Food Explorer & Home Chef
As 2024 draws to a close, EQ has planned a year-end of culinary extravaganza, from intimate festive tea for two to a grand party. The award-winning property has enjoyed an unprecedented year in the number of accolades it has collected and is living up to …
Jameson is having its very own pickle ball Christmas social. Taking over Pickle Social Club, Bukit Kiara at Kuala Lumpur Golf & Country Club (KLGCC) on Dec 14, this one-of-a-kind event brings together the excitement of a pickle ball tournament, exclusive streetwear drops and live …
The MICHELIN Guide Kuala Lumpur & Penang 2025 has unveiled the latest list of the MICHELIN Starred, Bib Gourmand and MICHELIN Selected restaurants, honouring 143 restaurants across Malaysia’s dynamic culinary landscape. This third edition highlights the country’s finest gastronomic experiences and introduces new award categories emphasising sustainability, innovation, and culinary excellence.
“As we reveal the third edition of the MICHELIN Guide Kuala Lumpur & Penang 2025, we are truly impressed by the remarkable progress of Malaysia’s culinary landscape. It’s inspiring to see two new restaurants earn one MICHELIN Star, and the addition of 12 new Bib Gourmand establishments showcases the rich diversity of local flavours. From preserving cherished family recipes to embracing sustainability with our first MICHELIN Green Star restaurant, these establishments reflect the heart and soul of Malaysia’s culinary heritage. We are excited to celebrate the passion, creativity, and dedication that make this country’s cuisine special,” says Gwendal Poullennec, International Director of the MICHELIN Guide.
Contemporary Malaysian restaurant Dewakan in Kuala Lumpur has made history by being the first restaurant in Malaysia to receive the prestigious MICHELIN Green Star for its commitment to sustainability, while retaining two MICHELIN Stars for its outstanding cuisine. Chef Darren Teoh Min Guo leads Dewakan’s efforts to source local ingredients, especially unique local produce, and makes the best use of them to promote local Malaysian flavours, setting a great example. Taking a nose-to-tail approach to ensure every part of the ingredients is utilised and reducing waste by fermenting food scraps into homemade sauces, Dewakan exemplifies how fine dining and sustainability can go hand in hand.
The introduction of the first MICHELIN Green Star in Malaysia reflects the growing importance of sustainability in the culinary world. The MICHELIN Guide recognises that great food should not only tantalise the palate but also benefit the community and the planet. Dewakan’s efforts serve as an inspiration for other restaurants to adopt greener practices.
The 2025 edition also celebrates the addition of two new restaurants to the prestigious one MICHELIN Star category: Chim by Chef Noom, offering innovative contemporary Thai cuisine that serves Thai dishes rooted in tradition but with creative twists and stylish plating; and Molina, recognised for innovative dishes that are a delectable amalgam of French techniques, Nordic sensibility and Asian twists. These two restaurants join a select group of 6 MICHELIN-Starred restaurants: Au Jardin, Auntie Gaik Lean’s Old School Eatery, Beta, and DC. by Darren Chin.
The MICHELIN Guide continues to recognise exceptional value with its Bib Gourmand category, recognising 56 restaurants this year for their high-quality and affordable dining experiences. Among the 12 new entrants are Cantonese eatery Foong Lian and Peranakan establishment Winn’s Cafe, showcasing Malaysia’s local culinary gems.
Of particular note is BM Yam Rice has been moved from the MICHELIN Selected category to the Bib Gourmand list, acknowledging its consistent quality and value. Known for its rich and flavourful broth served with savoury yam rice, this beloved establishment in Penang has earned its place among the country’s most notable affordable dining options.
The 12 new Bib Gourmand establishments include a diverse range of culinary gems, including:
*Kuala Lumpur: Coast by Kayra, Foong Lian, Leen’s, MTR 1924, and Sin Kiew Yee Shin Kee Beef Noodles.
