By Editorial Team
At the heart of TTDI, tucked within the modern façade of Menara KEN, lies a serene sanctuary for mindful food lovers — KUKI, the brainchild of Summer Ng, a passionate vegan and visionary entrepreneur. At 37, and nine years into her plant-based journey, Summer has created more than just a restaurant — she has brought to life a dream rooted in compassion, sustainability, and exquisite culinary artistry.
A graduate in Business Management, Summer’s foray into veganism began with a simple desire: to enjoy food that nourishes the body without compromising the wellbeing of the planet. That intention has grown into KUKI — a warm, minimalist space that invites diners to slow down, savour, and connect through flavourful, wholefood Japanese-inspired dishes.
Founder of KUKI, Summer Ng has certainly created a space for plant-based fine dining in Malaysia
At KUKI, Summer's philosophy is clear: respect for the earth, love for good food, and a commitment to doing things right. The restaurant champions a zero-waste approach, partnering with ethical suppliers and returning composted food waste back to the farms — a beautiful, closed-loop system that honours nature at every turn.
Only fresh, high-quality ingredients make it into KUKI’s kitchen. There’s no room for processed shortcuts here. Every dish is crafted with care, and flavour is drawn out through slow, precise techniques — like the simmering of broths for hours or the detailed preparation of sauces and garnishes. The goal? To let natural flavours shine in their purest, most elegant form.
From left to right: 4 pieces Special Maki Mono; juicy and bright Cubed Watermelon Salad; Crispy and sweet Beetroot & Tapioca Cracer
KUKI’s menu is a tapestry of textures and tastes, where Japanese tradition meets plant-based innovation.
Start your journey with the Beetroot & Tapioca Cracker — a vibrant, refreshing dish where beetroot is used across crackers, sauce, and salad, offering a fine palate that’s anything but earthy. Light and bright, it’s an ode to clean eating with flair.
Next, the Nasu Dengaku No “Kakuni” Age — layered tofu and eggplant in house-made sauce — offers a satisfyingly juicy and crispy bite, echoing the comfort of classic Japanese dishes with a vegan twist. Rumoured to mimic the texture and flavour of the Chinese style roast pork, it did have a very meaty presence about it with every mouthful.
Then there’s the Charcoal Mushroom Karaage. Smoky, earthy, and beautifully marinated, these hand-held delights come with a rich chickpea mayo and detoxifying charcoal — the ultimate guilt-free indulgence. With a quick squeeze of the wedge of lime and its light citrus flavour cuts through the mineral like flavour of the coal.
For something refreshing and playful, try the Cubed Watermelon Salad, topped with a tofu cream made in-house and a citrusy lime note hidden at the bottom. Finished with edible flowers, it’s almost too pretty to eat (almost).
KUKI’s Special Maki Mono is where Summer’s culinary creativity truly shines. Four intricately crafted sushi rolls invite diners to rethink what plant-based sushi can be:
Spicy Watermelon Ahi: Watermelon, baked for three days, sits atop crispy sushi rice offering a bold, savoury, and unexpected bite that is both bright and flavourful.
Natsu Yasai: A stunning mix of ten vegetables cut into 3mm cubes, the colourful mini cubes are placed every so carefully on sushi rice and seaweed harmoniously creating a perfectly balanced bite.
Shogayaki Tofu: This bite-sized sushi features tofu that is made in-house and almost resembles a fishball sliced in half. It is topped with a dehydrated ginger slice and chickpea mayo which adds a touch of zing in its flavour profile.
Wild Kinoko: Five mushrooms, wrapped in “black edible soil” (a mix of seven nuts), deliver a nutty, truffle-rich decadence. It is also assembled to look like a “kokedama” plant which is a Japanese art form of growing plants in a moss-covered ball of soil.
From left to right: The Warabi Mochi is light, chewy and nutty with a hint of sweetness; The Green Spinach Cous Cous with Quinoa is definitely for those who seek a deliciously filing dish; The Goma Miso Ramen is a superior umami experience
The Goma Miso Ramen is the crown jewel of comfort — made in small batches with handmade whole wheat noodles and a double-miso broth. It’s finished with homemade tomatoes that have been dehydrated for 13 hours, offering a tangy-sweet burst with every bite.
The Green Spinach Couscous with Quinoa is light, fresh, and layered with umami thanks to Japanese spinach, black quinoa with nori, and whimsical charcoal vegan “caviar” that’s both striking and satisfying. Hearty and filling, this was a delight to the senses.
Dessert is a quiet celebration of tradition with Warabi Mochi. Freshly pounded twice daily and served sliced in bite sizes, it is topped with a generous sprinkling of KUKI’s own roasted soybean powder which adds a deliciously nutty flavour to the light and sweet bite. Delicate and chewy, it’s the perfect end to a nourishing meal.
Even the drinks at KUKI are a thoughtful affair. The Uji Matcha Sour brings together earthy green tea with a bright, sour tang — smooth, complex, and deeply refreshing. For something more playful, the Strawberry Mojito, infused with fresh strawberry and watermelon, is the ultimate tropical cool-down.
At KUKI, Summer invites guests to experience plant-based cuisine that’s elegant, satisfying, and soulfully good. It's not just about what's on the plate — it's about how it makes you feel. Each visit is a celebration of flavour, ethics, and tranquillity.
Whether you're vegan, veg-curious, or simply someone in search of a meal that nourishes the body and the soul, KUKI promises an unforgettable dining journey.
For more information, please visit @kuki.vegan on Instagram and call +6012 551 2577 for bookings and enquiries.
Come hungry. Leave inspired. Welcome to KUKI.
From left: Non-alcoholic coctails Uji Matcha Sour and Strawberry Mojito are superior refreshing drinks with a sour base and hints of sweetness for balance; the smokey flavour if the Charcoal Mushroom Karaage is heightened with the citrusy chickpea mayo; the Nasu Dengaku No "Kakuni" Age has quickly gained popularity due to its similarity in texture and flavour to roast port but it is truly a dish that is beyond comparison
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