KL's food scene,
curated for you

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

Video: Concorde Hotel Kuala Lumpur marks Ramadan 2026 with Bila Rasa Berbicara buffet

Bubbly Boo, JAM PJ

Bubbly Boo is a gelato shop at JAM PJ, run by a team that moved out of downtown KL, and it scoops both Italian and distinctly Malaysian flavours. The name is the co-founder's nickname for his daughter. What to Order at Bubbly Boo Hazelnut is the classic to judge them on — naturally nutty rather than sweetened into submission. The Malaysian side is where it gets interesting: Cameron Strawberries laced with real fruit, Blue Boo coloured and flavoured with tangy bunga telang, the delicate Tau Foo Fah, and a sweetly aromatic Gula Apong. The shop also plans open mic nights for live music, poetry and comedy, so it may become somewhere to sit rather than only a place to pick up a scoop. For gelato in Petaling Jaya or Malaysian flavours done properly, Bubbly Boo is the local one worth choosing over a chain.

Tangerain Cafe, Ara Damansara

Tangerain is a bright, easy-going cafe in Ara Damansara with a menu that spreads deliberately wide — the kind of place that works when nobody at the table wants the same thing. What to Order at Tangerain Cafe The savoury range runs from poke bowls and pastas to fish and chips, sourdough sandwiches, salads and soups, with French toast for anyone eating breakfast at an unreasonable hour. For teatime the house suggestion is the ice cream croissant — crisp pastry against cold cream — with a mellow hojicha latte to keep it from being too much. For a cafe in Ara Damansara or brunch in Petaling Jaya with something for everyone, Tangerain is the safe choice in the best sense.

Gentler approach to making wine

Thai Garden Village Seafood & BBQ, Kepong

Thai Garden Village Seafood & BBQ has spent eight years off Jalan Kepong, and the surprise is the setting: a garden with a water feature and live fish, a quiet pocket a stone's throw from a train station and the traffic around it. The cooking is a Chinese-Thai fusion rather than strict Thai. What to Order at Thai Garden Village Start with the Mango Salad — sour and spicy, and the right thing to wake the palate before heavier plates. The Signature King Prawn Glass Noodles is the main to order: firm, pleasantly chewy prawn against springy glass noodles. Owner Lily Chan says the dish has been adjusted for Malaysian palates rather than kept strictly to the Thai original. Geng Song Siakap — a spicy, sour barramundi curry — is the other must, and it wants steamed rice alongside. Chan imports the herbs and spices for the gravy from Thailand. For Thai seafood in Kepong, or somewhere with a garden to sit in off Jalan Kepong, this one has quietly held its spot for eight years.

Bar Trigona, Four Seasons Kuala Lumpur

Bar Trigona is the award-winning bar at Four Seasons Hotel Kuala Lumpur, and one of the few Malaysian rooms to make Asia's 50 Best Bars. Its menu, Nectar of Time, is arranged as a progression through an evening — you start at First Light, work through progressively deeper chapters, and finish with nightcaps and dessert drinks in After Dark. What to Order at Bar Trigona The Trigona Bee's Knees is the signature that survives every menu change — a refined take on the gin-and-honey classic, built on trigona honey whose oaky richness is infused with coffee beans from the My Liberica estate in Johor. The bar's habit of finding local substitutes is where it gets interesting. With the dirty martini back in fashion, the team went looking for an alternative to olives and landed on Nyonya acar, the Peranakan pickling tradition, which is a more Malaysian answer than most bars would attempt. Address: Level 6B, Four Seasons Hotel Kuala Lumpur, Jalan Ampang. For cocktails in KLCC or one of Asia's best bars in Kuala Lumpur, Bar Trigona is the benchmark.

Mana Ramen, Shah Alam

Mana Ramen is a ramen shop in Shah Alam that cuts its own noodles and simmers its own broths — and roasts its own coffee beans, which is not a combination you often find under one roof. What to Order at Mana Ramen Tantanmen is the recommendation to start with: thick, nutty and smoky, topped with teriyaki chicken, a jammy egg, spring onions and chilli oil. Spicy Miso Ramen is the richer, more robust classic, served with chicken chashu. If you would rather not have noodles, the Karaage Rice Bowl is a straightforward donburi with deep-fried chicken kept crunchy outside and juicy within. For ramen in Shah Alam or house-cut noodles in Selangor, Mana is worth the wait it asks for.