*Penang: BM Yam Rice, Laksalicious, Lum Lai Duck Meat Koay Teow Th’ng, Ravi’s Famous Apom Manis, Serabai Istimewa, Super Star Koay Teow Soup, and Winn’s Cafe.
This year’s MICHELIN Selected list includes 80 establishments, with 10 new additions. These restaurants range from street food vendors to steakhouses and innovative kitchens, offering diners a wide assortment of culinary experiences. Notable newcomers in Kuala Lumpur include barbecue specialists Atelier Binchotan and Bar Kar, contemporary French restaurant Potager, and contemporary Malaysian venue Terra Dining. In Penang, the Austrian dining room Christoph’s, Italian trattoria Jaloux, and innovative kitchen Lucky Hole are among others.
This year’s new entries showcase the exciting future of Malaysia’s dining scene, bringing unique perspectives to the nation and blending tradition with innovation.
The MICHELIN Guide 2025 Special Awards
Each year, the MICHELIN Guide highlights the exceptional individuals who elevate Malaysia’s dynamic dining scene. The MICHELIN Guide 2025 Special Awards continue this tradition, recognising top talents in service, sommelier, young chef, and opening of the year categories, all of which play an integral role in shaping the destination’s gastronomic landscape.
2025 MICHELIN Guide Service Award
Azmi Ahmad Kamal of Chim by Chef Noom (new One MICHELIN Star) takes home the MICHELIN Guide Kuala Lumpur & Penang 2025 Service Award for his unwavering commitment to exceptional service. Humble, polite, and friendly, Azmi’s professionalism shines from the moment you sit down. His keen observational skills and warm service make dining a delightful experience, earning him recognition as one of the hardest-working and friendliest staff members in the restaurant.
2025 MICHELIN Guide Sommelier Award
Recognised for his exceptional knowledge and passion for wine, Han Lai from Terra Dining (new MICHELIN Selected) receives the MICHELIN Guide Kuala Lumpur & Penang 2025 Sommelier Award. With around three years of service experience and a background in the wine industry, Lai offers curated wine pairing options with either three or five glasses, enhancing the dining experience and complementing each meal perfectly.
2025 MICHELIN Guide Young Chef Award
Waymann Cheong from Lucky Hole (new MICHELIN Selected) is this year’s Young Chef Award winner. Born into a food industry family in Penang, he developed a passion for cooking early on. After graduating from a local culinary hospitality college and gaining experience at renowned restaurants like Pollen and Burnt Ends in Singapore, he returned to Penang, aiming to introduce modern culinary concepts to his hometown. As the leader of a young team at Lucky Hole, he fosters creativity and energy, boldly blending modern techniques with local ingredients.
2025 MICHELIN Guide Opening of the Year Award
The Opening of the Year Award, presented by UOB Malaysia, celebrates the success of a newly opened dining venue that has significantly impacted the local culinary scene. This year’s recipient is Guillaume Depoortere, the head chef of Molina. Since its opening in June 2024, the core team, with a strong background in Europe’s top-class restaurants, brings extensive industry experience and expertise, establishing a new standard in the city’s culinary scene.
These Special Awards reflect the dedication, skill, and passion of Malaysia’s culinary professionals and contribute to the nation’s evolving gastronomic excellence.
