Cafe De Tukche, Bangsar

The heat of Himalayan spices rises in Bangsar: KL’s new Cafe De Tukche is the first Malaysian spin-off of a Kathmandu restaurant, bringing rustic Nepalese recipes to Telawi.

The flagship Thakali Thali rice and roti set meals will be served soon: for now, simpler snacks are offered.

For potato pleasure, Alu Timur is tossed in timur, Nepal’s tongue-numbing equivalent of Sichuan peppers, native to Himalayan heights, while Mustang Alu is thick-sliced with skin-on, crispy-melty sweetness.

Of course, momos are available, in preparations such as half-fried, half-steamed kothey for a golden-brown bottom and glistening-juicy top, complete with tangy house achar.

Other traditional treats span sekuwa chicken, charcoal-grilled with garlic, cumin and coriander, and addictive crunchy-earthy kanchembo buckwheat chips.

Video: Concorde Hotel Kuala Lumpur marks Ramadan 2026 with Bila Rasa Berbicara buffet

This Ramadan, Concorde Hotel Kuala Lumpur shares tables of soulful flavours with Bila Rasa Berbicara, rooted in the spirit of balik kampung for comfort and connection.

Signatures come with a new centrepiece: A Spanish Josper charcoal grill, bringing smoky depth to Johor-style Pepes Ikan, East Coast Ayam Percik, Ayam Tandoori, Chicken Wings with Korean Sauce, Australian Mini Ribeye Steaks and New Zealand Lamb Shoulder.

Balancing traditional Malay cooking with contemporary international cuisine, this is a nightly feast of irresistible indulgences, 19 February to 20 March 2026 at Melting Pot Cafe.

Chefs Mohamad Yusoff and Arif Iberahim harness heritage recipes handed through generations, like Gulai Tunjang Masak Lemak Cili Api, Pucuk Paku Ikan Bilis, Sambal Tumis Udang Petai, Asam Pedas Tetel and Siput Sedut Masak Lemak. 

The Bila Rasa Berbicara buffet is priced at RM198 nett per person, with a special rate of RM178 nett per person on 19–22 February and 18–20 March. Children between 6 to 11 enjoy 50% off. Corporate dining with attractive packages is available.

Enhancing the experience, entertainment by the Begema 5 Batak Band offers a lively music for this feast.

For reservations or enquiries, contact 03-2717-2233 or 012-399-0734

Taan Thai, Sunway Velocity

Sunway Velocity’s new Taan Thai is top-tier, bringing long-respected consultant chef Korn’s touch to thoughtful cooking with balanced seasonings, fresh herbs and pounded-from-scratch curry pastes.

Hand-shucked cockle yellow curry proves uniquely unmissable, a joyously juicy spicy siham symphony cushioned with sweetly tender acacia leaves.

Hor mok pla is steamy-soft with upliftingly aromatic mackerel mousse, while the pork neck salad is Isan-irresistible, succulent-smooth grilled meat and kitchen-roasted rice powder with a vivacious tang.

Taan Thai is in a mall, but its exuberantly enjoyable efforts resist commercial cliches, representing hard-earned culinary insights handed through generations.

Penko Sushi & Grill Izakaya, Medan Pasar

Set in a striking heritage haven on Medan Pasar, Penko Izakaya is the city’s captivating new Japanese-run izakaya for sushi, kushiyaki and robata-style grilled seafood. 

Shell out for a shellfish trio of akagai, tsubugai and tairagai sushi, then smoke out the yakitori, with succulent-sultry temptations like garlic butter bonjiri, buoyantly bouncy-fatty, plus a charcoal-fired catch of Hokkaido sardines, straight from the burning hearth, delicately moist with textured miso paste and ginger cili padi sauce. 

Pelisky, GMBB

Pelisky is GMBB’s cosy new den for caffeinated cool, fuelled by friendly Malaysian and Czech founders with an artistic soul. Check in for a calm workweek escape or a creative weekend event, such as a Fumeworks musical collab this Saturday.

Sal's, Ilham Tower

Sal's is Menara Ilham’s new modern sandwich shop with international deli inspirations.

Hero rolls? The Reuben, mighty and meaty with house-smoked pastrami, cheddar, gherkins, English mustard and sauerkraut, and The Banh Mi, lively and luscious with own-cured duck mortadella, pate, Vietnamese egg mayo butter, hot pickles and crispy shallots.

These signatures are super-scrumptious, loaded with richly layered flavours and fresh textures, plumply packed in Sal’s kitchen-baked bread with a bite that’s somewhere between baguettes and brioche.

Other options include The Hainanese (with Malaysian kaya and French butter) and The Shawarma (with dukkah chicken, labneh and chicken crackling), which can also be stuffed into croissants.