Spotlight

Launching next month, Shiobee beautifully reimagines a six-decade-old PJ bungalow as a Malaysian interpretation of the classic Korean hanok. Still a work in progress framed by gravel and gabion, Shiobee is shaping up to be a striking setting in Section 12 for house-baked salt bread an...

Major Tom Coffee is Tamarind Suites' new stop for coffee and chocolate, poured with care by a husband-and-wife team.The monthly-changing pour-over selection currently spotlights coffee from Ethiopia, Kenya, Colombia, Peru and Panama, while the single-origin chocolate comprises three Malaysian var...

Melawati's new Ensis beefs up Nadayu 63 with steaks and smash burgers: The meatier menu of steak frites, steak and eggs, and more will be launched by next month; for now, Ensis' double beef burgers promise savoury succulence, featuring house-crafted buns and patties, paired with blueberry sha...

Point Break Coffee is SS14 Subang’s new compact coffee bar, catching the first wave at 6am with a swell of brews, bagels and banana bread. Ride the morning current with the Beluga blend for dirty lattes, a Brazilian-Guatemalan triumph that tastes of toasted hazelnuts, brown sugar and dark ch...

Rehab Pasar Seni is Tun HS Lee Road's new hideout for sourdough muffin stacks, thick and tender with chicken patties, scrambled eggs, streaky beef, caramelised onions, cheddar cheese and garlic mayo. Couple with chocolate coolers topped with salted maple syrup cold foam, honey and cinnamon.

Ce Chad is Damansara Kim’s new family-run sourdough sanctuary for thoughtful bakes by friendly founder Chad, who mills his own flour for wholesome, nutrient-dense country loaves, banana bread and more, raised with a 35-year-old sourdough starter. Sourdough waffle sandwiches are served fresh a...

Fleur Bakehouse flowers as PJ’s new viennoiserie purveyor with Peranakan and Asian twists. Try Fleur’s soft dough decadently blanketed with butter, kaya and coconut flakes for classic kopitiam flavours; shio pan stuffed with Muar-sumptuous, tomyam-tinged otak-otak; croissants crafted with a...

BAB is TTDI’s new modern Syrian shawarma stop for spit-roasted meat as wraps, hummus plates, rice bowls and even steak-and-fries. This thoughtful shawarma experience harnesses fresh-not-frozen chicken and Angus beef, marinated in kitchen-ground spices, subtly conveying cardamom and cumi...

Serving every Thursday and selected weekends, Sea Park’s new Coffee On Thursdays brings together caffeine and ceramics. Coffee On Thursdays pours with The First Brew, a Malaysian-born speciality drip-bag brand that currently showcases Rwanda Gateko and Ethiopia Sidama Doora single origins. Fri...

No comprende? PJ's new Comprendes, Mendes translates Mexico's regional pork traditions into one unique pork taco restaurant. Start with Cochinita Pibil, rooted in the Yucatán Peninsula: The pork is marinated with achiote, a seasoning of annatto seeds that contributes brick-red colour and pepp...

Curiouser and curiouser: Curiosité is Kampung Attap’s hip new hideout for hojicha and shio pan in raw, repurposed rusticity. Curiosité is currently soft-launched, 12pm-6pm. Meals will come next month.

 Mint by MSU is Shah Alam’s new stop for comfort fare like honey cheese toast and pumpkin prawn salad: The toast is a sweet-savoury medley of mozzarella and cheddar, while the salad is refreshingly balanced with roasted pumpkin, panko-crisped prawns and lemon tahini.Fun fact: Open to the public, ...

Craving kunafa? Bukit Jelutong's new Kunafa Al Basha serves in scrumptious style, spearheaded by two Syrian-origin brothers. The shredded phyllo dough is light and crisp, layered with lusciously thick cheese for potent savouriness to balance the sweetness, showered with crushed pistachios and fra...

Sugr is Nadayu 63’s delectable new dessert destination, hitting the sweet spot with well-crafted wonders. Sugr's key lime pie is lavishly luscious, scrumptious from the pillowy meringue to the  bright lime curd and buttery-crumbly crust. It runs out fast, so seize it if you see it. Sugr’s s...

Rasasa is Bangsar South’s new stop for Malaysian fare that fuses classic flavours with contemporary flair: Vibrant kerabu-style salad of fresh pucuk paku and kacang botol tossed with tiger prawns, cherry tomatoes and crispy anchovies in sambal dressing; smoothly full-bodied chicken croquettes lac...