KL's food scene,
curated for you
Discover where KL is eating, drinking, and exploring - updated from top local blogs and publications.
Nīto Coffee Bar, Raptroom Damansara Perdana
Specialty coffee meets creative workspace in Damansara Perdana's newest third-place destination.
EQ Kuala Lumpur
The Roast Things
A serious roastery for serious coffee drinkers. Tucked away on the first floor in Paramount, it avoids the typical 'brunch' crowd in favor of coffee purists. Known for their technical precision in brewing and a minimalist, focused environment. Their bean selection is rotating and features unique processing methods.
Flurrē by Fluffed
Premium dessert-only spinoff. Shaved ice is elevated to fine-dining aesthetics. Their 'Salmon Sashimi' Bingsu is the primary draw. Busy during afternoon tea peak.
Shang Palace, Shangri-La Kuala Lumpur
Zuan Yuan Chinese Restaurant, Petaling Jaya
bröom Artisan Bakery
A powerhouse collaboration in a refurbished warehouse space. This branch is famous for its sourdough croissants and 'Broom Breakfast' plates featuring local flavors. It attracts a heavy weekend morning crowd of cyclists and families; the high ceilings and industrial-chic aesthetic make it the neighborhood's premier brunch destination.
Grand Hyatt Kuala Lumpur
Culinary heritage meets luxury hospitality in Grand Hyatt KL's meticulously curated royal recipe collection.
Gong Dou Coffee, Taman Taynton View
Artisanal coffee meets contemporary vibes in Taman Taynton View's trendiest caffeine destination.
Video: Restaurant JIE ushers in new chefs with fresh inspirations for 2026
Restaurant JIE brought in two new chefs for 2026 — Lee Kook Siong and Ooi Poh Kuan, with more than thirty years of kitchen experience between them — and the cooking spans Cantonese and Teochew traditions, reaching from Hong Kong to Hangzhou. What the Kitchen Does The set menus rotate, but the approach from their opening run shows the register the kitchen works in. Congee is slow-cooked with Sarawak heirloom Adan rice, gentle with ginger, smoothed with a gelatinous braise of sea cucumber through the chicken broth. Ham sui gok is reworked as a duck beignet with five-spice and pine nuts, served against citrus jelly and XO sauce. Sabah jellyfish flower arrives with sweet Hokkaido scallops under Sichuan pepper oil that lifts rather than numbs. Elsewhere: double-boiled free-range chicken soup with house-made tofu flower, Jinhua ham, morel mushrooms and water chestnuts; Norwegian halibut treated as a Teochew steamed fish with pickled vegetables and fino sherry; free-range chicken leg cold-smoked over pu erh tea and finished with caviar. Menus change through the year, so check what is running before you book. For modern Chinese fine dining in Kuala Lumpur, JIE is cooking at a level that rewards the set-menu format.
The St Regis, Kuala Lumpur
