吉隆坡彩鸿酒店

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 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.

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.

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.

Dewakan means “food from God”, and chef Darren Teoh crafts a heavenly dining experience that is Malaysian down to its very core. Every ingredient is locally sourced; even the dinnerware is handmade by local artists. The tasting menu features many items that are fermented or dry-aged in-house, alongside seasonal fruits and herbs. Stunningly located on the 48th floor, diners enjoy jaw-dropping city views.

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.

Since 2018, this cosy little gem tucked inside the Little India has been serving authentic Southern Peranakan cuisine that melds Indo-Malay flavours with Chinese influences. The must-try nasi lemak with ayam goreng kunyit is the quintessential national comfort food – coconut milk lends a subtle sweetness to the rice, in stark contrast with the juicy fried chicken, fiery sambal and crisp water spinach.