OVERVIEW

The Fifty8 Café & Bar establishment spans two levels, each offering a distinct experience. The ground floor features a lounge-style setting where guests can unwind in a vibrant atmosphere, further enlivened by live band performances on weekends from 8:00 PM onwards. This level also houses Private Room 1—an intimate space accommodating up to 14 guests, ideal for small, private gatherings.

Upstairs, the first floor presents a quieter and more refined dining environment. It includes Private Room 2, which can host up to 22 guests, as well as a balcony dining area that offers a pleasant semi-open-air experience. One of the café’s most distinctive highlights is its outdoor extension, aptly named "The Other Half.” This unique space evokes a beach-like setting, furnished with a mix of high tables and camping-style outdoor seating, and can accommodate up to 100 guests.

Complementing this area are four charming gazebos designed for dining, each fitted with classic Belian wooden tables and ceiling fans for added comfort. The front gazebo is designated as a smoking area and is beautifully set against the backdrop of a serene carp fish pond. Additionally, the café offers a spacious on-site car park, ensuring convenience for its patrons.

AMBIENCE

Fifty8 Café & Bar embraces a dual café-and-bar concept. The space offers an ambience that is both relaxing and socially engaging—equally suited for leisurely brunches, casual meet-ups, productive work sessions and lively gatherings. The café adopts a modern contemporary aesthetic, seamlessly blending natural light that filters through transparent tempered-glass roofing and expansive windows. This is complemented by lifestyle-driven décor, carefully selected furnishings, and touches of greenery, all of which contribute to a welcoming and refreshing dining environment.

Meanwhile, “The Other Half” offers a distinctly different experience, designed around a beach-inspired concept. Featuring raw brick textures, glass block elements, patio umbrellas, and camping-style outdoor seating, this alfresco area creates a relaxed, open-air setting that reinforces the café’s easy-going, coastal vibe.

MUST TRY

• Signature Mains - Fifty8 Kapitan’s Braised Lamb Shank, Grilled Air-Flown Salmon Fillet with Golden Eggplant Sauce
• Brunch - Fifty8 Salmon Royalé, Grilled Prawn Salad Bagel
• Pizzas - Apple Crisps Smoked Duck Pizza, Pulled Beef Pizza, Lamb Keema Pizza
• Desserts - Niko Neko Houjicha Lychee Cake, Osmanthus Pear Cake, Pistachio Saint-Honoré
• Artisanal Coffee - Coconut Latte with Gula Melaka, Dulce de Leche Oatmilk Latte, Lychee Rose Chia Latte
• Mocktails - 58 Signature, Kuching Boy, Novita Sunrise

FOOD

Fifty8's menu offers a well-balanced selection of brunch favourites, hearty mains, shareable pizzas, light bites, and indulgent desserts, alongside artisanal coffee, mocktails, and alcoholic beverages. Our dishes are thoughtfully crafted to be pork-free and prepared without alcohol, offering a warm, welcoming, and inclusive dining experience for Muslim guests.

Popular Mains - Grilled Chicken Chop, Lamb Chop, Spaghetti Carbonara, Spaghetti Aglio Olio
Brunch - Berries & Caramelised Banana Pancake/Waffles, Grilled Cheese/House-Made Focaccia with Tomato Soup Dip, House-Made Ciabatta Ham & Cheese with Avocado
Desserts - Classic or Pistachio Tiramisu, Mango Shortcake, Lotus Biscoff Cheesecake

PRICING

Average spend per person (excluding drinks) is at around RM60 per person.

ABOUT CHEF

Chef Jordan Wee, brings over a decade of experience in the hospitality industry, having built a distinguished culinary career before venturing into the catering business. Prior to founding his own brand, he built his culinary career across several hotels in Kuching, was part of the opening teams for two hotels and gained valuable experience at several prestigious establishments in Singapore, including Crowne Plaza Changi Airport and Crockfords Tower.

Over the years, Chef Jordan developed a deep passion for creating exquisite buffet-style culinary presentations while maintaining exceptional food quality and taste. From humble beginnings, he established Jordan's Signature Catering as a home-based catering business, joined by his long-time culinary partner, Chef Alvin, along with several collaborating partners. Since attaining Halal certification in 2022, Jordan’s Signature Catering has grown into one of Kuching’s well-recognised catering brands, serving a diverse clientele ranging from private gatherings and weddings to corporate events and government functions.

