J&Kel The Salon, located at newly renovated Renaissance Kuala Lumpur Hotel & Convention Centre, Malaysia’s pioneering jewellery-inspired dining destination, welcomed British Celebrity Chef Alan Coxon as its newly appointed Brand Ambassador, marking an extraordinary union of gastronomy, high jewellery, and artistry. This collaboration unveiled Malaysia’s first-ever fine dining concept inspired by jewellery, setting a new benchmark for lifestyle and culinary innovation.
The Renaissance Kuala Lumpur Hotel & Convention Centre now unveils a refreshed look that blends modern elegance with timeless charm — a fitting backdrop for this milestone event.The event brought together members of the media, tastemakers, and distinguished guests to experience the Salon’s one-of-a-kind philosophy, where every detail from the interiors to the menu is a reflection of elegance and craftsmanship.
On stage, the founders Mandy and Kelly proudly presented the J&Kel chef’s suit to Coxon, symbolising his role as a creative partner in shaping the dining journey. Guests were then led on an exclusive tour of the restaurant by Operations Director, Mr David Thoong, offering an insider’s look at the space where art, jewellery, and cuisine intersect.
Guests were then treated to a curated lunch menu inspired by J&Kel’s signature artistry, accompanied by an intimate conversation with Coxon, who shared his inspirations, the sparks of working with J&Kel The Salon, and his first impressions of Malaysia.
Exclusive Interview with Chef Alan Coxon
Q: What are your first impressions of Malaysia?
Alan Coxon: Malaysia is an eclectic mix of cultures, all wrapped up in a loving smile.
Q: How has the warmth of Malaysian hospitality felt to you?
Alan Coxon: The Malaysian welcome is exemplary — it should be made a legal requirement for all nations to follow!
Q: What has impressed you the most during your stay so far?
Alan Coxon: The trek around the world for hotel breakfasts I am sure was the original conceptual idea for the creation for the United Nations!
They always make me smile. As I walk from one nation’s gastronomy to the next — passport free — I absorb the organoleptic pleasures: strolling through the UK with the aroma of sausage and beans, onto the fresh paratha breads and dhal of India, a journey past Europe’s croissants and Danish pastries, the Chinese congee… and then finally circling back to Malaysia.
Q: As the newly appointed brand ambassador for J&Kel The Salon, what excites you most about this partnership, and how does it align with your own culinary philosophy?
Alan Coxon: There are many aspects that excite me about being brand ambassador for J&Kel The Salon. One of them is the opportunity to align conceptual design and room features onto the plate — to intertwine environmental creations and art with the dining experience, completing the visual journey at the table.
The stunning jewellery that adorns the space is not only beautiful art, but also a showcase of outstanding craftsmanship and elegance. This incredible feast for the eyes is in perfect harmony with what I strive to create in edible form, for the gustatory pleasure of diners.
Q: You’re known for your creativity and innovation in the kitchen. What inspires you day after day to keep pushing culinary boundaries?
Alan Coxon: Inspiration can come in many ways — sometimes very small, sometimes in the most unexpected places. Creativity and innovation keep the blood flowing and energy high.
However, I always ensure one foot remains firmly on the ground, with centuries of culinary traditions as my starting point.
Q: Could you share your process for curating the new menu at J&Kel The Salon? What themes or elements were important for you to highlight, and which dish do you think diners will be most excited about?
Alan Coxon: The themes and elements within this unique dining concept are so well-defined, allowing me to embrace shapes, colours, and textures. Delicate gold chains that flow, gossamer filigree adding elegance and lightness, contrasted with earthy tones and organic structures from the environmental design — all of these can be translated into the kitchen and onto the plate. As for which dish will excite diners the most, I’d like to think they all will. But of course, each guest will discover their own favourite for their own reasons.
Q: Were there any challenges that pushed your creative boundaries along the way to bring the food to life with the J&Kel concept?
Alan Coxon: There are always many challenges as every element and every aspect of aiming for the ultimate experience from start to finish is fraught with challenges.
These challenges are what pushes the boundaries, improve standards, create ideas, aspirations, hopes and dreams, with the sole intention of creating memories for everyone that walks through the door.
I also ensure I keep a foot firmly on the ground, retaining and respecting culinary traditions.
A Perfect Synergy of Art, Design & Cuisine
The collaboration between J&Kel The Salon and Chef Alan Coxon is set to redefine the dining experience in Kuala Lumpur — a marriage of culinary artistry and luxury design. Just as J&Kel’s collections embody craftsmanship and elegance, Coxon’s creations on the plate promise to evoke wonder, memory, and joy.
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