OUR STORY
Opened in April 2024, N.I.C.E. Bistronome marks the third culinary venture by esteemed chef-owner Andy Choy of CENDUL Hospitality Group, known for his expertise at the helm of CKT Traiteur and Doux Doux PJ. Setting itself apart in Kuala Lumpur’s progressive food scene, Nice Bistronome stands as one of the first casual dining establishments dedicated to introducing the unique flavours of Nice, France that combines French and Italian accents with Mediterranean influences, presenting earth’s bounty from both soil and sea.
The restaurant’s namesake finds its roots in the historical narrative of Nice, a seaport city that was once a part of the Kingdom of Sardinia, Italy until 1860. During this era, the House of Savoy (Italian royal house) ceded Nice to the Second French Empire in exchange for French support in the unification of Italy. Consequently, the city’s populace predominantly spoke Italian. With Chef Andy Choy’s culinary background in traditional French cuisine and the prevalence of Italian culinary offerings in Kuala Lumpur, N.I.C.E. Bistronome seamlessly amalgamates the best of both worlds – where French cooking meets Italian flavours using the freshest ingredients from the Mediterranean regions.
THE TEAM
Chef Andy Choy is determination by definition – his intense love of food is the sole driver for making bold moves; sprinkled with dashes of luck along the way, his climb up from placement in hotels into cutting his teeth at some of the finest kitchens such as 3-Michelin starred Guy Savoy in Paris, and Gordon Ramsay’s Verre in Dubai is a testament to his grit, tenacity, and incontrovertible talent. Having traversed through Europe, South East Asia and the Middle East throughout his decorated career in the hospitality industry, his niche finds its roots in traditional French cuisine that honours technical precision and shines a spotlight on beautiful ingredients, unadulterated so that dishes are presented in simple, uncomplicated ways.
Today, Chef Andy Choy is Partner and Executive Chef of CENDUL, the umbrella company for brands like Chateau Dionne, Doux Doux, and CKT Catering. Under his leadership, CKT Catering has partnered with esteemed brands such as Tiffany & Co., Rolls Royce, and Louis Vuitton, solidifying CENDUL’s credibility and reputation for excellence. The most recent addition to the group is Nice (pronounced ‘nis’), a casual bistronome opened in April 2024, serving comforting communal dishes using classical French techniques with Italian and Mediterranean influences.
Jackie Tan’s career is defined by a relentless drive and an innate understanding of the hospitality business. His journey in the food and beverage industry began from the ground up, fuelled by an early entrepreneurial spirit that saw him successfully cofounding a beverage brand in the bustling local night markets. From those grassroots beginnings, his sharp business acumen and tenacity propelled him through the operational ranks of established international chains and independent cafes alike. Over more than a decade, Jackie has mastered the delicate balance between the art of hospitality and the science of business, honing a deep expertise in cost control and profit management, while passionately cultivating strong organizational cultures that prioritize the guest experience.
Today, Jackie serves as the Head of Operations at CENDUL, the dynamic F&B group behind celebrated brands like Doux Doux PJ, La Lune Bar, and CKT Traiteur. Bringing years of high-level management experience from his previous tenure at Chateau Dionne KL, Jackie is the operational backbone of the group, ensuring that each unique concept thrives in a competitive market. His strategic vision and meticulous attention to detail are integral to the group’s latest venture. At this casual bistronome, opened in April 2024, Jackie’s leadership ensures that the comforting, communal menu is complemented by seamless service, creating a flawlessly executed dining experience from the moment guests walk through the door.
Chef Kenny Tang’s culinary journey is a testament to quiet dedication and a steady, focused rise through the ranks of the kitchen. Cutting his teeth and mastering foundational techniques at Passione Ristorante, his precision and passion for the craft soon led him to the esteemed Chateau Dionne. Spending over four years refining his skills as a Chef De Partie in a rigorous, fine-dining environment, Kenny developed a profound understanding of classical execution and complex flavour profiles, setting the stage for his creative evolution within the CENDUL group.
Today, Kenny brings his refined palate and quiet confidence to the helm of Nice Bistronome as Head Chef. Stepping into this leadership role at the restaurant’s inception in April 2024, he has been an instrumental force in shaping its vibrant culinary identity. Moving beyond flawless execution into true culinary creation, many of the comforting, communal dishes that define the bistronome’s menu are his original recipes. Blending his classical training with rich Mediterranean and Italian influences, Kenny ensures the kitchen consistently delivers an unpretentious yet masterfully elevated dining experience.