Terra Dining

Terra Dining Terroir driven modern Malaysian tasting menu restaurant.

04/09/2026

An ode to lively banana leaf lunches in a delicate papadam tartlet shell.

Japan has sake, Korea has soju, China has baijiu, and Malaysia has tuak — the traditional indigenous rice wine of Borneo...
03/09/2026

Japan has sake, Korea has soju, China has baijiu, and Malaysia has tuak — the traditional indigenous rice wine of Borneo’s Iban longhouses.

We serve this golden elixir, handcrafted in small batches by Tuak Ngirupp, as part of our optional wine pairing to gently warm your palate alongside amuse-bouche trio — the opening act of our Malaysian culinary tale.

28/08/2026

An amuse bouche with all the complexities and taste memories of the humble ‘lomaigai’ in a single bite.

26/08/2026

Sometimes, love letters look like three fleeting bites before the evening truly begins.

First, a play on Terengganu’s Pulut Lepa.

Second, a rather defiant homage to ‘lomaigai.’

Third, banana leaf rice captured in a single mouthful.

And to pair, the first of Beca Tea’s zero proof botanical infusions to tease and titillate the tastebuds.

21/08/2026

Currently wondering if the team will sing for their staff meal.

07/08/2026

By hook or by crook.

This is the last video in our team series, and it felt right to end it with our very austere, practically spartan, zero-humour top dog: not-a-chef Chef YC.

Because at the root of it all, we are firmly hooked on the way his brain thinks about Malaysia — not as one cuisine, but as a hundred ongoing negotiations between them, and the way he connects the dots in ways nobody else would think to make. Also, his infinite vault of unmentionable jokes.

Thank you, YC. We can’t wait to see what’s been percolating on your mind.

05/08/2026

For your first bite: Blini, Smoked Pike Conger Serunding Mousse, Amur Caviar.

Inspired by pulut lepa — a grilled snack made of glutinous rice and savoury fish floss from the seaside state of Terengganu, where Chef YC spent his childhood.

Dinner at Terra Dining : A Digital Still Life (2026)In this artwork, not-a-chef YC Chong arranges slipper lobster, otak-...
04/08/2026

Dinner at Terra Dining : A Digital Still Life (2026)

In this artwork, not-a-chef YC Chong arranges slipper lobster, otak-otak, bamboo clams and celtuce, on a spoon, called “one mouthful”. In the background, moody earth tones are just out of focus, depicting the lo-fi dinner vibe within the restaurant.

On our optional wine pairing menu:Soalheiro Alvarinho 2024, poured alongside our Slipper Lobster. Citrus up front, miner...
24/07/2026

On our optional wine pairing menu:

Soalheiro Alvarinho 2024, poured alongside our Slipper Lobster. Citrus up front, minerality underneath and just enough tropical fruit on the nose to meet the dish halfway.

Malaysia has two distinct versions of otak-otak, a much-loved dish with the supposed consistency of brains, hence the na...
22/07/2026

Malaysia has two distinct versions of otak-otak, a much-loved dish with the supposed consistency of brains, hence the name, “otak,” means brain in Bahasa Melayu.

The Peranakan-style: fish in spiced, coconutty custard, wrapped banana leaf lined with herbaceous daun kaduk, then steamed — coming out almost like a soufflé.

The Muar-style: heavily spiced and charcoal-grilled between palm leaves — smoky, dense and full of bounce.

At Terra, we combined the best of both worlds. A French-style mousse — where the prawn paste hugs the rempah (spices) and fresh coconut cream — for a silky, pillowy texture. Then we sandwich it in daun kaduk and grill over binchotan for that herby, smoky char.

Paired with juicy locally caught slipper lobster, delicate bamboo clams and crunchy squares of celtuce — every texture on the plate is doing something different, in the same bite.

Address

91 Jalan Aminuddin Baki, Taman Tun Drive Ismail
Kuala Lumpur
60000

Opening Hours

Wednesday 18:00 - 23:00
Thursday 18:00 - 23:00
Friday 18:00 - 23:00
Saturday 18:00 - 23:00
Sunday 18:00 - 23:00

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