KL's food scene,
curated for you
Discover where KL is eating, drinking, and exploring - updated from top local blogs and publications.
Petit Munch, Chow Kit
Charming bistro bites and curated lifestyle finds tucked into Chow Kit's vibrant creative heart.
nadodi kl launches new six-course tasting menu through tamil nadu, kerala and sri lanka
Nadodi is a South Indian and Sri Lankan fine-dining restaurant in Kuala Lumpur, run by the Cinnamon Group, and it now offers a six-course tasting menu alongside its longer nine-course format — a more compact way into the same cooking. Executive chef Yavhin Siriwardhana draws on his Sri Lankan and Malayali heritage, working classics of Tamil Nadu, Kerala and Sri Lanka through fermentation, curing, charcoal and careful temperature control. What to Expect at Nadodi The opening tidbit reworks thosai as two slender crisp cones with sambar and coconut chutney, piped with potato masala churned into a savoury, stretchy ice cream — served with a welcome drink of watermelon, tamarind and chilli. The Three Regions follows as the first formal course. Further in: scallops with Momotaro tomato sorbet and chilled rasam dashi, warm ama ebi custard deepened with aged vadagam, and saffron biryani with blue crab curry. Menus change, so treat these as the register rather than a fixed list. For a tasting menu in Kuala Lumpur or modern South Indian fine dining in KL, Nadodi is the one that rewards the full sitting.
Ushering in Year of the Fire Horse in style at KL Chinatown
Nero Nero: Chef Mattia Fois brings irresistible Italian flavours of Sardinia to KL
Nero Nero is where chef Mattia Fois cooks the food of Sardinia in Kuala Lumpur — and it is the first Malaysian restaurant to serve su filindeu, one of the rarest pasta shapes in the world. Fois is 25 and has been cooking since he was eight, learning from grandparents and parents before stints in Michelin-starred kitchens in Barcelona. The menu runs regional Italian tradition through reformist European technique rather than treating the two as opposites. What to Order at Nero Nero Besides the su filindeu, the handmade pastas to look for are malloreddus and culurgiones, with bottarga pizza and pardula pastries rounding out the Sardinian side. Start with the Tagliatella di Seppia con Gamberi: cuttlefish sliced into supple ribbons taking the shape of tagliatelle, with sweet prawns and citrus-cured onions over a clear lettuce emulsion, sharpened with leche de tigre and scattered with fried fregola for a nutty crunch. For Sardinian food in Kuala Lumpur or handmade pasta in KL, Nero Nero is cooking something nobody else in the city is.
Parkroyal Collection, Kuala Lumpur
Joint Smash Burgers, Central Market
Smash-fried patties and melted cheese collide at this Central Market burger counter.
Grand Hyatt Kuala Lumpur
Culinary heritage meets luxury hospitality in Grand Hyatt KL's meticulously curated royal recipe collection.
