Mauceri, KLoé Hotel

Pasta purveyor Mauceri summons up a Sicilian summer spirit in KL's city centre, with a pop-up restaurant stretching from now through September in KLoé Hotel.

Chef Paolo Mauceri brings a satisfying bite to his handmade specialities: Spaghetti turned vibrant with parsley sauce, showered with crisp pangrattato breadcrumbs; tagliatelle pomodoro, boldly sweet and luscious with crushed tomatoes and basil; and busiate cacio e pepe, richly cradling a cured yolk, peppered with Pecorino.

Start with a salad of creamy burrata with pea shoots, Mauceri's signature beetroot soup with creme fraiche, and sourdough slices with whipped herbed butter; end with sorbetto al limone, lovely in a hollowed lemon.

Founders Paolo and Yan have crafted a charming space, where fresh herbs front the kitchen, pantry staples of pastas and preserves populate the shelves, while dried dill, chilli peppers and garlic bulbs are bunched invitingly over the service counter. 

Lunavera Space, Federal Hill

Soft-launching within a week, Lunavera Space is a soothing sanctuary for slow sipping, soundtracked by birdsong, set on the slopes of Federal Hill with verdant views of tembusu trees.

Perched beside The Estate colonial-era mansion turned event space, Lunavera arcs with art and architecture, arching across a coffee bar, casual kitchen and craft beer station.

Carfé, Taman Sea

Officially opening in a fortnight, Carfé is Taman Sea’s new drive-to destination for caffeine completists and car cultists alike, shifting gears between La Marzocco crema and Porsche curves.

Currently under refurbishment, Carfé will boast a La Marzocco experiential space, beckoning patrons to brew their own coffee with barista-calibre gear and guidance, dialling in shots with the precision and punch of high-performance engines.

Concoctions by Carfé’s head barista 17 borrow their name from custom Porsche builds by RAUH-Welt Begriff parked here, from the Kagayaki to the Miyabi, fuelled by a unique take on a dirty matcha laced with ruby chocolate, plus creamy hojicha that evokes the oaky sensuality of whisky.

Desa Sri Hartamas' new Japanese hotspot: i Yakiniku fires up the thrill of the grill

Desa Sri Hartamas' new i Yakiniku brings blazing boldness to the Japanese charcoal-grilling game in KL, marrying meticulous flair with modern fun.

From Wagyu Platters that promise the sizzling succulence of Japanese and Australian A5 wagyu beef to the Ikura Donburi that's generously jewelled with salmon roe, scooped with cheerful chants of ‘Oisa’ (Japanese for 'Here we go!”), dinner here is a delight.

i Yakiniku remains true to time-honoured Japanese grilling, relying on binchotan charcoal to sear each cut evenly and seal in juices, naturally infusing the meat with deep, pristine flavour.

Clean and cosy, this fresh-faced restaurant has been steadily trending since its soft launch in May. Its attentively friendly team springs up with synchronised shouts to greet guests, setting the stage for an energetic feast.

Beer enthusiasts, take note: i Yakiniku is a Suntory Kami-awa (神泡) Certified Restaurant, officially certified by Suntory Japan for serving premium draft beer that meets the highest “Kami-awa” (creamy foam) quality standards.

Patrons have plenty of picks at i Yakiniku, including individual servings of everything from thick-cut beef tongue to pork cheeks and chicken hearts.

For a convenient choice, the Wagyu Platter (RM298) is perfect for beef connoisseurs to share.

This beautifully marbled platter boasts the chefs' daily selection of four premium cuts, featuring both Australian and Japanese A5 wagyu.

The exact cuts vary each day. During our visit, we relished ribeye cap, rump, skirt and sirloin.

Each bite highlights distinctive textures with luscious umami, showcasing the rich spectrum of wagyu indulgence.

Take the reins at the grill and enjoy the hands-on experience. The perceptive team is always nearby with enthusiastic support and a sharp eye for details to elevate your dining journey.

Seafood is a speciality too. Firm-fleshed, full-bodied tiger prawns (RM38 for six) surface plump and pristine, with passionately smouldering kisses from the heat to coax out their natural sweetness with subtle smokiness. Scallops, squid and oysters are also available.

A colourful cast of Assorted Side Dishes (RM28) offers a palate-cleansing lift, with hearty possibilities like wakame with onions, seasoned beansprouts and chives with sesame dressing.

Don't miss the Ikura Donburi (RM98), i Yakiniku's now-famous signature, where the restaurant's team and customers together call out 'Oisa!' (Japanese for 'Here we go!” or “Coming right up!”) while the glistening orange orbs are scooped on the warm rice. It's extravagantly comforting with so much ikura popping with briny brilliance in every mouthful.

Aromatically soulful, the Clam Soup with Garlic (RM28) is a spirit-soothing, heartwarming bowl, brimming with chubby clams, bursting with garlicky gorgeousness.

Conclude with the Caramelised Brioche Toast (RM28), golden slices of lightly crisped bread with a gentle sugariness, pillowy at their melt-in-the-mouth core.

Easy-drinking Suntory Beer (RM28) is an ice-cold counterpoint to the decadence of the grill, piercing through the richness of the wagyu beef in between bites.

Fun fact: i Yakiniku has the prestigious status of a Suntory Kami-awa Certified Restaurant, formally recognised by Suntory Japan for serving draft beer at the highest standard.

Kami-awa (神泡) refers to the ultra-fine, silky foam that crowns each beer with a velvety texture, reminiscent of milk froth, with an ideal golden beer-to-foam ratio of about 7:3. This foam preserves the beer’s freshness, aroma and flavour, while preventing oxidation. It ensures a smooth, crisp experience to the final sip, often leaving behind an “Angel Ring," a lacy trace on the glass that represents the perfect pour.

i Yakiniku's certification is backed by practice. The restaurant uses official Suntory draft beer machines, trains its staff in specialised Japanese pouring techniques, cleans its tap lines daily and consistently upholds the Kami-awa standard.

i Yakiniku

41-G, Wisma CKL, Jalan 23/70A, Desa Sri Hartamas, Kuala Lumpur.
Open Monday-Friday, 5pm-1am; Saturday-Sunday, 12pm-1am. 

WhatsApp: 012-688-4766

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