For an Exceptional French Dinner Treat your loved one to a meal at this sleek three-storey restaurant in TTDI. Before your meal, cosy up with a glass of wine on the ground floor – there's a stunning list of French regional biodynamic wines to choose from. Dinner is served on the first floor, and you can look forward to classic French food reimagined with Japanese flavours. There are three sets to choose from – Light (from RM348), Taste (from RM438) and Discovery (RM588) featuring top-quality ingredients like Japanese A5 wagyu, truffle and Hokkaido scallops. Pro tip: For a more down-to-earth French dining experience by the same chef, check out Bref by Darren Chin, also located in TTDI. Photo by Burppler KF IP

Best A5 Wagyu Every single bite is heaven Flavours that stick in the back of your head

For Splurge-Worthy French Fine Dining Bookmark this spot for extra special occasions: birthdays, anniversaries or even to pop the big question. DC Restaurant is made for romantic dinners for two, promising a gastronomical adventure over reimagined classic French food. Expect full course meals featuring top quality ingredients like Hokkaido scallops and Japanese A4 Wagyu. Photo by Burppler Nicholas Ng

Wine A good selection of wine

Umbrian Black Truffle Gourmet Pizza Super nice!

Quattro Salami Antipesto 👍🏻

For a True Malaysian Fine Dining Experience In case you haven't heard, Dewakan is the first Malaysian restaurant to make it to Asia's 50 Best Restaurants list this year. They've also moved to a spanking new location – find them on level 48 of the Naza Tower in KL. Expect a stunning fine-dining experience with over 10 courses in a special Tasting Menu (RM550) that changes with the seasons. You can anticipate a menu that strongly focuses on local produce like jackfruit, keluak, and tapai ubi (fermented potato). Opt to have wine pairing for an extra RM240. Photo by Burppler Jason Wong

Prawns Warmed In Starfruit Juice w/ Herbs The defining highlight of our 9 course dinner – undeniably beautiful to look at and truly innovative yet delicious. This bowl exudes exotic herbaceousness, with a fan of thinly sliced prawns cooked at a low temperature to maintain their delicate flavour, then rubbed on the underside with housemade coriander stem and salted lime skin paste, before being crowned with an aromatic bouqet of herbs such as ulam flower and cashew leaf. The warm pool of starfruit juice dotted with kaffir lime leaf oil complemented the prawns with nicely balanced astringency and sweetness. Exciting times for Malaysian cuisine. Taste: 4/5

Kid Goat w/ Petai-so I balked slightly at the almost blue portion of milk-fed kid goat, but, always game for game, I tucked in. What was good was the salty, pungent exuberance of the charred petai miso coating the meat. Pity there was so little of it. The cut of goat itself was a little too raw and fibrous for my liking. Taste: 3/5

Beef Consommé The consomme was peppery with fatty and potent beef essence. It was served with tender beef encased in spinach, along with an oxtail croquette. Best eaten immediately or it can get jelak. Read more on our blog thokohmakan.com and follow our IG @thokohmakan.

Complimentary Dessert It was our wedding anniversary. We celebrated at Entier and the kitchen surprised us with a free dessert - raspberry mango mousse. 😘 But their dark choc soufflé remains our fav, hands down! ,😍 See previous post. Read more on our blog thokohmakan.com and follow us on our IG @thokohmakan.

Best Dark Choc Soufflé in KL It doesn't matter if it's for lunch or dinner, the dark choc soufflé here is a must order. Perfect crusty top, warm moist interior, and velvety dark choc liquid at the centre, the dark choc soufflé (RM40) is amazing. The soufflé is decadently dark as it uses 70% single origin Pahang choc with choc ice-cream on the side. Mmm... 😋🍫 this is our absolute favourite soufflé in town! Highly recommended! Read more on our blog thokohmakan.com and follow us on our IG @thokohmakan.com.

Fried Wanton (RM6) The wantons are a good add on option! I prefer the fried ones but they also serve it in soup. The meat is tender, juicy and soft. Nicely cooked with all that flavour!

Deep Fried Pork Noodles (RM9) The one in the picture is a large! But there is only a 50 sens difference from the regular size! The noodles are best paired with their signature chilli sauce. But WARNING! It is spicy! So if you can't handle the heat, you could always put on a small dollop to taste first. The shop is almost always crowded with people lining up outside for a table. Well, good food is always worth waiting for!

