吉隆坡中央罗伊斯酒店

This international chain, which began almost 100 years ago, now has branches all over the world. This outpost has been a popular dining spot among the locals since 2017. Idli is a soft, fluffy steamed cake made out of fermented rice batter, paired with green chutney and lentil sambar. Masala dosa, or crispy crepe with potato curry, packs a real kick. Uddin vada, or black lentil fritter, is also a good choice. Check out the daily specials and mini meals for combos.

Since 1938, this household name has been hugely popular among the locals for its famous Hainanese chicken rice. Two kinds of chicken are on offer – “veggie farm” chicken with leaner, firmer flesh and a free-range version with fattier, softer meat. Barbecue meats, such as roast pork belly that boasts crispy skin and alternate layers of fat and lean meat, are also bestsellers. Order crispy, juicy Ipoh bean sprouts to go with the rice.

What started as a humble food stall back in 1949 is now a household name, famous for its beef noodles in soup or dressed in an aromatic sauce. Choose between ribbon rice noodles, rice vermicelli and thin, bouncy Hakka noodles. In addition to the signature springy beef meatballs and sliced beef, the thickly sliced beef tripe is prized for its tender texture and rich flavours – all perfectly complemented by the home-made chilli sauce.

What began as a street stall 10 years ago that shot to local fame now occupies two shop floors on the street corner. Red lanterns adorn the ceilings, and large photos cover the walls like wallpaper. Chinese vintage gadgets, like an abacus, decorate the interior. Lala means “clams” in Malay, and a bowl of flavoursome lala bihun with prawns is a must. The broth, meanwhile, is aromatic with Chinese yellow wine and ginger. Portions are generous.

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.

Perched atop a skyscraper, the restaurant affords panoramic vistas of KL's skyline. Chef Sidney Schutte hails from the southern shores of the Netherlands. His menu is a delectable amalgam of French techniques, Nordic sensibility and Asian twists; seafood and vegetables are his strong suits. His dessert is the final bow, imparting depth and sweetness. With a menu spanning 3 hours, it's the perfect setup for a date.

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.