The Story of Our Wood-Fired Oven
Published on: 13/06/2026
It weighs over a tonne, runs at 450°C, and is the reason we exist. The story of how a strategist traded supply lines for a wood-fired oven in the middle of KLCC.
Stories & Events
Why Slow-Fermented Dough Tastes Better
Published on: 11/06/2026
Same-day dough can't fake it. Here's what 48 hours of cold fermentation actually does to flavour, texture and digestibility — and why we organise the whole kitchen around it.
Craft & Kitchen
The Omakase Pizza Experience: Ten Courses, One Fire
Published on: 10/06/2026
No menu. No choices. Just the pizzaiolo, the oven, and a sequence of small courses built around whatever arrived fresh that morning.
Stories & Events
Acoustic Nights: When KLCC Slows Down
Published on: 08/06/2026
Every Thursday the lights drop, a guitar comes out, and the city pauses for a few hours. A look at the night that quietly became our favourite.
Stories & Events