Over its decade of operations, Jordan’s Signature Catering has received numerous accolades, including the World Top Gourmet Award for International Cuisine Catering, the Sarawak Hornbill Tourism Awards for Best Dining, Retail & Recreational Experiences – Most Captivating Entertainment Experiences, and the World’s Best Catering of the Year Award presented by the International Business Association in Singapore.

In addition to his catering ventures, Chef Jordan co-opened Fifty8 Café & Bar in 2024 alongside his collaborating partners, followed by Lima Sekawan in early 2026, a family-oriented restaurant serving beloved local delicacies to the Kuching community. Beyond entrepreneurship, Chef Jordan remains actively involved in the culinary industry. He is a certified judge and member of the Global Chefs Union, serves as the State Secretary of the Malaysia Bersatu Culinary Association, and is the Treasurer of the Malaysia Bersatu Culinary Sarawak Association. An accomplished award-winning chef, his notable achievements include participation in the Guinness World Records Largest Cooking Competition and being named National 1st Runner-Up in the Nestlé Golden Chef Hat Award.

Chef Alvin Chin, a Kuching native, is an award-winning culinary professional with over a decade of experience in hospitality, catering, and café dining. His passion for cooking began in childhood, where helping prepare meals at home nurtured his appreciation for food and the role dining plays in bringing people together. He began his professional journey in 2012 with Four Points by Sheraton Kuching, where he received formal culinary training and developed a solid foundation in kitchen operations and discipline. He later broadened his experience at Colugos Bistro and Bar, refining his skills in Western cuisine and contemporary café dining.

Since 2016, Chef Alvin has been an integral part of Jordan's Signature Catering, contributing to the delivery of high-quality catering services across Kuching through strong collaboration and consistent execution. In 2024, alongside his long-time collaborators, he expanded his culinary footprint with the opening of Fifty8 Café & Bar, where he continues to explore creative, approachable cuisine within a modern café setting. Chef Alvin is a Gold Medal winner at the Sarawak International Culinaire Challenge 2022 and the Malaysia Culinary World Cup 2023. His culinary approach blends Western, Malay, and Asian influences, with a focus on consistency, collaboration and a commitment to delivering thoughtful, well-crafted dining experiences.

Chef Nicholas Angkie is a passionate culinary professional with over a decade of experience in the food and hospitality industry, recognized for his dedication, creativity, and strong respect for quality ingredients. He began his culinary journey in 2011 at Top Spot Seafood Centre, where his interest in kitchen operations first took shape, before progressing into the hotel sector as a Commis Chef at Grand Margherita Hotel in 2015. He continued to refine his craft at Penview Hotel and later at Regatta Hotel, where he advanced to the role of Demi Chef, strengthening his skills in leadership, menu execution, and quality control. In 2022, he returned to Grand Margherita Hotel, taking on broader responsibilities in kitchen management and team coordination.

In 2025, Nicholas was appointed Head Chef at Fifty8 Café & Bar, where he leads the kitchen with a focus on creativity, authenticity, and guest satisfaction. Specializing in Malaysian, Sarawak local, and Western cuisines, his culinary style blends traditional flavours with modern techniques, striking a balance between heritage and contemporary innovation.

Baker/Pastry Chef Karen Ang, originally from Kuching, is an emerging pastry professional with nearly a decade of experience in bakery and pastry operations. She began her career in the service industry, where she developed a strong foundation in discipline, customer care, and a solid work ethic. Her early roles, including time spent at a flower shop, nurtured her appreciation for detail, presentation and creativity.

Karen transitioned into baking in 2016 at Jim’s Bakery, where she gained her first technical exposure to professional pastry work. She later spent over six years at Mr. Bread, building a well-rounded skill set in bread production, retail operations, and customer service management. A pivotal moment in her career came with her involvement with The Daily Bread (now Crumbs), where she discovered a deeper passion for cakes and desserts. Since May 2024, Karen has been part of the team at Fifty8 Café & Bar, where she continues to refine her technical skills and expand her creative approach to pastry. She believes in steady, disciplined growth—grounded in mastering fundamentals, embracing continuous learning, and gradually shaping her own culinary identity.