Yeob Bay hotel Ampang

Tucked inside an office building, this upmarket restaurant serves Thai dishes rooted in tradition but with creative twists and stylish plating. Chef Noom, who also owns Chim by Siam Wisdom, in Bangkok, devises two multicourse tasting menus that change every season. Quality ingredients from Japan are used in conjunction with local spices, fruit and vegetables. The Lost Recipe is a 200-year-old variation of tom yum with nicely balanced flavours.

A North Indian brand, d'Tandoor opened in Malaysia in 1990 and has since spread to other countries around the world. Located in a residential area, they offer a hearty range of fine Indian cuisine, featuring a consummate blend of herbs and spices. Highlights include well-seasoned butter chicken masala and soft, chewy naan bread, while Kulfi ice-cream – available in a variety of flavours – adds a final flourish to the meal.

Sunny and cheerful like the local celebrity Chef Wan, the room is inviting and bustling. Similarly, the food is guaranteed to lift your spirits with big tropical flavours. Whet your appetite with pomelo salad with crispy prawn cheeks in kerabu lime dressing and a hint of fish sauce. For mains, go for bakar bakar, BBQ meat or seafood that comes with your choice of the chef’s mouth-watering sauces. Portion sizes are big enough for sharing.

The theatrical dining room is quite stunning, and the chef adds drama to local favourites with modern techniques and meticulous plating. His "Tour of Malaysia" menu celebrates the breadth and depth of the country's culinary heritage – even more enjoyable with cocktail and wine pairings. Consider ordering the add-on abalone Lawas rice – creamy Sarawakian heirloom rice topped with abalone cubes, briny caviar and a dash of kaffir lime oil.

This 30-year-old shop makes its own bak kut teh daily at 5 am with a blend of 16 Chinese herbs. The soup may look a bit on the dark side, but it boasts not only aromas and flavours, but also health benefits. In addition to the typical spareribs, you may choose other pork cuts, such as tripe, intestine or belly. Or, you may add mushrooms or deep-fried tofu skin to the health tonic served in claypot. Side dishes of fish or veggies are also good.

The sister establishment of Kayra stays true to its sea-to-plate ethos, and the turquoise accents in the décor are a nod to the ocean theme. The kitchen excels at reimagining the traditional dishes of Kerala in sophisticated ways. Quality seafood and produce are sourced locally to support small farms and fishermen. The must-try Kerala fish curry is based on a family recipe, with raw mango and yoghurt for acidity. Order naan to mop up the tangy sauce.

A firm favourite with the locals, Foong Lian has been feeding hungry diners claypot rice cooked over charcoal since 1986. The experienced chef uses two kinds of rice and controls the heat meticulously so that every pot is perfect. Try the preserved meat option with pork and liver sausage that perfume the rice with flavourful grease or top up with chicken leg and salted fish. Soups and snacks like tofu skin roll are also recommended.