Aidan Low is the chef-owner of Akâr Dining (Michelin Select 2024; #1, Tatler Best Restaurants 2024), a small elegant restaurant in TTDI whose trademark is food which adds a modern innovative spin on Malaysian flavours; using endemic ingredients and sophisticated cooking techniques, Aidan and his team create elegant tasting menus which star as a tribute to Malaysia’s culinary heritage

Bird of a feather Raphael Peter Lee is the owner of Oitom in Kota Kinabalu (Tatler Best 100 Restaurants 2024),  a fine dining restaurant blending traditional flavours with contemporary techniques to showcase Sabah’s vibrant culinary heritage. Raphael’s approach pushes the freshest ingredients he can get his hands on. Moulded with a careful balance of flavours and textures, to create dishes that feel both familiar and refreshingly new.

Both chefs are at the helm of the “New Asian” cuisine movement sweeping across Southeast Asia; one which takes a curiosity for native flora and fauna of these lands and turns them into a unique culinary culture.

For one exclusive night Aidan and Raphael will cook together, sharing ideas, skills and ingredients to deliver a refined degustation menu. Throughout, the best of Sabah’s endemic ingredients will be showcased; each dish relaying a story of tradition, innovation, and provenance.