Video: Restaurant JIE ushers in new chefs with fresh inspirations for 2026

Restaurant JIE brought in two new chefs for 2026 — Lee Kook Siong and Ooi Poh Kuan, with more than thirty years of kitchen experience between them — and the cooking spans Cantonese and Teochew traditions, reaching from Hong Kong to Hangzhou.

What the Kitchen Does

The set menus rotate, but the approach from their opening run shows the register the kitchen works in.

Congee is slow-cooked with Sarawak heirloom Adan rice, gentle with ginger, smoothed with a gelatinous braise of sea cucumber through the chicken broth. Ham sui gok is reworked as a duck beignet with five-spice and pine nuts, served against citrus jelly and XO sauce. Sabah jellyfish flower arrives with sweet Hokkaido scallops under Sichuan pepper oil that lifts rather than numbs.

Elsewhere: double-boiled free-range chicken soup with house-made tofu flower, Jinhua ham, morel mushrooms and water chestnuts; Norwegian halibut treated as a Teochew steamed fish with pickled vegetables and fino sherry; free-range chicken leg cold-smoked over pu erh tea and finished with caviar.

Menus change through the year, so check what is running before you book.

For modern Chinese fine dining in Kuala Lumpur, JIE is cooking at a level that rewards the set-menu format.