Birds Of A Feather: The Talented Chefs At Flock

Chefs | Flock | Marriot Bonvoy Double Points | Food For Thought

Although many hotels have restaurants, not many show the calibre of carrying quality meats such a Flock at W Kuala Lumpur. The restaurant is an all day dining, but carries some beautiful cuts of beef. We find out a bit more about what the restaurant is really about from Executive Chef Haznizam Hamzah.

Flock - Hot Volcanic Stone Wagyu Beef | Flock | Marriot Bonvoy Double Points | Food For Thought

Flock at W Hotel Kuala Lumpur

Flock serves a selection of pan-asian cuisine, where modernisation and elevated using quality ingredients. The volcanic stone beef is one example, where patrons can cook on by themselves on the table. Other standouts include their sticky beef ribs served a la taco style and the fried rice noodles with wagyu, where beef is really a signature of the restaurant. Other than that there is also the lobster makhni and the smoked umai.

Executive Chef- (Haz) Haznizam Hamzah | Flock | Marriot Bonvoy Double Points | Food For Thought

Tell us a bit about Flock?

Sprawled across the 8th floor of W Kuala Lumpur with a vast open kitchen is Flock, a vibrant all-day dining restaurant. Inspired by the bold flavours of Pan-Asian, its down-to-earth cuisines showcase colourful creations right here in Malaysia. energetic all-day dining restaurant, chefs prepare local specialties and Western favourites with dazzling performances in live kitchens.

Flock - King Fish Carpaccio (with hand) | Flock | Marriot Bonvoy Double Points | Food For Thought

What is the philosophy and approach to its cuisine?

Our philosophy is built around “Flock” and “Foodism”. Flock comes from the word to mean “a group of people”. “Foodism” means enthusiasm for and interest in the consumption of good food. When combined, it means a group of people with enthusiasm for and interest in the preparation and consumption of good food. That’s what we stand for and believe.

That’s how the locavore movement started at Flock. With a vision to introduce and share the best local produces to our guests wherever possible. As you know, Malaysia is blessed with an abundance of beautiful local produce due to our tropical climate. With plenty of land and space suited for farming and agriculture, we have access to a wide variety of fruits, herbs and vegetables. Of course, they vary from every region, taking only the best varieties, turning it into an inventive dining experience as we introduce them to you at Flock.

When you enter Flock, casual and inviting vibe makes it a perfect gathering place for friends and family. Plates are designed for sharing, ideal for a communal dining. A visual interaction with our open kitchen makes it a fun dining experience as you watch your dishes being plated before you. Expect a tasteful combination of bold Asian flavours as me and my brigade of chefs bring you the best of Flock.

Chef (Su) Suhalmi Mohammed Tasir | Flock | Marriott Bonvoy Double Points | Food For Thought

Who leads the team at Flock?

There is Chef de Cuisine Suhalmi Mohammed Tasir, Pastry Chef Kevin Yong, and myself Haznizam Hamzah as Executive Chef.

Sunday Retox Brunch - Sashimi | Flock | Marriot Bonvoy Double Points | Food For Thought

Tell us about the cuisine used at Flock?

We serve Pan-Asian cuisine, any cuisine from a culture originating from the greater continent of Asia including, but not limited to, Chinese, Japanese, Thai, Vietnamese, Korean, and Indian.

Pastry Chef- Kevin Yong | Flock | Marriott Bonvoy Double Points | Food For Thought

Tell us something about Flock that people might not be aware of?

Flock champions a sustainable food movement that is friendly to vegetarians, showing a passion for gastronomy that is simple but evident. From farm to Flock, every bite from the appetisers to the entrées and desserts are ethically and locally sourced, fresh and organically grown.

Wok Fried Sia Red Rice - Flock | Flock | Marriot Bonvoy Double Points | Food For Thought

What are 3 dishes that we should be looking out for?

Rojak Lah!, an interactive dessert in the form of deconstructed ROJAK dessert. Pastry chefs signature banana leaf table dessert. The Sia Rice, a naturally  ruby-red rice packs a slightly nutty flavour, bringing this fried rice dish combined with the crispy soft shell crab to the next level.  Sia Rice is an heirloom variety, grown by the farmers in Long Semadoh Valley, Lawas, Sarawak known for its fertile highland soil, pristine air and crystal-clear springs which dictates the superior terroir of the rice, and definitely the Lobster Makhani, a fan favourite.

Flock All Day Dining | Flock | Marriott Bonvoy Double Points | Food For Thought

Final call to double up your points! Marriott Bonvoy is now offering members Double Points in addition to a 20% discount at selected participating restaurants and bars from across Malaysia from 18 February 2022 to 20 March 2022. Remember to make your reservations today to double up on your points!

To find out more, visit

W Kuala Lumpur
8th Floor
No. 121, Jalan Ampang,
50450 Kuala Lumpur
+6012 347 9088
Opening Hours:
Monday, 6.30 pm to 10.30 am, 12.00 pm to 2.00 pm, 6.00 pm to 10.00 pm
Tuesday and Wednesday, 6.30 pm to 10.30 am
Thursday to Saturday, 6.30 pm to 10.30 am, 12.00 pm to 2.00 pm, 6.00 pm to 10.00 pm
Sunday, 6.30 pm to 10.30 am, 12.00 pm to 2.00 pm


Nicholas Ng

Nicholas Ng is a restaurant critic and drinks writer and is the editor of independent publication Food For Thought. He has been a freelance journalist for the 15 years and has previously worked as a lawyer and in digital marketing. He currently is the Principal Consultant of A Thought Full Consultancy, a food and beverage marketing consultancy.

One Comment

  1. I like the helpful info you provide in your articles.
    I will bookmark your blog and check again here regularly.
    I’m quite sure I will learn many new stuff right here! Best of luck for the next!

Leave a Reply

Your email address will not be published. Required fields are marked *