The Best Local Restaurants in Kuala Lumpur

Known for its legendary clam noodle soup, Lai Foong Lala Noodles offers a flavorful broth packed with shaoxing wine and local clams. The broth is slightly spicy and heavily spiked with Chinese wine, providing a warming effect to the body. Despite being associated with the shop name "Lai Foong", the stall has recently expanded to have its own shop.

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Johnson Wong

Chef – Penang , Malaysia

Flavourful broth packed with shaoxing wine and local clams. Legendary clam noodle in Kuala Lumpur. Flavourful broth packed with shaoxing wine and local clams (Lala) that easily heat up and warm your body.

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Specializing in Chilli Pan Mee, Kin Kin Restaurant offers a unique noodle dish that's simple yet addictive. The dish is composed of minced meat, springy noodles, poached eggs, and a vital dry chilli mix. Although the website content is not in English, the restaurant's reputation for its originality and flavor is well-known.

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Chi Ng

Food Writer & Traveler – Kuala Lumpur, Malaysia

The original Kin Kin Chilli Pan Mee. I haven’t come across variations of this noodle dish other than in Kuala Lumpur. So simple but so addictive: just minced meat, springy noodles, poached eggs and the oh-so-vital dry chilli mix.

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Offering a laid-back and welcoming ambiance, Ember is a spot where you can enjoy comfort food with a unique twist. The menu features dishes that balance complexity and familiarity, with a particular focus on smoky flavours and local Asian influences. Highlights include the tender wagyu beef and rice, dry-aged duck breast, and the distinctive Ember's kampung fried chicken.

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Chi Ng

Food Writer & Traveler – Kuala Lumpur, Malaysia

I’ve liked Ember and Chef Gary since my first visit, both share similar traits: laid-back, slightly edgy, a little dark yet welcoming and inviting. The food also channels Gary’s personality: familiar comfort food with underlying complexity and thoughtfulness in creating a balanced dish, punchy smoky flavours, with local Asian twists. For example, one of my favourites - wagyu beef and rice. MB4 but MB7 tenderness at non-wagyu price (a mere USD13+-), sweet-savoury tare, creamy yolk, balanced off with crunchy tangy pickled radish to cut through the richness. Other favourites are 4 days dry-aged duck breast, Ember’s kampung fried chicken, and not featured here: kampung chicken with Yuzu kosho, as well as grilled fish. Ember and Gary definitely has great great great potential to gain awards.

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This humble spot is known for its slightly elevated hawker fanfares, offering dishes like freshwater prawn noodles in a milky savoury broth, garnished with delectable orange roe. Another highlight is the tender umami-packed beef broth and springy dry beef noodles. Despite its modest, slightly run-down appearance, the quality of the food is undeniable.

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Chi Ng

Food Writer & Traveler – Kuala Lumpur, Malaysia

Slightly elevated hawker fanfares that’s still pretty cheap! Freshwater prawn noodles in milky savoury broth, and those orange roe gold! Tender umami-packed beef broth and springy dry beef noodles. It’s hot, it’s run-down, it’s out-of-the-way, it’s so good!

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Ming Kee Restaurant takes you on a nostalgic journey with its old-school charm. The interior exudes a vintage vibe, complemented by the skilled chef preparing noodles in a traditional manner. This spot is known for its regular customers who have been visiting for many years, engaging in lively conversations with the owner.

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Chi Ng

Food Writer & Traveler – Kuala Lumpur, Malaysia

Everything about this shop is truly ‘tale as old as time’ - from the shabby interior, old man skilfully cooking the noodles, to the equally old patrons who have been frequenting the shop for tens of years chatting loudly with the owner. The noodles as well, is prepared in the old school way.

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Offering an authentic Naples-style pizza experience, Pizzeria Dihyang is known for its chewy crust with a slight char. The pizza is made with DOP mozzarella and tomatoes, adding to its unique and traditional flavor. Unfortunately, the website is currently inaccessible due to technical issues.

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Chi Ng

Food Writer & Traveler – Kuala Lumpur, Malaysia

One of the most authentic Naples-style pizzeria in KL! Chewy crust with a slight char, using DOP mozzarella and tomatoes!

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This restaurant offers a unique collection of gateaux, each with a distinct flavor profile. The Aloha, for instance, is a yoghurt mousse with an orange cake base, mandarin and snow pear confit filling, and topped with pineapple jam, while the Coconut 2.0 features a subtly sweet whipped coconut ganache that imparts a slow, steady fruity aroma. The Gelato 2.0, a chocolate-centric pastry, pairs rich bitter dark chocolate with the high acidity of kalamansi, a local citrus fruit, creating a unique flavor combination.

