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  • High Tide

    High Tide is Kuala Lumpur's premier fine-dining fish and seafood restaurant. Belgian Chef, Evert Onderbeke, who was mentored by 2* Michelin Star Chef Roger Souvereyns, uses only fresh, seasonal and sustainably caught ingredients, flown-in by High Tide from Europe, New Zealand and Australia.

    The menu is creative and the food is exquisitely presented. Taking fresh produce as his starting point, Chef Onderbeke presents some wonderfully innovative recipes and invites his guests to appreciate the subtleties of flavour. We use no frozen fish, so the menu changes daily depending on the catch of fresh fish and seafood available.

    The wine list is perfectly matched with seafood and a fine example of some of the world's best producers. The floor is expertly choreographed by French manager, Carole Pinel, who comes to High Tide from Michelin Star restaurant, Lindsay House in London. Art work inside High Tide was designed and painted by Imogen Slater, a British artist, currently living in New York.

    The French Riviera inspired murals juxtapose the eight metre tropical fish tank in the centre of the restaurant and the open kitchen.

  • Chef Evert Onderbeke

    Evert Onderbeke was born in Ghent, Belgium in 1976. From an early age he was fascinated by the restaurant experience and aged fifteen began his studies at Belgium's most famous culinary school Ter Duinen in Koksijde. After qualifying, he assisted in opening a new restaurant in Ghent before relocating to New York to study under Belgian Chef Steven Debruyn. He returned to Belgium and soon joined the premier fine dining catering company Diner Prive in 2003. There, he was mentored by the legendary 2* Michelin Chef Roger Souvereyns, who taught him the art of fine dining. Chef Evert explains that under the influence of Souvereyns, he changed the very way he approached and experienced food, its taste, texture and cooking, as Souvereyns instilled his commitment to high standards and quality dining. Chef Evert has also worked with 2* Michelin Chef Wout Bru who was a Guest Chef at Diner Prive. Chef Evert moved to Malaysia to head the kitchen at High Tide. He is enthusiastic about the challenge of introducing a new fine dining cuisine to Kuala Lumpur.

    Manager Carole Pinel

    Carole Pinel was born in Vichy, France in 1974. She comes from a large family, the fourth of seven children, and grew up in Auvergne where her parents owned a bakery. She spent ten years in Paris learning her trade, and was trained by the Sommelier George Pertuiset and vintner Paul Cadiau. In 2002 Carole moved to the UK, working in Aylesbury and York before becoming Chef de Rang at the 2* Michelin restaurant Midsummer House in Cambridge, where she worked with Chef Daniel Clifford. Before moving to Malaysia, Carole was the General Manager for four years at Lindsay House, Richard Corrigan's 1* Michelin restaurant in London. Carole came to Kuala Lumpur in 2009 to be the General Manager of High Tide. Her passion for food and wine is evident and she is excited to be able to introduce patrons to new dining experiences at High Tide, guiding them through the inspirational menu and matching their meal with a selection of wine from the restaurant's exceptional cellar.

  • Flavours

    The discretion of High Tide adds to its charm and speaks of good breeding. The ambience is definitely classy. What is impressive is the fact that the food is consistently well prepared, and cooked to juicy perfection. It is a relief to find that they are not doing what everyone else in town is doing, so expect surprising flavour pairing. The presentation of the dishes is most pleasing to the eye, with colours that are fresh and vivid. The service is one of the most professional around town – discreet and smart, yet reassuringly friendly. The restaurant puts in extra effort to look after diners to give them an exceptional experience. You will have to agree it is value for money. In our books, this new comer is up there among Malaysia's best restaurants.

    Time Out

    …And here are three more reasons to visit High Tide: the spectacularly delicious complimentary amuses-bouches and post-prandian petits-fours; the superb service by manager Carole Pinel; and the unmistakeable sense of well being that follows such a memorable dining experience. With so many of the city's restaurants bogged down by a sense of sameness, High Tide's food provides a salubrious blast of originality and I can say that High Tide is a sterling example of the philosophy that if a job's worth doing, its worth doing well. Three cheers.

    Harper's Bazaar

    Stepping into the modern, blonde-wood interiors of High Tide, is rather like discovering an oasis in a sandstorm. In the blink of an eye, the madness that is Friday evening city traffic is washed away by the cool neutral tones that speak of minimalism. Intelligently crafted, the space is designed for maximum comfort but does not distract you from the real agenda – the food. High Tide takes itself seriously as the city's first fine dining seafood restaurant, offering only the freshest seafood imported from Europe, Australia and New Zealand. By the end, its clear, to sample the delights prepared by Belgian Chef Evert Onderbeke – mentored by 2-starred chef Roger Souvereyns – braving Friday night traffic is but a small price to pay.

    New Straits Times

    Now seafood lovers who crave for the freshest fish and crustaceans in a classy setting can look forward to dining at High Tide, a new fine dining restaurant specialising in European fish and seafood. High Tide has attracted many customers who have given it rave reviews. Among the chief praises received is the daily menu change. Flair and style make Chef Evert's creations look like works of art. A bite into the tuna platter or the pan-seared ocean trout, lets you savour the magical creation of a world-class chef.

  • Contact Details:

    NOTICE: We are currently closed for renovation. We look forward to serving you when we reopen in May 2011.

    Ground Floor, Menara Taipan,
    Jalan Punchak (Off Jln P Ramlee),
    50250, Kuala Lumpur.

    Locate via Google Maps