威奇伍德公寓

Plaza Damansara offers no end of dining options, but this Peranakan joint stands out with the owner’s family recipes that have been polished and updated. No-frills home-style dishes are made with the freshest local produce and the sauces are made by the owner himself. Try his creamy basil boneless chicken, boasting juicy, velvety meat in a creamy sauce loaded with fresh herbal notes. Alfresco dining on balmy nights.

Amid cute bars and eateries in Plaza Damansara stands Aliyaa, famous for authentic Sri Lankan dishes. On the menu, beef, mutton, chicken, seafood or veggies mingle with distinctive Sri Lankan spices to great effect. Besides the famous whole crab, also try the Negombo prawns in pineapple gravy; or Kuliyal, curry rice and tomato paste baked in banana leaf. Food is generally quite spicy, but the chef will gladly adjust the level of heat to your liking.

For over 30 years, this stall has been selling chicken rice cooked to order over charcoal in claypots. The dish comes with Cantonese pork sausage and ginger, and has a crispy crust at the bottom. You can add salted fish, which imparts extra aroma.

Informed by stints in Japan and France and paying homage to his culinary roots, Chef Low refashions European recipes with Japanese, French and Malaysian influences. His set menu takes diners on a culinary journey inspired by his personal history and memories. An array of cooking techniques is deployed to great effect, such as cooking in melted beeswax, dry aging, and searing in claypot. Elevate the experience with local rice wine and sake pairings.

Self-taught Chef Chong uses Malaysian produce to imbue his French-leaning 11-course tasting menu with local colour and flavour. His lobster bisque is made with smoky Tahal oil based on asam laksa; his beurre blanc incorporates a creamy curry with turmeric and coconut milk à la masak lemak. Equally inspiring, his curated tea pairings complement the food by flavour bridging. Ask the chef for the tea tasting notes.

Vantador’s vintage yet modern interiors are drenched in soft lighting. Aussie and Spanish beef is either dry-aged for up to 30 days in unsalted butter, or vacuum-sealed and wet-aged in its own juices for 14 days. Steaks are precisely grilled over charcoal and wood to desired doneness, striking a fine balance between smoky and full-bodied, meaty flavours. Non-steak dishes are also available, together with meticulously prepared desserts.

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.