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FLOCK X NEUF -- Gawai Fusion Dinner 🌾

Inspired by the spirit of Gawai — a harvest celebration from Sarawak centred around gratitude, gathering, and sharing around the table.

Featuring local ingredients and festive flavours such as torch ginger flower, native herbs, smoked elements, and spices — reinterpreted through a modern FLOCK fusion experience.

📅 4–6 June （Thursday - Saturday）
⏰ 6:00PM–7:30PM | 8:00PM–9:30PM
(two reservation sessions daily)

🍽 RM150 per pax
• Only 6 tables per session
• Recommended for 2–6 guests per table

An intimate festive dining experience, designed for sharing.

👑 Father’s Day Special — King’s Pie

A savoury-meets-sweet celebration pie, inspired by the idea of sharing at the table.

Made with a golden flaky pâte feuilletée (crafted with LESCURE BUTTER) for a rich, buttery crisp layer,
filled with "Hor Ka Sai" almond frangipane infused with KLUANG TV KOPI & MILO — a nostalgic local flavour combination.

The result is a pie that is both familiar and new —
buttery, nutty, lightly sweet, with a deep coffee finish.

Now open for pre-order — limited to 50 pieces only
7” | RM88
Orders close on 19 June

A pie made for sharing, and for Father’s Day.

April, 25 guests, 5 courses.

A family celebration we’re grateful to host.
Thank you for choosing FLOCK.

More shared tables, more moments to come.

A small pop-up for Mother’s Day.

Red Bean Mochi AOP Croissant —
buttery layers, soft mochi, and a touch of red bean sweetness.

Available 6 – 10 May
While it lasts.

Mother’s Day by FLOCK 🌸

Our first-ever Mother’s Day cake.

6” pistachio frangipane tart
5” black tea chiffon
Vanilla mousse · Strawberry compote
Finished with fresh floral decoration.

RM150 · Pre-order only
Orders close 6 May.

Limited orders available.

FLOCK 2026 Q2 Drinks — Now Pouring

Introducing our Houjicha Series,
starting with Peachy Houjicha.

White peach oolong infused coconut water,
finished with a light houjicha cloud.

Made with TSUCHI Houjicha AA grade ceremonial,
crafted with care and precision.

Light, refreshing, with a gentle roasted finish.

Limited to 15 cups daily.

NEW APRIL LAUNCH — Potato Espuma & Smoked Duck

Light potato espuma,
filled with sautéed smoked duck and fresh parsley,
finished with a touch of kaffir lime oil.

Served with sourdough & butter.
Warm, savoury, and quietly refined.

Nutty pistachio,
bright cranberry,
wrapped in buttery layers.

Pistachio Cranberry Escargot — now on the counter.

A 15-course evening —— A TASTING MENU
served one plate at a time.

Thank you to everyone who joined us in April —
it was a night we truly enjoyed hosting.

We’re now opening this as a private tasting experience.
For 2 guests and above,
with menus tailored to your preferences.

From RM150 per pax · One week advance booking required

April is fully booked.
May slots are now open.

Big FLOCK Burger.

Double wagyu.
Peanut butter.
Truffle mayo.

Built on a soft brioche, finished with crunch, melt, and just enough richness.

Best enjoyed medium rare.