W Kuala Lumpur is debuting HOJA and HOJITA, two new culinary concepts bringing the flavours, spirits and culture of Latin America’s Pacific coast to the heart of Kuala Lumpur this October.
Helmed by Chef Diana Matute, W Kuala Lumpur’s first female Chef de Cuisine, HOJA celebrates the coastal cuisines of Colombia, Peru and Chile through a contemporary lens, introducing the city to a distinctive culinary experience rooted in flavour, culture and craftsmanship. Alongside it, HOJITA, an intimate Latin Coctelería, offers a spirited exploration of Latin America through distinctive cocktails, regional flavours and a lively late-night atmosphere.
Two concepts, one destination: HOJA and HOJITA bring a new expression of Latin American dining and cocktail culture to Kuala Lumpur. Together, they offer an immersive experience of elevated palates, iconic culture, craftsmanship and conviviality, celebrating the richness of Colombian, Peruvian and Chilean cuisine alongside a distinctive cocktail culture. Designed as a destination for dining and discovery, the two concepts introduce new flavours and culinary perspectives to Kuala Lumpur, bringing food, cocktails, music and design together under one roof.
HOJA: A Taste of the Pacific Coast
At HOJA, Chef Diana draws on the culinary traditions of Colombia, Peru and Chile, three countries connected by the Pacific Ocean but each distinct in their ingredients, techniques and culinary identity.
The menu centres on fresh seafood, native ingredients, bright citrus, open-fire cooking and slow-roasted vegetables, interpreted through contemporary technique while retaining the character of their origins.
For Chef Diana, the cuisine is also personal. Raised in Lima and influenced by generations of Peruvian culinary traditions, she brings together family recipes, international experience and modern cooking techniques to create a menu that reflects the diversity of Latin America’s Pacific coast.
“Latin American cuisine is incredibly diverse, and I want guests to experience that diversity rather than see it as one single cuisine,” says Chef Diana Matute. “At HOJA, we are telling the stories of Colombia, Peru and Chile through ingredients, techniques and flavours, while allowing the food to speak for itself.”
The experience is anchored by HOJA Mesada, an intimate 26-seat chef’s counter overlooking the open kitchen, where guests can watch the team grill, plate and finish dishes throughout the service.
For a more immersive experience, HOJA Privado offers chef-led five and eight-course tasting menus designed around the ingredients, stories and culinary traditions of the Pacific coast. The result is a dining experience that moves between the familiar and the unexpected, with bold flavours and fresh ingredients that naturally complement the Malaysian palate.
HOJITA: Latin Spirits Take Centre Stage
Located within HOJA but designed as a distinct drinking destination, HOJITA explores the breadth of Latin America’s spirits culture.
The programme goes beyond the familiar, placing the spotlight on mezcal, pisco, cachaça, Colombian sugarcane spirits and regional distillates that are less commonly encountered in Southeast Asia.
Under the creative direction of Avai. M, the cocktail programme takes inspiration from Latin American landscapes, folklore and traditions. Cocktails are organised by flavour profile, spanning smoky and herbaceous to floral, savoury and citrus-forward, allowing guests to explore the menu according to taste rather than convention.
The programme is complemented by a considered music and design direction, with Latin sounds, tropical rhythms and curated vinyl sessions shaping the atmosphere as the evening progresses.
“HOJITA is about encouraging people to explore the richness of Latin American liquid culture beyond the spirits they may already know,” says Avai. “There is an incredible range of ingredients, distillation traditions and stories across the region, and the cocktail menu gives us a way to introduce those to Kuala Lumpur in a format that feels approachable, contemporary and distinctly W.”
One Address. Two Expressions of Flavour and Craft
The opening of HOJA and HOJITA adds another dimension to W Kuala Lumpur’s existing culinary and nightlife portfolio, which includes FLOCK, award-winning Cantonese restaurant YEN, Living Room and WET Deck.
For General Manager Volker Burth, the concepts reflect the hotel’s focus on bringing new culinary perspectives to Kuala Lumpur. “HOJA and HOJITA allow us to introduce our guests to a part of Latin American culture that they may not have experienced in this way before. From Chef Diana’s interpretation of the Pacific coast to Avai’s exploration of Latin spirits, both concepts are driven by strong personalities and a clear point of view,” says Burth.
“We wanted to create something that feels relevant to Kuala Lumpur today; culturally curious, energetic and open to discovery while giving our chefs and bar team the freedom to tell their own stories.”
With Kuala Lumpur’s dining scene continuing to expand its international perspective, HOJA and HOJITA add Pacific Latin American cuisine and Latin spirits to the city’s growing culinary conversation.
HOJA and HOJITA open this October in W Kuala Lumpur.
Guests can experience HOJA through à la carte dining at the main restaurant, the 26-seat HOJA Mesada chef’s counter and HOJA Privado’s curated tasting menus, while HOJITA offers an intimate cocktail experience centred on Latin American spirits and contemporary cocktails.
For more information and reservations, please visit W Kuala Lumpur’s official website.