KUALA LUMPUR
Two MICHELIN Stars
| Restaurant Name | Type of Cuisine |
| Dewakan | Malaysian Contemporary |
One MICHELIN Star
| Restaurant Name | Type of Cuisine |
| Beta | Malaysian Contemporary |
| Chim By Chef Noom NEW | Thai Contemporary |
| DC. by Darren Chin | French Contemporary |
| Molina NEW | Innovative |
MICHELIN Green Star
| Restaurant Name | Type of Cuisine |
| Dewakan | Malaysian Contemporary |
Bib Gourmand
| Restaurant Name | Type of Cuisine |
| Ah Hei Bak Kut Teh | Malaysian |
| Aliyaa | Sri Lankan |
| Anak Baba | Malaysian & Peranakan |
| Coast by Kayra NEW | Indian |
| Congkak (Bukit Bintang) | Malaysian |
| De. Wan 1958 (Taman U Thant) | Malaysian |
| Foong Lian NEW | Cantonese |
| Hai Kah Lang (Taman Cheras) | Seafood |
| Heun Kee Claypot Chicken Rice (Pudu) | Cantonese |
| Hing Kee Bakuteh (121 Jalan Kepong) | Malaysian |
| Hor Poh Cuisine | Hakkanese |
| Jalan Ipoh Claypot Chicken Rice | Street Food |
| Lai Foong Lala Noodles | Noodles |
| Leen’s NEW | Middle Eastern |
| MTR 1924 NEW | Indian Vegetarian |
| Nam Heong Chicken Rice (City Centre) | Malaysian |
| Nasi Ayam Hainan Chee Meng (Jalan Kelang Lama) | Malaysian |
| Restoran Pik Wah | Cantonese |
| Roti by d’Tandoor | Indian |
| Sao Nam | Vietnamese |
| Sek Yuen | Cantonese |
| Sin Kiew Yee Shin Kee Beef Noodles NEW | Noodles |
| Sri Nirwana Maju | Indian |
| Wong Mei Kee | Street Food |
MICHELIN Selected
| Restaurant Name | Type of Cuisine |
| Akar | Malaysian Contemporary |
| Atelier Binchotan NEW | Barbecue |
| Bar Kar NEW | Barbecue |
| Bōl | Asian Contemporary |
| Café Café | French |
| Cilantro | French Contemporary |
| Dancing Fish | Malaysian & Indonesian |
| Dominic | French Contemporary |
| Eat and Cook | Malaysian Contemporary |
| Elegant Inn | Cantonese |
| Entier | French Contemporary |
| Flour | Indian |
| Frangipaani | Indian |
| Gai by Darren Chin (Taman Tun Dr Ismail) | Thai |
| Hide | Innovative |
| Jwala | Indian |
| Kayra | Indian |
| La Suisse | European |
| Li Yen | Cantonese |
| Limapulo | Peranakan |
| Ling Long | Innovative |
| Malai | Thai |
| Marble 8 | Steakhouse |
| Marini’s on 57 | Italian |
| Nadodi | Innovative |
| Passage Thru India | Indian |
| Potager NEW | French Contemporary |
| Qureshi | Indian |
| Seed | Innovative |
| Shanghai Restaurant | Shanghainese |
| Skillet | European Contemporary |
| Soleil | European Contemporary |
| Sushi Masa | Sushi |
| Sushi Ori | Sushi |
| Sushi Taka | Sushi |
| Tamarind Hill | Thai & Burmese |
| Tanglin (Bukit Damansara) | Malaysian |
| Tenmasa | Tempura |
| Teochew Lao Er | Teochew |
| Terra Dining NEW | Malaysian Contemporary |
| The Brasserie | French Contemporary |
| Ushi | Japanese |
| Vantador | Steakhouse |
| Wagyu Kappo Yoshida | Japanese |
| Yun House | Cantonese |
Penang
One MICHELIN Star
| Restaurant Name | Type of Cuisine |
| Au Jardin | European Contemporary |
| Auntie Gaik Lean’s Old School Eatery | Peranakan |
Bib Gourmand
| Restaurant Name | Type of Cuisine |
| Ah Boy Koay Teow Th’ng | Street Food |
| Bibik’s Kitchen | Peranakan |
| BM Cathay Pancake | Street Food |
| BM Yam Rice Moved from MICHELIN Selected | Teochew |
| Bridge Street Prawn Noodle | Noodles |
| Communal Table by Gēn | Malaysian |
| Duck Blood Curry Mee | Street Food |
| Ghee Lian | Street Food |
