If you ever get the chance to sit across from Lakshmi Menon—an experienced healthcare professional, strong supporter of fertility awareness, and current CEO of TMC Fertility Holdings (soon to be called Thomson Fertility)—you’ll quickly notice two things. First, she’s not just someone who knows her field well; she’s someone who truly lives and breathes it. Second, behind her calm manner and thoughtful words lies a strong sense of purpose—the kind that comes from over 25 years of working in healthcare (and likely hundreds of high-level meetings).
22MAY/JUNE 2025
22MAY/JUNE 2025 TASTEWHOLESOMEHARMONYKUKI, a plant-based haven,is where conscious cuisinemeets Japanese artistryAt the heart of TTDI, tucked within the modern façade of Menara KEN,lies a serene sanctuary for mindful food lovers — KUKI, the brainchildof Summer Ng, a passionate vegan and visionary entrepreneur. At 37,and nine years into her plant-based journey, Summer has created morethan just a restaurant — she has brought to life a dream rooted incompassion, sustainability, and exquisite culinary artistry.A graduate in Business Management, Summer’s foray into veganismbegan with a simple desire: to enjoy food that nourishes the bodywithout compromising the wellbeing of the planet. That intention hasgrown into KUKI — a warm, minimalist space that invites diners to slowdown, savour, and connect through flavourful, wholefood Japaneseinspireddishes.A PHILOSOPHY ROOTED IN NATURE AND RESPECTAt KUKI, Summer's philosophy is clear: respect for the earth, love forgood food, and a commitment to doing things right. The restaurantchampions a zero-waste approach, partnering with ethical suppliersand returning composted food waste back to the farms — a beautiful,closed-loop system that honours nature at every turn.Only fresh, high-quality ingredients make it into KUKI’s kitchen. There’sno room for processed shortcuts here. Every dish is crafted with care,and flavour is drawn out through slow, precise techniques — like thesimmering of broths for hours or the detailed preparation of saucesand garnishes. The goal? To let natural flavours shine in their purest,most elegant form.
TROPICANA LIFESTYLE23Founder of KUKI, SummerNg has certainly created aspace for plant- based finedining in Malaysia