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Chloee Lee

Food Writer – Kuala Lumpur, Malaysia

The Champignons Cake Shop x Summer Petite Gateaux Collection 2020 Aloha is made up of yoghurt mousse - having orange cake as the gateaux’s base, mandarin and snow pear confit filling and topped with a dollop of pineapple jam and tiny shreds of silver leaves. The mandarin and snow pear confit is an interesting combination for its oriental fruit pairing, overall this gateaux leans more towards the sour side that those who are used to the impression of french pastries belonging to the sweet end of the spectrum might have second thoughts . The sweetness of the whipped coconut ganache in Coconut 2.0 is subtle, rather contained like a poised lady, to which upon leaving it to melt in your mouth, the coconut imparts its fruity aroma slow and steadily that eventually takes over your entire palette.” The pinkish Flamingo 2.0 is one that will appeal to sweet young girls with blushy dreams. The apple and lime compote still retains its fruit cubes after being simmered, which adds on to a crunch texture to the overall gateaux. There are 3 layers to the Tropical Bar. The structure of this Bar is very balanced, as its acidity trickles down along from the top to bottom of the pastry - lime whipped ganache on top, a pudding-cake like texture of a banana confit in the middle, and a denser banana cake base that is made with overripe bananas. The Gelato 2.0 is a chocolate-centric pastry, hence is the sweetest among all. The use of kalamansi in the ganache is a very refreshing concept, as the fruit is a pure local species of produce, and has a high level of acidity. The pairing of rich bitter dark chocolate and highly sour citrus fruit might sound rather odd to the Malaysian audience, it is however a common flavour combination found in Europe. As Niki Segnit in “The Flavour Thesaurus” acknowledges the combination of chocolate and lemon, she also alludes to a classic British sweet, the chocolate lime, for reference.

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Known for its quality Malay cuisine, De.Wan 1958 by Chef Wan is a premier restaurant and event venue. The menu features a variety of dishes, with the beef rendang with blue pea flower rice and prawn mee rebus being particularly recommended. The restaurant is also noted for its modern yet inviting setting, blending traditional Malay elements with a casual fine dining experience.

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Chi Ng

Food Writer & Traveler – Kuala Lumpur, Malaysia

COVID lockdown takeaway that still tasted as good as eating in the restaurant. De.Wan by Malaysian celebrity Chef Wan serves Malay food at a higher price but justified by its quality ingredients and deliciousness. Featured here are beef rendang with blue pea flower rice, and my favourite prawn mee rebus.

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The signature dish at 等记鱼头米粉 is the Fish Head Rice Vermicelli Soup, known for its exceptional taste. Customers appreciate the clear and sweet stock, enhanced by a dash of Shaoxing wine. The restaurant's menu revolves around this standout dish, making it a must-try for all visitors.

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Johnson Wong

Chef – Penang , Malaysia

Fish Head Rice Vermicelli Soup which is exceptionally tasty. Love the Fish Head Rice Vermicelli Soup which is exceptionally tasty with a dash of Shaoxing wine.The stock is awesome, clear and sweet.

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Hidden within the Ritz Carlton Residences, Hide Restaurant offers a unique dining experience with a 15-course tasting menu that features a blend of Japanese, European, and Malaysian techniques and ingredients. The counter seating for 14 allows guests to watch as chefs prepare their meals, adding a personal touch to the dining experience. Booking in advance is advised due to the limited seating, and guests can look forward to a relaxed atmosphere with an eclectic playlist in the background.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

Hide incriminates that there is some form of searching required. Hidden as it were at the Ritz Carlton residences. The only option is a tasting menu that should last all of about 15 courses. Techniques and ingredients range and flit between Japanese, European and Malaysian. The 14 seater counter once you've found the place (which isn't very difficult, depending on how flustered you are from the KL traffic) is light and friendly. Chefs prepare your meals and introduce them with ease and without unneeded fan fare. Nas plays in the background as you surreally try to connect gangster rap and the seriousness of the wonderfully cooked dishes in front of you. It is very likely the best playlist in KL at the moment. And most definitely the best Caramelised Onion stuffed Brioche in the city. Book in advance as there are limited seats.

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Drawing inspiration from Malaysia's diverse cultural landscape, Beta KL offers a unique dining experience where each dish tells a captivating story. The carefully selected ingredients are woven together to create an authentic yet modern tapestry of flavors. With a focus on Malaysia's rich culinary heritage, every dish is meticulously crafted to engage all your senses, complemented by an ambiance that enhances the overall dining experience.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

Beta KL by Raymond Tham. Here he focuses on local ingredients using his cultural landscape and history as inspiration. Opt for the full tasting menu and be sure to ask your server for a little context of the dish. Most of the dishes on the menu have an insightful anecdote to the eating culture in Malaysia.

