Marriott Bonvoy hotels and resorts across Malaysia are bringing back The Malaysian Kitchen, a year-long nationwide culinary celebration that honours the bold flavours, regional traditions and enduring stories behind Malaysian cuisine.
The Malaysian Kitchen 2026 launched on 31st March 2026 (Tuesday), bringing together talented chefs from Marriott Bonvoy properties nationwide to present a curated showcase of regional Malaysian dishes – rooted in tradition and reimagined through contemporary culinary craft.
From the fiery richness of Negeri Sembilan to the coastal bounty of Sabah and Kedah, The Malaysian Kitchen invites guests to experience Malaysia through taste – rediscovering heritage recipes passed down through generations, and exploring how they continue to shape modern Malaysian dining.
Building on the momentum of its inaugural edition, The Malaysian Kitchen reflects Marriott Bonvoy’s growing role as a champion of local culinary culture. Marriott Bonvoy Malaysia has been intentional in leveraging its hospitality network to preserve traditional recipes, elevate regional ingredients, and introduce authentic Malaysian flavours to both local diners and international travellers.
“Food is one of the most meaningful ways we connect guests to a destination. Through The Malaysian Kitchen, we are proud to showcase Malaysia’s rich culinary heritage while empowering our chefs to reinterpret regional classics in new and exciting ways. By bringing together Marriott Bonvoy properties across the country, we are creating a platform that celebrates local culture, supports culinary craftsmanship, and offers guests a truly authentic taste of Malaysia,” said Pak Masri, Senior Director of Operations, Indonesia & Malaysia, Marriott International.
Reimagining Heritage Through the Hands of Today’s Chefs
At Putrajaya Marriott Hotel, Sous Chef Mohd Hairi Sahmizam bin Rosli – a veteran of Malaysian cuisine with more than 25 years of experience – showcases the bold, coconut-rich flavours of Negeri Sembilan and Johor. His Daging Masak Lemak Cili Padi features tender beef slow-cooked in coconut milk with bird’s eye chilies and fresh turmeric. A standout is his Ayam Kuzi with Roti Jala, a dish often enjoyed during weddings and festive gatherings, featuring tender chicken in a rich, aromatic gravy with a subtle sweetness and a beautifully balanced flavour profile. He is also known for signature dishes such as Nasi Briyani, Mee Rebus and Ikan Asam Pedas.
“When guests taste my dishes, I want them to feel something – the memories, the heritage, the stories behind every recipe. Serving Malaysia with Extra ‘perisa-nality’ [personality] is what I strive for,” shared Chef Hairi.
At Renaissance Johor Bahru Hotel, Executive Sous Chef Hamizi Abd Hamid highlights Johor’s rich cross-cultural influences with Kacang Pool and Mee Rebus Daging Tetel – comforting classics shaped by Middle Eastern, Malay, and Indian traditions. His dishes reflect the depth and diversity of flavours found in everyday communal dining across the state.
In East Malaysia, Le Méridien Kota Kinabalu presents the flavours of Sabah through Executive Sous Chef Kelvin Kilin, who draws from his roots in Tuaran and over 18 years of culinary experience. His Hinava Ikan Tenggiri – a citrus-cured mackerel dish with lime, ginger, and chilies – reflects Sabah’s coastal freshness, while Sinalau Sapi (Sabah Smoked Beef) pays tribute to the highland traditions of the Kadazan-Dusun community.
Back in Kuala Lumpur, Courtyard by Marriott Kuala Lumpur South features Chef Hasnaerdawaty Md Hanapi, whose cooking is inspired by family recipes passed down through generations. Her Nasi Dagang Tradisi Kelantan, served with Gulai Ikan Tongkol, pairs fragrant coconut rice with slow-braised tuna curry — a dish that embodies the flavours of Kelantan and Terengganu. Another highlight, Daging Kerutuk Kelantan, features tender beef slow-cooked in a rich kerutuk spice blend of toasted spices, coconut, and aromatics, crafted by Chef Hasna to showcase the warmth and authenticity of Kelantanese cuisine.
“Every dish carries memories. When I cook kampung-style recipes, I’m preserving the patience and love I learned from my mother, while sharing it with a new generation,” said Chef Hasna.
On the island of Langkawi, The St. Regis Langkawi honours Kedah’s coastal heritage through Sous Chef Mohd Fauzi Hashim. With over 30 years of experience, his interpretations of Gulai Panas Ikan Tenggiri and Laksa Kedah (Laksa Telok Kechai) reflect the rich, aromatic, and deeply comforting flavours of the region’s fishing villages and seaside traditions.
“Having spent over 30 years in Langkawi’s kitchens, I am passionate about sharing the authentic flavors of our local cuisine. Preserving traditional Malay recipes and techniques is my way of honoring our cultural heritage, and I take pride in creating dishes that give every guest a true taste of Malaysia,” said Chef Fauzi.
A Culinary Journey Across Malaysia
More than a dining series, The Malaysian Kitchen is a celebration of Malaysia’s collective culinary memory, where every dish tells the story of a region, every flavour reflects generations of tradition, and every chef brings a personal touch to recipes that continue to evolve with time.
Guests can experience The Malaysian Kitchen 2026 beginning 10th April 2026 (Friday) at participating Marriott Bonvoy hotels and resorts across Malaysia.
