April 10, 2026
I am now at this moment in time, having breakfast at Common Man. To my utter joy learned there is a new menu and this is THE day of its inception. Wow. My favorite things remain but special new treats. I am about to devour the Croque Madame for breakfast but they also have Caesar Salad. It feels like I have died and gone to Jannah – particularly when you hear about the rest of my morning. There have been some snafus. Love that word Snafu as a verb it means throw (a situation) into chaos, but I overcame it all. As the dust settles I will talk more about my morning. I did speak to Gemini about the phrase – ‘as the dust settles”
Gemini: When something happens—like the young woman calling you “Mama”—your initial response is a surge of pure emotion (pride, surprise, or warmth). If you write in that exact second, you’re just recording a pulse. Once the “dust settles,” you stop feeling the event and start seeing it. You see the cultural layers, the timing of your return, and how it connects to the bigger themes of your life. This is the sifting process o In the immediate aftermath of an experience, everything feels equally important. When you wait for the dust to settle the trivial details fall away and the gold stays visible. The trivial details fall away. Perspective acts like a sieve; it lets the noise disappear so you can focus on the one or two details that actually have staying power. Writing too soon can sometimes “cheapen” an experience because you’re using clichés to describe a fresh feeling. By waiting, you give the experience room to breathe. You aren’t just reporting; you are distilling.
I was planning about talking of As I Am. It will probably be the focus of at least one blog as I plan an in-depth experience – speaking not only of the food but of the entire ambiance – the history of the restaurant, open only for a short time and its strange limitation, confirmed by another Societe guest who dined there last night. Hold onto your hat. Strange idiomatic phrase, asked Gemini about it.
Gemini: Hold onto your hat” (or “hold on to your hat”) is a common idiomatic expression used to warn someone that they are about to experience something surprising, shocking, or very fast.The phrase likely comes from the early days of high-speed travel, such as open-top cars, trains, or even roller coasters. If you were moving quickly or if a sudden gust of wind blew by, you would physically need to hold your hat on your head to keep it from flying away. Today, it is rarely used for literal wind. Instead, it serves as a signal for: Exciting News: “Hold onto your hat—I just won the lottery!” OR Big Changes: “Hold onto your hat; the company is being sold tomorrow.”
Well finally we are about to discuss the amazing, superb As I Am. I learned that the building Chef Ton chose for his restaurant had historical Significance I asked Gemini and received the following answer
Gemini: As I Am isn’t just a restaurant; it’s the latest masterpiece from Chef Ton (Thitid Tassanakajohn), the visionary behind Le Du in Bangkok, which was recently ranked as the #1 restaurant in Asia. The “historical building” you heard about is likely Plaza Tuah 1895, located in the heart of the Bukit Bintang City Centre (BBCC) area. The setting is, in many ways ideal – heritage meets the future : It is housed in a beautifully restored heritage structure that dates back to—as the name suggests—1895. It’s part of a growing movement in KL to preserve colonial-era architecture while repurposing it for high-end modern use. The building sits right in the shadow of the Merdeka 118 tower (the second-tallest building in the world).
That is utterly amazing because I have viewed Merdeka 118 for months from the Societe 8th floor infinity pool. I did not know the name of the building, nor did I know it was the second tallest building in the world. It was featured in tens of my sunrise Good Morning greetings. It was not until I dined at As I Am for me to realize its significance. Haha Next I asked Gemini this question.
Me: Why did Chef Ton chose that particular name for his restaurant?
Gemin: Chef Ton chose the name “As I Am” to represent a raw, unfiltered expression of Thai flavors—moving away from “fusion” and toward a refined, honest version of tradition The menu is often built around the concept of samrub, the traditional Thai way of communal dining, which fits your theme of identity and connection perfectly. You mentioned your photos—if you had the Thai Crepe with Crab Curry & Caviar or the Smoked Coconut Ice Cream, those are usually the visual showstopper. The entrance at Plaza Tuah 1895 is designed to feel like a transition from the bustle of the city into a sanctuary. The way the light hits the original brickwork of the colonial building creates a very specific, reverent mood—perfect for someone describing themselves “As I Am. Knowing his brief appearance on your reel, you can describe how his philosophy from that first November lunch has matured into this permanent KL space. His approach is often described as “progressive,” but with a deep respect for the “soul” of the ingredients. Chef Ton is famous for the contrast between delicate, crisp elements and rich, complex curries.
Before my visit I viewed the Instagram site Chef Ton had created. When asked what his favorite dish on the menu – he said the dessert. (Sneak preview: It was mine too). When asked what it was about KL he loved he said: “The Traffic” Hahaha It took hours to get to the restaurant – I was late for my reservation. Needless to say, that made me laugh. Then he was asked what he loved to visit in KL. He said: “Japan”. Clearly this man has a sense of humor. I am known for my sense of humor.
Had this amusing conversation when I made my reservation.
They: May we kindly check if you have any dietary restrictions or allergies that we should take note of?
