Pepe, Takun Retreat Club

Serenely set by Bukit Takun’s limestone peak, Pepe is Takun Retreat Club’s shimmering new space to soothe the senses, half an hour from KLCC.

For a merry berry brunch with real-food influences, pair Pepe’a duck rillette mulberry jam sourdough toast with a raspberry-strawberry honey hibiscus tea smoothie.

GoodMem, Bangsar

 

Tsukishima Monja Koboreya, LaLaport BBCC

Get set for monja mania: Tsukishima Monja Koboreya is KL’s first offshoot of a Tokyo-born monjayaki specialist, bringing the griddle-cooked scramble to LaLaport BBCC.

This molten, messy cousin of okonomiyaki is stirred up with chopped cabbage and a choice of seafood, meat and more in liquid dashi batter, bubbling with smoky, savoury-briny indulgence.

Scrape the sticky-soft monja with tiny metal spatulas, steaming-hot with caramelised edges, teppan-prepared at 180 degrees Celsius on each customer’s table.

The signature Koboreya Seafood Monja is succulently runny with shrimp, squid, scallops, clams and conger eel.

Koboreya’s most texturally decadent mix folds in mentaiko, mochi, butter and cheese, blanketed with real roe in every gooey, ugly-delicious bite.

Esters, Huuha Land

Huuha Land’s new Esters brings coffee and chocolate from northern Thai farms to KL’s city centre, championing craft, character and community.

Choose from multiple varietals of 75% and 90% for your hot chocolate fix, fun and funky with fermentation, paired with cempedak bread or banana bread. Black, white and filter coffees are also on the menu.

The details delight at Esters, for a deeper-than-expected dive into coffee and chocolate.

Mad-scientist scribblings on the windows underline the cherry-to-cup production (Esters' name is a nod to aroma compounds that contribute to floral and fruity flavours). 

Mugs here are made by Thai artisans.

Plans are afoot by Ester's Malaysian-Thai founders for public exploratory trips to Thai farms for customers to experience the roots of their roasts.