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Blackbyrd KL marks the maiden venture of Indonesia's Ismaya Group and serves up a range of elevated comfort food like wagyu beef satay, truffle tagliolini, mie goreng sambal matah and cavatelli escargot.
My Plant Deli makes a range of totally vegan cheese like mozzarella, brie, cheddar, gouda and cream cheese as well as vegan sausages and ice-cream.
Daawat serves up a range of Kerala food, prepared by an all Kerala team, like fish pollichathu, kethal chicken and prawn kizhi.
KL's Kikubari will be doing a four-hands Japanese-Peruvian dinner with Singaporean cevicheria Tono on 30 July, featuring the freshest ingredients from Peru and Japan.
Korean fried chicken has become incredibly popular since it was first introduced in South Korea in the 1990s with many Korean fried chicken outlets now popular in Malaysia.
French chef Alain Ducasse has numerous eateries all over the world, with a collective 20 Michelin stars, more than any other living chef. He keeps track of his restaurants by monitoring social media.
Adrift by David Myers in Singapore's Marina Bay Sands features Western fare tinged with Asian influences, like the agnolotti suckling pig, wagyu beef and kampachi sashimi.
Fat Fook Inn serves up a range of hearty, sumptuous Chinese fare like pork lard rice, pork belly with salted fish, Hokkien noodles and sweet and sour pork.
Local artisanal ceramic tableware producer Bendang Studio has become incredibly popular since its inception nearly 10 years ago and now makes tableware for local restaurants as well having Bendang Artisan, a retail space in KL.
The iconic Negroni cocktail turns 100 this year, and as a result, this year's Negroni Week is set to be the biggest one yet.