We recently had the opportunity to dine at JHOL, the newly opened coastal Indian restaurant at The Met, Mont Kiara. This is the Malaysian outpost of Chef Hari Nayak’s Bangkok establishment, brought to Kuala Lumpur under the umbrella of Clifftop Group Asia. The restaurant soft-launched on 10 May 2025, marking an exciting addition to KL’s evolving culinary landscape.

JHOL is the brainchild of Chef Hari Nayak, a graduate of the Culinary Institute of America and author of best-selling cookbooks. His Bangkok location has earned significant recognition since its 2020 launch, including a place in the Michelin Guide, mentions in Asia’s 50 Best Discovery, and being voted as one of the top 25 restaurants in Thailand by Travel & Leisure.

The restaurant’s concept is rooted in celebrating India’s nine coastal states—from Gujarat and Goa in the west to Kerala and Tamil Nadu in the south, and Odisha and West Bengal in the east. As Chef Hari puts it, “There’s an entire world of Indian flavours beyond butter chicken and naan. At JHOL, we tell the untold stories of India’s coastline—dishes that are bold, refined, and full of soul.”

Working alongside Chef Hari is Executive Chef Gaurav Gupta, who has been collaborating with him for almost a decade and was instrumental in opening the Bangkok location. According to Shyam Thakur, CEO of Clifftop Group Asia, together they are “crafting a new narrative for Indian cuisine in Kuala Lumpur—one that is modern, elegant, and free from clichés.”

What sets JHOL apart is its commitment to using local Malaysian ingredients while honouring traditional Indian coastal techniques. This approach supports Malaysian farmers, fishermen, and artisans while creating what the restaurant describes as “a harmonious balance of Indian and regional flavours.” The menu offers both an intensive tasting experience and à la carte options, allowing diners to have completely different experiences on return visits.

We got to try “The Culinary Journey” tasting menu, priced at RM310++ (there’s also a vegetarian option for those who don’t eat meat). The evening began with the Prelude, a trio of small plates showcasing different regional styles. The Bombay Bhel offered a refined take on the Mumbai street food classic, maintaining its characteristic crisp textures and tangy flavours. The Calicut Pepper Crab stood out with bold spicing that clearly drew from Kerala’s historic pepper trade. The Kolkata Dim’er Devil, a Bengali-style egg preparation, provided rich and comforting flavours that demonstrated the diversity within Indian coastal cuisine. An impressive start to the meal to say the least!

The Cancale Bay Oyster with Pineapple Thokku Granita is a refreshing and inventive starter that beautifully balances the briny freshness of premium oysters with the vibrant, tangy sweetness of pineapple thokku—a traditional South Indian pickle. The granita adds an icy, textured contrast, elevating the dish into a sophisticated palate cleanser that awakens the senses.

The Masala Muska Bun, designed for sharing, elevated the concept of pav bhaji to fine dining standards. The house-made bread came with pav bhaji butter and curry leaf butter, creating layers of flavour that went well beyond typical street-style preparations. The bread itself was remarkably soft and aromatic.

The BFC, or Berhampur Fried Chicken, served with Jhol Hot Sauce, offers a bold and flavorful interpretation of a classic comfort food. The chicken is expertly fried to achieve a crisp, golden exterior while remaining juicy inside. Paired with Jhol’s signature hot sauce, which delivers a complex heat layered with aromatic spices, this dish exemplifies the restaurant’s ability to marry traditional Indian flavours with contemporary techniques.

The Surti Anda Ghotala accompanied by Chili Cheese Toast and Shaved Truffle is a decadent and indulgent dish. The Anda Ghotala, a rich scrambled egg preparation from Surat, is elevated with the luxurious addition of shaved truffle, lending an earthy depth. The chilli cheese toast provides a spicy, creamy crunch that complements the silky eggs perfectly, resulting in a harmonious blend of textures and flavours that linger delightfully on the palate.

