Inside 9 tantalising Michelin-starred restaurants in Kuala Lumpur and Penang

Local mural artist Andha Ras has immortalised Beh’s image on the main dining hall walls, while the walls in the VIP dining room boast a textured artistic treatment, a tasteful backdrop to the magnificent Tok Panjang made from reclaimed wood, capable of seating up to 12 guests. Here, the private room is also adorned with original props from the Crazy Rich Asians movie set.

The restaurant’s culinary offerings remain the true star, with signature dishes like the pie tee, complex gulai tumis with over eight ingredients, and traditional nasi ulam showcasing the depth of Peranakan cuisine that earned this well-deserved Michelin recognition.

1, Bishop Street, 10200 George Town, Penang

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In the heart of Kuala Lumpur, Beta weaves a design narrative inspired by Malaysia’s cultural diversity, where traditional elements and contemporary aesthetics coexist harmoniously in a sleek space that elevates its one-Michelin-star culinary offerings.

Designed by Studio-Asean, a striking central bar anchors the restaurant’s interior, drawing inspiration from traditional Chinese medical halls. The turquoise-tiled bar counter, adorned with vintage wooden cabinetry and brass-finished apothecary-style drawers, pays homage to Malaysia’s multicultural heritage while creating an intriguing focal point for signature cocktails.

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Against the monochromatic dining area, a bold floor-to-ceiling mural featuring modern interpretations of batik prints emerges as an artistic statement, eloquently reflecting the restaurant’s culinary philosophy of reimagining Malaysian flavours.

The vibrant wall art invites diners into a comfortable space to explore Chef Raymond Tham’s meticulously crafted tasting menu.

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Signature dishes like Ulam, Blue Swimmer Crab, and Loyang Vol 6 tell compelling stories, presenting a contemporary fine-dining interpretation of Malaysian cuisine through an innovative and eclectic use of local ingredients.

Lot 163, 10, Jalan Perak, 50450 Kuala Lumpur

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One of the latest establishments to secure a Michelin star in the Kuala Lumpur & Penang Guide 2025, Chim by Chef Noom features an interior that celebrates Thai heritage while encapsulating Chef Thaninthorn “Noom” Chantrawan’s culinary vision.

Designed by Melvin How of DM Creation Studio, the restaurant welcomes diners with a magnificent chandelier centrepiece from Chiang Mai, adorning a bronze-toned dining space decorated with carefully selected Thai aesthetic elements.

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Royal Thai traditions infuse the space with cultural authenticity, featuring Benjarong porcelain–a regal art form showcasing the rich heritage of Thai craftsmanship–in the VIP dining rooms. Meanwhile, the Pha Khao Ma, a traditional multi-purpose cloth, adds another layer of authentic character to the restaurant’s ambience.

Furthermore, two distinctive VIP rooms offer contrasting experiences: one exuding traditional charm, the other presenting a sleek, modern interpretation of Thai design. 

A feature wall in one room, adorned with authentic Thai fabric, creates a tactile connection to the country’s textile heritage, honouring the past while reimagining it for the present.

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Having already retained its Michelin-star status for seven consecutive years at the renowned Chim by Siam Wisdom in Bangkok, Chef Noom’s culinary approach perfectly mirrors the new restaurant’s design ethos. 

Drawing from ancient Thai cooking wisdom, traditional recipes are transformed into contemporary masterpieces, using local Malaysian produce as a canvas for innovative techniques that are both deeply respectful of tradition and daringly modern.

L2-03, TSLAW Tower, 39, Jalan Kamuning, 55100 Kuala Lumpur

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DC Restaurant, which has retained its one-Michelin-star status since the inaugural Michelin Guide Kuala Lumpur & Penang in 2023, takes up a 1970s three-storey shop lot in the Taman Tun neighbourhood.

Designed by Petaling Jaya-based architectural and design studio PORT25, the French dining space embodies an architectural philosophy that celebrates an unpretentious aesthetic, reflecting Chef Darren Chin’s no-nonsense gastronomic approach.

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Stripping back to bare essentials while layering contemporary elements, the 1,600-sq-ft space features exposed concrete columns, timber rafters, and original terrazzo flooring, while polycarbonate-covered rafters with concealed lighting add depth and intrigue to the interior.

