Of Visual Feasts


Squid Noodles with its own Crunchy Juice that pairs like a dream with Sake Junmai, Yamagata Masamune, Yamagata/Tendo, Japan

For a fortuitous 88 days only, KL-ites get to dine on the exquisite, delicate designs inspired by three Michelin star culinary genius, Chef Eneko Axta of Azurmendi, Bilbao, Spain, and… closer to home, of Aziamendi in Phang Nga, Thailand. Aziamendi 88 is a pop-up that treats the epicurious to a host of signature dishes all perfectly paired with wines for the discerning palate. To take the experience further, the culinary art was complemented with a  contemporary art showcase curated by Lim Wei Ling, Founder of the Wei-Ling Gallery featuring works by renowned contemporary artists like Anurendra Jegadeva, Rajinder Singh and Armin Gulgee.

Says Michael Groll, Director of Food and Beverage at Mandarin Oriental, Kuala Lumpur, “We are delighted to welcome Chef Eneko Atxa and the inventive team of Aziamendi 88 into the kitchens of Mandarin Oriental, Kuala Lumpur. It will be the first pop-up restaurant in the city which we hope will lead to more in the near future. For those who have yet to discover the Basque region and its culinary delights, Aziamendi 88 will promise the ultimate gastronomy

As part of Aziamendi 88 and the Mandarin Oriental’s commitment to corporate social responsibility, 5% of all profits will be contributed to local charity, United Voice Malaysia and Inspirasia Foundation in Bali.

Available for lunch and dinner, except Sundays, lunch menus are priced at RM198 per person
(5-courses) and RM438 per person (8-courses), whereas dinner menus are priced at RM438 per
person (8-courses) and RM598 per person (12-courses). Wine-pairing menus which are
specially paired by Aziamendi and Iniala Beach House’s Head Sommelier Fabien Etienne, who
recently won Thailand’s Wine List of the Year 2014, are also available. Specially created
cocktails and mocktails by Etienne as well as a lighter menu will also be made available at the

For reservations, please contact +60(3) 2380 8888 or email [email protected]