Where Gourmet Seekers Meet the Passion of the Vine
More than 4 decades of Cantonese fine dining in Kuala Lumpur. Built on wok hei, old recipes, and standards we never lowered.
But taste moves on. Sound familiar?
Great food, paired with whatever bottle happened to be on the list.
Wine menus written for European plates, not for wok hei.
Banquet rules that make dinner feel like a formality.
The Marco Polo Club fixes all three.
Curated Gatherings
High-Energy Executive Lunches
Har gow with Champagne instead of jasmine tea. High-acid Rieslings and crisp bubbles that cut straight through the richness.
Monthly Pop-Up Dinners
One private room, one evening a month, co-hosted by Ru Po and Chris Low. Roast duck and braised classics against rare vintages, New World reds, and orange wine.
Mid-Week Wine Collectors
Bring prized bottles from your own cellar with corkage waived. Our kitchen then crafts custom tasting dishes to match your specific vintage.
Taste Discovery
Explore how Chris Low and Ru Po match Cantonese classics with non-traditional vintages.
Blanc de Blancs Champagne Grand Cru
The vibrant acidity and fine effervescence cut through the succulent sweetness of fresh ocean prawns, cleansing the palate with crisp mineral finishes.
Sommelier Flavour Synergy
Curated exclusively for Marco Polo VIP Circle members.
Aged Oregon Pinot Noir or Orange Wine
Rich, aromatic duck skin paired with subtle tannins and bright red fruit acidity that balances savoury spice and melted fat seamlessly.
Sommelier Flavour Synergy
Curated exclusively for Marco Polo VIP Circle members.
Aged White Burgundy or Dry Amontillado
Slow-braised depth and glossy reduction met by nutty oxidative character and a long saline finish, drawing out the shellfish sweetness without overpowering it.
Sommelier Flavour Synergy
Curated exclusively for Marco Polo VIP Circle members.
New World Shiraz or High-Acid Riesling
Sweet honey glaze and charred wok caramelisation cut by expressive spice notes and bright acidity to elevate the rich marbling.
Sommelier Flavour Synergy
Curated exclusively for Marco Polo VIP Circle members.
VIP Membership
What joining the Marco Polo VIP Circle actually gets you.
Private dining suites and limited Secret Cellar seats open to members a full 48 hours before public release.
Bring your most treasured vintages on Tuesdays and Wednesdays. We waive the markup entirely.
Personal invitations to tastings hosted by sommeliers from SWAG Consultancy.
Seasonal pairing dishes our master chefs cook for club members only. Never on the printed menu.
The Marco Polo Club is a collaboration between 3rd-gen CEO Lim Ru Po and wine curator Chris Low of SWAG Consultancy.
SKY Agency and UDM shape the experience. Every pairing on this page was built by people who do this for a living.
No. That is the whole point. Chris explains each pairing at the table as the dishes arrive, in plain language. Why Champagne makes a har gow taste sweeter. Why an orange wine handles roast duck skin better than a heavy red. You leave knowing the reason, not just the result.
The opposite. No banquet rules, no dress code theatre. Just wok hei off the fire, char siu with the glaze still tacky, and a bottle you would never have thought to open with it.
Come alone. Half the point of a twenty-seat table is meeting the other nineteen. You will be seated with people who booked for the same reason you did.
Tell us when you book. No pork, no shellfish, and vegetarian can all be handled, though the pairings shift with the dishes. Give us a few days' notice and Ru Po will build your courses properly rather than subtracting from someone else's.
The next Secret Cellar dinner is open to the VIP list first.
Location: Marco Polo Chinese Cuisine, Kuala Lumpur
Date: 30th November 2026 (Monday)
Time: 12:00PM - 3:00PM
Investment: RM180
Your grandfather loved the food. You'll love the pairing.
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