NAMSAN, MyTOWN Shopping Centre

NAMSAN is MyTOWN’s new Korean-founded, KL-born stop for Korean chicken specialities, its all-chicken menu ranging from noodle broths to rice bowls. 

Join the Seoul chicken club with NAMSAN's Korean Ginseng Kalguksu, heartwarming and soul-cleansing with chewy knife-cut noodles in restorative ginseng soup, topped with tender chicken leg.

Fried chicken proves a pleasure, confidently crunchy-chunky with fresh-tasting succulence. House dips and sauces pair perfectly with the poultry.

Thoughtful service and honest cooking combine for an enjoyable experience.

ONO, Medan Pasar

ONO will soon launch its latest space in Medan Pasar: ONO 2.0 is set to open in late November on the heritage row that houses Muara Arts gallery, beautifully blending Art Deco architecture with views of Bangunan Sultan Abdul Samad, planning to include meals infused with Malaysian inspirations.

Nestlab, Subang Jaya

Nestlab is Subang's latest dessert destination, tackling tiramisu and gelato.

The Classic Tiramisu is satisfyingly rich and moist, with fluffy ladyfingers for a textured treat, served in convenient to-go packs.

Gelato proves lusciously creamy, freshly house-crafted with rotating flavours that include Asian inspirations like Mango Sticky Rice. The Earl Grey is smooth and soothing with floral aromatics.

RawForm by Jusini, Puchong

 

The Beef Noodle Shop, Paradigm Mall

The Beef Noodle Shop is Paradigm Mall's new stop for Taiwanese-inspired braised beef noodles, with a choice of flat or thin wheat noodles in a rich, robust broth of slow-simmered beef bones brightened with tomatoes and fired up with spices, delicious for rainy days.

Fun fact: The Beef Noodle Shop's founder's Malaysian father and Taiwanese-born mother formerly sold beef noodles in SS2, mainly in the 1980s and 1990s.

Ceoi Fong Lou, Taman Cheras

Ceoi Fong Lou is Yulek's new stop for Thai soul fare, from pad kra pao with minced wagyu beef to Hat Yai-inspired fried chicken wings. The kitchen ran out of duck eggs and holy basil when we visited, but its pad kra pao still proved punchy with wok-fired, chilli-fuelled heat.