半岛塞曼坦套房

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.

Bangsar Village is home to numerous buzzy restaurants and shops. In this vibrant district, Nirwana attracts diners for its distinctive flavours – a selection of regional dishes for anyone seeking the authentic taste of India. Go for one of the set menus with rice and vegetable curry on banana leaves, which you can top up with your favourite sides (fish, chicken or lamb). The chicken biriyani boasts moist tender meat and balanced flavours.

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.

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.

Born into a Chinese family of chefs and formally trained in Gallic cuisine, the head chef strives to add a French spin to Chinese gourmet classics. The tasting menu embodies his culinary vision – crispy duck is aged for seven days making it juicy and tender; the must-try botan ebi dressed in fermented Chinese tofu sauce is marvellously ingenious. The chef occasionally pops out of the kitchen to serve the food himself and chat with diners.

Named after the Sanskrit word for fire, Jwala is famous for chargrilled dishes and artisanal bread from its custom-built tandoori oven. Try their tandoori tiger prawns, puff pastry naan and gluten-free roti. On the menu, familiar ingredients like chicken and lamb chops rub shoulders with less common items such as croissant, cottage cheese and hamachi collar. Vegetarian diners will also find a substantial veggie lineup.

Splashes of earthy colours and cool neutrals adorn the inviting space and the seats at the wave-shaped counter command a fascinating view of the open kitchen. Just like at its sibling, Whitegrass, in Singapore, the Japanese chef crafts a European lineup from Japanese produce and seasonings. Seafood dishes stand out in particular with creative twists and light seasoning. Crusty and airy, their focaccia is unmissable, especially with creamy whipped butter.