Bistro Léa, Sri Hartamas

A sliver of Saint-Étienne in Sri Hartamas: Bistro Léa is the neighbourhood’s friendly new nook for French flair with a dash of Italian dreaminess.

Lunch includes entrees like ouef en meurette, a poached egg encircled by escargots, veal bacon, Swiss browns and pearl onions, embodying the robust depth of flavour in classical French cooking. Other choices include crisp choux creamily harbouring foie gras and marmalade.

For mains, boeuf bourguignon testifies to the kitchen’s full control of French fundamentals, velvety and vibrant, while risotto verte tempers the capacity for creativity with respect for timeless traditions, immersing a rustic rice recipe in soulful, savoury Provençal pistou.

Culinart, The MET Corporate Towers

 

Launching soon with lovely ninth-floor views of Dutamas in The MET Corporate Towers, Culinart is a bright, welcoming choice for cheerful meals of slow-stewed beef goulash with aromatic ginger lattes.

Three Plates Full, SS15 Subang: Let's talk about fried chicken

Spoon & Spark, Klang

Klang's new Spoon & Spark ignites the imagination for irresistible East Asian desserts and drinks with a Malaysian twist or two.

Taiyaki is the top treat, in creative savoury styles such as stuffed with curried potatoes for karipap taiyaki or sweetly crowned with luscious sakura ice cream for a hot-and-cold, crispy-and-creamy contrast of temperatures and textures. Perfect for the young at heart.

Try the Cendol Bingsu - soft, smooth, santan-saturated shaved ice, rounded out with red beans and cendol for a beautiful take on a classic. Might be worth travelling to Klang purely for this. 

Snack on taro-topped egg tarts while sipping Taiwanese winter melon tea to beat the heat at this friendly space, founded by the folks who also run Dai Jin Dining next door. Other intriguing temptations span rose-shaped almond pudding to tofu pudding in wood barrels.

A.R.T by Pearlite, Klang

Klang's new A.R.T by Pearlite seeks to stamp its own mark on classic crowd-pleasers - its Truffle Zenith chicken chop is marinated for three days with kulim oil and 10 different spices for extra flavour and fragrance.