Helmed by a warm, friendly team, it’s a nice, fuss-free spot to bookmark for folks in the neighbourhood.
Subang’s new spot for banana leaf rice dishes out a solid serving that should satisfy enough enthusiasts.
Taman OUG’s new hideout for cocktails channels a sultry sense of old-world Oriental atmospherics, complete with furnishing that includes a vintage erhu bowed instrument and a canopy bed frame built in Shanghai in the 1970s.
Depot’s Sarawakian founders are clearly proud of their roots, with small flags of their home state flying above the entrance and behind the counter.
Made by Illy is a noodle specialist in the TTDI neighbourhood that serves up several variations of pork-free ramen as well as light bites like zesty chicken wings.
Three Journey takes customers on a complete voyage beyond desserts.
Classic Minangkabau cooking, brought right to the heart of Bangsar.
The chicken pongteh is a surprising standout, with a resonant flavour that does justice to the beloved classic.
The Ghan is helmed mainly by a team of Afghans who’ve come to Malaysia in recent years.
Fresh fish is Fincch’s pride, flown in from Tokyo’s Tsukiji market every Tuesday and Friday.
Durianity takes durian-based novelties to a playful new peak where Musang King specialities are the top temptation.
Fans of roast duck might like to flock to Fai Koh, a new stall in Puchong that’s reputedly run by a Hong Kong-born-and-trained chef with nearly four decades of professional experience in preparing fresh, flavoursome fowl.
Bubble Bee is building buzz in Chinatown for its egg waffles, served fresh and warm in playful varieties.
Steered by Algerian-born manager Emir, Moroccan chef Achraf and their friendly team, Kasbah offers an authentic voyage through a spectrum of cooking with lush textures and comforting flavours
Pak Jen is a terrific space for fans of traditional, time-honoured fare, spilling over with spices and flowing with flavours in the most satisfying sense.