Kam Eat With Me

A slow ascent to the 43rd floor, and you’ll find CHARR Dining, a cozy wood-fire BBQ restaurant that delivers a culinary experience where fire, flavour and artistry converge. Rooted in the age-old tradition of charring, CHARR masterfully blends the boldness of primitive wood-fire cooking with the unmistakable intensity of Cantonese ‘wok hei’ (literally translated as breath of the wok) — a technique that captures the essence of heat and smoke to create an unparalleled depth of flavour.

The name CHARR was inspired by the ancient cooking method of charring, using high heat over an open flame to unlock bold, smoky flavours. This technique, celebrated for its ability to enhance natural ingredients through caramelization and the Maillard reaction, is at the heart of CHARR’s culinary philosophy.

The large open seating area houses a long mahogany bench alongside tables at the side of the tall glass windows as well as a long bar counter top dining space for chef table experiences. What’s even more attractive is the view outside from the balcony which boasts a bird’s eye view of the city skyline, and an even more amazing sight at night when the night lights come on.

CHARR Dining was born from a deep-seated passion for creating unforgettable dining experiences. With over a decade in the food and beverage industry, the founders envisioned a space that celebrates bold flavours, meaningful conversations and fine ingredients.

“We wanted to craft a restaurant that doesn’t just serve food but tells a story with every dish. Our approach isn’t about chasing trends—it’s about perfecting timeless cooking techniques that highlight the natural beauty of each ingredient,” says Chef Leong Chee Mun, co-founder of CHARR Dining.

CHARR’s menu is an exploration of wood-fired BBQ infused with global influences. Signature dishes include:

*Pommes Anna with Herbs Crema & Smoked Trout Roe – A luxurious rendition of a French classic potato dish, featuring buttery, crisped potato layers complemented by nutty brown butter, creamy herb-infused crema, and briny bursts of smoked trout roe. – straightforward execution with taste heightened by the luxurious roe.

*Chicken Wings with Pad Kra Pao & Fermented Hot Sauce – Deboned, spice-infused Thai Pad Kra Pao chicken wings paired with a house-fermented hot sauce for an interesting blend of heat, umami and texture.

*Seasonal Fish with Singapore Laksa – Fresh fish immersed in a rich, aromatic laksa broth, merging the best of Southeast Asian flavours with CHARR’s signature wood-fired depth – I didn’t get to try this, but my media friends who did said this was excellent, a lovely marriage of the taste of laksa with fresh fish.

*Burnt Onion with Smoked Stracciatella & Chimichurri – Smoky-sweet burnt onion paired with creamy smoked stracciatella, vibrant chimichurri, and delicate smoked trout roe. – this was interesting although I can’t fathom paying so much for onion. In all honesty, it wasn’t extraordinary for me.

*CHARR White Corn with Fermented Jalapeño, CHARR Spice & Parmigiano Reggiano – Fire-kissed corn elevated with bold fermented jalapeño heat, a house spice blend, and aged Parmigiano Reggiano. White corn is not easy to find, and doesn’t come cheap. The simple elevation of spice melded with the natural sweetness of the corn nicely.

The menu features a range of price points and portion sizes. Starters are from RM25 onwards, which is quite affordable, but only one mouthful, just enough to tingle your senses.

For our media preview, we also had a chance to savour foie gras on brioche, and minced beef tongue on mini naan. These were quite delectable.

The bar at CHARR offers a carefully curated selection of signature cocktails, wines and locally crafted beers to go with the smoky food flavours.

For those seeking a refined yet relaxed dining experience, CHARR welcomes all who appreciate great food and hospitality. The restaurant’s design seamlessly integrates cultural and artistic elements.

“Inclusive hospitality is at the heart of CHARR. Every guest—whether a first-time visitor, a loyal regular, or a seasoned food critic—receives the same level of warmth and attentiveness,” says Chef Xing Wah Yin, co-founder of CHARR Dining.

“We want everyone who walks through our doors to feel like they’re part of something special,” added Kenneth Ngai, co-founder of CHARR Dining.

Charr makes a welcome debut on the already busy KL food landscape, offering a different facet to cooking in a prime dining space.

Add: 47-3A, The Manor, 3, Persiaran Stonor, Kuala Lumpur. hp: 017-894 5447

Location

47-3A, The Manor, 3, Persiaran Stonor, City Centre, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

CHARR Management Team

Chef Leong – Chef Owner (Operation Director)

Chef Leong, originally from Kuala Lumpur, began his culinary journey at a 5-stars Luxury Hotel in Kuala Lumpur. Afterward, he spent 8 years in Singapore, contributing to the opening to one of the celebrity restaurants at Marina Bay Sands. Later, he worked at esteemed establishments like the one-Michelin-starred Restaurant and a Modern South Indian Cuisine Restaurant. With experience from renowned restaurants and hotels, he brings a wealth of expertise to the table.

Chef Xing – Chef Owner (F&B Director)

Chef Xing, originally from Malacca, has 11 years of culinary experience. For the past 9 years, he has worked in Singapore at prestigious restaurants in a celebrity restaurant at Marina Bay Sands and, most recently, at the acclaimed 1 Michelin Star and is ranked among the world’s top 50 restaurants.

Kenneth Ngai – Co-Founder (Sales and Marketing Director)

Kenneth has been deeply entrenched in the dynamic world of real estate since 2014, where his leadership flourished as he guided a team of over 80 members in 2018.

Presently, he spearheads the development of a trading and export company, leveraging his expertise and entrepreneurial spirit to navigate new horizons in business.