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Specializing in Hong Kong style Cantonese cooking, The Regent Chinese Cuisine offers a range of dishes that are perfect for sharing among family and friends. Their menu includes classics such as typhoon shelter deep fried fish skin, sweet and sour pork, and tofu braised in pumpkin sauce. Using only the freshest ingredients flown in from Hong Kong, the restaurant is committed to faithfully adhering to old traditions while providing an atmospheric environment for its guests.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

Delicious Hong Kong style Cantonese cooking, great for sharing with family or friends. Excellent Cantonese cooking served in family sharing portions. We started with typhoon shelter deep fried fish skin and then moved on to a simple but elegantly executed fried rice, sweet and sour pork, braised glass noodles and mushrooms, tofu braised in a pumpkin sauce and a simple but exceptionally delicious plate of stir fried cabbage shoots. There are a few of the restaurant’s classics available for pre order for the full range of the chefs repertoire.

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Located in a tucked-away village, Kit Kee Beef Noodle Stall is a humble shop with a rustic charm that is worth the search. Known for its beef noodles, the restaurant offers a robust and hearty broth, with flavorful beef cuts that have been braised for hours. For those who like variety, the "mixed meats" option includes tripe among other meats.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

Rustic and hearty beef noodles tucked away in a village. Looking for this almost signless shop can be daunting. Trust the process and Waze to bring you close. You will know it when you see pictures of its menu hanging on a banner in the front of the store. All the staff are amicable and are happy to recommend their favourites. There is a small assortment of noodles available, with the beef noodles being my favourite. The broth is robust and hearty and while the beef cuts are not fork tender they are flavourful from the hours of braising. Tripe is also available when you order the “mixed meats”.

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Known for its Malay style padang cooking, Sambal Hijau Restaurant offers a wide variety of dishes, with around 80 to 90 different preparations on display for you to choose from. It operates on a unique dining concept where you start with a plate of rice and then pick your preferred dishes. Despite the temptation to try everything, the usual approach is to select two or three dishes to accompany your rice.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

This is a restaurant that I love to go to. Sambal Hijau directly translates to green sambal. In this restaurant there will be about 80 to 90 different types of preparations of Malay style padang cooking on display that you can choose from. It's not a buffet, but what you do is you get a plate and they put some rice on that plate and then you pick what you like among the dishes. I often bring some of my guest chefs that are visiting Kuala Lumpur there and they eat with their eyes and they will have some 15 things on their plate and usually they can't finish it. But the idea is just to have about two or three dishes.

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Specializing in a diverse range of Laksa dishes, Keng Nam Hai (Jln Prima) offers an authentic taste of Malaysia. Among the variety, the Chinese style curry laksa stands out with its fiery red color, fragrant spices, and subtle sweetness. Despite its intense color, it manages to maintain a balance, offering an enjoyable level of spiciness.

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Chi Ng

Food Writer & Traveler – Kuala Lumpur, Malaysia

Laksa. Just one dish has so many variations in Malaysia. Johor laksa, Sarawak laksa, Assam laksa, Nyonya laksa... and of course curry laksa. Even curry laksa has further sub-categories: Penang white curry, KL-style curry laksa, Curry laksa a la Chinese style, and Malay style. The last two differ in the amount of coconut milk used. This one featured is Chinese style: fiery red without being unenjoyably spicy, fragrant spices, and subtly sweet!

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Specializing in Siew Yoke (crispy roast pork), Restoran Wong Mei Kee offers a traditional roast pork dish that is said to melt in your mouth. The pork, carefully selected and prepared by Uncle Wong, boasts a balance of lean meat and thick fat, taking the crispy skin to another level. This careful preparation ensures that every piece served is near perfect, making it a must-try for roast pork lovers.

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Johnson Wong

Chef – Penang , Malaysia

Best Siew Yoke (crispy roast pork) in the world. A melt in your mouth roast pork. The pork is roasted traditionally with thick fat between a good balance of lean meat that makes the meat and crispy skin to another level. Uncle Wong carefully selects the meat, trimming off excess fat over burnt meat making sure every piece that goes into your mouth is near perfect. Best Siew Yoke (crispy roast pork) in the world.

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Imbi Ming Kee offers a traditional Malaysian breakfast staple consisting of rice noodles tossed in soy sauce, garlic, and onion-infused oil. The noodles are accompanied by pork offal and pork mince, all served in a steaming broth. This restaurant is a great choice for anyone looking to experience authentic local cuisine.

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Jenifer Kuah

Restaurateur – Kuala Lumpur, Malaysia

A Malaysian breakfast staple, rice noodles tossed in soy sauce, garlic and onion infused oil, served with pork offal, pork mince in steaming broth.

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With a specialty in beef noodles, Kedai Kopi Lai Foong offers a comforting and satisfying meal. Their dishes are known for their lightly seasoned soup, garnished with Chinese celery, and noodles tossed in soy sauce. For those who enjoy offals, this place provides a variety of options to choose from.

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Jenifer Kuah

Restaurateur – Kuala Lumpur, Malaysia

Lai Foong beef noodles is located in Kedai Kopi Lai Foong. I love offals and they have all kinds! The soup is lightly seasoned and garnished with chinese celery, noodles tossed in soy sauce. Nourishing, comforting, satisfying.

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