Molina Unveils New Surprises In Its Latest Menu

To start, Depoortere presents Molina’s signature sturgeon course as an amuse‑bouche. The idea came to him while he was thinking of a dish for 300 guests at the Michelin Guide Kuala Lumpur and Penang 2026 event last year. “I wanted to showcase the best we had, so because all of our guests loved this dish, I decided to make it into a smaller version,” he shares. “This also creates space for new dishes on the menu.” It’s smoky, crispy, savoury, and it erupts with an explosion of flavour. Keeping it on the menu is a wise decision.

It’s hard to find places outside of South Korea that serve Hanwoo beef, and even fewer offer it in European dining. “In a setting like this, you have to select premium beef. What’s happening now in the fine dining scene is wagyu—everyone takes wagyu,” the chef says. “I only really enjoy it thinly sliced in shabu‑shabu style but, when you serve a big block, it gets a little too fatty. Hanwoo is leaner and still premium quality.”

Previously, the Hanwoo beef entrée was complemented by morel mushrooms, mulberries, and lovage. In this rendition, the tenderloin is grilled on the barbecue and paired with a caramelised cabbage cracker, stuffed cherry, and black garlic. It’s a dish that’s deeply enjoyable and cohesive because all its elements just click together perfectly.

Desserts are entirely reworked in this update, featuring an inventive foie gras treat and chanterelle ice cream. “I wanted something new,” Depoortere says. “People come to fine dining to explore new types of flavours, not just the usual vanilla, coffee, and chocolate, so we wanted to go in a different direction.” One bite of these desserts, and it’s clear that this is indeed the right direction to go.

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