Three flavours. Two cultures. One table.
For the first time in 13 years in Malaysia, KyoChon has built a menu from Malaysian recipes rather than Korean ones. Lemak. Asam. Manis. Merdeka. is a limited-edition collaboration with Chef Dato’ Fazley Yaakob, available from 31 August to 31 October 2026 at KyoChon outlets nationwide and on GrabFood.
A kampung dish, from the chef’s own kampung
Masak lemak cili api is the defining dish of Negeri Sembilan. Negeri Sembilan is where Chef Dato’ Fazley Yaakob is from. He did not pick a Malaysian flavour off a list — he put his own state’s dish on a Korean menu, and refused to soften it to widen its appeal.
Fazley won MasterChef Celebrity Malaysia in 2012, then trained formally at Le Cordon Bleu in Paris. He cooks to a philosophy he calls “from Rembau to Paris”: Negeri Sembilan flavours expressed through French technique. For this menu, the journey runs from Rembau to Gumi — the small Korean city where KyoChon was founded in 1991.
He presented eighteen flavour profiles. Six were developed further. Three reached the final menu. KyoChon’s research and development team in Korea tasted and approved all three before launch.
The three flavours
LEMAK — Ayam Masak Lemak Cili Api Series
From RM16++ · Heat 4 out of 5
Fresh green bird’s eye chilli, fresh turmeric and lemongrass against KyoChon’s thin, twice-fried crust. Turmeric and lemongrass arrive first, warm and aromatic, before the green cili padi comes through underneath. The heat builds rather than hits. Because the sauce is brushed on rather than tossed, the crust holds — you still hear it when you bite.
Available as wings, drumsticks, boneless, or whole chicken. Best with steamed rice and a fried egg.
ASAM — Boneless Asam Pedas Ramyeon
RM20++ · Heat 4 out of 5 · Serves 1 to 2
A full asam pedas base — bunga kantan, daun kesum, tamarind and belacan — rebuilt as a Korean dry ramyeon and served with a generous portion of boneless chicken. Sour first, then hot, with the floral lift of bunga kantan over the top.
MANIS — Kicap Manis Bulgogi Series
From RM16++ · Heat 1 out of 5
Malaysian sweet soy meets Korean bulgogi marinade — the two cuisines’ closest common ground, and the mildest item on the menu. Savoury rather than sugary, with the smoke arriving on the finish. Available on wings, drumsticks or whole chicken, and as a dipping sauce.
The Merdeka Set — RM69++
All three flavours in one order, feeding 3 to 4 people:
- 1 × Boneless Asam Pedas Ramyeon
- 1 × Lemak Cili Api Half Chicken
- 12 pcs × Kicap Manis Bulgogi Wings
Limited time only.
Not a Malaysian sauce next to Korean chicken
Each of the three Malaysian pastes is built on one of KyoChon’s own Korean sauce bases — the honey sauce for LEMAK and MANIS, the Sinhwa sauce for ASAM. The two cuisines are combined in the recipe itself, not on the plate. The pastes are produced at KyoChon Malaysia’s central kitchen in Petaling Jaya, to Chef Fazley’s specification.
The hardest part was the masak lemak. Coconut milk is the natural enemy of a crisp skin, and KyoChon hand-brushes every piece. The sauce had to be rich enough to still taste like masak lemak, and light enough that the crust survives being brushed with it.
Where to get it
Available at KyoChon outlets nationwide and for delivery via GrabFood, our exclusive delivery partner.
Halal
KyoChon Malaysia has held JAKIM halal certification since 2024. All ingredients, sauces and recipes in this menu are halal certified. Outlets opened recently are progressing through JAKIM’s standard certification process, which requires a minimum operating period before certification can be issued. You can check the current status of every outlet on our halal page.
Allergens
- LEMAK contains milk, coconut and honey, and is prepared with a beef-based stock.
- ASAM contains crustacean (belacan).
- MANIS contains mollusc (oyster sauce), sesame, soy and honey.
Full allergen information is available on request and at every outlet.
The menu ends 31 October 2026.