Soto King, Bukit Jalil

 

Karipap Pusing Crunchy, Putrajaya

 

Gelapio, Seri Kembangan

Gelapio is Seri Kembangan's new stop for smooth, milky-soft gelato with satisfying surprises.

Specialities include rice gelato, blended with Japonica rice, then laced with bits of rice for extra texture, plus pistachio gelato infused with the flavour of real roasted nuts, sweet corn gelato, and our favourite, olive oil gelato with the delicately pristine richness of EVOO.

Six Degrees Cuisines, Permata Sapura Tower

Sixth-floor skyline views make the city's new Six Degrees Cuisines a soothing sanctuary for Mediterranean-inspired fare like gazpacho, chickpea salad and lemon chicken. In the morning, carrot cake with matcha lattes promise a pleasant escape in Permata Sapura Tower.

Nude, Bangsar

Nude has stripped back its new home in Bangsar, evolving into a destination restaurant by chefs Ai Li Ong and Josh Chua, partners in life and the kitchen.

Nude is ambitious: Fresh house-rolled pasta, on-site dry-aged meat and crafted-from-scratch desserts, drawing on the founders’ substantial experience in KL and Singapore, including top-level stints in Spago, Saint Pierre and Yardbird.

Start with salmon pie tee, lusciously silken with 12-hour cured fish, Granny Smith apples, sour cream cheese and dill in firmly crunchy top hats.

Ribbon-cut tagliatelle is Josh’s current pasta in classics-with-a-twist preps like carbonara, perfected with egg yolk, Parmigiano Reggiano and pepper, finished with own-smoked beef brisket, sliced and diced, succulently savoury. Fun fact: Josh’s early pro years spanned Prego’s prime in The Westin KL two decades ago.

There’s more, from steak frites to chicken confit, with future temptations that might span Louisianan po’boys and gumbo, embodying Nude’s ethos as a borderless soul food restaurant with a cross-border kitchen brigade.

Ai Li oversees sterling desserts like Nude’s flagship pavlova, the crackle of its first forkful revealing thickly whipped, dairy-rich creaminess within, tinged with passionfruit gel. topped with mangoes handpicked from Selayang’s market and a wedge of lime.

Also try the tart, a blend of dark and milk chocolate ganache in deep, decadent harmony, crisped up with macadamias and cacao nibs, punched up with salted caramel. In the works: Buah keluak Black Forest cake potentially?

Ruai, Pejabat Pos Besar Lama

Ruai is Pejabat Pos Besar Lama’s new modern Sarawakian bistro, infusing innovative flourishes into indigenous Borneo fare, from Bintulu belacan to ayam pansuh.

Small plates of progressive pleasures span seafood (hamachi with citrusy umai dressing, bolstered by olive-savoury dabai fruit in creamy puree and crunchy crackers) to vegetables (cangkuk manis with kulim oil egg and crispy bubuk shrimp).

Paradices Coffee, Bangsar

Paradices Coffee is Bangsar’s new refuge for a bright, balanced brunch, helmed with heart by friendly founder Christina, baking banana bread, soft-scrambling eggs and whisking matcha lattes in a one-woman-cafe.

Pazzo, Petaling Jaya

Pazzo is Section 17’s new sandwich stop for crazysexycool ciabatta stacks, packed with prime-time pork and other mighty meat.

Kick off with the Crunch Time of crackly-juicy belly porchetta, charred red peppers, cream cheese, rocket and balsamic.

Pazzo’s roster ranges from the Threesome (jamon serrano with iberico chorizo and French ham) to the Highlander (roast Angus beef with wholegrain mustard and garlic aioli), Parm Royale (chicken schnitzel with rossa sauce), Casablanca (rounding up the unusual suspects of crispy eggplant, harissa cream cheese and chermoula) and more.

Fun fact: Pazzo is run by the pork-obsessed veterans behind this PJ location’s former restaurant, Tipsy Boar.