Potager

Potager Celebrating The Hands That Laboured. https://potagerkl.com/menu-and-reservations/ Potager is a celebration of craft and provenance.

As a kitchen garden nurtures a harmonious abundance of bountiful produce, we aim to cultivate a mindful and purposeful ground for our growing community. A carefully conceived multi-course tasting and
sensory experience prompts the diner to contemplate the stories and journeys taken by every produce and producer – Intertwining the elegance of French cuisine, we seek to respect the
provenance of our

lands, replete with wholesome ingredients and diverse traditions. Potager is more than just a restaurant, an intersection where gastronomy and the arts converge. We appreciate the delicate balance between culinary excellence and artistic expression – the fine line between a crafted dish and a work of art collides, creating an immersive experience that engages all senses. Just as we champion homegrown producers who infuse our dishes with flavours that pays homage to the land, we proudly champion local artists whose creations add fulfilment to our culinary journey. In Potager, we all come together in honour of Celebrating The Hands That Laboured.

At the center of the dish, a cluster of trout roe rests atop the Alaskan Black Cod, catching the light with a rich, gold...
01/05/2026

At the center of the dish, a cluster of trout roe rests atop the Alaskan Black Cod, catching the light with a rich, golden glow. This vibrant focal point is framed by a final drizzle of fennel oil encircling the velvet fennel sauce, part of a dedicated exploration of fennel in distinct ways.

Balanced by the peppery lift of local rocket and baby spinach, the composition is defined by its delicate silkiness and bright, saline clarity.

Discover Cod in our latest Spring menu. Reservations are available via the link in our bio.

29/04/2026

Potager x A: The 4 Hands Dinner Collaboration has come full circle.

What began as a shared vision has reached its final service, marking the completion of a fruitful two-way exchange between .kl and .a_taipei. By stepping into one another’s kitchens, we moved beyond a traditional guest shift into a borderless dialogue of French cuisine.

From Taipei to Kuala Lumpur, we found a common rhythm at the pass, refining our techniques and evolving through the collective energy of our teams. This journey has been a remarkable chapter of mutual growth and shared discipline.

Merci
ありがとうございました
謝謝大家

On May 9th and 10th, Potager welcomes Chef Jasmine (.bakes), founder of Doña Bakehouse (), to join our Head Pastry Chef ...
28/04/2026

On May 9th and 10th, Potager welcomes Chef Jasmine (.bakes), founder of Doña Bakehouse (), to join our Head Pastry Chef Joo (), for a Mother’s Day high tea collaboration.

This event is a merging of skill and spirit, rooted in a shared devotion to the science and soul of baking. It is a tribute to the mothers, mentors, and figures who inspire us, expressed through a menu of refined technique and heartfelt intent. We invite you to join us for this exclusive two-day gathering, honouring the brilliance and grace of the women who shape our world.

Reservations are now open for 9 & 10 May. Secure your seats via the link in bio.

25/04/2026

Our latest douceurs are curated to lead you through a landscape of contrasting notes. We begin with the rich butteriness of a Sablé Breton and the grounded, earthy depths of matcha and kinako.

The experience then lifts with a bright citrus zing of mandarin and the fresh fruitiness of local strawberries, before settling into the decadent, velvety finish of chocolate and hazelnut.

Discover the full collection at the close of your next meal. Reservations are available via the link in our bio.

The latest version of our Mushroom dish focuses on a rare seasonal pairing.We are always looking to introduce fresh, exc...
22/04/2026

The latest version of our Mushroom dish focuses on a rare seasonal pairing.

We are always looking to introduce fresh, exceptional produce to our kitchen, and this iteration brings together the tender sweetness of Cameron Highland asparagus with fresh morel mushrooms.

Unlike the common dried variety, these fresh morels offer a distinct woodsy intensity. Their umami profile combines perfectly with the grilled notes of the asparagus and the rich depth of pan-seared sweetbread.

Experience it on our current menu. Reservations are available via the link in our bio.

20/04/2026

Pigeon Printanier centers on the delicate roast of French pigeon, framed by spring’s finest greens.

