Cotta began as an idea in December 2020, during one of the toughest times of my life. I had lost my previous business earlier that year - a mix of inexperience and the challenges brought by the Covid lockdowns. It was a hard reset. I knew I had to rebuild my career from scratch, and starting a restaurant felt like both a risk and an opportunity. The industry needed fresh energy, and I needed a new beginning.
Cotta officially opened its doors on April 18th, 2021, born from that mix of necessity, hope, and curiosity. The name “Cotta” came from ricotta - the ingredient that became our foundation. I wanted to build a restaurant around a single, humble ingredient and show how versatile and beautiful it could be when treated with care. From that idea, everything else flowed naturally.
From day one, the goal was simple: create a neighbourhood spot where people could feel at home. A place for the local community to gather, eat well, and connect. I wanted Cotta to serve simple, heartfelt food, made from the best ingredients we could source and, more importantly, made with love and passion.
From day one, the goal was simple: create a neighbourhood spot where people could feel at home. A place for the local community to gather, eat well, and connect. I wanted Cotta to serve simple, heartfelt food, made from the best ingredients we could source and, more importantly, made with love and passion.
When we opened, we had just three items on the menu - mostly ricotta sandwiches. The concept was small, focused, and honest. But over time, we learned that not everyone wanted just sandwiches. The community around us started to grow, and so did their appetite for more variety. So, four years later, our menu has evolved into what it is today: fresh pastas, vibrant salads, creative sharing plates, and comforting mains - all still staying true to the heart of Cotta: our fresh ricotta, made daily.
Fresh ricotta isn’t just a product for us. It represents who we are. It’s our craft, our signature, and our symbol of consistency and care. It’s the ingredient that ties everything together, and it’s what makes Cotta unique in Mont Kiara’s dining scene. Alongside that, we’ve built a team that shares that same sense of heart and commitment.
Interestingly, no one in our kitchen or front-of-house team came from a culinary background. Most of them literally walked in asking if there were jobs available. Every single one of us learned on the job, mostly through trial, error, and YouTube videos. We’d watch, test, refine, and create dishes that eventually made their way to our menu. That scrappy, self-taught approach shaped our culture and we’re driven by curiosity, not credentials.
Like many small businesses, our early days were full of challenges. Cashflow was tight and building awareness was slow. There were moments when we weren’t sure if we’d make it through. But we did it with grit, creativity, and a loyal community that believed in what we were doing.
Today, Cotta continues to grow. We’re constantly refining, improving, and innovating not because we have to, but because it’s who we are. We’ve learned so much over the past few years, and we’re now ready for our next chapter: opening a new location when the right space comes along.
At its core, Cotta remains what it was always meant to be, a warm, honest restaurant built around one ingredient, one community, and one belief: great food made with love and passion.
Today, Cotta continues to grow. We’re constantly refining, improving, and innovating not because we have to, but because it’s who we are. We’ve learned so much over the past few years, and we’re now ready for our next chapter: opening a new location when the right space comes along.
At its core, Cotta remains what it was always meant to be, a warm, honest restaurant built around one ingredient, one community, and one belief: great food made with love and passion.
