11/04/2026

LYFE SATURDAY | APR 11, 2026

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Busan-style pork gukbap.

Truffle potato pancake. – PICS BY SHIVANI SUPRAMANI/THESUN

Korean sotbap claypot rice.

O MAKASE is often associated with precision cut fish, seasonal seafood, often featuring fresh sashimi and Edo-mae style sushi. At Gamtan, that expectation is flipped. Instead of seafood, the spotlight is on premium beef and pork cuts – introducing a meat-forward interpretation, built around dry-aged cuts, thoughtful pairings and tableside grilling that puts flavour and texture first. The King’s Feast leads the experience The highlight is the King’s Feast, a generous platter featuring king galbi and rib galbi alongside beef tartare, naengmyeon (cold noodles) and a starter of kimchi tofu stew. While the pork is said to be the main event, we opted for the beef cuts instead. Dry-aged and carefully prepared, it delivers a level of tenderness and depth that sets it apart from typical Korean barbecue cuts. Grilled on the spot, the meat renders in its own fat, developing a rich, buttery profile with a subtle natural sweetness. Each bite feels deliberate, with a clean finish that lingers just enough. Pairings elevate the flavour What sets the experience apart is how the beef is paired. Rather than relying on one dominant flavour, the meal encourages exploration. A pinch of Maldon sea salt sharpens the natural beefiness. Wasabi paired with squid sauce creates a layered contrast – heat, salt and a slight sweetness that enhances the meat rather than masking it. Ssamjang offers a familiar, balanced option, while more experimental combinations introduce variety without overwhelming the palate. The staff guide these pairings throughout, making the experience feel curated rather than static. Sides that hold their own The omakase is supported by a spread of refillable banchan Ű BY SHIVANI SUPRAMANI

Grilled on the spot, the meat renders in its own fat, developing a rich, buttery profile with a subtle natural sweetness.

Meaty take on omakase o Gamtan redefines Japanese dining with premium experience in Kuala Lumpur

Lunch menu offers a more accessible entry point While the omakase leads, Gamtan’s weekday lunch menu provides a more approachable way to experience its flavours. The pork bone gukbap is a standout. Simmered for over 10 hours, the broth is creamy and collagen-rich, with a clean pork flavour that is not overly seasoned. Served with rice, tender pork slices and a range of sides, it delivers a lighter but still satisfying option. There is a daily limit of 50 bowls, reflecting the time-intensive preparation behind each batch. The lunch set also includes a choice of sotbap – claypot rice topped with options such as steak, eel or abalone. The steak version stands out for its bold, savoury profile,

served sizzling with a smoky aroma. On the side, dishes such as the truffle potato pancake add texture. Crisp and light with a subtle truffle note, it complements the heavier mains without feeling excessive. Shift in perspective Gamtan’s approach reframes what omakase can look like. By placing meat at the centre and building the experience around it, the restaurant offers a different kind of progression – one driven by richness, balance and technique rather than tradition alone. And while the lunch menu supports this with comfort-driven dishes, it is the omakase that defines the experience – a meat-led interpretation that stands out in Kuala Lumpur’s dining scene.

the cold noodles bring a refreshing break between richer bites. Together, they balance the intensity of the grilled meats and keep the meal cohesive.

including mashed potatoes, cold noodles, kimchi, pickled vegetables, sausages and egg. These are not afterthoughts. The mashed potatoes add a creamy counterpoint, while

The King’s Feast features king galbi and rib galbi alongside beef tartare, naengmyeon and a starter of kimchi tofu stew.

Gamtan’s staff guide these pairings throughout, making the experience feel curated.