The multi-level space offers diverse dining experiences, starting with the DC 1.0 La Salle main dining area and the adjacent DC 2.0 Salon private rooms. Here, a daily-changing prix fixe menu showcases French cooking techniques infused with Malaysian heritage, featuring signature dishes like the Songkhla wild river prawn with yellow curry bisque and Langit wild black rice salad.

Meanwhile, the DC 3.0 Moonbar serves as an ethereal pre- and post-dinner cocktail lounge. A local artist’s large-format moon, rendered in layered oil paint, anchors the iridescent space, as star-like fibre optics illuminate acoustic textured walls, and retro mosaic floorings add depth through customised patterns.

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Besides that, the DC 3.0 Louis XIII Special Red rooms, featuring vertical brown acoustic panelling and vibrant red ‘vault’ walls with cut-out aperture, showcase the restaurant’s collaboration with Louis XIII. 

The journey culminates at the DC 4.0 Cellar, where an immersive omakase experience unfolds, with Chef Chin presenting menus of seasonal premium ingredients, complemented by an impressive 4,000-bottle wine collection.

44, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur

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Helmed by Chef Darren Teoh, Dewakan is currently the only two-Michelin-star restaurant in Malaysia, while also recently awarded a Michelin Green Star in the Michelin Guide Kuala Lumpur & Penang 2025.

In the modern Malaysian dining space located at the heart of the city, a culinary narrative interprets the natural world through meticulously crafted plates, offering guests an immersive journey into the depths of Malaysian gastronomy.

The carefully choreographed spatial experience by Avinesh Kutty of DWG Studios revolves around the principles of locality and belonging, with a design that plays on contraction and expansion.

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The kitchen at the entrance features a sensorial mimicry of traditional Malaysian chicken rice stalls, focusing on the senses–recreating the familiar sights, smells, and sounds of waiting for a chicken rice order.

Here, chefs work on tropical hardwood chengal batu islands, creating an immediate sense of familiarity and authenticity the moment diners enter the restaurant.

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A corridor encapsulated with vertical balau slats offers tantalising glimpses of the dining area, with open slits playing on the illusion of privacy reminiscent of traditional kampung houses.

In the main dining hall, the space expands dramatically to the city skyline, creating an ethereal dining experience where guests seem to float above the urban landscape.

Each table is arranged purposefully, allowing patrons to fully appreciate the skyline as Chef Teoh begins his profound exploration of indigenous ingredients, presenting dishes that are as educational as they are delicious.

A prime example is the patin (freshwater catfish) wrapped in simpoh air leaves and smoked, served with a bambagan treacle–showcasing his commitment to highlighting local, lesser-known ingredients through daring, experimental techniques.

Level 48, Naza Tower, Platinum Park, 10, Persiaran KLCC, 50088 Kuala Lumpur

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Recently crowned with a Michelin star in the Michelin Guide for Kuala Lumpur & Penang 2025, Molina showcases an artistic space that represents a harmonious collaboration between co-owner and world-renowned Dutch chef Sidney Schutte and Datuk Alex Tan of Platinum Victory, the property company whose project, The Face Platinum Suites, houses the restaurant.

A passion project of Datuk Tan’s, the restaurant’s interior evokes timeless luxury while maintaining a warm, welcoming atmosphere. This is achieved through a carefully orchestrated symphony of neutral tones, warm woods, subtle marble accents, and soft, ambient lighting–a design that mirrors the precision and thoughtfulness of the European-style cuisine served.

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On the other hand, the open-concept kitchen, designed by Chef Schutte, is engineered for both precision and creativity. It serves as a seamless hub for executing complex dishes with flawless technique, while inviting diners to witness the intricate culinary choreography led by Chef Guillaume Depoortere.

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With a culinary philosophy centred on transforming fresh, local ingredients into extraordinary gastronomic experiences that push culinary boundaries, signature dishes at Molina include Sepia, a complex medley of verbena, red hornweed, and goat’s cheese; and the Brussels Sprout, featuring an innovative combination of caviar, sea urchin, coffee, and sunchoke.

