KL's food scene,
curated for you

Makan Kitchen, DoubleTree by Hilton Putrajaya

Tale by Et al. Studio, Desa Petaling

Mykro Artisanal Coffee, Bandar Botanic Klang

Specialty coffee crafted with precision in the heart of Bandar Botanic's vibrant community.

Roti John Cheese, Putrajaya

Tori Bowl, Wisma Central

Authentic Japanese chicken bowls served fast in the heart of Kuala Lumpur's business district.

Grand Millennium Kuala Lumpur celebrates Silk Road & Nusantara flavours for Ramadan 2026 buffet feasts

restaurant jie's new menu reimagines bak chor mee, paofan & haw flake flavours

Shio Artisans, Taman Tun Dr Ismail

Shio Artisans has opened its flagship cafe in Taman Tun Dr Ismail — a bright neighbourhood bakery built around shio pan, the Japanese salt bread, alongside bagels and babka. Baker-founder Terry ferments the dough slowly, using flour and fruit yeast cultures rather than commercial yeast, which is what gives the salt bread its crisp shell and light, buttery interior. What to Order at Shio Artisans The shio pan comes out of the oven at 10.30am — eaten plain, or laced with maple butter. Also worth ordering: tomato feta toast with kombu butter, a bagel with cranberry cream cheese, and the braided babka. For sourdough shio pan in TTDI, or a bakery in Taman Tun worth a morning detour, Shio Artisans is timed around that 10.30am bake.

Shisho Dining, Micasa All Suites

China House, KL Midtown

Ruang Makan Sejagat, Shah Alam

Ruang Makan Sejagat serves Indonesian home cooking in Section 13, Shah Alam, built out of its founders' balik kampung travels through Banyuwangi and Surabaya. The cooking is honest and hearty rather than refined, which is the point of it. What to Order at Ruang Makan Sejagat The chicken is brined before a final flash-fry, and comes with nasi butter scented with daun limau — a citrus lift that keeps the richness in check. Three sambals cover three different heats: sambal balado is fiery red, sambal hijau is friendlier and rounded out with tomatoes, and sambal matah stays raw and bright under hot oil. Choose by how much you want to suffer. Round the table out with tongkol suwir (shredded skipjack tuna), keli goreng, crisp fried spinach, and paru balado, which is punchy with spice. For Indonesian food in Shah Alam or nasi campur in Section 13, Sejagat is worth knowing for the sambals alone.

Culinary meets geological artistry at limestone cave

Discover where ancient cave formations frame modern Malaysian cuisine in an unforgettable underground dining experience.