By incorporating Soramame, a prized early summer delicacy in Japan, alongside artichoke barigoule and pickled baby onions, we find a natural bridge between French heritage and Asian seasonality. The dish is completed with a crisp green pea tart, bright watercress jus, and a savoury pigeon jus infused with local chocolate.

Discover it on our current menu. Reservations are available via the link in our bio.

17/04/2026

From the first slice of prep to the final setting of the table, our team is the heartbeat of Potager. You see it in the determined focus in the kitchen and the grace of the floor staff as they welcome you in. It’s a collective dedication to the finer points of hospitality and a reflection of the people who bring this space to life.

Join us at the table. Reservations via the link in our bio.

Ahead of Executive Chef Masashi Horiuchi’s departure for Taipei, we move into the next phase of our dialogue with A_taip...
06/04/2026

Ahead of Executive Chef Masashi Horiuchi’s departure for Taipei, we move into the next phase of our dialogue with A_taipei . This exchange is rooted in a shared philosophy, where both Executive Chef Masashi (Masashi Horiuchi) and Chef Alain Huang (Alain Huang) draw from the discipline of French technique, refined by the nuances of their Asian heritage.

This global odyssey eventually leads back to our kitchen here at Potager. We look forward to welcoming Chef Alain to Kuala Lumpur for a residency that brings these two perspectives together, marking the final chapter of this inaugural series.

Limited availability remains for the evening of 24th April. We invite you to secure your seats via the link in our bio.

From Taipei to Kuala Lumpur, the journey unfolds.In 2026, A by Chef charts a global path - uniting visionary souls for ...
03/04/2026

From Taipei to Kuala Lumpur, the journey unfolds.

In 2026, A by Chef charts a global path - uniting visionary souls for a series of boundary-pushing collaborations.

The first chapter begins in Taipei this 10 & 11 April at .a_taipei
with Chef of Potager, before continuing in Kuala Lumpur at .kl on 24 & 25 April.

At the heart lies .a_taipei — Chef Alain Huang’s serene, all-white canvas, where each course is composed with quiet precision, balancing French technique and Asian nuance in a “dining in the clouds” experience.

Guided by kokoro — heart and spirit — Masashi Horiuchi’s cuisine flows with grace, an expression of nature shaped by Japanese discipline and French artistry. A four-hands dialogue, across cities and philosophies.

Reservations are now open for 24 & 25 April. Secure your seats via the link in bio.

02/04/2026

At the heart of this dish is local Kue, a longtooth grouper prized in Japan and beyond for its firm, white flesh and rich, buttery flavour. The fish is carefully prepared using the ikejime method, preserving its texture and purity of taste.

Slow-confited with green zucchini, the Kue is paired with tender squid, silky leek & lemon foam, and confit leek with snow fungus and jellyfish. The dish is finished with a delicate broth made from the Kue’s own bones, tying every element together.

Discover it on our Lunch and Dinner Degustation menus. Reservations via the link in our bio.

Five ways with beetroot, one tart to bring them together.From tartare to purée, pickled to crisp chips, every element is...
01/04/2026

Five ways with beetroot, one tart to bring them together.

From tartare to purée, pickled to crisp chips, every element is built into a delicate filo base. It’s then finished with a hint of mandarin dressing, fresh sweet basil, and a delicate scatter of edible flowers.

We present to you, Beetroot — a vibrant ode to the harvest, crafted for your table.

Savour it on our Harvest menu. Reservations via the link in our bio.

01/04/2026

It all begins in our kitchen garden, where heirloom beetroot is hand-picked at its peak.

Watch as this ruby harvest transforms into a crisp filo tart crowned with layers of beetroot in multiple expressions.

Address

P-11, Taman Bukit Bambu, Off DUKE, Taman Bamboo
Kuala Lumpur
51200

Opening Hours

Monday 18:00 - 22:00
Wednesday 18:00 - 22:00
Thursday 18:00 - 22:00
Friday 12:00 - 15:00
18:00 - 22:00
Saturday 12:00 - 15:00
18:00 - 22:00
Sunday 12:00 - 15:00
18:00 - 22:00

Telephone

+60126233152

Website

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