沙赫村酒店

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.

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.

The owner couple opened this culinary hotspot in 2020, serving meat, seafood and vegetables cooked over a binchotan grill. There are just 17 seats around the open kitchen, so all diners can watch the magic unfold. The short menu changes often, but signatures such as kaya toast stay on – the crispy grilled brioche is topped with kaya jam and shaved foie gras terrine. With oily pink flesh and lightly charred edges, the shima-aji is another must-try.

As the culinary heart of southwest India, and productive capital of peppers and spices since ancient times, Kerala has had a profound influence on the dishes here. Kayra builds on Kerala’s venerable traditions, serving contemporary recipes with a rich mix of spices – central to the cuisine's identity – and modern aesthetics. Beef features prominently here. Prices are reasonable and the industrial interior with brick design gives a modern and simple impression.

The airy, minimalist room atop a sky-scraping hotel tower commands breathtaking cityscapes and is the epitome of casual elegance. The Japanese chef honed his skills in prestigious European kitchens before taking the helm here. The deftly crafted French menu sports subtle Japanese twists. Order à la carte dishes or go for the Chef's Degustation menu for dinner. Though the menu changes quarterly, the must-try beef, dry-aged in house, is a firm fixture.

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