Dato’ Kenneth Kolb, Founder Havana KL

Dato’ Kenneth Kolb

In this interview, Dato’ Kenneth Kolb shares the rise and fall and rise of Havana Bar & Grill and reflects on some challenging times in the industry.

How did you get into the industry? 

It was a quiet scene in KL in 1997. Back then, as modern KL was feverishly taking shape, there were no open-air courtyard bars in KL, and as an expat entrepreneur with roots in both New Orleans and Cuba, I wanted to open a bar and restaurant that, unlike any other at the time that would have a Caribbean feel, specifically with a courtyard bar and an overlooking balcony – design mandates born of my roots in Cuba and New Orleans. The name Havana Bar & Grill encapsulated all that I wanted to bring to KL – a festive ambience with a Caribbean vibe, great food, the best cocktails and Cuban cigars.

Share with us an interesting story from behind the scenes.

I first opened Havana in 1997, and shortly after that, the financial crises hit Asia. Those were tough, lean times and nearly stopped us before we got rolling. The good times came back again, and having survived makes one appreciate the good times even more. As Changkat has been up and down a dozen times over, with seemingly scores of restaurants and bars coming and going over the years, Havana stood firm throughout the endless cycles of booms and busts, perhaps the mentor simply showing them how it’s done. After all, keeping a restaurant going successfully for even a handful of years in fickle KL is a feat; doing so for over two decades is an achievement.

What’s a food memory from your childhood or travels that stands out? 

A great food memory is from my travels to Havana Cuba, where I went on a fishing trip sailing from the Hemingway International Yacht Club. The experience of sailing the Caribbean off the coast of Cuba was so amazing but even more so was that I was so fortunate to catch a blue marlin which we took back to the harbour. The locals barbecued it in Cuban spices to perfection. It turned into an impromptu block party. The food, the music and friendship stood out.

What’s your favourite food and beverage pairing? 

At the moment, my favourite food and beverage pairing is a Mojito (lime, mint, soda, sugar & Matusalem Extra Añejo Rum) with a Goats’ Cheese & Beetroot Salad (Beetroot, pumpkin seeds, baby spinach and candied walnuts). For the main, the Sea Bass Fillet (roasted fish, mashed potato with baby spinach and edamame beans with light, creamy lemon butter). Finished off by a Bolivar cigar and a shot of Patron Silver Tequila on the rocks.

The perfect day off would be…

… at the beach, with a Cuaba Salomones cigar with the family enjoying Caribbean music and drinking mojitos.

What does Dato’ Kenneth Kolb do for fun? 

We love travelling in Asia and Europe but especially enjoy scuba diving with the family in Perhentian Island, where one can chill out and enjoy nature.

What’s something you’d like guests to know about Havana Bar & Grill? 

That we have recently renovated upstairs at Havana with a new fun venue – The Ché Lounge. The Ché Lounge is the best place in KL to enjoy a complimentary pool or darts game, enjoy a large selection of craft beer, Cuban cigars and cocktails on our grand sofa or on the balcony overlooking the vibrant Changkat Street. Maybe you will even catch a glimpse of monkeys in the trees whilst smoking a cigar at the bar or just waste away the hours enjoying cocktails talking to friends listening to your favorite 80’s retro music video from or virtual jukebox. 

How has the pandemic changed you, your perspective or the way you operate professionally? 

Well, the pandemic stopped us in our tracks. It was like troughing on the hand brake whilst driving 120kph. We could no longer have a packed nightclub with dancing and three-deep at the bar in the courtyard. It forced us to go back to basics and focus on ambience, service, great food and service. Our entire team came together as a family, all toughing out the hard times together – all supporting each other and the venue. Today, if anything, Havana is better than ever. The recently renovated courtyard is brimming with an appeal, boasting colourful tables, loads of natural greenery, a very inviting bar, and a new luscious green retractable canopy that keeps the fun going even when the tropical weather doesn’t cooperate. Upstairs, also newly renovated, is the space where, prior to the pandemic, people crowded in to dance the night away and is now reborn as a fun vibey bar wherein you find complimentary darts, pool, craft beers and fun cool people.

How has the pandemic changed you as a person? Any learnings, revelations, newly acquired skills? 

Well, I think it’s more what Havana has taught me that has allowed me to face the pandemic. Because of all the ups and downs, the street has seen, and Havana itself has met, I never lost faith. Regardless of how bad it was, Havana and KL would be back stronger and better than ever before.

What’s something you’d like people to know about being a restaurateur as a profession? 

It’s twice as much hard work as it is fun – but when it’s humming along well, it’s the most satisfying experience out there.

What’s your view on the food/drink scene in KL? 

It has taken a severe hit from Covid-19, and there will be many, many venues that will never recover. So many in the industry, from the suppliers to the floor staff, have lived through trying times, but with the rollout of the new vaccines, this should improve slowly over the coming months. But once KL is fully back open, the scene will come back gangbusters. There is so much pent-up demand waiting to be released.

What’s in store for you in the upcoming months? 

We will be opening the newly renovated Che’ VIP bar upstairs, showcasing a stunning bar and a second balcony. It will be available for private parties and VIP guests with a large selection of exclusive premium gins, whiskeys, rums and craft beers.

Find more interviews similar to this one with Dato’ Kenneth Kolb here. And, stay up to date with the latest food and beverage happenings in KL here.