Asia’s Finest Tables by UOB X Beta KL: Malaysia’s Story in Every Bite

Asia’s Finest Tables by UOB Cards brings together some of the region’s most compelling dining rooms across Malaysia, Singapore, Thailand, and Indonesia. It is all about dining at its finest. Every season, Asia’s Finest Tables specially curates a list of MICHELIN-starred and award-winning restaurants, offering access to sought-after dining experiences with exclusive menus for selected UOB cardmembers.

Beta joins UOB’s curated selection of MICHELIN-starred and award-winning restaurants across Asia.

Asia’s Finest Tables by UOB Cards brings together some of the region’s most compelling dining rooms across Malaysia, Singapore, Thailand, and Indonesia. It is all about dining at its finest. Every season, Asia’s Finest Tables specially curates a list of MICHELIN-starred and award-winning restaurants, offering access to sought-after dining experiences with exclusive menus for selected UOB cardmembers.

A dimly lit dining room at BETA KL featuring elegantly set tables with glassware and plates, framed by rich red curtains and a well-stocked bar in the background.

Two glasses of sparkling rosé champagne placed elegantly on a wooden table next to a menu for Asia's Finest Tables event.

WHERE STORIES BECOME FLAVOURS

This season in Kuala Lumpur, the spotlight goes to Beta. Known for its modern Malaysian approach, Beta has always been more than just a restaurant. Here, the nation’s history and landscapes are distilled into flavour, with Chef Raymond Tham leading a menu that moves from coast to highland, weaving resilience and heritage into fine dining.

Beta presents an 8-course tasting menu with each dish telling its own story. The evening begins before you even sit down to dine: a glass of Taittinger Prestige Rosé Champagne in hand, an amuse bouche at the welcome area, and the anticipation of a journey about to unfold.

Chef Raymond Tham poses with arms crossed, wearing a black culinary uniform and round glasses, smiling against a grey wall.

Interior of the restaurant Beta featuring wooden ceiling design and a vibrant floral mural, with dining tables set elegantly.

The journey starts with a tapioca bread with chilli emulsion, nodding to wartime days when tapioca became a regular part of daily meals due to rice shortages. What was once a monotonous food that sustained families through hardship, is now transformed into a delicate, modern introduction that bridges past and present.

This is followed by laksam served with ulam and starfruit, a dish that reinterprets the classic Kelantanese and Terengganu rice noodle roll with fresh herbs and the tangy sweetness of starfruit paying homage to coastal flavours and traditional Malaysian street eats.

Next, scallop with kacangma and heirloom tomatoes showcasing the harmony of land and sea: the earthy notes of kacangma (a chinese traditional herb) complement the sweetness of the scallops and the vibrant acidity of heirloom tomatoes, creating a balanced dish that bridges our heritage through the ingredients.

A gourmet pastry topped with caviar and garnished with herbs, served on a branded paper at BETA KL.

A beautifully plated dish featuring seared duck breast, accompanied by a sauce, green bok choy, and garnishes, served on a black plate.

As part of the curated dining experience for UOB cardmembers, two exclusive dishes are served: Cornfed Chicken with Dang Gui Pastry, and Dry Aged Cherry Valley Duck with Fermented Beancurd and Yam. The Cornfed Chicken with Dang Gui Pastry uses tender, juicy chicken with the subtle, warming bitterness of Dang Gui, a traditional Chinese herb known for its medicinal properties. Wrapped in a delicate, flaky pastry, the dish balances savoury richness with herbal aromatics.

The Dry Aged Cherry Valley Duck with Fermented Beadcurd and Yam is all about deep, strong flavours. By dry aging the duck, its tenderness and natural flavours are intensified. The fermented beancurd adds a savoury complexity, while the yam provides a smooth, earthy counterpoint - together creating a dish that's wholly unique to this UOB menu.

The menu closes as thoughtfully as it begins. Kuih Loyang arrives reimagined with ruby chocolate and pineapple, while the Coffee Blossom — a date pudding with coffee husk, ends the evening on a note that is comforting yet still surprising.

A beautifully plated dish featuring a creamy, green-hued element surrounded by decorative leafy greens and small white flowers, with a stream of sauce being poured over it.

A wooden platter filled with yellow corn kernels, garnished with green vegetables, edible flowers, and a small bowl containing a yolk.

BEYOND THE PLATE

The Beta experience has never been just about what’s on the plate. Service, pacing and the atmosphere weave into something more intimate: a dining room that reflects modern Malaysia while carrying forward the generosity of its traditions.

Each dish is anchored in a story - drawing from memory, heritage and the nation’s past and present. It’s not something that can be fully explained, rather something you have to experience for yourself.

A modern bar interior featuring a circular structure with red cabinetry and shelves displaying bottles, accompanied by a sleek green-tiled bar counter and stylish bar stools.

Interior of BETA KL restaurant featuring plush seating with floral patterns, steps leading to a higher platform, and ambient lighting, creating an intimate dining atmosphere.

ASIA’S FINEST TABLES REGIONAL LINE UP

Beta, Kuala Lumpur
Au Jardin, Penang
Thevar, Singapore
Summer Pavilion, Singapore
Samrub Samrub Thai, Bangkok
Mezzaluna by lebua, Bangkok
Kindling, Jakarta

For UOB Visa Infinite Metal and Zenith Cardmembers in Malaysia and selected UOB cardmembers in Singapore, Thailand and Indonesia, indulge in this highly coveted dining experience with a guest, at an exclusive rate for two.

Bookings for Asia’s Finest Tables by UOB Cards open on 29 September 2025, 12PM, with limited seats across all participating restaurants. Secure your seats here.

WRITTEN BY NATASHA HOE & CHIARA REYLAND