Honk at Pullman New Delhi Aerocity is curating Flavours of Malaysia, a dining experience led by Chef Fitri, from May 1-10. The showcase will feature a selection of Malaysian dishes that highlight regional ingredients, spices and traditional cooking techniques, offering guests an introduction to the country’s diverse culinary influences.
Cooking for Chef Fitri began in the vibrant streets of Kuala Lumpur, where he spent his early years helping his family prepare traditional dishes. It was here that he learned the foundations of flavour from his mother and grandmother, whose influence continues to shape his cooking even today. Rooted in simplicity and authenticity, his food reflects a deep respect for tradition while carrying a refined and contemporary touch. With over 15 years of experience, he brings together memory, culture and technique in a way that feels both familiar and distinctive.
At Honk, Chef Fitri will work closely with the culinary team to present a menu that reflects the essence of Malaysia. Guests can enjoy a selection of comforting soups, fresh salads and flavourful starters, along with main dishes such as Laksam Kelantan, rendang curries, seafood specialities and more. The meal comes together with classic Malaysian desserts like onde onde and sagu gula melaka offering a complete and satisfying dining experience.
Commenting on the limited time pop-up, Manish Dayya, General Manager, stated, “Dining today is about discovery and storytelling. With ‘Flavours of Malaysia’, we are offering our guests an opportunity to explore a cuisine that is rich, diverse and deeply rooted in culture. Chef Fitri brings not just recipes, but a sense of place and memory to the table, which aligns perfectly with our approach to creating meaningful dining experiences at Pullman Aerocity.”
Chef Fitri has built a strong presence in India through curated dining experiences, events and collaborations with leading establishments. His cuisine has been well received by guests across the country, with his Malaysian satay becoming one of his most recognised dishes, appreciated for its depth of flavour and careful preparation. His approach goes beyond serving food and focuses on creating experiences that feel engaging and memorable.