Located on the 22nd floor of Hyatt Centric Kota Kinabalu, ON22 celebrates Sabahan flavours, modern Asian favourites, and fresh local seafood with sweeping views of the city, South China Sea, and surrounding hills. With indoor, alfresco, and private dining spaces, it is ideal for relaxed breakfasts, casual lunches, sunset dinners, and intimate gatherings
Cuisine: Malaysian, Sabahan
Dietary: Vegan options, Vegetarian friendly, Gluten free options
Hours:
A la carte:
Mon-Fri: 12.00PM-10.30PM
Sat-Sun & Public Holiday: 12.30PM-10.30PM
Breakfast buffet:
Mon-Fri: 6.30AM-10.30AM
Sat-Sun: 6.30AM-11.00AM
Phone: +60 12 985 2048
Email: BKICT-Food.and.Beverage@hyatt.com
Location: 18 Jalan Haji Saman, Kota Kinabalu 88000
Map & Parking: View the Parking & Transportation page for details
Dress Code: Casual
REGULAR MENUS
A La Carte
Afternoon Tea
Dinner
*Menu items and prices are correct at the time of publishing but subject to change
Slow-cooked marinated short rib, tender and rich with deep savoury flavour.
A refined take on a local favourite, crisp outside with fresh tiger prawn flavour at the centre.
A Sabahan classic with rich broth, flower prawn, chicken, and handpicked condiments.
Availability: Friday & Saturday
Experience an elevated dining affair where artistry meets flavour. Indulge in curated starters, signature mains served to your table, and a lavish dessert spread, a celebration of taste and sophistication. Each dining experience includes 22 Iced Tea, adding a refreshing signature touch to the dining experience.
CHEF ELROY
Chef Elroy Ernest, Head Chef at Hyatt Centric Kota Kinabalu, brings more than 21 years of culinary experience and a deep connection to Sabah’s food culture. Originally from Penampang and proud of his Kadazan heritage, he draws inspiration from local ingredients, community, and the flavours he grew up with.
His career began in 2003 and includes leadership experience across respected kitchens in Sabah, Thailand, and China, where he developed a strong foundation in operations, team development, and creative menu execution. Beyond the kitchen, one of his notable achievements is contributing to Mushroom Culinary of Sabah, a cookbook created in collaboration with Universiti Malaysia Sabah to spotlight the biodiversity of wild mushrooms and promote more mindful, sustainable cooking.
At ON22, Chef Elroy brings together local identity, refined technique, and hands-on leadership to create memorable dining experiences rooted in the spirit of Kota Kinabalu
Reservations are recommended.
