The anticipation reached its peak today at the Four Seasons Hotel Kuala Lumpur as the Michelin Guide Kuala Lumpur and Penang 2026 was unveiled, celebrating the country’s finest culinary talents.
Among the standout winners was Terra Dining, a Penang-based restaurant that continues to make waves with its refined take on local cuisine. The restaurant received its first Michelin Star, a milestone that marks its growing influence in Malaysia’s dining landscape.
This year’s ceremony once again highlighted Malaysia’s evolving food culture, one that marries heritage with innovation. While several familiar names returned to the spotlight, Terra Dining’s recognition represented a new chapter for restaurants dedicated to elevating local ingredients through modern craftsmanship.
Founded by chef Chong Yu Cheng, Terra Dining has built its reputation on creating contemporary dishes deeply rooted in Malaysia’s natural bounty. Known for its multi-course tasting menus and minimalist approach, the restaurant celebrates local produce with precision and artistry.
”I am thrilled and honoured to bring forward our traditional cuisines towards global recognition,” he told theSun.
Chong’s culinary philosophy centres around the belief that Malaysian produce deserves to be the star of fine dining. His dishes often reinterpret familiar local ingredients through a refined lens, transforming the everyday into the extraordinary without losing its cultural essence.
“Malaysian foods are known to be affordable and comforting but when it comes to fine dining, customers tend to opt for Western cuisine. At Terra Dining, we prioritise using high quality local produce so customers can have the best experience while proving that traditional dishes can have as much recognition as Western cuisines, especially in the fine dining industry,” he said.
As the ceremony gathered top chefs, restaurateurs and industry figures from across the nation, the atmosphere at the Four Seasons reflected both excitement and pride. The Michelin recognition not only acknowledges technical mastery but also celebrates the emotional storytelling behind each dish.
For Malaysia, it signals a growing presence on the global culinary stage, where local identity is no longer secondary but central to excellence. Restaurants like Terra Dining are proving that Malaysian flavours, when treated with creativity and respect, can rival the best in the world.
Looking ahead, Chong hopes to inspire the next generation of chefs.
“Just keep learning and do not ever think that anything is too hard. With enough passion, anything is possible,” he said.
The ceremony also recognised a number of other outstanding establishments across Kuala Lumpur and Penang. Among the new entries to the prestigious list were Akar, Dewakan and Beta KL, which retained their one-Michelin-star status, while several restaurants including Hide and Au Jardin continued to earn praise for their consistency and innovation. The evening also highlighted the rising generation of culinary talents shaping Malaysia’s evolving fine dining scene.
With the spotlight now shining on Penang’s Terra Dining, Chong and his team stand as part of a new generation redefining what it means to dine locally, where every plate tells a story of culture, community and care.
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