Elegant fine-dining table laid with plated gourmet dishes

Kuala Lumpur · Est. 2019

Heritage flavours,reimagined in gold.

On the 38th floor of Menara Saffron, Chef Arman Iskandar plates a modern Malaysian tasting journey. Rendang braised for two days, caviar over otak-otak, and a durian souffle that has become quietly legendary across Bukit Bintang.

Reserve a Table View the Menu

9: Course tasting
38F: Skyline views
4.9: Guest rating

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Our Philosophy

The food of our grandmothers, plated for the present.

Saffron is not fusion. It is memory, treated with French precision. We source kampung chicken from Negeri Sembilan, Musang King at the peak of its season, and Sarawak pepper from a single estate in Bau. Every spice paste is pounded by hand each morning before service.

The result is a quiet, confident kind of luxury. Familiar to anyone who grew up here, and a revelation to those who did not.

Chef's hands delicately plating a fine-dining dish

Chef Arman Iskandar

Executive Chef & Founder

Chefs cooking over the grill in the open kitchen

Two Toques

Malaysia Tatler Best Restaurants

Signature Dishes

Plates that define the table

Seasoned braised beef cheek plated as a fine dining main

Chef's Choice

Wagyu Rendang Cheek

RM 188

48-hour braise, kerisik, charred baby potato

Luxurious seafood appetiser topped with caviar in a crystal dish

Signature

Otak-Otak Royale

RM 96

Smoked mackerel mousse, Oscietra caviar, betel leaf

Elegant fine-dining plated gourmet fish dish

Seasonal

Miso Cod Panggang

RM 158

Banana leaf, sambal hijau, kalamansi pearls

Golden-brown dessert pastry on a wooden board

Most Loved

Durian Souffle

RM 58

Musang King, gula melaka anglaise, toasted coconut

Chef's Tasting Journeys

Surrender the menu to the kitchen

Seven courses

Warisan

Our heritage journey through the flavours of the Peninsula, ending with the durian souffle.

RM 388per guest

Most Requested

Nine courses

Saffron Signature

The full expression of Chef Arman's table, with seasonal off-menu surprises between courses.

RM 528per guest

Add-on per journey

Cellar Pairing

A curated flight matched course by course by our resident sommelier. Non-alcoholic option available.

RM 188per guest

Prices are nett of 6% service tax. Kindly inform us of allergies or dietary needs when reserving.

A La Carte

The full menu

Tap a course to reveal the selection. Updated each season.

01Permulaan / Appetisers

Otak-Otak Royale
Smoked mackerel mousse, Oscietra caviar
RM 96
Kerabu Scallop
Pomelo, kaffir lime, toasted coconut
RM 72
Sup Ekor Consomme
Oxtail, lemongrass, roasted bone marrow
RM 68

02Hidangan Utama / Mains

Wagyu Rendang Cheek
48-hour braise, kerisik, baby potato
RM 188
Black Pepper Crab Linguine
Soft-shell crab, Sarawak pepper
RM 142
Miso Cod Panggang
Banana leaf, sambal hijau
RM 158
Heritage Nasi Ulam
Twelve herbs, salted egg, ikan bilis
RM 78
Ayam Percik Supreme
Kampung chicken, coconut char
RM 96

03Pencuci Mulut / Desserts

Durian Souffle
Musang King, gula melaka anglaise
RM 58
Gula Melaka Creme Brulee
Palm sugar, Maldon sea salt
RM 48
Cendol Parfait
Pandan, red bean, shaved coconut ice
RM 42

04Cellar / Beverages

Teh Tarik Martini
Aged rum, spiced tea reduction
RM 42
Pandan Old Fashioned
Bourbon, pandan syrup, bitters
RM 48
Sommelier Wine Pairing
Per course, curated by our cellar
from RM 38
Kombucha Flight
Non-alcoholic, three house ferments
RM 36

The Ambiance

An evening above the city

Elegant classic dining room with chandeliers

Chef delicately plating a refined fine-dining dish

Bartender pouring whiskey at the cellar bar

Smoky signature cocktail on a dimly lit bar counter

Candlelit elegant table setting with glassware and fine china

Cozy rustic dining interior with warm wooden tones

In Their Words

Guests & critics

4.9 from 1,200+ reviews

The wagyu rendang cheek is the most refined plate of Malaysian food I have eaten. Service was warm without ever being intrusive.

Aisyah Rahman

Food Editor, Tatler Malaysia

We booked the Warisan tasting for our anniversary. Every course told a story and the skyline at dusk sealed the evening.

Daniel Wong

Returning guest since 2021

A genuine fine dining experience in KL that stays true to its roots. The durian souffle alone is worth the climb to level 38.

Priya Nair

Founder, The Bangsar Supper Club

Reservations

Reserve your table

We seat a limited number of tables each evening to keep service personal. Bookings open 30 days ahead. For parties of seven or more, please call us directly.

Opening Hours

MondayClosed
Tuesday to Friday6:00pm to 11:00pm
Saturday12:00pm to 3:00pm · 6:00pm to 11:30pm
Sunday12:00pm to 3:00pm · 6:00pm to 10:30pm

Last seating 9:30pm

Find Us

Level 38, Menara Saffron
Jalan Sultan Ismail, Bukit Bintang
50250 Kuala Lumpur, Malaysia

+60 3-2118 8888 reserve@saffrondining.my

Complimentary valet at the Menara Saffron lobby. Smart elegant attire appreciated.