Ampang 最佳餐厅

Dewakan

★★ Michelin$$$$fine_dining, malaysian

Dewakan means “food from God”, and chef Darren Teoh crafts a heavenly dining experience that is Malaysian down to its very core. Every ingredient is locally sourced; even the dinnerware is handmade by local artists. The tasting menu features many items that are fermented or dry-aged in-house, alongside seasonal fruits and herbs. Stunningly located on the 48th floor, diners enjoy jaw-dropping city views.

🕐 Mo-Sa 18:00-23:30

Chim by Chef Noom

★ Michelin$$$$Thai contemporary

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.

Beta

★ Michelin$$$Malaysian, Contemporary

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.

Roti by d'Tandoor

必比登$$Indian

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.

De. Wan 1958 (Taman U Thant)

必比登$$$Malaysian

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.

Coast by Kayra

必比登$$Indian

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.

Ah Hei Bak Kut Teh

必比登$Malaysian

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.

Foong Lian

必比登$chinese, coffee_shop

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.

Congkak (Bukit Bintang)

必比登$$malaysian

Named after a traditional Malaysian game, Congkak is located in residential Jalan Beremi, not far from the city’s bustling central district. The restaurant is an expression of national pride and identity serving what visitors would deem as exotic, but are classics for locals. The most popular dish, the nasi ambeng platter, offers a multitude of textures and combinations of spicy, sweet and savoury flavours that go nicely with sambal. Different serving size is available to suit for your party size.

🕐 Mo-Fr 12:00-22:00; Sa,Su 12:00-23:00

Wong Mei Kee

必比登$Street Food

Open for just a few hours a day, this stall attracts foodies in droves with its coveted siew yok – roast pork with crackling skin and succulent meat. Arrive early and wait for the pork to come out of the oven at noon sharp.

Sao Nam

必比登$$vietnamese

With a yellow façade and colourful interior, Sao Nam ticks all the boxes for a fun-filled meal. The Vietnamese kitchen team deliver specialities from across their home country, including some showing strong French influences. Their iconic phở bò (beef noodle soup) packs a tasty punch and features a broth that takes over 10 hours to make. The mangosteen and prawn salad tantalises the taste buds with big flavours and contrasting textures.

🕐 12:30-14:30,19:30-22:30

Sek Yuen Restaurant

必比登$$Cantonese

中餐

Cilantro

$$$French Contemporary

One of the city's favourite formal dining spots, Cilantro impresses with meticulous French fare that showcases first-rate Japanese ingredients. The food ranges from classic French to adventurous Japanese-French fusion. In addition to à la carte choices, the Japanese chef proposes various set menus and prix-fixes. Try his signature cold capellini with sauces and accompaniments that change with the seasons. They are open for lunch on Fridays only.

Bar Kar

$$$$Japanese

Two chefs, who previously worked in Penang, opened this restaurant in 2023 specialising in house-aged meats and seafood cooked over a wood-fired grill. Diners are greeted by an arched entrance and a striking corridor lined with logs for the fire. The 18-seat arc-shaped counter with a view of the open kitchen is the best place to sit. Signatures include oysters cooked on the spot in flaming chicken fat in a flambadou, boasting rich, smoky aromas.

Tenmasa

$$$Tempura

Watch the chefs work their magic from the 10-seater counter but be sure to book in advance. The omakase menus include dishes ranging from appetisers to tempura and seasonal specials made with top-notch Japanese produce. Seafood and vegetables are lightly battered on the spot and deep fried in a blend of sesame and rice bran oil for an ethereal, crisp crust. The signature dish comprises fresh, sweet uni from Hokkaido on a tempura shiso leaf.

Wagyu Kappo Yoshida

$$$Japanese

Based on Kappo cuisine, chef Yoshida's philosophy aims to establish a bond between the diner and the chef. Veteran chef Hattori dons the role of culinary host by tailoring this omakase beef experience at the counter for 12 guests in an intimate setting. This satisfying feast for beef lovers uses different parts of premium Wagyu from Japan in each dish. There are seafood sets for non-beef eaters. The lunch set and à la carte menus are great value.

Marble 8

$$$Steakhouse

It takes a few lift rides to get to Marble 8, but as soon as you set foot in the dining room, you know it’s all worthwhile. The stunning skyline with the Twin Towers in the foreground is the perfect backdrop for a sumptuous meal featuring top-quality halal-certified Wagyu and Angus beef straight from Australia. Premium cuts are dry- or wet-aged for at least 21 days for deep flavours and tender texture, and then grilled to perfection.

Elegant Inn

$$Cantonese

Since 2008, Elegant Inn has been feeding gourmets Cantonese classics, especially Hong Kong-style favourites. Eat in the traditionally decorated wood-rich interior, or dine al fresco on the balcony. At lunchtime, exquisite dim sum takes centre stage, a highlight being the deep-fried taro pouch. The eight-treasure stuffed chicken wing with a filling of bouncy shrimps and mushrooms boasts crispy skin and layered flavours. The double-boiled soups are not to be missed!

