Cover Beef ribs claypot rice from Ignis KL’s updated lineup, one of the city’s new menus (Photo: Ignis KL)
Beef ribs claypot rice from Ignis KL’s updated lineup, one of the city’s new menus (Photo: Ignis KL)
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Find new menus and inventive plates at Ignis KL, Yellow Fin Horse, Beta KL, and more
The city’s dining scene is never stagnant, constantly evolving to include new openings while allowing celebrated restaurants to breathe new life into its offerings. Over the last month, restaurants integral to Kuala Lumpur’s culinary landscape have reinvented their menus in celebration of milestones, to reflect seasonal produce, and to further explore each facet of their philosophies.
We’ve compiled some recently revamped menus from names you’re probably already familiar with. From Yellow Fin Horse’s celebratory refresh to Restaurant Shu’s rice-driven showcase, here are six new menus you should try.
Ignis KL
Lamb loin, scallion oil, and red pepper ketchup (Photo: Ignis KL)
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Known for its contemporary wood-fired fare, Ignis KL has unveiled its new menu with a reimagined format and 20 new dishes. The restaurant’s new collection is rooted in Asian-inspired cuisine and quality produce, bringing together robust Asian flavours with European cooking techniques.
Expect hamachi tartare resting on toasted brioche, lamb loin with grain ragout and red pepper ketchup, beef ribs claypot rice with fried smoked oil, and Isaphan s’mores filled with raspberry ganache and lychee rose marshmallow. For the indecisive, the restaurant now offers a ‘Feed Me’ option in which chefs will craft a meal based on diners’ preferences and dietary requirements.
Yellow Fin Horse
Above Dishes from Yellow Fin Horse’s new menu (Photo: Yellow Fin Horse)
Above Pear and ricotta mille feuille (Photo: Yellow Fin Horse)
Dishes from Yellow Fin Horse’s new menu (Photo: Yellow Fin Horse)
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In conjunction with its first anniversary, this acclaimed Chinatown spot has revamped its menu. With chef Jun Wong at the helm, Yellow Fin Horse has quickly become a standout in our dining scene for its ingredient-driven plates that champion time-honoured cooking techniques. Its new offerings teeter between playfulness and expert execution while hinting at Asian and Mediterranean-inspired flavours.
You’ll now be able to find roast lamb loin plated with scallion relish and smoked buttermilk, burnt cabbage laced with plant-based XO sauce, chargrilled aubergine with homemade ricotta and toasted black tahini, and semifreddo with sumac infused strawberries.
See also: Inside 5 Kuala Lumpur restaurants showcasing open flame cooking and sizzling design
Yellow Fin Horse
Else KL, 145, Jalan Tun H S Lee, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Yun House
Above Deep fried and stuffed crab shell (Photo: Yun House)
Above Crispy vermicelli with foie gras and oyster (Photo: Yun House)
Deep fried and stuffed crab shell (Photo: Yun House)
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The award-winning Yun House has recently revamped its menu of creative Cantonese fare. Crafted by chef Jimmy Wong, guests can now look forward to stuffed and deep fried crab shell, crispy rice vermicelli with foie gras and Shajing oysters finished with smoked bonito flakes, fish maw dumplings with hints of black garlic, and deep fried yam puffs filled with barbecued duck.
Beta KL
With an ethos fuelled by seasonal produce, Beta KL has put forward its Season Two menu for 2024. Categorised by the different regions of Malaysia, the restaurant’s current lineup takes shape with perkasam, duck, and sambal hijau from the North, sunchoke with fermented durian and asparagus from the East, lamb paired with buah keluak and devil curry sauce from the South, and a jackfruit, sweet soy, and homemade rice wine sweet course.
Restaurant Shu KL
Above A series of three snacks from Restaurant Shu (Photo: Instagram / @restaurantshukl)
A series of three snacks from Restaurant Shu (Photo: Instagram / @restaurantshukl)
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Restaurant Shu has made a name for itself with its constant exploration of the cuisines of Chinese diaspora. With its current menu, the restaurant is pinpointing a near-universal aspect of these cuisines—rice. Themed ‘Staple,’ its new menu was founded on showcasing how Chinese diaspora have come to handle rice and its versatility.
Its trio of snacks see Hakka léi chá rice rolled into maki and seasoned with dried scallop emulsion, glutinous rice transformed into mochi and then fried till crisp and served with saba, and a homage to braised peanuts with soy-pickled shimeji mushrooms. More substantial plates include jasmine rice bread, Lao Gan Ma pork fat and pork floss crumble, congee purée with aged fish and conger eel broth, and a dessert of jasmine flower rice cream, toasted rice, and pandan.
Don’t miss: Get to know Chin Wong, the mastermind behind Restaurant Shu KL
Restaurant Shu KL
Level 8, Annexed Block, Menara IMC, 8, Jalan Sultan Ismail, 50250 Kuala Lumpur
Eat and Cook
Above Egg fruit cake with teh tarik ice cream (Photo: Instagram / @eatandcook.asia)
Egg fruit cake with teh tarik ice cream (Photo: Instagram / @eatandcook.asia)
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Driven by modern interpretations of Malaysian culinary heritage, Eat and Cook has consistently reimagined local cuisine. Menus change with the seasons here with local produce being each incarnation’s common denominator.
On its new menu, the Eat and Cook Journey, you’ll find dishes that push the envelope of culinary tradition, from pen shell scallops, slipper lobster with pomelo and banana leaf foam, mountain aged duck with fermented white mango sauce and Cameron Highlands-sourced asparagus, and a dish that unites egg fruit cultivated in Tambun with teh tarik ice cream.
Eat and Cook
H-6-1 Pusat Perdagangan Bandar Bukit Jalil, Persiaran Jalil 1, 57000 Kuala Lumpur
About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
