Time Out says
Sitka’s new space upstairs, dubbed Sitka Studio, is a show of confidence, and it’s beautiful. It’s very Scandinavian – minimal, unfussed, functional – and there’s a sense of assuredness that comes through, not just in the interior design, but also in the way Chef Christian Recomio describes the direction of the restaurant.
Helmed by Chef Christian along with two other Malaysian chefs (Asyraf Ibrahim and Kim Leun), Sitka Studio will be an evolution from the previous test kitchen menu that was served at the restaurant downstairs on weekends. So we can expect an inspired, ambitious modern European menu that’s more advanced but still driven by fresh produce and ingredients – in fact, Sitka Studio will be sourcing most of their produce from local wet markets and farms, while seasonings, marinades and larder staples will be made in house through fermenting, salting, pickling, smoking, dehydrating, ageing and the like.
Opening only on selected Friday or Saturday nights, dinner will feature a seven-course tasting menu, and you can opt for either wine or juice pairing. For the rest of the week when the Studio is not open to public, the restaurant will become a research lab for the team to try out new techniques and recipes.