‘I develop most of my own recipes. I want to keep the taste authentic and the quality consistent. Laksa is one of my signature dishes.’ – Specialty Chef Kelvin Lee, who was born in Malaysia brings his vast experience from some of the famous hotel restaurants in Singapore, Dubai and Macau, takes centre stage to present you with an authentic Southeast Asian culinary journey.

‘I like giving traditional recipes a modern twist using the freshest ingredients, bringing guests an authentic taste of Thailand.’ – Chef de Partie Jack Pinkkang, who was born in Thailand, worked at various famous hotels and resorts including Conrad Hong Kong and Royal Hong Kong Yacht Club before joining Hotel ICON 6 years ago. Under his tenure at Hotel ICON, the Thai offerings such as Tom Yum Goong, green curry, roasted pork neck at The Market are highly praised by gourmands.

Similar to Singapore, Malaysia has a rich multicultural heritage and its cuisine is greatly influenced by Indian, Chinese and Indonesian cuisine. It combines locally sourced herbs and spices with varied cooking styles that are robust and palatable. Highlights include Herbal Bak Kut Teh, Curry Fish Head with Claypot, Chicken Curry Bun and the most popular variety of durian flesh such as Musang King, XO, Red Prawn and Black Thorn.

Embark on a global gourmet tour away from the crowd! From fresh salads, gourmet main course selections to Asian specialties and burgers, there is something for everyone.