For Handmade Noodles With A Kick Uncle Seng's handmade noodles are unlike any other, which is why this neighbourhood favourite commands a constant crowd. The restaurant is a stone's throw away from colleges nearby and its tables fit four comfortably — mark it down for an after-class lunch with a few mates. If it's your first time here, try the Char Siew Wanton + Deep Fried Pork Noodles (RM8). The dish presents value with a trio of meaty toppings. Expect their famed, secret recipe-noodles to be slightly thick with a chewy, udon-like texture. These are made to taste bland, which allows their housemade chili sauce to shine in flavour. Lay on, or add this sauce sparingly (depending on your tolerance for heat), and mix it with the noodles thoroughly. The result is a transformed dish, finished with a subtly spicy kick. Avg price per person: RM10 Photo by Burppler Priska Rafel

Paper Wrapped Chicken I believe many Singaporeans are familiar with this restaurant that famous for their paper wrapped chicken. Although we came on Tuesday night but surprisingly there’s a queue with the locals during dinner peak time. Thankfully the queue went fast and they actually served their dishes pretty fast also. Love the herbal taste of their paper wrapped chicken. Soft and tender.

Love Of My Life 95% of the time when I'm in JB, this will be my lunch. The aroma of the Chinese herbs and spices escapes once you tear the paper wrap open that is sure to make your mouths water. The chicken is firm yet moist from soaking up all the herbal goodness. Also they only use kampong chicken. Honestly, the dishes in Teck Sing are generally delicious. I don't think I've ever dislike anything there. The eggplants's great. The omelette with turnips is great. The hotplate tofu's great... You get the point. And the best thing? Really affordable!

Curry Fish Head The curry gravy is fragrant and thick which makes it goes super well with the white rice. You can find many ingredients in this pot of curry such as long beans, vegetable, tau pok and fried beancurd skin. Another of their signature is the paper wrapped chicken (RM 28). Superb! 👍 I will definitely be back!

Seng Kee Hainan Tea ICC Pudu has a wide variety of food stalls which makes it difficult to decide where to eat at. I tried this stall because I saw a long queue and decided to join it. The tea was really smooth and has a unique taste to it. They were also really thick and the iced version wasn’t diluted at all. These two cups cost RM4. I would think this is a lot better than Ah Weng Koh’s tea, which is more expensive and supposedly more famous.

Hainan Tea The best hainan tea in KL. Also not forget to try their roti bakar.

For Hawker Brunch Bright and early, locals and tourists alike gather at Imbi Market for authentic Malaysian delights. If you don't order Ah Weng Kor's Hainanese kopi, traditional kaya butter toast and soft-boiled eggs, you will be missing out on something great. Dip the perfectly-toasted bread into the soft eggs for that perfect bite. For something heavier, go for the curry pork skin nasi lemak. If you’re not used to spicy food for breakfast, try the steamed chicken with noodles in ginger paste, and end your meal with good ol’ Bunn Choon mini egg tarts and apam balik. Still have some space? The SisterS Crispy Popiah should be your last stop before you explode from all the goodness you've consumed!

Cha Wu An old school Chinese desert place in Pudu famous for their smooth texture of the black sesame paste. There’s a few mixture that you can go with such as this Cha Wu, a mix with peanut paste. And interestingly every orders they will create some drawing on the top. Something to enjoy if you are in Pudu after meal.

For Traditional Warm Desserts Nothing strikes a nostalgic chord quite like a warm bowl of tong sui (traditional Chinese dessert). Come to Pudu to find the best bowls in town. Owner Ricky Yan shuns everything artificial and insists on keeping the tradition of freshly grinding the black sesame and almonds in a stone mill. Dubbed as "The King of Chi Ma Wu", his Black Sesame Paste (RM3.50) is a must-order. Caution! Take slow sips of the velvety paste as the dessert is served hot. Another crowd-favourite is the Peanut Paste (RM3.50) which boasts the same creamy texture and a super nutty flavour. If you want the best of both worlds, go for the Cha Wu (RM4.50) that features a delicious combination of peanut and black sesame paste. Photo by Burppler Ethel Tan

Cha Wu (RM4.50) Peanut paste+Sesame paste! Super smooth!! Latte art move aside. Here we have TONG SUI ART.

Caramelised Char Siew & Siu Yok I’m not the biggest fan of char siew (caramelised pork belly) and siu yok (roasted pork) but I would gladly it them here at Toast and Roast. Not cheap though!

🇲🇾 Char Siew and Siew Yuk Hakka Mee RM12.70 🍜 The char siew is unlike anything I’ve tried before! Super sweet and crispy on the exterior and melt in your mouth fatty and meaty goodness. The roasted pork was lean and flavorful but the skin wasn’t that crispy. The hakka noodles with generous servings of lard is so springy and a tad oily! Loved it so much, paired with the warm bowl of soup and roasted chicken that was so tender and succulent!

Not Something New But Gold Walking distance to good food, and of course good partner for food is all matter <3 ordered drumstick to share, and get fat together 👭 #followjiongtoeat

To Die For CKT This yummy Char kuay teow is sold at a humble, unassuming stall. You wouldn’t have known otherwise. It’s one of the best CKT I’ve tasted in Malaysia! I like that they added Chinese sausage as well for that extra oomph. This is RM7.50 per plate!

Kuey teow 馳名17區炒果條 23+ years of frying non stop

Pork noodle for breakfast.. Burp