In Restaurant

In Restaurant Contemporary seafood-forward restaurant. Cooking soon…

Scallop | Abalone | Bamboo Fungus | Bamboo Shoot | Angelica Sinensis
25/04/2026

Scallop | Abalone | Bamboo Fungus | Bamboo Shoot | Angelica Sinensis

Now serving Aroma at In Restaurant, a menu inspired by aromatic ingredients found locally and traditionally Chinese medi...
15/04/2026

Now serving Aroma at In Restaurant, a menu inspired by aromatic ingredients found locally and traditionally Chinese medicine store like chrysanthemum, five-spice, Angelica sinensis, jasmine and more.

Each dish is crafted to balance fragrance and flavour, expressing our approach to modern seafood dining.

We look forward to welcoming you to experience Aroma.

Chinese yam, braised and shaped like a tree branch, featured in our new menu, bringing a natural, earthy element to the ...
02/04/2026

Chinese yam, braised and shaped like a tree branch, featured in our new menu, bringing a natural, earthy element to the dish alongside other forest-inspired components, while highlighting its texture in a simple, thoughtful way.

Flower Prawn | Yuzu | Herring Roe | Ebiko
27/03/2026

Flower Prawn | Yuzu | Herring Roe | Ebiko

Mackerel, currently served as an appetiser on our menu.Gently roasted to preserve its natural sweetness and richness, al...
26/03/2026

Mackerel, currently served as an appetiser on our menu.

Gently roasted to preserve its natural sweetness and richness, allowing its true character to come through. Paired with tiger’s milk, a bright, citrus-based marinade inspired by ceviche, that lifts the sweetness while cutting through its fattiness.

A refreshing way to start the meal.

We craft an illustration for every dish we create, not just to show what’s on the plate, but to share the story behind i...
25/03/2026

We craft an illustration for every dish we create, not just to show what’s on the plate, but to share the story behind it.

It started from something simple. Our chef, Kong Han, once sketched rough drafts of dishes while cooking for family, it became almost like a little menu of the day for them to look at before the food was served.

That idea stayed with us. Now, ingredients, inspirations, and journeys are translated into lines and textures, so our guests can connect with the dish even before the first bite.

Mackerel | Tiger’s Milk | Chayote | Pumpkin | Mint
15/03/2026

Mackerel | Tiger’s Milk | Chayote | Pumpkin | Mint

Service may last a few hours, but the details begin long before.Patience, care, and countless small touches go into ever...
09/03/2026

Service may last a few hours, but the details begin long before.
Patience, care, and countless small touches go into every plate before it reaches the table.

Kombu. We use it to cure our snapper, gently firming the texture while imparting a delicate layer of umami to the flesh....
27/02/2026

Kombu. We use it to cure our snapper, gently firming the texture while imparting a delicate layer of umami to the flesh.

A quiet touch from the sea, adding depth and structure.

Anchovies Sponge | Buah Keluak Prawn Tart | Ikura, Yoghurt & Mackerel Skin
22/02/2026

Anchovies Sponge | Buah Keluak Prawn Tart | Ikura, Yoghurt & Mackerel Skin

We will be taking a short break from 16th February to 24th February to celebrate Chinese New Year with our loved ones.We...
16/02/2026

We will be taking a short break from 16th February to 24th February to celebrate Chinese New Year with our loved ones.

We’ll be back in the kitchen and ready to welcome you again from 25th February onwards.

Wishing everyone a joyful Lunar New Year filled with happiness, good health, and plenty of great meals with loved ones.

Refined. Contemporary. Ever evolving.At In Restaurant, we present seafood through a modern fine-dining lens, where innov...
10/02/2026

Refined. Contemporary. Ever evolving.
At In Restaurant, we present seafood through a modern fine-dining lens, where innovation and inspiration shape every dish. Each visit brings new flavors, textures, and experiences crafted with care.

We’re looking forward to welcoming you, reserve your table today.

Address

Latitud 6, Jalan Lintas By-Pass
Kota Kinabalu

Opening Hours

Wednesday 18:00 - 22:30
Thursday 18:00 - 22:30
Friday 18:00 - 22:30
Saturday 18:00 - 22:30
Sunday 18:00 - 22:30

Telephone

+60168314668

Website

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