Executive Chef
Chef Razif Harun
Born in Kelantan and raised between the night markets of Kota Bharu and the bustling kitchens of Kuala Lumpur, Razif Harun understood from a young age that food was how Malaysians told their stories.
After graduating top of his cohort at Le Cordon Bleu London, he spent a decade working under Michelin-starred chefs in France, Japan, and Singapore — absorbing technique while never losing sight of where he came from.
In 2018, he returned to Kuala Lumpur with a singular vision: to give Malaysian cuisine the reverence it deserves on the world stage — not as a curiosity, but as a culinary tradition as sophisticated and complex as any in the world.
Recognition
Asia's 50 Best, 2022 & 2024
Training
Le Cordon Bleu, London
Background
France · Japan · Singapore
"Every spice on this counter has a grandmother behind it. My job is to honour her."
Chef Razif Harun
The Journey
A History of Craft
2018
Aurora Founded
Chef Razif opens Aurora at Level 23, Menara KLCC — a 40-seat dining room designed as a stage for modern Malaysian storytelling. The opening menu features 7 courses drawn entirely from domestic producers.
2020
First Regional Recognition
Aurora earns its first listing in Asia's 50 Best Restaurants, bringing international attention to Malaysia's modern fine dining scene. The restaurant is recognised for its commitment to local provenance.
2022
The Private Dining Room
A private dining room for up to 12 guests opens — offering bespoke tasting menus, chef's table experiences, and intimate corporate occasions with personalised ceremony.
2023
Expansion & Sommelier Programme
Aurora expands to 60 seats and launches a curated non-alcoholic pairing programme — featuring domestic teas, seasonal juices, and artisan ferments from across the peninsula.
2025
Today
Aurora continues to evolve — the menu changes with every market season, the team grows, and the mission remains unchanged: to craft meals that become memories.
What We Stand For
Our Three Pillars
Provenance
Every ingredient is sourced from named Malaysian producers — highland farmers, coastal fishermen, forest foragers. We know where our food comes from because it matters to how it tastes.
Craft
Technique is the vehicle, not the destination. Our kitchen disciplines — from 48-hour braises to hand-pulled noodles — exist in service of flavour, texture, and emotion, never mere spectacle.
Experience
From the moment you arrive to the final petit four, every touchpoint is considered. Service at Aurora is warm, knowledgeable, and present without being intrusive — the ideal host at the ideal pace.
"We believe a meal is not just sustenance — it is memory."Reserve Your Table