时代广场酒店在吉隆坡

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.

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.

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.

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.

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.

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.

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.