Taking over from Makishima at Sheraton Imperial Hotel, Sasagawa tackles the traditions of Japanese cuisine with confidence.
Come on Sundays for brunch and bid au revoir to your diet by partnering some Champagne with La Vie En Rose's speciality platter of foie gras and pear on toast, croque madame with mushrooms, smoked salmon omelette, fruit salad & sauteed potatoes, complemented with artisanal croissants, danishes, bread, butter & luscious jams.
Tucked into the elegant Sheraton Imperial hotel is a classy new restaurant that offers distinctive, authentic Japanese cuisine. [Sponsored]
One of KL's top gastronomic events of 2015 unfurls this week at Mandarin Oriental.
Fuzio maintains a relatively low profile, but that turns out to be a virtue if you're searching for a calm, comfortable destination with satisfactory food and warm service.
The Klang Valley's best new restaurant so far this year is an unassuming venue with an ambitious vision, spilling over with a cascade of culinary surprises that coalesce into an enriching experience to remind guests that with great food comes great joy.
Olé! For fans of Spanish fare in KL, it's time to check out or return to Nexo, which is blazing in a bold new direction this year, with a kitchen led by terrific young chef Isaac Goh, whose talent, skill and eagerness to hone his craft make him a man to watch.
Valentine's with a view: couples searching for a distinctive dinner destination can consider Signature at The Roof, which offers culinary seduction in the sky.
Come celebrate Valentine's Day at Rougeur, with a very special four-course dinner with mocktails, at RM180+ per couple. [Sponsored]
Acclaimed yakitori-&-whisky specialist Torii spreads its wings from Taman Tun Dr Ismail to Damansara Heights this week, launching a second outpost to sizzle up the new Batai Village development.
First came chef Alexy Fuchs from Le Gavroche in Strasbourg, France, back in August. This month, chef Marco Cavallucci from La Frasca in Cervia, Italy, had his turn to work with Mezze's resident head chef Yves Pierre Renou for three memorable nights.