Yun House

$$$Cantonese

Set under high ceilings, this remarkable dining room with nice views is a great choice for both casual and formal gatherings. A specialist in Cantonese cuisine, the chef has lived in Southeast Asia for many years. His concise menu is pork free with a quality selection of seafood and dim sum. Don’t miss the daily Inspirational Soup or fresh prawns simmered with glass noodles. Wrap up your meal with a crispy red bean pancake. The signature duck must be ordered in advance.

Li Yen

$$$Cantonese

Embroidered wall panelling, a semi-circular velvet banquette, and mirrors in bronze frames prime diners for a luxury dining experience. On the menu, classic Cantonese takes centre stage – think dim sum, honey-glazed BBQ Iberico pork, and roast goose. Also check out the chef’s recommendations on the first page, often featuring one hero ingredient prepared in a myriad of ways. Most items are available in different portion sizes.

Nadodi

$$$$Innovative

Check out the spice table at the entrance for a preview of what's to come. Cosy and private, booth seats by the window command sweeping city views. Start with one of the magical concoctions mixed by the mixologists, followed by creative "nomadic" cuisine based on Southern Indian and Sri Lankan fare. The dinner set menu with 10-plus courses features different taste profiles and traditional snacks, best enjoyed with the alcoholic drink pairings.

Shanghai Restaurant

$$$Shanghainese

In business since 1999, the restaurant was updated in 2021 and now sports a bright, modern interior. The veteran chef traditionally crafts Shanghainese classics, and his xiao long bao is a must-try – soupy pork filling enrobed in paper-thin, meticulously pleated skin. Stir-fried flat glass noodles with shredded pork and preserved vegetable boasts remarkable wok hei, and the salted potherb mustard greens impart briny umami.

Marini's on 57

$$$italian

At this iconic rooftop venue, diners enjoy superb sunsets and panoramic cityscapes through floor to ceiling windows. Besides the à la carte menu, there are several tasting menus that offer a knockout selection of Italian dishes, featuring innovative elements, choice cuts of imported beef and artisan pasta. The intriguing tiramisu, which comes in a tin of caviar, is made with coffee caviar (rather than fish eggs!).

🕐 Mo-Th 19:00-23:00; Fr,Sa 18:30-24:00

Teochew Lao Er

$$Teochew

In 1984, Lao Er started out as a street stall. In 2011, the third generation opened a restaurant and established itself as a household name in Pudu district. Teochew classics are given a slight tweak to cater to the local palate. The signature dish, meat marinated in spiced soy, is a great hit – try the assorted platter. Teochew congee with pomfret, mackerel, and traditional kueh are also popular.

Sushi Masa

$$$$Sushi

Following the success of his Edomae-style sushi restaurant in Tokyo, acclaimed chef Masakazu Ishibashi brings his expertise to KL. His unique approach to sushi, founded on a 200-year-old tradition, is presented as a beautiful multi-course meal prepared by his apprentice, Chef Yoshi. The omakase menus showcase creative twists on traditional dishes. The nigiri is made with high quality produce sourced straight from Japan, while the Botan Ebi with egg yolk sauce and caviar is packed with umami.

Sushi Ori

$$$$Sushi

Tucked away from the main street, Sushi Ori is famous locally for its sushi sets and omakase. The eponymous Japanese chef has lived in Malaysia for over 10 years and opened this traditional restaurant in 2019. Seasonal ingredients are delivered from Japan three times a week. The sushi rice comes from Akita and contains a secret mix of vinegar. With only limited seats at the counter, book well in advance for the personalised omakase experience. Private rooms are also available.

Skillet

$$$European Contemporary

Skillet sports a wine cellar and a lounge for drinks before or after your meal. The tasteful venue is adorned in striking dried flower arrangements depicting the seasons, just like the season-driven menu which showcases exquisite dishes underpinned by solid European techniques and sometimes stars local ingredients. Try dried longan bread and ramson-flavoured angel hair pasta. The set lunch menu is a bargain.

Shu

$$$Innovative

Chef Wong named the restaurant after his mother and revisits his Chinese roots and childhood food memories. The single tasting menu is inspired by Chinese diaspora cooking while featuring a new take on familiar flavours with seasonal produce and modern European techniques. His version of drunken prawn is raw akaebi marinated in Shaoxing wine, drizzled in umami-laden Huadiao beurre blanc and topped with ikura and tender squid cubes for added layers of texture.

Hide

$$$$Innovative

The entrance to Hide is tucked away in a secluded corner among some paintings. The interior has a trendy feel, with its U-shaped marble counter overlooking the open kitchen. The young head chef once worked in the US, and his season-driven tasting menu embodies the multicultural influences in Malaysian cuisine. Local produce and seafood are prominently used in dishes such as lobster mapo with Sichuan pepper oil, and puff pastry with kaya mousse.

🕐 18:00-22:00; Mo off

Passage Thru' India

$$Indian

印度菜

Malai Thai Cuisine

$$Thai

泰国菜

🕐 Mo-Su 12:00-22:00