PJ Centrestage Hotel walkable to LRT-2

Bangsar Village is home to numerous buzzy restaurants and shops. In this vibrant district, Nirwana attracts diners for its distinctive flavours – a selection of regional dishes for anyone seeking the authentic taste of India. Go for one of the set menus with rice and vegetable curry on banana leaves, which you can top up with your favourite sides (fish, chicken or lamb). The chicken biriyani boasts moist tender meat and balanced flavours.

This family-owned business has been a mainstay of the local dining scene since 1965 and is now run by the second and third generations. As its name suggests, it specialises in Hainan chicken rice – choose between the steamed and fried varieties. For solo diners, the set menu offers great value, with peanut soup, flavoursome rice cooked in chicken fat and stock, and your choice of chicken cuts. The other chicken dishes are also worth trying.

Amid cute bars and eateries in Plaza Damansara stands Aliyaa, famous for authentic Sri Lankan dishes. On the menu, beef, mutton, chicken, seafood or veggies mingle with distinctive Sri Lankan spices to great effect. Besides the famous whole crab, also try the Negombo prawns in pineapple gravy; or Kuliyal, curry rice and tomato paste baked in banana leaf. Food is generally quite spicy, but the chef will gladly adjust the level of heat to your liking.

Plaza Damansara offers no end of dining options, but this Peranakan joint stands out with the owner’s family recipes that have been polished and updated. No-frills home-style dishes are made with the freshest local produce and the sauces are made by the owner himself. Try his creamy basil boneless chicken, boasting juicy, velvety meat in a creamy sauce loaded with fresh herbal notes. Alfresco dining on balmy nights.

After delivering home-cooked meals during the pandemic, the Syrian chef opened his brick-and-mortar shop, and it quickly became a neighbourhood favourite. The heady aromas of freshly baked goods fill the space. Unmistakably Middle Eastern, the food is rife with bold colours and flavours. The smoked hummus infused with burnt chilli oil tastes mildly spicy and very smoky. Try the kebab khashkhash – lamb skewers in a sharp, spicy poppy seed sauce.

As the culinary heart of southwest India, and productive capital of peppers and spices since ancient times, Kerala has had a profound influence on the dishes here. Kayra builds on Kerala’s venerable traditions, serving contemporary recipes with a rich mix of spices – central to the cuisine's identity – and modern aesthetics. Beef features prominently here. Prices are reasonable and the industrial interior with brick design gives a modern and simple impression.

Gai (Thai for chicken) delivers tasty northern Thai food to the people of KL. The restaurant embodies the spirit of family and dishes are best shared for a group. Don’t miss Papa Suwit's tom saeb oxtail stew; a spicy-sour broth that boasts intense flavour from a mix of vegetables and herbs. The signature free-range chicken is grilled with a secret family recipe that emits a pleasant, chargrilled aroma. There are several seafood options too, including the flower crab.