1. De.wan 1958 by Chef Wan
Born on January 6, 1958, Chef Wan (a Capricorn, in case you were wondering) finally has a restaurant of his own at which to wine, dine and entertain his plethora of contacts. A reflection of the man himself, De.wan 1958 is LOUD. Think animal and floral wallpaper, faux crystal chandeliers, and pop art of the celebrity chef and TV personality smiling down at you from the walls.
Chiefly consisting of modern Malaysian classics, version II of the menu sees an unusual starter by way of Kerabu Pomelo with Crispy Prawn Cheeks (not actual cheeks, but miniature crackers made with prawn head). The Ayam Kuah Kacang will likely appeal to fans of satay, but it's the memory of the Jumbo Sotong served with a trio of sauces that makes our mouths water. View the full menu here.
De.wan 1958 by Chef Wan | Level 2, The LINC KL, 360 Jalan Tun Razak, Taman U Thant, Kuala Lumpur | 010-207 0383
2. Bean Brothers
A Korean export, Bean Brothers might seem like yet another minimalist chic café, but rest be assured that the hipsters are doing something right. Café food leaves a lot to be desired these days, but we can vouch for the Secret Sauce Noodles and breakfast sandwiches—three kinds of egg sandwiches are always better than one!
But let's not gloss over the coffee, which is what brings caffeine fiends sniffing around in the first place. Every month sees a new selection of single origin coffee beans, which can be served black or white.
If it helps decrease your mileage, Bean Brothers also has a branch in Sunway Damansara.
3. Bo Dining
Brought to you by the same bunch behind Bricks & Barrels, Bo Dining (sometimes called Bo & Banker, much to everyone's confusion) is also big on motifs of flora and fauna. The best thing about the restaurant is the al fresco area overlooking The LINC's winning feature: the awe-inspiring Bodhi tree.
All the usual and modish suspects are present, from Eggs Benedict to cauliflower steak. Cocktails and wine flow freely at the otherwise pork-free establishment.
4. Shu Xiang Lou
Famous for pandas, brocade and Sichuanese peppercorns, the city of Chengdu serves as the inspiration for Shu Xiang Lou, which snagged our attention in a funny sort of way: those exiting the restaurant make it a point to stand before a strange apparatus. One by one, the machine blasts air at each customer, presumably to remove the smell of food from their apparel.
Some of Shu Xiang Lou's hot pot ingredients are flown from 3,000 kilometres away, so as to give Malaysians the true taste of Chengdu.
Shu Xiang Lou | Level 2, The LINC KL , 360 Jalan Tun Razak, Taman U Thant, Kuala Lumpur | 03-2181 2997 | firstname.lastname@example.org
It's hard to look forward to salads when they leave your stomach feeling hollow, but Wrappe asserts that healthy can also be hearty.
Founded by a triathlon junkie, the eatery aims to change conceptions about 'fast food.' It's tempting to resort to mamak food after emerging from the gym and feeling ravenous, but Wrappe provides the option to make wiser choices.
What's on the menu? Wraps, sandwiches and bowls with vegetarian and pescatarian options. View Wrappe's offerings here.
Wrappe | Level 1, The LINC KL, 360 Jalan Tun Razak, Taman U Thant, Kuala Lumpur | 03-9213 0382.