| Green House Prawn Mee & Loh Mee | Street Food |
| Hot Bowl White Curry Mee | Noodles |
| Ivy’s Nyonya Cuisine | Peranakan |
| Laksalicious NEW | Malaysian |
| Lum Lai Duck Meat Koay Teow Th’ng NEW | Street Food |
| Ming Qin Charcoal Duck Egg Char Koay Teow | Noodles |
| Moh Teng Pheow Nyonya Koay | Small eats |
| My Own Café | Street Food |
| Neighbourwood | European Contemporary |
| Penang Road Famous Jin Kor Char Kuey Teow | Street Food |
| Penang Road Famous Laksa | Street Food |
| Rasa Rasa | Peranakan |
| Ravi’s Famous Apom Manis NEW | Street Food |
| Sardaarji | Indian |
| Serabai Istimewa NEW | Street Food |
| Siam Road Char Koay Teow | Street Food |
| Sister Yao’s Char Koay Kak | Street Food |
| Super Star Koay Teow Soup NEW | Street Food |
| Taman Bukit Curry Mee | Street Food |
| Teksen | Cantonese |
| Thara | Thai |
| Tho Yuen | Cantonese |
| Wan Dao Tou Assam Laksa | Street Food |
| Winn’s Cafe NEW | Peranakan |
MICHELIN Selected
| Restaurant Name | Type of Cuisine |
| 888 Hokkien Mee (Lebuh Presgrave) | Street Food |
| Air Itam Duck Rice | Street Food |
| Air Itam Sister Curry Mee | Street Food |
| Ali Nasi Lemak Daun Pisang | Street Food |
| Bali Hai Seafood Market | Seafood |
| Bao Teck Tea House | Dim Sum |
| Bee See Heong | Malaysian |
| Bite N Eat Dindigul Biriyani | Indian |
| Blanc NEW | European Contemporary |
| Ceki | Peranakan |
| Christoph’s NEW | Austrian |
| Curios-City | Innovative |
| Fatty Loh Chicken Rice | Street Food |
| Feringgi Grill | European Contemporary |
| Firewood NEW | Barbecue |
| Flower Mulan | Peranakan |
| Fook Cheow Cafe | Noodles |
| Gēn | Innovative |
| Goh Thew Chik Hainan Chicken Rice | Street Food |
| Il Bacaro | Italian |
| Jaloux NEW | Italian |
| Jawi House | Indian |
| Jit Seng Hong Kong Roasted Duck Rice | Street Food |
| Kebaya Dining Room | Peranakan |
| Kota Dine & Coffee (Fort Cornwallis) | Peranakan |
| La Vie | European Contemporary |
| Lucky Hole NEW | Innovative |
| Nyonya Willow NEW | Peranakan |
| Penang Famous Samosa | Street Food |
| Pitt Street Koay Teow Soup | Noodles |
| Richard Rivalee | Peranakan |
| Sambal | Asian Contemporary |
| The Pinn | Small eats |
| Tok Tok Mee Bamboo Noodle | Noodles |
| WhatSaeb Boat Noodles | Thai |
Over 2,000 people were present when Guinness Malaysia, the Official Beer of the Premier League, crowned its first Grand Prize winner at the spectacular Guinness Matchday event held at Sentul Depot recently. The sheer joy on Gregory Isaac’s face was unmistakable when his name was …
Stumbled upon Lee Ga in Desa Sri Hartamas while in search of authentic Korean food beyond the usual BBQ one of those days. Korean cold noodles aren’t as popular here but naengmyeon done right, is really quite refreshing and tasty. The version at Lee Ga …
Built around the theme of a canteen, the resto offers popular Japanese incantations and free-style fusion dishes that are pocket-friendly, suitable even for those not so keen on the usual raw Japanese offerings as most stuff here are cooked. A place I’ve been meaning to visit, we went to the branch in Kuchai Lama.
The blue facade outside leads to a clean open space inside with long benches – much like a workplace canteen. At the counter stands a mangga character (sorry, not familiar with mangga) along with various snacks and tidbits for sale.
