In Malaysia’s increasingly crowded dining scene, concept clarity is a competitive advantage. Filipó, situated on Level 9 of The MET Corporate Towers in Kuala Lumpur, has staked its identity on a precise culinary intersection: Italian finesse and Japanese precision, presented in a setting that is as suited to a client entertainment dinner as it is to a milestone celebration. Since opening, the restaurant has drawn attention not only for its menu — which spans aged raw fish crudo, wagyu pizza and risotto enriched with miso and baby scallops — but for its considered approach to the dining experience as a whole.

Helming the kitchen is Director and Head Chef Philip Murray Dominic, whose culinary foundation was shaped in Marseille, a port city long defined by the meeting of Mediterranean cultures and bold, ingredient-driven cooking. That early environment informed a sensibility that food is, at its core, a vehicle for connection. Chef Dominic subsequently carried that conviction across the continent, training under established mentors in Verona, Nice and Salzburg — each posting adding a distinct layer of classical discipline to his developing repertoire. The result is a culinary perspective that is simultaneously rooted in tradition and open to cross-cultural dialogue, a quality that finds direct expression in Filipó’s kitchen output.

A restaurant’s most effective and persuasive asset is often the person behind the pass. Chef Philip Murray Dominic exemplifies this approach by occupying a dual role: as an operator responsible for the business, and as a working chef whose biography lends credibility to the concept on the plate. By grounding a multi-influence menu in genuine European culinary training, Filipó positions itself not as a trend-driven fusion exercise, but as a chef-led establishment with a coherent point of view.

Leadership Lessons

Tim Chew: How would you describe your leadership style and how has it evolved over time?

Chef Philip: My leadership style varies according to the role, but adaptability and versatility are key. Also, my main philosophy is always being hands-on and attacking the problem as soon as possible

Tim Chew: What are the most important skills a leader must have today?

Chef Philip: Good communication skills, empathy towards staff, strategic business thinking, and clear decision-making. Most importantly, make small mistakes and rectify them fast. As an example, the CEO and CFO working together as a single entity, not separated or with different ideologies, as this will slow things down.

Tim Chew: What is your vision for the company’s future, and how do you communicate it to your team?

Chef Philip: All team members must be aligned with the company’s goals, communicate clearly, use simple and no fancy words. Also, incubating good leaders and expanding on manpower capacity.

Tim Chew: How do you measure success for yourself and your organisation?

Chef Philip: Success to me is defined by the number of problems solved quantitatively. The more problems solved, the clearer it becomes to achieve goals.

Tim Chew: What kind of work culture do you believe drives high performance and employee motivation?

Chef Philip: I believe trust, honesty, respect, and open communication drive performance and motivation in staff.
The organisation chart should be simple and less complicated, and single-line decision-making is what I practice for clearer and quicker decision-making

Tim Chew: What habits or routines have contributed most to your success?

Chef Philip: My key habits are hard work and repetition, do it a thousand times, and you will get better. Prioritising tasks is very important as the day’s work can get overwhelming; strategising tasks does help. I’m also very big on mentoring and keeping the team alive and spirited, I live for it! Lastly, being hungry and having a missionary mindset is crucial, as it keeps you “in day 1 mindset” constantly

A Menu Built on Two Culinary Traditions

Filipó’s dinner menu is where the kitchen’s dual-tradition philosophy is most fully expressed. The meal begins with the Focaccia Nonna — baked fresh daily and dressed with olive oil, fresh thyme and onion jam — before moving into an antipasti selection that draws on both sides of the concept. The Carpaccio di Manzo features aged wagyu MB9 with yuzu vinaigrette and shaved parmigiano, the yuzu a deliberate nod toward the Japanese half of the menu. The Bruschetta al Verona offers four variations, ranging from a Caprese alla Filipó with local cherry tomato and buffalo mozzarella to a more indulgent option pairing morello cherry with shaved duck liver and floral honey.

From the sea, the Crudo Sampler — aged fish sourced personally by Chef Dominic on a weekly basis, featuring selections such as red snapper, amberjack and mackerel — reflects the kitchen’s Japanese-influenced approach to raw preparation. The Filipo Signature Cold Capellini, served with seafood of the week in a yuzu-kelp dashi, encapsulates the restaurant’s concept neatly: Italian form, Japanese soul.

