It goes without saying the opening of Potager was one of the most highly anticipated in recent years, and it has certainly lived up to the hype. From the moment you first step foot into the establishment, the attention to detail is apparent in every aspect, from dish execution and plating to service and ambience.

See also: How Michael Yee combines rich Malaysian flavours with sushi making at Waig by Chipta 11a

Nestled at the foot of Lord Norman Foster’s Gotham-esque Troika skyscraper, Kikyo’s sophisticated setting does its location’s pedigree justice. This Japanese restaurant sets to stun from the first impression with a metallic fractal light sculpture that dominates its double-height atrium. While the blazing fire from the open kitchen fuelled by straw is a scene-stealer, Kikyo’s interiors feel infused with warmth courtesy of the glinting gold screens against a backdrop of glossy subway tiles.

Hafiz not only knows his wine, but elevates the dining experience at DC Restaurant with his curations and recommendations.

Viyern Ooi stuns with technical skill as well as innovation in the pastry world. She currently impresses guests with delightful desserts at Ignis KL.

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Dining at A Little Farm On The Hill is a refreshingly informal contrast to Kuala Lumpur’s urban fine dining scene, with its natural, breezy surroundings. With seasonal menus that can be tailored to guest preferences and a farm tour succeeding a meal here, the restaurant goes above and beyond to create a memorable dining experience.

With the opening of Potager and his success with Entier, Masashi Horiuchi has undoubtedly made a significant impact on our local dining scene with his culinary vision. He uplifts local farmers and producers, expertly combining classic French techniques with Japanese artistry and Malaysian ingredients.

A firm believer in a brighter culinary landscape, Darren Teoh champions indigenous and endemic ingredients as the chef-patron of Dewakan. The co-founder of Kita Food Festival has undoubtedly made his mark on Malaysia’s dining scene and is committed to his talented team, allowing them to grow outside the kitchen. 

This award recognises the highest ranking restaurant, as voted on by our panel of industry leaders and tastemakers, and with everything Su Kim Hock and his team have achieved, Restaurant au Jardin is deservedly Restaurant of the Year. The inimitable cuisine produced at the hands of the establishment’s talented team is revered across the country and internationally.

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