Sea meets soil in Babe's chawanmushi. Japanese egg custard is crowned with more egg (by way of ikura or fish roe) while creamy sea urchin creates a luxurious mouthfeel.

Babe - Japas Fine Dining | Work @ Clearwater, 11th Floor, Changkat Semantan, Damansara Heights, Kuala Lumpur | 03 2095 8599 | hello@babe.com.my

A versatile dish eaten hot or cold at any time of the day, tortilla de patatas should have the thickness of a thumbnail. All you need are the fingers on one hand to count its ingredients: extra virgin olive oil, caramelised onions, potatoes, salt and pepper. Marta's Kitchen caters to carnivores by serving a version with chopped chorizo.

Marta's Kitchen | The Signature, 3, jalan Sri Hartamas 22, Desa Sri Hartamas, Kuala Lumpur | 03 6411 0832 | info@martaskitchen.my

An elegant dish that billows upwards and outwards when baked, the soufflé derived its name from the French word 'souffler,' meaning 'to puff up'. In addition to a vanilla soufflé and a cheese soufflé, Wild Sheep Chase always has a seasonal soufflé on their menu to peak curiosity among returning customers.

Wild Sheep Chase | 6-1, Jalan 1/109E, Off Old Klang Road, Desa Business Park, Taman Desa, Kuala Lumpur | 019 322 3818 | hello@wildsheepgroup.com

Said to spark spats among those waiting in queue, Bunn Choon's egg tarts are so flaky and fragrant that the thought of having "just one" makes us titter. The old-school bakery in Chinatown, which has been up and running since 1893, is headed by Wong Kok Tong and his wife, who bake up to 800 egg tarts daily.

Bunn Choon | 153, Jalan Petaling, Kuala Lumpur | 016 228 7625

Listed in the pantheon of legendary street foods, the Roti Banjir Special at Mansion Tea Stall gives KL-ites bragging rights. Two soft boiled eggs wobbly dangerously on a plate of roti canai surrounded by a moat of chicken curry, dhal and sambal. Pair with Teh Ding Dong for the full experience.

Mansion Tea Stall | 2, Ground Floor, Selangor Mansion, Jalan Masjid India, Kuala Lumpur

Though not a dish, we want to highlight the importance of the humble egg in crafting high-quality cocktails.

Skullduggery, which whips up a flawless Whisky Sour, values egg whites as an important component in the cocktail canon. "We use the freshest eggs delivered daily. They make cocktails with a texture and body you can’t achieve with any other ingredient or method," commented the bartenders.

Skullduggery | 2M Plaza Damansara, Jalan Medan Setia 2, Kuala Lumpur | 014 629 2044 | reservations@skullduggerybar.com