Lott Eleven, Cheras Perdana

Lott Eleven  is Cheras Perdana’s new cafe-laboratory for coolers that channel coffee, tea, fruits and pantry produce, spanning sea salt to Sarawak pepper, through clarification, carbonation and infusions.

Pure and naturally refreshing, these concoctions hit the creative spot: Poppy Melon sparkles with sour plum and sliced watermelon, while After Dark is leafy with hojicha, layered with pandan kaya espuma and gula melaka.

Also check out the house-baked cookies: Houji Crunch is chunky with macadamia nuts and marshmallows, grounded in earthy-roasty hojicha. Toasts and other experimental beverages will be served soon.

Krapao King, KL Sentral

KL Sentral’s new Krapao King packs a royal punch for basil buffs: Choose chicken or beef across four spice levels, crowned with crisp-frilled fried kampung eggs, omelette or thickly steamed egg custard, channelling the fragrant heat and heartiness of a steamy, soulful soi.

Roast Corner, Damansara Kim

Roast Corner is Damansara Kim’s new pop-up for Cantonese roasts by chef Jason, who has spent five years refining his roasts.

Siu yuk is the seasoned star, thoughtfully layered with lean and luscious, capped by brittle, bubbly crackling. Have it on its own or with nasi lemak basmati. 

Char siu is sweet but not cloying, fleshy with smooth succulence. Round out with chicken, rightly roasted rather than fried, fresh-tasting with juicy savouriness. 

Find Roast Corner for lunch at The Oriental Cravings.

Busan Sikdang, Kota Damansara

Busan Sikdang is Kota Damansara’s new Korean-run restaurant for Busan’s dwaeji-gukbap, fuelled by fresh sliced pork in rich bone broth.

Busan Sikdang’s Busan-born founder calls this his favourite meal, reflecting true Busan flavours. His mother formerly ran a restaurant in Busan in the 1980s; he has lasting memories of dwaeji-gukbap as the port city’s quintessential post-sauna comfort fare.

Mix in salted shrimp, dadaegi spice paste and chives for savoury heartiness, brimming with local pork belly and jowl in soup that’s slow-boiled everyday, complete with banchan like well-ripened kimchi.

Home Blend, Damansara Kim

Damansara Kim’s new Home Blend is a welcoming family-run space for classic kitchen comforts, from soulful lu rou fan to lo mai fan, curry chee cheong fan to tong sui.

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Teow Kee Beef Noodle, Imbi

Penang’s Teow Kee Beef Noodle has launched its first KL offshoot, bringing beef noodles from George Town’s heritage heart to Bukit Bintang’s commercial core.

Go big with Teow Kee’s bowls, infusing timeworn Teochew instincts with new-generation sensibilities: The signature eight-topping hand-pulled noodles come loaded with sliced Australian Angus beef, brisket, tendons, honeycomb tripe, beef balls, minced beef, white radish and ramen egg, with free-flow coriander, spring onions and fried garlic.

It’s a supple, savoury showcase of contrasting cuts, tender and textured, a tour de force of bounce and braised richness, backed by bone broth slow-simmered overnight for marrow depth.