种子酒店塞拉扬

Just as bak kut teh is Malaysia's iconic dish and soul food, this restaurant also has a place in the hearts of locals. It’s particularly popular for lunch. The bak kut teh soup has a characteristic mild flavour that’s well-balanced with a subtle use of herbs and light, sweet flavours. The dry, spicy version has a richer, thicker consistency. The four shop houses that line the boulevard offer plenty of seating and absorb the noise and energy of the street.

A Fukuoka native, the chef worked in Europe for years before opening this place – an oasis set in lush greenery outside the city centre. At dinner, the tasting menus include five or nine courses, meticulously crafted with classic French techniques and using local ingredients. With an array of harmonious textures, the corn dish is inspired by the chef's visit to Cameron Highlands, encapsulating his culinary vision and childhood memories.

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