Nestled within the Penang Marriott Hotel, Kucina is a romantic Italian enclave designed as an al fresco restaurant.
The establishment draws its aesthetic inspiration from the charm of Santorini, providing a serene poolside setting that overlooks Gurney Bay. This environment is intended for intimate dinners, date nights, or various special celebrations, where the combination of soft lighting reflecting off the pool and waterfront views creates a specific backdrop for guests. The restaurant is positioned as a space where dining is transformed into an experience of elegance and flavour.
The culinary offerings at Kucina focus on authentic Italian tastes, with a particular emphasis on handmade pasta that is prepared fresh every day. This commitment to daily preparation is intended to delight the palate and ensure the quality of each dish.
To conclude a meal, the menu includes classic tiramisu, described as a sweet decadence. These food options are supported by a beverage programme that features a curated selection of artisanal cocktails, premium Italian beers, and a variety of old and new world wines, which are available to accompany the meal and mark memorable moments.
In addition to the regular menu, the restaurant is hosting an event titled Afternoon Tea of Fortune from 19 January to 3 March 2026. This seasonal offering, coinciding with the Lunar New Year, takes place daily between 2:30pm and 5:30pm. The standard set is priced at RM108 per person, with an optional add-on available at RM168 per person for those seeking free-flow house wines, cocktails, and prosecco during the service.
The kitchen is led by Executive Sous Chef Azhar, a culinary professional noted for his strong work ethic and positive attitude. Chef Azhar is described as being meticulous and methodical in his approach, with a focus on maintaining high standards through organisational skills and attention to detail.
His management of the kitchen includes a commitment to health and safety regulations, ensuring a sanitary environment, as well as an expertise in food cost management to support a sustainable operation without compromising the quality of the dishes served.
Chef Azhar’s professional background includes experience in several prestigious establishments prior to his current role at the Penang Marriott Hotel. He previously served as Chef de Cuisine at the Angsana Hotel & Resort, where he was responsible for launching the No11 Specialty Restaurant. In that role, he focused on European cuisine with an Asian twist. His career also includes leadership positions at the Sheraton Imperial Kuala Lumpur and experience across various other dining settings.
He possesses a diverse skill set that encompasses menu planning, recipe development, and cost controlling, with proficiency in Italian, European, and basic Asian cuisines.
In addition to his technical culinary skills, Chef Azhar is noted for his role as a communicator and trainer within the kitchen. He is involved in nurturing new culinary talent by imparting his knowledge and leading his team by example. This collaborative environment is intended to enhance both the creativity and the performance of the kitchen staff.
Through this combination of Chef Azhar’s leadership and the Santorini-inspired ambiance, Kucina seeks to provide a dining experience defined by its attention to quality and its distinctive waterfront setting.
