MEMI:R, The Exchange TRX

MEMI:R is The Exchange TRX’s new Korean buckwheat noodle haven, where the grain gets the full grind from stone mill to bowl in the open kitchen.

Freshly handmade buckwheat noodles surface in slender strands or wide-cut ribbons, served chilled, warm, in broth or with dipping sauces. 

Play it cool with perilla oil noodles, with herbaceous earthiness bringing sensuous silkiness to the natural nuttiness of the beef-topped noodles.

Some like it hot: Pollock roe cream noodles prove extra-indulgent, with briny richness coating the supple noodles, luscious with a firm bite.

Buckwheat dumplings and drinks are also available, including a sikhye rice beverage infused with roasted buckwheat.

Island Kitchen, Taman Tun Dr Ismail

From Langkawi with love: Island Kitchen in TTDI Plaza is KL’s new offshoot of Island Kitchen off Pantai Cenang, a favourite for home-style Malay fare.

Full-bodied flavours flare up with fresh, fragrant fieriness: Ikan jenahak in from-scratch, slow-simmered gulai panas; sotong petai, superbly smooth and succulent; ayam kampung sambal hijau, fall-off-the-bone tender; aromatically smoky daging salai masak lemak and other daily-changing dishes, cooked with skill and care, set by photographed scenes of Langkawi life.

Flipside, Taman Melawati

Flipside is Melawati’s new stop for comfort-food cravings, spanning smash burgers to steak frites, chicken chop to penne pesto.

Burgers come in hot and hearty with double patties of grain-fed Angus beef, melted cheddar, onions, pickles and a punchy sauce tucked in brioche buns. Match with the Matcha Mont Blanc, which flips the script with creamy peach foam.

La Maison Rose, Ampang

Soft-launching soon before October ends, La Maison Rose is Ampang's new patisserie, bringing the crackle of croissants and decadence of dainty desserts to a pretty-in-pink Parisian-inspired parlour with blush-toned banquettes beneath sun-splashed glass ceilings.

Rooster&, The Exchange TRX

Rooster& is The Exchange TRX’s new contemporary roost for chicken rice.

Choose steamed, roasted or boneless fried chicken, smooth and supple with convincing condiments. Bean sprouts, mustard greens, wok-fried yao mak and crispy wontons complete the one-stop convenience, colourfully cheerful.