Our story

From a delivery kitchen to your neighbourhood table.

Savor spent four years cooking plant-based meals for homes across the Klang Valley before opening its doors in Desa Sri Hartamas. The idea never changed: food so good you forget it happens to be plant-based.

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The founders at the opening of Savor in Desa Sri Hartamas

What we believe

Sell the dish, never the diet

We cook the dishes Malaysians love, from Sarawak laksa to lasagna, and we cook them properly. That they happen to be made from plants is a pleasant surprise, not an entry requirement.

Alongside the restaurant, Savor runs talks, a 10-day Transform programme and an annual Summit for people who want to take healthy eating further.

Read our stories from the kitchen →

The kitchen

The chefs behind the plates

Head Chef, Savor

Chef Dzul Fiqri

Malaysia · Singapore · Australia · United States

With over a decade of international culinary experience across Malaysia, Singapore, Australia and the United States, Chef Dzul Fiqri brings a refined global perspective to plant-based cuisine. Trained in Michelin-starred kitchens, his journey includes working under renowned chefs Anne-Sophie Pic and Thomas Keller, where he developed a deep appreciation for precision, discipline and the integrity of ingredients.

His culinary approach brings together French and Italian techniques with the familiar flavours of Malaysia and Southeast Asia. At Savor, he reimagines plant-based dining through thoughtful combinations, contemporary techniques and a respect for the natural character of every ingredient.

Plant-Based Baker & Pizzaiola

Ana Castro

Colombia · United States

Ana Castro spent several years as a plant-based baker at lifestyle centres in Colombia and the United States. That work grew into a deep love for the craft of baking, and a belief that baked goods can be both indulgent and nourishing.

As Savor’s pizzaiola, she creates original Neapolitan-style pizzas that are entirely plant-based, pairing traditional technique with a contemporary, plant-forward outlook. Her signature creation is a three-nut cheese of macadamia, almond and cashew, made in-house and found only at Savor.

The founders

Three people, one table

Co-founder & CEO

Peter Lee

Peter Lee leads Savor as CEO, bringing over a decade of experience in naturopathy and the health food industry.

Having worked with people who wanted to improve their health, he has seen how a whole-food plant-based diet and simple lifestyle changes support everyday wellbeing.

He sets the direction for Savor, from the restaurant to Transform, Summit and Savor Wellness.

Co-founder · Kitchen & menu

Beverly Thien

Beverly Thien, originally from Sabah, is the innovator in Savor’s kitchen.

Her recipes pair timeless Sabahan flavours with contemporary techniques, inspired by travels that span continents.

Her passion for plant-based food and authenticity shines through in every dish, bringing together European adventures and Asian heritage at Savor.

Co-founder · Strategy & finance

David Ng

David Ng looks after strategy and finance at Savor, drawing on a background in enterprise software start-ups, business strategy and market development.

He works alongside Peter to plan Savor’s growth and keep the business on a strong footing.

He believes good plant-based food can be part of a healthier life, for everyone.

The Savor team together in the restaurant

Come and say hello

The whole team is in the room.

Open Sunday to Thursday for lunch and dinner, and Friday for lunch.

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