51/F, The Face Platinum Suites, 1020, Jalan Sultan Ismail, 50250 Kuala Lumpur

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Interior designer Mandy Tan drew inspiration directly from Au Jardin’s name–meaning “in the garden” in French–when conceptualising the one-Michelin-star French restaurant’s space. 

The design philosophy celebrates the building’s industrial heritage, transforming what used to be a warehouse into a serene, garden-inspired environment that reflects its evocative name eloquently.

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Unfinished walls, exposed wooden beams, and stone cement flooring exude an industrial charm with authentic, raw aesthetics, while thoughtfully integrated sustainable features–including a distinctive upcycled mussel wall, solar panels, and water collection systems–underscore the restaurant’s environmental consciousness. 

The interior embraces simplicity and spaciousness, with open reception areas and minimalist powder rooms; whereas in the dining area, warm wooden tables and consoles soften the industrial backdrop, introducing an element of organic elegance.

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Chef-proprietor Su Kim Hock’s culinary approach mirrors Au Jardin’s design ethos–thoughtful, sustainable, and deeply connected to local terroir. 

The menu champions Penang’s homegrown produce, exemplified by signature dishes like the hay-aged Penang-bred duck, which is soaked in a vinegar-maltose solution and dry-aged for 14 days, resulting in a crispy, flavourful roasted duck.

125, Jalan Timah, 10150 George Town, Penang

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Recently awarded a one-star status at the Michelin Guide for Malaysia 2026, the interior design for Akar Dining is rooted in the founder and chef Aidan Low’s local upbringing, distilling cultural memory into modern material expressions–natural wood, woven textures, and soft illumination–for a dining environment that feels intentionally grounded, yet quietly evocative.

Designed by Studio TCH, the fine dining restaurant reinterprets the architectural heritage of traditional Malay stilt houses, featuring elevated platforms, warm timber surfaces and an exposed steel structure that gives the interior a calm, rhythmic order.

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Inspired by the shadow play of wayang kulit, bespoke fabric screens paired with soft lighting act as porous partitions, casting shifting silhouettes that subtly animate the space.

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Bridging Low’s Malaysian roots with Japanese and French influences, the tasting menu at Akar–now in its Mekar iteration–features refined, thoughtfully composed dishes that highlight both technique and terroir.

Signature plates include charcoal-grilled aged Cherry Valley duck served with a cekur-infused rice cake, and a comforting take on crab claypot rice enriched with a deep crustacean broth. 

Dessert offerings surprise with an oyster-inspired frozen mousse made with Hiroshima oysters, layered with lightly fermented lemongrass sambal and sea grapes; as well as fig-leaf ice cream accented with assam boi sugar and a crisp ikan bilis crumble.

109, Jalan Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur

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Another dining establishment that has earned a one-star status in the Michelin Guide for Malaysia 2026 is Terra Dining, where Wunderwall Design presents a deeply tactile interpretation of nature through an interior conceived as a humble, grounding enclave that reconnects diners with the earth.

Shaped by a palette of deep browns, muted greens, and layered textures, the fine dining restaurant evokes the sensation of stepping into a calm forest interior. Surfaces are kept honest and understated–wood grains, natural fibres, and stone-like finishes forming a quiet, elemental backdrop.

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Meanwhile, drawing inspiration from domestic nostalgia–memories of a grandmother’s kitchen cabinet, the everyday ritualism of flora and fauna, and the comfort of worn timber–artistic collaborations with Amani, Zahuohang and Muni enrich the space with handcrafted interventions and subtle sculptural elements, giving the restaurant an organic, soulful character.

See also: Terra Dining serves an immersive symphony of Malaysian flavours, led by chef-owner Chong Yu Cheng

Led by Chef Yu Cheng Chong, Terra Dining’s culinary direction is equally grounding, driven by a deep reverence for ingredients while marrying French finesse with Malaysian soul.

This ethos is reflected in dishes such as a lobster bisque uplifted with a smoky, tangy oil reminiscent of assam laksa, and a masak lemak-inspired beurre blanc imbued with curry spices, turmeric and coconut milk for a silky, aromatic finish.

91, Jalan Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur

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