OYO家 44050 经典工作室 帝国万豪

Informed by stints in Japan and France and paying homage to his culinary roots, Chef Low refashions European recipes with Japanese, French and Malaysian influences. His set menu takes diners on a culinary journey inspired by his personal history and memories. An array of cooking techniques is deployed to great effect, such as cooking in melted beeswax, dry aging, and searing in claypot. Elevate the experience with local rice wine and sake pairings.

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.

Divided into bars and dining rooms, the three-story restaurant also sports a Louis XIII-themed private room. Diners can choose from the Omakase menu, seasonal menus and vegetarian options. Dishes range from modern classics, such as French roast chicken and freshly made pasta, to novel creations, all of which underscored by solid skills and quality international produce. Don’t miss the cheese trolley with 20 choices.

Since their opening in 1992, husband-and-wife team Chef Mike Yap and Claudia have maintained alpine levels of excellence. Through their unwavering passion and hard work, they’ve created a restaurant with modern charms and old-fashioned styles that exudes genuine warmth – it’s like being invited into a family home for a meal. The heartwarming menu includes cheesy favourites like raclette and malakow, classic beef dishes and a veal that evokes waves of nostalgia.

Bonsai, round windows and shoji doors set the charming Japanese-inspired scene. Similarly, the 5- and 8-course set menus are of Shojin ryori inspiration. The owner makes sure only the freshest ingredients make it onto the table, and seasoning is kept to a bare minimum. Try the Mizuna citrus salad that combines vegetables, fruit and seeds in a tangy dressing. Ganmodoki, or tofu fritter, is loaded with root vegetables, seaweed, edamame and mushrooms.

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.

This simple shop has been selling authentic Hakkanese food in an unremarkable neighbourhood for over 20 years. The must-try Hor Poh lui cha is a sheeny green soup served with steamed rice. Made with ground sesame seeds, peanuts and mint leaves, the soup is nutty and aromatic. The Hor Poh dumpling with dried tofu, garlic and pickles enrobed in a thin skin is also popular. With a range of tasty offerings at bargain prices, this place is always busy.