The food of nomadic communities from Tamil Nadu, Kerala and Sri Lanka is elegantly presented here. Try the Keralan pradhaman payasam dessert in the form of pradhaman ice cream and coconut crumble.
This colourful restobar’s sharing plates are modern interpretations of Malaysian regional cuisine. Wash them down with a Tropic Sling with jackfruit rum.
Japanese chef Masashi Horiuchi combines rustic nose-to-tail dining with French flair. Signatures include roasted and confit Bidor duck, and a chocolate and cardamom dessert.
Set aside an entire evening for the nine- or 17-course menu at this restaurant, the pioneer of Malaysian fine dining in Kuala Lumpur. Prawns warmed in starfruit juice and local herbs are a highlight.
Dapur Mekwa Grub Club
Bond with other foodies over Kelantanese dishes at a four-course dinner held a few times a month in a private home. Each dish is preceded by the tale of a legendary princess who inspired it.
Cathay Pacific flies to Kuala Lumpur from Hong Kong 28 times a week