Me: Only mussels. No muscles but mussels. Hahaha
They: Hahaha I surely hope not muscles as we have a gym located upstairs. Plenty of them around.
Me: Leave them there. Hahaha
This is unbelievable. This morning I was talking to a young man with varying hair color (green, white and then grey). He dined last evening at As I Am. He said it was so strange, all of a sudden there is this huge clunk – somebody dropped a weight. I wondered what that noise was. I, a lawyer, have a solution. Have them install a noise barrier or at least tell the muscle bound fools not to drop their weights as it disturbs the first class restaurant below. Chef Ton has thought of absolutely everything but not the muscle bound fools upstairs- not mussel bound fools but muscle bound fools. Hahaha
But it is high time for me to speak of the glories of dining there. I was welcomed like a Queen. First ushered to the bar area where I was served a non alcoholic drink with a fresh sorbet. The sorbet totally cleansed my palate. Then I was escorted to my table to begin the greatest culinary experience of my long life. I am a foodie, no doubt about that. Chef Ton has refined and upgraded the food traditions of his country. I am incapable of doing that. Why?? I was born in Canada. Canada has two food traditions – poutine and maple syrup. How could I possibly refine and upgrade these two dishes??? Not possible – even with Chef Ton’s expertise. Hahaha
I am not going to speak of the food in this blog. Instead focus on the ambiance. I dined alone, so could experience the incredible energy and marvel at the intense coordination taking place. place. The staff is incredibly busy, efficient and caring. Each dish is not only served, but explained. One is told how to eat it. Quite often with your fingers. Your food is served, explained and with that knowledge – savored. Let us now define savor: taste (good food or drink) and enjoy it completely. These are some yummy synonyms: relish, enjoy, enjoy to the full, taste to the full, appreciate, delight in, take pleasure in, revel in, smack one’s lips over, drool over; smack one’s chops over. Do admit I relished, enjoyed to the full, drooled, but perhaps not smacked my chop’s over. Hahaha.
All guests get the finest of attention, that is plain to see. I dined alone, therefor,e received the very best of attention. One of my very favorite moments. A senior staff member remembered me from Penang Sood days, saying he was so glad to see me here in KL. I told him my incredible news: my ten year Sarawak visa which will allow me to live anywhere, not buy property. My monies, to be part of this program, is being deposited in the HSBC bank where it will earn interest. I will not be forced to buy property as other MM2H programs require. He came to my table and we toasted this immense privilege. I almost cried – tears of joy. I am indeed an Unusual Malaysian. People on my blog usually have nicknames. Now I have one. My part time PA helped me with mine – I am GUM. At his insistence it stands for Gorgeous Unusual Malaysian. Back to As I Am.
Dining alone I was able to watch what was going on. Others not. Two women across the restaurant could have been dining anywhere – even in Peoria (wherever that is). Intent only on their conversation. I watched the intense coordination of at least thirty people – the chefs, the waiters, those that explained the dishes. I cannot imagine the training that went into this – in a relatively short period of time. I spoke to many staff members – all praised Chef Ton – his energy, his enthusiasm, his knowledge, his respect for them and for the culinary traditions of his country. A woman (newly hired as they all are) , came and spoke to me. She works in marketing, coming to the restaurant not in her job description – she will go far. We spoke at great length, having a great deal in common actually. Preferring a life without the burden of children. Having the freedom to devote oneself to a career, to hobbies, to travel. She helped me call Grab, escorted me to the car and we exchanged numbers.
The most endearing experience. I always take my shoes off – strange habit. As I went to leave I was missing a shoe. A handsome man appeared – found my shoe and placed it on my right foot. “I feel like Cinderella” I explained. He said: “You are my Cinderella” I replied” “And you are my Prince Charming!” I have SO much fun.
I do admit that I was a tiny bit disappointed that Chef Ton did not make an appearance – heard that he was flying to Bangkok. But no problem. With my ten-year visa I can come back. The staff want me to – I want to. Nothing shall stop me. I wish they would move the restaurant a little closer to Mt. Kiara – I suppose that is impossible. Hahahah
I have not yet spoken of the absolutely most incredible food I have ever eaten. Will in the next blog. I took many photos of the food, before consumption, of course. I took one of the interior which will be featured. That photo and one I took and sent to my WhatsAppers with this message. “Good morning. I am not getting back into my early morning greeting habit but NEED to share this magnificent photo taken last night from the 30th floor of Societe. Alhamdulillah “
Received many responses. This one from Theresa, my beloved MM2H agent. She: That is beautiful. That’s the best thing about being far away enough from KL where you get the best skyscrape of the city. I responded: Exactly! I went to As I Am down in the thick of things. Yuk.
I do not have to live in the thick of things. Just dine there either often or occasionally. We shall see. But I definitely will be back. Stay tune to hear of the divine food.
Only two photos. An interior shot of As I Am and my last evening photo of the skyscraper of KL.
