Perched on the first floor of a quiet row of shop lots in the salubrious Kuala Lumour neighbourhood of Damansara Heights is Restaurant Jie.
The Michelin Selected eatery’s design aesthetic is a masterclass in how to tell a story via visual narrative. Its Chinese virtues, for example, are espoused through screen paintings, antique desks and Oriental touches in its structural underpinnings.
This is then accentuated by a modern open kitchen which is sleek and contemporary, underscoring the eateries’ more global outlook.
The restaurant is the brainchild of renowned serial restaurateur Wong Yin-How who helms the Tinkerman Collective, which owns and operates restaurants like Vintry, Proof Pizza and Stoked.
Wong was inspired to open Jie after dining at famed modern Chinese restaurant Wing in Hong Kong, ranked #3 in the Asia’s 50 Best Restaurants 2025 list.
“I felt that the Chinese food that we’ve seen was formulaic – it was all the usual things, either traditional or big banquets but little in between.
“Part of my passion is travelling and eating. When I was in Hong Kong, the restaurant that inspired me a lot was Wing. To me, it was just mind-blowing what they could do with Chinese food. I saw that there was a lot of potential for Chinese cuisine presented in a more plated, more refined approach,” says Wong.
The kitchen at Jie is helmed by affable, seasoned chef Lee Kook Siong, who has spent decades honing his skills in Chinese cuisine. Lee grew up in Ipoh, Perak and started working as a kitchen helper, before eventually being promoted to dim sum chef and finally climbing his way up the rungs to Chinese cuisine chef.
Eventually his mastery of Chinese food took him all over the world – he has worked in Melbourne in Australia, Beijing in China as well as Palermo in Italy, to name a few.
At Jie, Wong and Lee work hand-in-hand to reinterpret traditional Chinese cuisine, giving it new shapes and margins while still paying tribute to the roots it sprouted from.
“What we get to do here is so interesting. I think it’s a win-win solution for us to create more Chinese-influenced dishes but most of the dishes – the main points and memories are from Yin How. He has very clear tastes and remembers everything he tastes. He helps with the memory and formulation of each dish,” says Lee.
Wong adds that essentially his idea is to work with a base that is already well-known in the realm of Chinese cuisine but then tweak it a bit to try and focus on what’s really special about it.
The wine pairing options at Jie are also curated by Wong, who is considered one of Malaysia’s top wine experts. Each alcoholic option selected is brought in especially for Jie and cannot be found elsewhere.
To really get a true idea of what Jie is about, try the Jie menu, priced at RM388++ per person, with an additional RM198++ per person for sake and wine pairing.
The menu was formed after nearly two months of intense R&D and this is reflected in the end result. Featuring Jelly Fish Flower, Hokkaido Scallop, Sichuan Pepper Oil and others, the menu highlights the bouncy, pliant qualities of jelly fish against the supple tenderness of premium Hokkaido scallop. The piquant oil tides the two aquatic elements together.
This is a vibrant, effusive affair that is the equivalent of a fun time spent getting ready for a big party simply because it sets the mood for everything that comes after.
The Duck Beignet with Five Spices and Homemade XO truly puts Lee’s former life as a dim sum chef to fullest effect. The rotund ball has a crisp shield that yields easily to a succulent duck confit filling. The homemade XO adds rich umami notes to the configuration without attempting to steal the limelight away from all the other elements here.
This is easily one of the best things to come out of Jie, so be sure to savour it to its fullest.
The Norwegian Halibut with Pickled Vegetables and five drops of sherry (to be precise) is very, very interesting.
The paper-wrapped fish is at first presented without the sherry and diners are encouraged to taste the broth, which is simple yet layered with nuance.
The sherry is then inserted into the configuration, drop by drop and when the broth is tasted yet again – it is like magic has somehow pervaded, because the broth takes on a complex, lightly alcoholic tinge that gives it near-instant richness and depth.
The fish meanwhile is tender and voluptuous, but it is the sherry that adds something entirely new and hedonistic to this dish.
Up next, indulge in the Australian Wagyu, Black Truffle and Kale. The wagyu is the star here and Lee has treated it with obvious care in order to ensure the end product is juicy and tender.
It may not have quite the melt-in-the-mouth tendencies of many of its brethren in the market, but this firmer, fuller mouthfeel actually helps protract the experience and is perfect for mopping up the hedonistic black truffle-infused sauce that laces the plate.
Another show-stopper is the Lobster with Regional Heritage Grain Blend and Prawn Broth. The prawn broth undulates gently here, offering sips of sea-faring goodness in every spoonful while the lobster is plump and fluffy.
The heritage grain blend was probably added to offer heft and weight to this configuration and actually works well as a receptacle for soaking up all the flavours of the prawn broth, which engenders a more languorous end to the savoury part of your meal.
End your meal with the Taro, Coconut Milk and Lily Bulb, a dessert inspired from Wong’s formative years. It’s a meal that will probably draw most Malaysian diners’ minds to the halcyon days of childhood because there is something about this dish that is so deeply nostalgic.
There is also a salve-like quality to this starchy treat – its gluey, rich depths, tuberous formations and coconut milk sweetness a boon and balm to everything – from awful traffic to long days in the office.
If you’re opting for the wine pairing at Jie, you’re really in for a treat. Show-stoppers from Wong’s selections include the Domaine Roc du Boutires Bourgogne Blanc 2022, a chardonnay hand-picked from Burgundy, France that is lively and effervescent with fruity apple-esque undertones guiding it through its vibrant profile.
This is paired with the Norwegian halibut in what is quite honestly a sensational pairing.
Paired with the wagyu beef is another Burgundy wine – the Marc Morey Chassagne Montrachet Rouge 2019. This pinot noir is smoky, earthy and rustic with an opulent rich finish that juxtaposes it perfectly against the meaty overtures of the beef.
Perhaps the most inspired pairing of the meal is in the form of the delightful Meandro Finest Reserve Port from Portugal. This deep, dark beauty has a sweet underbelly and a hint of dark chocolate gilding its intoxicating qualities.
Ultimately, a meal at Jie promises traces of the familiar woven together with elements of the completely unfamiliar, marking a journey through Chinese cuisine that you’ve likely never experienced before and one that fills a gap in the KL market for more refined Chinese fare.
