瑞士花园公寓酒店 武吉免登

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.

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.

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.

Open for just a few hours a day, this stall attracts foodies in droves with its coveted siew yok – roast pork with crackling skin and succulent meat. Arrive early and wait for the pork to come out of the oven at noon sharp.

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.

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.