Johnson Ebenezer oversees one of India’s most profound little restaurants: 18-seat Farmlore sits in the middle of a 15-hectare farm on the  outskirts of Bangalore. There is no menu. What is growing dictates what Johnson and Farmlore have on their nightly tasting menus. It’s a farmer-chef relationship that isn’t short of accolades, from Restaurant of the Year by ET Hospitality to a five-star rating by Culinary Cultureco.

Johnson’s four-hands dinners with local culinary juggernaut Shaun Ng from Hide (Michelin Select; Tatler Restaurant of the Year 2023) will follow a similar philosophy to Farmlore, but with a distinctly Malaysian terroir, with each course highlighting a high quality producer or ingredient, taking diners on a culinary exploration of Malaysia’s diverse rich biodiversity.

It’s ground Johnson is familiar with; prior to opening Farmlore he was the sous chef at swish modern Indian restaurant and KL standard-setter Nadodi.

Expect an exclusive fine-dining degustation dinner taking guests on a whirlwind tour of the country through food, with all the bells and whistles to boot. These dinners will be pork free.