Tell Me by Picasso Media: Career vs Marriage

Zeit & Zaatar, Titiwangsa

Zeit & Zaatar is Titiwangsa's new Palestinian restaurant run by a father and his two sons.

Try the take on musakhan, the national Palestinian dish, hearty with roast chicken on flatbread, lavish with sumac-spiced onions, nuts and olive oil.

Other Levantine offerings include msabbaḥa, the cousin of hummus, with warm whole beans. 

E.T.A. Cafe, Cybersouth

Cybersouth’s new E.T.A. offers a sunshine-soaked escape, surrounded by greenery under blue skies, sometimes with planes passing overhead.

On hot afternoons, the Pine Dream hits the spot with pineapple-strawberry, sweet-sour liveliness. Desserts span in-house banana bread for a moist chew with a ripe-fruit sweetness. 

E.T.A. 
Cybersouth Clubhouse, Dengkil, Selangor.
Open Tuesday-Friday, 4pm-11pm; Saturday-Sunday, 8:30am - 11pm.

Smooft, Petaling Jaya

Smooft is Section 17’s new spot for soy desserts and drinks.

Soothe your senses with Smooft’s soy soft serve, with toppings like taro paste, water chestnut chewy balls, osmanthus crystal boba, grass jelly and longan. Or try the soft serve with a cocoa tiramisu-inspired twist.

Tau fu fah and jasmine soy milk are also available.

Homemade Ramen Muginae, Sin Chew Kee Road

Tokyo’s heralded Homemade Ramen Muginae now has a Malaysian outpost: KL’s new sanctuary for shoyu ramen champions craftsmanship for naturally layered broths.

Launching on Sin Chew Kee Road, Muginae centres on a signature chicken-and-seafood stock, seasoned with shoyu tare for savoury clarity and composure. Springy-firm noodles slip through the lightly smooth, soothing broth, with smoky toppings of sliced pork and beef.

While the Tokyo original is famed for its intimate ramen focus, Muginae KL expands the experience with a 16-seat counter, private rooms and a commercial izakaya-style menu that spans Faroe Islands salmon belly sashimi to textured yakitori cuts of chicken neck, knee cartilage and Achilles tendon.

Tiffin Room 17, Petaling Jaya

Tiffin Room 17 is Section 17's new stop for Hainanese chicken chop hunters, founded by a friendly husband-and-wife team with corporate catering experience.

The chicken is a crackly classic, complete with house-blended sauce of browned onions and sweet-savoury Worcestershire tang.