KualaLumpur.

Dewakan, "god" and "food" in Malay, is a contemporary statement on the bounty this land carries. The atmosphere is designed to build a meaningful link with the people and culture represented in every ingredient. Chef Darren Teoh writes a menu that is at once innovative and respectful of the region's culinary heritage.

Beta offers the discerning diner an engaging way to taste Malaysia's rich culinary heritage with a layer of refinement. The chef rethinks beloved dishes from across the country, often introducing modern techniques and finishing with suan sauce. Start in the lounge for cocktails and small plates, then move to the theatrically lit dining room with its open kitchen.

Dancing Fish serves classic Malay-Indian dishes with a strong local accent. The signature "Dancing Fish" is fried whole, tender flesh inside a crisp shell. Sambal aromatics and spiced sauces, paired with the kitchen's many side dishes, reveal the breadth of a classic cuisine rooted in local culture.

Bijan, decorated in a modernist register, serves traditional Malay cuisine with pronounced Asian accents. In short: elegant, comfortable, and spacious.

Refined Cantonese cuisine in a striking dining room filled with natural light and kaleidoscopic views, the right place to enjoy Asian culture in its full register. Hong-Kong-born chef Jimmy Wong honed his craft across Asia and leads the kitchen at YUN House.

One of Malaysia's most respected Chinese restaurant chains, presenting Chinese culinary art prepared with the splendour and extravagance befitting a royal palette.

At Nadodi, the cuisine of South India and Sri Lanka takes its rightful place on the global culinary stage. The tasting menu, conceived as a tribute to the first settlers of Malaysia and the wider region, presents traditional dishes reinterpreted to preserve the authentic but plural flavour and richness of the South-Indian sub-continent.

The world's largest North-Indian restaurant chain, operating across the US, Canada, the UK, India and Malaysia. Bombay Palace serves North-Indian cuisine with the rich culinary heritage that has developed across India for centuries.

Thai cuisine from chef Noom, who brings bright flavours and contemporary technique to every dish. The kitchen is known for its use of fresh, local ingredients and refined presentation.

Built in the language of a traditional Thai house and decorated with stone statuary and traditional paintings, Tamarind Springs radiates Asian elegance, and creates a sense of being entirely away from Kuala Lumpur.

Rama V opened two decades ago as the first fine-dining Thai restaurant in Kuala Lumpur, where Thai tradition meets contemporary elegance. The kitchen prepares traditional and modern Thai dishes, as much a celebration for the eye as for the palate.

A chef with decades of work at top-tier restaurants. The kitchen runs an omakase-kaiseki programme in which Ozaki wagyu, the very definition of tender marbled beef, is central. Highlights include beef sashimi with sea urchin, finished over binchotan to bring out the natural flavour. A wide sake list, served in beautiful stemware.

Built on the philosophy of "ichi-go ichi-e"the belief that every encounter is unique and unrepeatable, Sushi Oribe sets out to create exclusive dining experiences and memories that honour those precious moments.

Tenmasa is the first restaurant in Kuala Lumpur specialising in Japanese tempura omakase. The kitchen sits within the Edomae tradition and works with fresh seasonal produce from sustainable Japanese producers, tracking the seasons in Japan.

At Da On Fine Korean Cuisine, the team holds that the essence of cooking goes beyond preparation, they want guests to experience nothing less than healthful tradition served with true Korean hospitality.

Formerly known as Han Wa Dam, the name translates as "a Korean place where you gather with friends, talk and share wine." The restaurant brings a contemporary tone to the traditional Korean barbecue concept through its aesthetically designed interior.

Step into the world of Middle-Eastern cuisine and discover what sets Halab's quiet philosophy apart. Cooking is their passion, every dish is built only from the freshest produce. Halab's belief has always been simple: food should be delicious and healthful at once.

An attractive façade and a beautifully appointed interior, vintage detailing, warm-lit chandeliers, let Al Halabi Gourmet feel genuinely steeped in Middle-Eastern atmosphere. The kitchen reaches across Lebanese and Syrian tradition.

Marble 8 gives the luxury steakhouse a new depth and elegance, reinterpreting the steak itself. The windows give onto the Twin Towers. The kitchen's signature is the bone-in, dry-aged cut.

The first Gordon Ramsay Bar & Grill outside London. An all-day menu running from snacks and light bites through to Ramsay's signature plates, including Beef Wellington. The room sits at the lobby level of Sunway Resort, in its iconic contemporary style: floor-to-ceiling windows over the lagoon, and a private dining room for more intimate occasions.

Horizon Grill on the 58th floor of Banyan Tree offers a peerless setting for dining at any hour, sunrise and sunset alike. Chef Francesco's strength is in seeing to it that decadence never crosses into excess.

Open since April 2018, Cielo KL has earned its place among Kuala Lumpur's best rooftop bars. Sweeping views of the city skyline, a warm and welcoming interior, and a thoughtful seafood-led menu.

Award-winning chef Aun Chin Po runs a carefully composed menu of more than a hundred options, continually refined to keep pace with trends and innovation, and held to a single principle: only the freshest reaches the table.

Zenzero sets out to delight a refined palate with complex, contemporary culinary work. The modern but warm atmosphere is matched by a seasonal menu that brings together the freshest produce and ideas drawn from several culinary schools.

On a journey through the heart of Italy, chef Diego Reali drew on his mother's recipes, she runs the famous L'Hosteria Amadeo on the Castelli Romani hills near Rome, to write a truly authentic menu.

At this iconic rooftop bar, guests take in spectacular sunsets and panoramic skyline through floor-to-ceiling glass. Alongside the à la carte, the kitchen runs several tasting menus showcasing Italian cuisine with innovative touches, premium imported beef cuts and hand-made pasta. An intriguing tiramisu, served in a caviar tin, is built around coffee "caviar" (not fish roe!).

El Cerdo is regarded as one of the best Spanish kitchens in Kuala Lumpur. Chef Werner Kuhn has put his heart into bringing the city's best Spanish cuisine to locals and visitors alike. Inspired by the nose-to-tail principle, El Cerdo uses every part of the pig.

In a spacious, glass-walled room with high ceilings, contemporary lighting and brick detailing, El Iberico's guests can take in premium Ibérico ribs and a broader Spanish menu, then move on to a generous list of original cocktails.

The first thing guests notice on arrival at Fuego is the open-air terrace, wrapped in a city panorama you would happily die for. The kitchen draws on the breadth of flavour and cuisine across South and Central America.

Joloko was dreamt up as a place that mixes comfort, design and the energy of a wild tropical gathering, and has become the natural meeting point for exactly that. The kitchen specialises in spicy, Caribbean-style barbecue, with a deep imported mezcal and tequila list.

One of the capital's best-known restaurants, refined French cuisine met with local produce. The tasting menu is a culinary journey that brings together tradition and innovation.

World-renowned chef James Won, who masterfully blends contemporary French technique with the Japanese yōshoku heritage, creates uniquely styled dishes of marked elegance at SHIN'LABO.

The Old-French word Entier, "whole"is the source of Entier's culinary approach: the whole produce, used end-to-end. With an avant-garde take on aesthetics, the room foregoes white linen and celebrates the simple joy of wine and dinner at a shared table.