BiG Focus : KK Restaurant Week

They say food is the fastest way to the heart, and the Kota Kinabalu Restaurant Week certainly charmed its way into ours with its splendid roster of Sabahan food and beverage purveyors. The first of its kind, the KK Restaurant Week showcased over 20 establishments across Sabah with limited edition course menus that highlighted their incredible diversity and skills. Mind-boggling fine dining shone through dishes like ‘Night’, a contemporary dessert of milk ice cream, black sesame ganache and yuba chips, from Chef Kong Han of the modern seafood-forward restaurant IN; OITOM’s Borneo Vanilla Gelato was an excellent study on locavorism and simplicity, full of heady vanilla bean grown locally in the foothills of Kota Kinabalu;s mountain farmlands. From Fusion to classic Asian and Western cuisines, there was truly so much to eat and so little time!

The ‘Restaurant Week’ concept originated from New York City in 1992, Tim Zagat, creator of the Zagat Survey, and Joe Baum a famous New York restauranteur created the promotional event first as a lunch-only affair scheduled to coincide with the Democratic National Convention to draw visitors, reporters and politicians attending the event to local restaurants. Its huge success has meant a global adoption of the event concept. This year’s KK Restaurant Week initiative was spearheaded by JUMPA PR and Media Agency and made possible through the collaborative efforts of restaurant owners and partners, with Sabah Tourism Board as an official partner. Together, they aimed to showcase the culinary excellence and vibrancy of Kota Kinabalu to locals and visitors alike. “Our intention was to synergize with key players in the food and beverage scene and for one week, curate a menu that showcases the variety of high quality dining experiences in Kota Kinabalu to regional holiday makers. There’s truly something for everyone.”

IG: @kk.restaurantweek