Irizz 旅馆 @Homestay 白金辉煌

A North Indian brand, d'Tandoor opened in Malaysia in 1990 and has since spread to other countries around the world. Located in a residential area, they offer a hearty range of fine Indian cuisine, featuring a consummate blend of herbs and spices. Highlights include well-seasoned butter chicken masala and soft, chewy naan bread, while Kulfi ice-cream – available in a variety of flavours – adds a final flourish to the meal.

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.

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.

Sunny and cheerful like the local celebrity Chef Wan, the room is inviting and bustling. Similarly, the food is guaranteed to lift your spirits with big tropical flavours. Whet your appetite with pomelo salad with crispy prawn cheeks in kerabu lime dressing and a hint of fish sauce. For mains, go for bakar bakar, BBQ meat or seafood that comes with your choice of the chef’s mouth-watering sauces. Portion sizes are big enough for sharing.

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 sister establishment of Kayra stays true to its sea-to-plate ethos, and the turquoise accents in the décor are a nod to the ocean theme. The kitchen excels at reimagining the traditional dishes of Kerala in sophisticated ways. Quality seafood and produce are sourced locally to support small farms and fishermen. The must-try Kerala fish curry is based on a family recipe, with raw mango and yoghurt for acidity. Order naan to mop up the tangy sauce.