Private Chef Aida Hani Khalid

As the first Malaysian female chef in the motorsport arena—and the only female chef in Asia’s motorsport industry—I bring a unique blend of creativity, resilience, and professionalism to any opportunity, showcasing my ability to thrive in high-pressure, fast-paced environments while setting new standards of culinary artistry.

For me, cooking is...

My way to express myself, life is too short to not embrace flavors. Developing flavors through cooking is a never ending story & ever lasting love.

I learned to cook at...

The comfort of my parent's kitchen to a pastry program at a resort. Continued at bakery/confectionary school then diploma in culinary arts at Uitm

A cooking secret...

My superpower would be speed and my skills would be organisation and time management.

My menus

AIDA WONDERLAND

STARTER

All inclusive

THE PARFAIT BITE A velvety foie gras parfait nestled on a crispy egg roll wafer, crowned with caramelised onion jam. A decadent little opener designed to awaken the palate with richness and crunch

FIRST COURSE

All inclusive

UNDERWATER FLOWER Beetroot- and gin-cured salmon gravlax, sliced into delicate petals to form a floral bloom. Served with pickled cucumber floret and a bright calamansi aioli for a refreshing, ocean-meets-garden harmony

EARTH Tuna belly tartare layered on a toasted baguette chip with avocado cream, tomato salsa, and toasted sesame. A bite inspired by land, sea, and sun — vibrant, fresh, and full of texture

PEA IN THE SEA A comforting bowl of silky pea soup enriched with buttered peas and potato cream. A warm, familiar flavour elevated into something elegant and soothing

MAIN COURSE

All inclusive

BABYLON Garlic-seared king prawn served atop a luxurious saffron risotto, rich, creamy, and perfumed with golden threads. A dish that feels regal and indulgent — a true centrepiece

DESSERT

All inclusive

SWEETIE PIE Light coconut mousse set in a delicate pie tie, finished with lime zest and a scatter of berries. A tropical, refreshing finale that melts gently on the tongue

ROOTS & ROUTES

STARTER

All inclusive

KADUK KONES

FIRST COURSE

All inclusive

ULAMCELLO

POMELO & PEGAGA

MAIN COURSE

All inclusive

LEHENGGA LABU

KAMPUNG KATSU

DESSERT

All inclusive

LEKKER LEMPENG

LE MUSE ET MADU

LA DOLCE VITA

STARTER

All inclusive

OLIVA VERDE Creamy avocado arancini coated in fragrant herb crumbs, topped with crème fraîche, salmon roe, and a dusting of pistachio. A playful, luxurious bite to awaken all the senses

FIRST COURSE

All inclusive

FIORE DI MARE Delicate yellowtail carpaccio dressed with a bright pomegranate vinaigrette, crowned with black caviar and micro herbs. A floral, ocean-kissed masterpiece

MAIN COURSE

All inclusive

CORSICAN YAKUZA Hand-rolled cannelloni filled with slow-cooked lamb or beef ragout, prepared in true Corsican style. Finished with trio-cheese burnt béchamel, Parmigiano tuile, and a whisper of truffle oil. Bold, soulful, and deeply satisfying

DESSERT

All inclusive

NESTING LUNA Silky goat cheese gelato nestled in fragrant, buttery kunafa, drizzled with basil syrup and paired with fresh dragonfruit and passionfruit. An elegant, moonlit finale of sweetness, fragrance, and acidity