Dhia Irdina 住宿

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.

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.

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.

Self-taught Chef Chong uses Malaysian produce to imbue his French-leaning 11-course tasting menu with local colour and flavour. His lobster bisque is made with smoky Tahal oil based on asam laksa; his beurre blanc incorporates a creamy curry with turmeric and coconut milk à la masak lemak. Equally inspiring, his curated tea pairings complement the food by flavour bridging. Ask the chef for the tea tasting notes.

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.

The two-storey restaurant doubles as a museum to display the owner’s antique collection. The father-and-daughter team serves authentic Nyonya home-style dishes, many of which are meant to be shared. Try their pie tee, or crispy pastry cups filled with finely diced vegetables, fried onions and shrimps dressed in a homemade chilli sauce. With unlimited free refills, pandan lemongrass tea is the perfect drink to quench the heat of the food.