W Kuala Lumpur is introducing two new culinary concepts this October with the opening of HOJA and HOJITA, bringing the cuisines, spirits and culture of Latin America’s Pacific coast to the heart of Kuala Lumpur.
Led by Chef Diana Matute, W Kuala Lumpur’s first female Chef de Cuisine, HOJA focuses on the coastal cuisines of Colombia, Peru and Chile, while HOJITA offers a more intimate exploration of Latin American drinking culture through cocktails and regional spirits.
The two concepts are designed as separate but connected destinations, bringing food, cocktails, music and design together under one address.
HOJA Brings the Pacific Coast to Kuala Lumpur
At HOJA, Chef Diana draws from the culinary traditions of Colombia, Peru and Chile, three countries connected by the Pacific Ocean but distinguished by their ingredients, techniques and culinary identities.
The menu focuses on fresh seafood, native ingredients, bright citrus, open-fire cooking and slow-roasted vegetables, interpreted through contemporary techniques while retaining the character of their origins.
The cuisine also reflects Chef Diana’s personal background. Raised in Lima and influenced by generations of Peruvian culinary traditions, she brings together family recipes, international experience and modern cooking techniques in a menu that explores the diversity of Latin America’s Pacific coast.
“Latin American cuisine is incredibly diverse, and I want guests to experience that diversity rather than see it as one single cuisine,” says Chef Diana Matute. “At HOJA, we are telling the stories of Colombia, Peru and Chile through ingredients, techniques and flavours, while allowing the food to speak for itself.”
One of the main features of the restaurant is HOJA Mesada, a 26-seat chef’s counter overlooking the open kitchen. Here, guests can watch the kitchen team grill, plate and finish dishes during service.
For a more extended dining experience, HOJA Privado offers five and eight-course tasting menus built around ingredients, stories and culinary traditions from the Pacific coast. The menus move between familiar and less expected flavors, with fresh ingredients and bold combinations.
HOJA will also offer à la carte dining at the main restaurant.
HOJITA Explores Latin American Spirits
Located within HOJA but designed as a distinct drinking destination, HOJITA focuses on Latin America’s spirits culture and cocktails.
The drinks program goes beyond more familiar Latin American spirits, highlighting mezcal, pisco, cachaça, Colombian sugarcane spirits and regional distillates that are less commonly found in Southeast Asia.
Under the creative direction of Avai. M, the cocktail menu takes inspiration from Latin American landscapes, folklore and traditions. Drinks are organized by flavor profile, ranging from smoky and herbaceous to floral, savory and citrus-forward, allowing guests to navigate the menu according to their preferred flavors.
The bar’s music and design direction also form part of the experience, with Latin sounds, tropical rhythms and curated vinyl sessions shaping the atmosphere throughout the evening.
“HOJITA is about encouraging people to explore the richness of Latin American liquid culture beyond the spirits they may already know,” says Avai. “There is an incredible range of ingredients, distillation traditions and stories across the region, and the cocktail menu gives us a way to introduce those to Kuala Lumpur in a format that feels approachable, contemporary and distinctly W.”
Two Concepts Under One Address
The opening of HOJA and HOJITA adds to W Kuala Lumpur’s existing dining and nightlife offerings, which include FLOCK, Cantonese restaurant YEN, Living Room and WET Deck.
According to General Manager Volker Burth, the two concepts are intended to introduce Kuala Lumpur diners to a part of Latin American culture through the distinct approaches of their culinary and bar teams.
“HOJA and HOJITA give us an opportunity to introduce our guests to a part of Latin American culture that they may not have experienced in this way before. From Chef Diana’s interpretation of the Pacific coast to Avai’s exploration of Latin spirits, both concepts are driven by strong personalities and a clear point of view,” says Burth.
“We wanted to create something that feels relevant to Kuala Lumpur today; culturally curious, energetic and open to discovery while giving our chefs and bar team the freedom to tell their own stories.”
With their opening, HOJA and HOJITA will bring Pacific Latin American cuisine and Latin American spirits into Kuala Lumpur’s growing range of international dining concepts.
Both concepts are set to open at W Kuala Lumpur in October 2026. Guests will be able to dine à la carte at HOJA, book seats at the 26-seat HOJA Mesada chef’s counter or experience the five and eight-course menus at HOJA Privado, while HOJITA will offer cocktails centered on Latin American spirits and contemporary interpretations of regional flavors.
W Kuala Lumpur
121, Jln Ampang, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
