Our story
Moctelle began with a simple belief: dinner can be both exacting and deeply generous. Our dining room seats thirty-two, allowing the kitchen and floor to notice every table.
Executive chef
Raised between Lyon and Penang, Amélie trained in Paris before returning to Southeast Asia. Her cooking draws on French sauce work, Malaysian preservation, smoke, tropical acidity and producers she knows by name.
Her menus begin with a place or scent rather than a luxury ingredient: wet stone after rain, torch ginger at the market, charcoal at a family table.
“Luxury is attention—paid to an ingredient, a guest, and the exact moment both arrive.”
Wine director
Idris built his cellar around energy rather than prestige. The list favours thoughtful growers, expressive places and bottles that create conversation with the kitchen.
Pairings may be classical, textural or surprising—but never louder than the plate. A non-alcoholic progression of teas, ferments and botanical infusions is composed with equal care.