We ordered one of the recommended must-haves – Ommu Rice. At RM19 for 3 large pieces of fried chicken, it made sense to add on and order 5 pcs for just RM22. Generous portion, the taste of the Japanese curry rice was decent, and fried chicken nicely crisp outside, juicy inside.
My fav was the Sizzling Oyster, so delish, and it came with some lettuce you could wrap the oysters with. I wanted the miso cauliflower but wasn’t available that day so we settled for Wasabi Tartar Chicken which was alright, but then, it was just fried chicken with too much Wasabi mayo. Not so exciting. The Unagi Maki was quite tasty and I would recommend it in a heartbeat.
But the Gyuniku Udon was ordinary and didn’t stand out in terms of the broth or the beef. Was alright but definitely can’t compete with the ramen shops out there.
What was unbeatable was the prices. Definitely value for money and a great stopover for a quick Japanese-inspired lunch.
Add: 18-G Jalan 2/114, Kuchai Lama Business Centre, Off Jalan Kuchai Lama, Kuala Lumpur. Hp: 012-580 0883
Off the eaten track, 3 handsome abang – Irham, Ehsan and Syariman – have banded together to open Hening in a lovely vintage bungalow off Jalan Damai in Kuala Lumpur. Decor has been kept simple, original rooms and terrazo floors retained and walls decorated with …
So happy that Emilio Cibo E Vino KL opened in my hood. Showcasing true blue Sicilian fare, Emilio is in Glo mall, PJ and offers almost home-style Italian food, as though your Italian friend invited you for dinner. Mussels or Zuppa Di Cozze E Vongole, is …
Almost every other Nyonya resto offers Melaka-style Peranakan food so it was a nice change to find Herba & Rempah offering flavours that’s Penang influenced instead. Owner/cook Jay Mee, formerly a PR consultant, started her online biz during MCO which transitioned into a physical shop early this year. Recipes are all her grandmother’s and she does a great job of melding the herbs and spices together to create rich, complex flavours.
The colourful roti jala which went viral for its creative Malaysian flag-inspired design, was as good as it looked, paired with a creamy santan rich chicken curry. All natural vegetable colouring were used. Another popular starter was the pie tee in which Jay Mee offers a 2-in-1, with jiu hu char for filling instead of just jicama. Gotta eat this fast as the shells get soft real fast.
Our fav was the delicious salted fish Vegetable Curry. Deep flavours that resonated with our palates, perfect with rice. Could have eaten a whole bowl of blue pea flower coloured rice too, especially with the sambal hae bee (shrimp) and petai. The rendang tok, a Perak Malay specialty, was also nicely done. Seems Jay Mee’s grandmother had a penchant for Malay dishes and included a number of staples to her list of fav.
Seafood dishes have to be ordered 2 days in advance for now as Jay Mee wants to keep her food fresh, and they’re a little shorthanded as well. So if you wanna try stuff like pineapple longan prawn curry and kerabu sotong, will need to call ahead.
Individual rice sets are available, enough for lunch for one. Choices range from curry chicken, rendang tok to salted fish vegetable curry that come with a bowl of blue rice and some kangkong.
For dessert, we tried bubur cha cha, Sago gula melaka and or nee (yam paste). Tastewise they were all great, except the yam and sweet potato pieces could be chunkier, and I prefer my fav sago gula melaka without nangka.
Found the food here above average and most enjoyable though my biggest personal quibble was that it lacked that spicy kick. Apparently Klang Valley people have low tolerance for spiciness so the taste here is gentle on the tongue and doesn’t burn. But I guess if you do want it spicy, it can be arranged.
Herba & Rempah is now open for lunch week days and both lunch/dinner for weekends.
Add: 13-1, Block i, Jalan PJU 1/37, Dataran Prima, Petaling Jaya. Hp: 017-2091898
Jim Beam, the world’s number one bourbon brand, cranked up the excitement at the highly anticipated Jim Beam Highball Bash 2024 at APW Bangsar on Sept 26 and 27. Attendees came together to vibe with their tribe with dynamic personalities and Tribe Leaders in their …
