My Pantry Cafe, Bangsar

 

Tatih Coffee Company, Desa Alam

Tatih Coffee Company has launched a new espresso bar in Desa Alam, taking baby steps from roasting coffee to brewing espressos.

Tatih specialises in commercial blends at competitive, cost-conscious rates for cafes, starting at RM30 per 250 grams, with wholesale prices no higher than RM100 per kilogram.

For casual walk-ins, seasonal single-origins might be served for espressos, piccolo lattes and more, including the recent Ethiopia Suke Quto, blooming with red berry floral brightness.

Tatih's founders have been personally roasting for six years. Their current Thai-sourced Sun Roaster system promises precision to power 10-kilogram batches in 20-minute cycles.

Kyuyo Ramen, Bangsar

 

Missy Lab, Sungai Buloh

Missy Lab is Sungai Buloh's new spot for crowd-pleasing pastries and cakes, an off-the-beaten-track escape for cheesecake indulgence.

Nasi Lemak Ajak, Bandar Glenmarie

Kinfolk, PJ Sea Park

PJ pork pursuers, point your snouts to Sea Park's new Kinfolk for a swine-dining, crackling good time.

Go whole hog with smooth starters like porchetta di testa, a thin-sliced rosette of collagen-rich rolled cheek, tongue, ear and skin with a clean-tasting, supple-textured bite, perfect with house-pickled cornichons, and Perak-cultivated oysters layered with lardo and kitchen-spiced hot sauce.

Lunch features squeal-worthy twists on pasta and rice: Spaghettini is a real boar, tossed with nduja spreadable sausage and marinated cockles, while pad kra pao proves a pig deal, extra-crunchy with a sty's worth of crackling.

Kinfolk's Smoky Porky Cake is a destination dessert, gently savoury-sweet with cured pork, candied fruits and walnuts, served warm and softly indulgent with rum and cream.

Tangerain Cafe, Ara Damansara

Ara Damansara’s new Tangerain Cafe is a bright, friendly space for merry munching. Its crowd-pleasing comforts span poke bowls to pastas, fish and chips to French toast, salads and soups to sourdough sandwiches.

For a teatime pastry treat, try Tangerain’s playful ice cream croissant for a crispy-creamy coupling, paired with a mellow hojicha latte.