La Suisse
Since opening in 1992, husband-and-wife team Chef Mike Yap and Claudia have maintained alpine levels of excellence at La Suisse. Their unwavering passion and hard work have created a restaurant with modern charms and old-fashioned style, exuding the warmth of being invited into a family home for a meal. The heartwarming menu includes cheesy favourites like raclette and malakow, classic beef dishes, and a veal that evokes waves of nostalgia.
Greater Kuala Lumpur
Others
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Atelier Binchotan
The owner couple opened this culinary hotspot in 2020, serving meat, seafood, and vegetables cooked over a binchotan grill. With just 17 seats around the open kitchen, every diner can watch the magic unfold. The short menu changes often, but signatures such as the kaya toast remain—crispy grilled brioche topped with kaya jam and shaved foie gras terrine. With oily pink flesh and lightly charred edges, the shima-aji is another must-try.
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Kuki
Bonsai, round windows, and shoji doors set a charming Japanese-inspired scene at Kuki. The 5- and 8-course set menus are inspired by Shojin ryori. The owner insists on only the freshest ingredients, with seasoning kept to a minimum. Try the mizuna citrus salad combining vegetables, fruit, and seeds in a tangy dressing. The ganmodoki tofu fritter is loaded with root vegetables, seaweed, edamame, and mushrooms.
Greater Kuala LumpurOthersBusiness / Client DinnerFriends / GroupCouple / Date
Leen’s
After delivering home-cooked meals during the pandemic, this Syrian chef opened his brick-and-mortar shop, Leen's, which quickly became a neighbourhood favourite. The heady aromas of freshly baked goods fill the space. Unmistakably Middle Eastern, the food brims with bold colours and flavours. The smoked hummus infused with burnt chilli oil is mildly spicy and deeply smoky. Try the kebab khashkhash—lamb skewers in a sharp, spicy poppy seed sauce.
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Tanglin (Bukit Damansara)
Founded in 1948 and now run by the second generation, the family-owned Tanglin is a two-storey establishment famous for its nasi lemak. This delicious family recipe pairs with sotong (squid), daging (meat), or ayam goreng (fried chicken). The fragrant rice has just the right amount of coconut milk, and the sambal tumis hits the perfect level of spice. Whether dining in or taking away, expect long queues. Generous portions at fair prices.
Greater Kuala LumpurMalaysianFriends / GroupFamilySolo Dining
Bidou
Unlike Dewakan, which focuses on innovation, Chef Darren Teoh opened Bidou to revisit the nouvelle cuisine movement. The 3- or 4-course set menu offers a choice of dishes, which may include threadfin and scallop mousse baked en croûte—a nod to pioneer Paul Bocuse's recipe. The pastry crust is shaped like a fish and a tangy Choron sauce complements the juicy flesh. Check out the wine list with over 30 by-the-glass choices.
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Gai by Darren Chin (Taman Tun Dr Ismail)
Gai (Thai for "chicken") delivers tasty Northern Thai food to the people of KL. The restaurant embodies the spirit of family, and dishes are best shared in a group. Don't miss Papa Suwit's tom saeb oxtail stew—a spicy-sour broth bursting with intense flavours from a mix of vegetables and herbs. The signature free-range chicken is grilled with a secret family recipe that emits a pleasant, chargrilled aroma. Seafood options include the flower crab.
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Jie
A local chef of Chaozhou descent, whose career includes stints in upmarket kitchens, breaks culinary boundaries at Jie. Her two 10-course tasting menus feature creative Chinese fare that often incorporates Western techniques and painstaking preparation. The free-range chicken soup with almond milk is slow-cooked for hours, building up layers of flavour, with serrano ham adding extra depth. Book at least two days ahead.
Greater Kuala LumpurInnovative / ModernBusiness / Client DinnerCouple / Date
Vantador
Vantador's vintage yet modern interiors are drenched in soft lighting. Australian and Spanish beef is either dry-aged for up to 30 days in unsalted butter or vacuum-sealed and wet-aged for 14 days in its own juices. 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 and meticulously prepared desserts round out the menu.