The pasta and risotto sections demonstrate the kitchen’s range without straying into excess. Highlights include a Carbonara prepared with wagyu tallow and duck bacon, a Truffle Fondue Tortellini, and a glazed wagyu beef brisket over saffron risotto with miso-grilled baby onions. For the grill, Filipó dry-ages its beef in-house for 21 to 48 days, with the Bistecca selection spanning an Aussie wagyu ribeye MB5 and an Australian wagyu off-cut MB9, each served with a choice of sauces. Dessert closes with the Filipo Signature Tiramisu, portioned for two, alongside individual options including a Moist Chocolate Budino with sea salt caramel gelato and a Canoli alla Pistachio Crema.

The lunch menu, launched more recently, takes a different and deliberately accessible approach. Designed to serve the midday crowd — including the considerable population of corporate professionals working within The MET Corporate Towers and the surrounding government and business districts — the selection prioritises variety, value and pace. An all-day breakfast section, served until 5 p.m., anchors the lighter end of the menu. The Java Lava Toast, a crisp Hainanese loaf drenched in house-made Java curry and crowned with an onsen egg, makes for a satisfying solo lunch, while the Filipo Morning Board — a spread of chicken sausage, beef streaky, slow garlic mushroom confit, smoked piquillo beans and a buttery croissant — is well-suited to those who prefer a more substantial midday meal.

Beyond the breakfast offerings, the lunch menu spans enough ground to accommodate varied preferences without requiring a long commitment to the table. Western options include a Moroccan Braised Lamb Shank served with Persian rice and mint yogurt, a Pan-Seared Salmon Fillet with creamy mash and adobo sauce, and a Cajun Flame Chicken grilled over open flame. On the Asian side, the Claypot Asam Pedas Jenahak — seabass in a tangy, spicy broth with basmati rice — and the Signature Nasi Lemak Ayam Berempah offer familiar, well-executed comfort. The Royal Nasi Kerabu, with its herb rice, ayam percik and sambal budu, signals that the kitchen is equally at ease with local culinary references as it is with its European foundations. For those with less time, the burger and pasta sections provide quick, complete meals without compromising on quality.

A Corporate Entertaining Venue with Genuine Versatility

Beyond the kitchen, Filipó has been designed with a level of spatial flexibility and modularity with corporate/ private events in mind. The restaurant’s main dining room is anchored by a large, high-resolution LED screen that spans a substantial portion of one wall — capable of functioning as a presentation display, brand backdrop or event feature. For corporate functions, this capability translates directly into a venue that can host product launches, investor briefings, client appreciation dinners and leadership events without requiring the logistical overhead of an external AV build. The screen is large enough to command the room and is well-positioned for visibility across the full dining floor.

The venue’s modular layout extends this versatility further. Multiple private rooms are available for more contained gatherings — board dinners, intimate client entertainment, or confidential briefings where a degree of separation from the main floor is preferred. For larger functions, the full restaurant can be configured to accommodate private events of up to 180 guests, a capacity that positions Filipó comfortably in the tier occupied by dedicated event venues, but with the added advantage of a serious kitchen and a properly considered menu.

The combination of the LED screen, private room options, and full-venue hire capability makes Filipó a functionally complete corporate entertaining proposition. A company hosting a regional leadership dinner, for instance, could open the evening with a short presentation on screen, transition to a multi-course dinner served in the main dining room, and close in one of the private rooms for a more confidential follow-on discussion — all within the same venue, without a change of environment or service team. The ninth-floor location within The MET Corporate Towers adds a further practical dimension, placing the restaurant in proximity to the offices of a number of the city’s professional services and corporate tenants.

Filipó is located at: A09-02(B), Level 9, KL Metropolis, The MET Corporate Towers, Jalan Dutamas 2, Kompleks Kerajaan, 50480 Kuala Lumpur, Malaysia.

For more info, head over to https://www.instagram.com/filipoatthemet/

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