Cover Mushroom risotto at Locus, one of the participating restaurants of KL Restaurant Week (Photo: Locus)
Mushroom risotto at Locus, one of the participating restaurants of KL Restaurant Week (Photo: Locus)
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KL Restaurant Week is an initiative that began in New York City in 1992, aiming to bring affordable dining to all
From October 11 to 27, 2024, KL Restaurant Week will return for the third year in a row, with nearly 40 participating establishments. With the aim to bring affordable dining to all, KL Restaurant Week is an initiative that began in New York in 1992, before it spread across the globe to countries such as Hong Kong, Singapore, and China.
For two weeks, restaurants across the Klang Valley, from Sushi Masa and Kayra to Chateau Dionne and Amazonas will offer set menus, which begin at RM58 for lunch and RM78 for dinner.
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Above Yellow Fin Horse (Photo: Yellow Fin Horse)
Yellow Fin Horse (Photo: Yellow Fin Horse)
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Here is the full line-up of participating restaurants for KL Restaurant Week:
- Amazonas TRX
- Bartolo Bakehouse
- Bistro Eatz
- Chalet Suisse Restaurant
- Chamber’s Grill
- Chateau Dionne
- Coast by Kayra
- Essense Sheraton KL
- Fahrenheit 600
- Fiftig Seofon
Above Kayra (Photo: Kayra)
Kayra (Photo: Kayra)
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- Fook, Fritz
- Gajaa at 8
- Kayra
- Kenny Hills Bistro
- Latest Recipe @ Le Meridien Putrajaya
- Le Gourmandin
- Le Mei @ Le Meridien Putrajaya
- Li Damansara
Above Sushi Masa (Photo: Sushi Masa)
Sushi Masa (Photo: Sushi Masa)
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- Locus
- Mr. Chew’s Chino Latino Bar
- Niku 29
- Pampas Steakhouse
- Pondok Nasi Bakar
- Raw Else Hotel
- Roberto’s 1020 Osteria
- S.A.J. Bistronomy by Leen’s
Above Chateau Dionne (Photo: Chateau Dionne)
Chateau Dionne (Photo: Chateau Dionne)
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- Sagar Restaurant
- Strato
- Sushi Masa
- Sushi Ryu
- Sushi Sora
- TBC
- Tenmasa
- The Attic Bar
- Wagyu Kappo Yoshida
- Yellow Fin Horse
Diners are encouraged to book the KL Restaurant Week limited-edition experiences early to avoid disappointment.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