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Kazu
Formerly a sushi-ya, Kazu is now divided into two separate counter rooms: one for edomae sushi omakase, the other for meat lovers, offering multi-course kappo sets starring Miyazaki Wagyu. The chefs at the helm of each kitchen have decades of experience and both excel at enhancing the natural flavours of seasonal ingredients from Japan. Views of the Zen garden add to the serene vibe.
Greater Kuala LumpurJapaneseBusiness / Client DinnerCouple / Date
Ushi
An elegant black wave opens onto an intimate room where 12 counter seats face a central cooking station. The chef brings decades of experience from top-tier restaurants, crafting an omakase kaiseki menu that prominently features Ozaki beef—the epitome of tender, marbled meat. Dishes include beef sashimi with sea urchin and beef cooked on binchō-tan to accentuate its natural flavour. A fine sake collection is served in beautiful glassware. Advance booking is highly recommended.
Kuala Lumpur City CentreJapaneseBusiness / Client DinnerCouple / Date
Ling Long
Born into a Chinese family of chefs and formally trained in Gallic cuisine, the head chef strives to add a French spin to Chinese gourmet classics. The tasting menu embodies this vision—the crispy duck is aged for seven days, resulting in juicy, tender meat, while the must-try botan ebi dressed in fermented Chinese tofu sauce is marvellously ingenious. The chef occasionally steps out of the kitchen to serve guests himself and chat with diners.
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Dancing Fish
On the third floor of a shopping mall, Dancing Fish specialises in classic Malay-Indo flavours with a distinct local identity. The namesake fish dish boasts tender flesh in a crunchy batter, available in numerous versions with different toppings, sambals, and savoury sauces. The menu also includes whole fish cooked over coals, barbecue chicken, ribs, and beef—all rooted in local culinary culture.
Kuala Lumpur City CentreMalaysianFriends / GroupCouple / DateFamily
Entier
Perched atop a sky-scraping hotel tower, Entier's airy, minimalist room commands breathtaking cityscapes and embodies casual elegance. The Japanese chef honed his skills in prestigious European kitchens before taking the helm here. The deftly crafted French menu sports subtle Japanese touches. Choose from à la carte or the Chef's Degustation menu at dinner. Although the menu changes quarterly, the must-try in-house dry-aged beef remains a fixture.
Kuala Lumpur City CentreFrenchBusiness / Client DinnerCouple / Date
Sushi Taka
Since 2016, this upmarket sushi-ya in a prestigious hotel has been prized for its authentic sushi, made with the freshest seasonal fish flown in from Japan. The Japanese chef is meticulous about every detail, including sourcing the sushi rice from a specific town in Niigata. To experience his vision in full, opt for the omakase menu with 10 nigiri, appetisers, and sashimi. Oenophiles should check out the well-curated sake list.
Kuala Lumpur City CentreJapaneseBusiness / Client DinnerCouple / Date
The Brasserie
Drawing on experience with some of Europe and Asia's biggest names, the chef creates modern French cuisine with Mediterranean and Asian influences. Every dish is as pleasing to the eye as to the palate. The "Pithivier de Louise"—layers of beef, foie gras, and chicken mousse in buttery flaky pastry—is designed for two. Alongside à la carte and vegetarian options, there's a five- to seven-course tasting menu for the full experience.
Kuala Lumpur City CentreFrenchBusiness / Client DinnerFriends / GroupCouple / Date
Sushi Ori
Tucked away from the main street, Sushi Ori is locally renowned for its sushi sets and omakase. The eponymous Japanese chef has lived in Malaysia for over 10 years and opened this traditional restaurant in 2019. Seasonal ingredients are flown in from Japan three times a week, and the sushi rice, from Akita, is seasoned with a secret vinegar blend. With limited counter seats, book well in advance for the personalised omakase experience; private rooms are also available.
Kuala Lumpur City CentreJapaneseBusiness / Client DinnerCouple / Date
Teochew Lao Er
Lao Er began as a street stall in 1984, and in 2011 the third generation opened this restaurant, now a household name in the Pudu district. Teochew classics are gently tweaked to cater to local palates. The signature dish—meat marinated in spiced soy—is a hit; try the assorted platter. Teochew congee with pomfret, mackerel, and traditional kueh are also popular.
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