Tony's New York Pizza, Bangsar

Bangsar’s new Tony’s New York Pizza marks the first Malaysian offshoot of a Bali-born brand, slinging 18-inch slices with Manhattan-style moxie.

Tony’s takes on Big Apple classics include the New York White Pie (with a triple-cheese threat of ricotta, mozzarella and Parmesan), Buffalo Chicken Pizza (with buffalo chicken, blue cheese ranch and buffalo sauce), Beef Pepperoni, and Spicy Beef Salami with Jalapeños, crafted with bright, house-made tomato sauce and quality olive oil. 

These slices are resilient for dine-in and delivery, easy to enjoy while standing, flexibly folding without cracking, with a satisfying chew that holds flavourful layers of meat, sauce and cheese. Drizzle with Tony's hot honey, featuring Malaysian wild tualang nectar.

Brooklyn’s golden garlic knots make a scrumptious parsley-sprinkled sidekick, for a softly buttery bite with aromatic allure, matched with marinara sauce.

Fun fact: Founded by New York native Anthony Leone and Roman chef Angelo Tellini in Bali, Tony’s has multiple locations internationally, from Ubud and Canggu to Phuket, Kuwait to London. Its second KL outpost is slated for The Exchange TRX in early 2026.

FuFuFu Noodle, Petaling Jaya

FuFuFu Noodle is is SS3 PJ’s new joint for handmade rye flour noodles, delightful in the style of tamago tsukemen, dunked in poached eggs.

These thin noodles feature fresh-everyday, fragrant earthiness with a firm, full-bodied bite, playfully plopped in plump yolks with smooth-sliced salted duck leg.

Submerge by Afloat Coffee Roaster, Bukit Jalil

Afloat Coffee Roaster will soon surface its new contemporary espresso bar, Submerge, immersed with its exploratory roasting space below its main cafe in Bukit Jalil.

Launching later this month, Submerge is an intimate setting that evolves the experiential potential of a Malaysian coffee bar: While Afloat celebrates lightness, Submerge dives into depth, championing the complexities of single-origins with exacting care.

The seasonal One Coffee, Two Expressions is an Ethiopian Alo Chilaka 240-hour anaerobic natural, pulled through two different baskets on a Kees van der Westen Spiritello to reveal contrasting profiles. Reshaping the coffee’s character through extraction strategy, one cup leans syrupy with palate-coating pleasure, while the other is bright with clarity, crema and conviction, served with intricate tasting and technique notes.

Take a Breather, inspired by a trip to Italy’s Cinque Terre, exhales effervescently with juniper berries, pink peppercorn, Earl Grey and CO₂, enlivening the Ethiopian espresso with winey oakiness.

Grounded in nature, remaining true to Afloat’s roots as a roaster with a strong sense of people, patience and place, Good Things Take Time toasts to this fresh milestone with apple-cinnamon-infused rum, fennel syrup, elderflower tonic and cranberry hibiscus leaves.

Ten months in the making, meticulously assembled by Afloat’s veteran founders Leng Leng and Jimmy, spotlighting the skills of top-talent baristas JT and Jacky in Submerge, this street-level location will also host coffee masterclasses, alongside a retail selection of beans and merchandise.

Tangram, Bangsar

Named for the classic Chinese puzzle of geometric pieces with infinite configurations, Bangsar’s new Tangram treats recombination as method and metaphor, reflecting a Taiwanese culinary culture coalesced through centuries of East Asian migration and colonisation, refracted through the French-codified clarity of nouvelle-vague chefs.

Tangram frames Taiwan’s gastronomy as endlessly adaptable, aligned to the boundary-testing sensibilities of its Taiwanese executive chef Johnny Tsai, now travelling to and from Tangram and his Taipei restaurants, T+T and Circum.

Dish by dish, Tangram distils the depth and diversity of Taiwan’s foundational fare, from pineapples that fuel its food economy to stewing-hens that form its flavour memory, from groupers that thrive on the island’s coast to medicinal herbs trusted through generations. 

Dinner is masterfully moulded by a mainly Malaysian kitchen: Penang-nurtured mussels punctuated with plump bursts of tomato;, free-range chicken, its flesh, skin and bones served in separate styles with fermented pineapple and soy in Taiwan’s enzymatic sweet-savoury register; grouper with baby cabbage sauerkraut, harnessing Sichuan pepper for balance instead of burn; dried scallops with ikura, mushrooms and Mu soy sauce on egg custard, inheriting influences from five decades of Japanese rule in Taiwan; restorative old hen soup with abalone-coated Koshihikari rice; lusciously rendered lamb saddle with sesame oil and black garlic; A5 wagyu with beef guotie and chilli-centred century egg; texture-rich eight treasures, tinged with Malaccan palm sugar, and salted egg pineapple tart, buttery-hot from the oven.

Credit to Tangram and its young team for an excellent experience at a relatively reasonable price (from RM298++), a strong start for a restaurant constructed in less than two months.