Nour in Malaysia

Back in 2018, chef Sayan Isaksson was the head chef of celebrated restaurant Esperanto and was invited to Kuala Lumpur, Malaysia by the prestigious Mandarin Oriental hotel. The Mandarin Oriental Hotel Group has existed since 1876 when they opened the Kingdom of Siam’s first luxuary hotel in Bangkok, The Oriental.

Malaysia is an interesting region in the way that it is truly multi-ethnic, it’s three major ethnic groups are Malays, Chinese and Indian, and peninsular Malaysia shares a common history with Singapore. Today’s Malaysian cuisine is a vibrant fusion of flavors, drawing from a rich tapestry of cultural traditions. It blends elements from Malay, Chinese, Indian, Indonesian, and Filipino dishes, alongside indigenous Bornean and Orang Asli influences. This culinary diversity is further enriched by a variety of external culinary styles, including Arab, Thai, Portuguese, Dutch, and British, among others. The result is a complex and diverse gastronomic landscape, characterized by an intricate symphony of flavors.

Last year Nour and Sayan was invited back to Kuala Lumpur to have a Nour pop-up at the hotel’s restaurant, the Mandarin Grill, and cook a tasting menu for invitees and the hotel’s guests. As of February 2024 Sayan has introduced his menu “Simply Scandinavian” at the hotel. A menu that shares virtues with that of Nour’s but created with local ingredients, which puts an interesting spin on the menu.

 “Sayan Isaksson: Although I have been here before, I am still super excited to explore more of Malaysia’s food culture and regional produce. In addition, I am always eager to work with a new team and new talents!”

You can read more about Sayan’s adventures from the view of local Malaysian magazines below. Also make sure to follow our Instagram account for live updates of the event.

Options – The Edge
The Yum List
Grazia
Robb Report Malaysia