She began her personal vegan journey at 26—one that soon evolved into a professional calling. Over the following decade, after gaining valuable F&B experience, she opened Kusa Vegan in 2019. First in Bukit Bintang, then Bangsar, to introduce approachable plant-based cuisine to diners beyond the vegan community. 

Kuki followed in 2023, born from a curiosity to explore plant-based ingredients with more depth and nuance within a fine dining concept. Within two years, it earned Michelin Selected recognition.

The Rule of Five

Summer’s philosophy is rooted in respect for the earth and what it yields. Every dish follows the Japanese culinary tradition of the “rule of five”: five colours and five flavours, drawn out naturally through technique rather than added via seasoning.  “Refinement is not about changing an ingredient, but revealing its true character,” she says. “Creativity comes from understanding nature, rather than overpowering it.” 

For her, food should nourish the body as much as it satisfies the palate. That extends to how she frames the cuisine itself: “The biggest misconception is that vegan cuisine is about limitation. At Kuki, we see it as an opportunity—to explore nature more deeply and discover how much can be created with less.” 

Care, From Farm to Fork

This mindfulness extends to how Kuki sources its ingredients. Pantry staples, from sugar to olive oil, come from certified organic suppliers. Fresh produce is kept local and seasonal wherever possible, sourced from farmers who share the same commitment to quality and responsible farming. She explains, “For us, sustainability is about making conscious choices—we look at the overall way ingredients are grown, sourced, and produced, and make the most responsible choices available to us.”

The same conviction runs through the restaurant’s daily operations. Composted waste is returned to farmers. Containers are reused wherever possible. The dining room is designed as a calm, timeless oasis that welcomes everyone from solo diners to large groups. Thoughtful hospitality, the kind expected of a Michelin-recognised address, ties it together. 

This September, that philosophy extends to the table in a new way, as Kuki joins the Malaysian debut of evian’s limited-edition Jeff Koons bottles, marking the brand’s 200th anniversary—a collaboration Summer sees as a natural extension of Kuki’s own values.

Here, she reflects on that relationship and on what she hopes guests experience when dining at Kuki.

evian is celebrating two centuries of heritage while constantly evolving. How do you draw parallels between this and reinterpreting traditions in plant-based fine dining?

To me, tradition gives us the roots; innovation gives it new life. At Kuki, we respect the essence of traditional techniques and ingredients, but reinterpret them through a plant-based lens. It’s about preserving what is meaningful while allowing it to evolve with the way we eat and experience food today.

The Jeff Koons collaboration introduces a sense of playfulness to fine dining. How does this artistic energy fit within Kuki’s space, and shape the dining experience?

I believe design is part of the storytelling. It sets the mood, creates anticipation, and shapes how we experience a meal. The playfulness of Jeff Koons’ work brings a sense of curiosity and joy, which fits beautifully with Kuki.

Why was evian the right fit, and how does fine water elevate the nuances of plant-based cuisine?

evian‘s natural character complements our approach—pure, balanced, and understated. It refreshes the palate and allows the subtle flavours of plant-based cuisine to speak for themselves.

What does staying “young” mean to you, and what keeps you pushing the boundaries of vegan fine dining?

To me, staying young means staying curious, always being open to learning, questioning, and seeing ingredients in a new way. At Kuki, we keep pushing the boundaries of vegan fine dining not by making food more complicated, but by understanding nature more deeply. We want to create food that is refined yet natural, creative yet comforting, and ultimately makes people feel better.

What three words form the backbone of the Kuki experience?

“Nourished, Grounded, and Renewed.” Kuki is about creating a moment of calm in a fast-moving world, where natural food, balance, and the senses come together to make you feel a little more like yourself.

In celebration of evian’s 200 Years Young milestone, the evian® × Jeff Koons Limited Edition bottles—featuring the artist’s iconic Balloon Dog—are available exclusively throughout September across just 20 select restaurants nationwide, including Kuki. 

Participating Restaurants

1. As I Am
2. Shu KL
3. BarKar KL
4. DC Restaurant
5. Gai
6. Bref
7. Terra Dining KL
8. Chim by Chef Noom
9. Potager KL
10. Fuego at Troika Sky Dining
11. Mr. Chew at Troika Sky Dining
12. Kikyo KL
13. SOL @ THE MET
14. Frangipaani
15. Luca
16. Entier KL
17. The Brasserie @ St Regis
18. Kuki
19. Tangram
20. Alva KL