New restaurant at SKS City Mall JBCC marks the brand’s latest expansion while reflecting its founder’s personal ties to Johor.
KAY’S Steak & Lobster has expanded into Southern Malaysia with the opening of its first Johor Bahru outlet at SKS City Mall JBCC, marking a significant milestone for the halal dining brand after establishing its presence across the Klang Valley.
Founder and managing director Aizuddin Khalid said the expansion carries personal significance.
Although the restaurant brand was founded in the Klang Valley, Johor holds a special place in his family’s history. His late father was born in Batu Pahat, and Aizuddin said the new outlet serves as both a return to his roots and a tribute to his father’s memory.
“Opening in Johor Bahru means more to me than any of our previous outlets. It feels like coming home, and in a quiet way, it is a tribute to my late father,” he said.
He described the Johor Bahru opening as the brand’s most meaningful expansion to date, adding that it also represents an opportunity to introduce Kay’s to a wider audience beyond its original market.
Situated in a city that attracts both local residents and visitors from Singapore, the new outlet aims to cater to growing demand for premium halal dining experiences in the region.
The expansion also reflects the company’s broader plans to strengthen its presence across Malaysia while maintaining its established standards.
Rather than positioning itself as a traditional fine-dining restaurant, Kay’s describes its concept as “fine casual”, combining premium ingredients and attentive service with a more relaxed atmosphere.
The approach is intended to make guests feel comfortable regardless of the occasion.
“Whether you are celebrating an anniversary in formal attire or a birthday with your family in T-shirts, everyone should feel equally welcome,” he said.
The Johor Bahru outlet introduces an interior concept known as The Harbor, inspired by the city’s maritime heritage.
Designed by Syarawi Architect under the direction of Azlan Syarawi, the space incorporates timber louvres, warm lighting and curved architectural elements to create an environment centred on gathering and shared dining experiences.
The restaurant’s menu continues to focus on premium halal steak and seafood offerings.
Among its signature dishes is the Surf & Turf, which pairs ribeye steak with half a live Atlantic lobster. Diners can also order what the company describes as Malaysia’s first JAKIM halal-certified Beef Wellington, alongside a selection of halal beef sourced from Australia, Japan and Argentina.
Fresh seafood remains a key part of the restaurant’s concept, with live Atlantic lobsters delivered several times a week.
The Johor Bahru outlet also features a dedicated lobster tank to maintain freshness before service.
Kay’s Steak & Lobster will officially celebrate the opening with a grand launch on July 18, where invited guests and members of the media will be introduced to the restaurant’s menu and hospitality concept through a curated dining experience, live culinary demonstrations and a three-course meal.
Looking ahead, Aizuddin said the company intends to continue expanding across Malaysia, although future growth will be guided by its ability to maintain consistent quality and service rather than the pace of expansion.
He added that, beyond the food itself, the brand hopes to leave diners with memorable experiences that encourage them to return with family and friends.
“I hope guests remember how they felt — not just what they ate. If someone leaves saying they did not expect an experience like this and cannot wait to come back with someone they love, then we have achieved what we set out to do.”
