Hailed as one of the talent that helped establish cilantro as one of Kuala Lumpur's definitive dining rooms and for his inspiring cuisine at his current restaurant, Third Floor, located on the third floor of the JW Marriott KL, Ken Hoh is, without doubt, one of the shining lights in the fine dining category.
A former protege of the great Tetsuya Wakuda, Hoh has been teasing and pleasing palates for 24 years now. His signature dishes are many and include items as luscious and tempting as seared foie gras with poached avocado, lobster salad with truffle aioli,
salmon confit topped with kombu and warm scallop custard with avruga caviar and champagne sauce.
Shy, sweet and soft-spoken, he hardly falls into the category of a Marco Pierre White or Gordon Ramsay but, as they say, the proof of the pudding is in the eating and, chances are, after having sampled his creations, you'll be inclined to agree on Hoh's stature and reputation as one of Malaysia's finest. (The Peak 89-09 Hall Of Fame, volume 20, issue 8)