A Pink Guava Sorbet served as an effective palate cleanser before the main courses, which arrived as “The Feast”—a sharing-style presentation that emphasised the communal aspect of Indian dining. The centerpiece was the Alleppey Fish Curry, served with tempered tapioca and Matta rice. The curry featured the characteristic coconut base of Kerala cuisine, with perfectly cooked fish and nutty Matta rice providing textural contrast. We also had the Gongura Lamb (additional RM35), which showcased slow-cooked meat with sorrel leaf chutney—a speciality from Andhra Pradesh that brought welcome acidity to balance the rich lamb.

The meal concluded with Tender Coconut Payasam, accompanied by jaggery sesame snap and mango sorbet. This traditional South Indian dessert was executed with a lighter touch than expected, allowing the subtle coconut flavours to shine without overwhelming the palate.

The restaurant’s design reflects its culinary philosophy—relaxed yet polished, incorporating tactile natural materials and elegant brassware in a breezy brasserie style. The space successfully balances sophistication with approachability, creating what the restaurant describes as “a warm, inviting space that encourages curiosity and comfort.” The mezzanine level features three private dining areas, making it suitable for both intimate dinners and larger gatherings.

JHOL positions itself as more than just a restaurant—it’s described as “a modern homage to the flavours, ingredients, and stories of India’s coasts.” The beverage program reflects this comprehensive approach, featuring an exclusive collaboration with champagne house Bollinger and working with small producers from around the globe. The menu also has non-alcoholic beverages, catering to diverse preferences.

Diners can also visit Chola cocktail bar, which is connected to JHOL, described as “a cocktail-focused gin & tonic bar,” further establishing JHOL as a destination for both food and drink enthusiasts.

JHOL successfully presents coastal Indian cuisine that feels both authentic and contemporary. The menu effectively represents different regional traditions without feeling scattered, and the integration of Malaysian ingredients with traditional Indian techniques creates genuinely interesting flavour combinations. Executive Chef Gaurav Gupta’s observation that guests can “indulge in an intensive tasting menu today and come back tomorrow to try our a la carte dishes and have completely different experiences” speaks to the restaurant’s ambitious scope.

At RM310++ for the tasting menu, JHOL positions itself firmly in the premium dining category. The portion sizes, quality of ingredients, and level of execution justify this pricing, particularly given the restaurant’s commitment to supporting local producers and artisans.

As someone who has not yet visited India but has a keen interest in Indian cuisine, I found the meal at Jhol to be both enjoyable and memorable – a delightful journey through the rich and varied regions of India, indulging in dishes that are not commonly available here in Malaysia. Each dish showcased distinct flavours and ingredients, reflecting the diversity and depth of Indian gastronomy.

One of the unique touches at Jhol is the large map of India displayed at the entrance. This thoughtful feature allows guests to trace the origins of the dishes they are enjoying, adding an educational and immersive element to the dining experience. It’s a wonderful way to appreciate the cultural and geographical influences behind each creation.

I would highly recommend Jhol to diners who are looking to expand their culinary horizons and experience something beyond the usual Western fine dining options. The menu is adventurous yet approachable, making it ideal for both seasoned food enthusiasts and those new to Indian cuisine.

Additionally, Jhol offers private rooms on the upper floor, making it an excellent choice for special occasions such as client dinners, birthdays, or anniversaries. The elegant and intimate setting ensures a memorable celebration for any event.

Overall, Jhol is a remarkable addition to Kuala Lumpur’s vibrant and evolving dining scene, offering a fresh perspective on Indian cuisine and a truly memorable gastronomic adventure.

For those interested in experiencing this novel approach to Indian cuisine, reservations can be made at +60125024528 or reservations@jholrestaurantkl.com

The restaurant is open daily for lunch and dinner and is located at G-01 The Met Corporate Tower, Jalan Dutamas 2, 50480 Kuala Lumpur, Malaysia.

More info at https://jholrestaurantkl.com/