Tatler Best 20 restaurants in Malaysia for 2026

To musician and filmmaker Pete Teo and his partner, architect Lisa Ngam, the co-founders of A Little Farm On The Hill, an excellent dining experience is so much more than the food. This can be seen through the organic farm that forms the foundation of A Little Farm On The Hill.

Akar represents a return to home, a journey chef-owner Aidan Low personally chose despite opportunities to work abroad, pulled by a profound feeling that Malaysia had untold stories he could uncover and convey through his food. Akar’s seasonal menu weaves childhood memories with culinary traditions, showcasing our local biodiversity with innovative culinary techniques that challenge the convention of fine dining.

Nestled in Taman Desa, modern barbecue restaurant Atelier Binchotan is often considered the best grill house in town. Founded by chef-owner KaHong Lau and his wife Celine Choong in 2020, the intimate 16-seater restaurant brings a signature smokiness and char to dishes prepared over a binchotan grill.

Barkar is a tribute to all things flame. Malaysian inflections weave their way onto the menu, which pays homage to open-fire cooking. The cave-inspired restaurant's centerpiece is a circular bar and a suspended gold mesh sculpture that abstractly captures the essence of fire. Dishes here blur the lines between tradition, culture and modernity, walking a tightrope that is as inviting to diners as it is intriguing.

Diners are taken on a culinary tour around Malaysia with iconic dishes inspired by different regions at Beta, from spices of the North to coastal influences from the East, bringing an engaging narrative. The team, led by Raymond Tham, is genuine, warm, and delivers gracious hospitality.

Chipta 11a truly redefines what Japanese cuisine can be. A proud Sabahan, Jack Weldie stands behind the sushi counter here, expertly melding his Malaysian roots with his deep knowledge of Japanese cuisine.

While DC Restaurant by Darren Chin began as a French restaurant, its philosophy has evolved over time. While French techniques are still prominent, you’ll find dishes often incorporate Southeast Asian flavours and ingredients.

Dewakan has been open for over a decade, beginning as a restaurant within KDU University College. Though its setting has changed greatly, the restaurant’s heart has stayed the same, hoping to educate guests through a tapestry of indigenous ingredients. Darren Teoh showcases Malaysian produce with pride, confidence, and expertise.

Since its inception, Entier has celebrated nose-to-tail French fare in a tasteful, lofty restaurant. Head chef Romain Fabre, who hails from France, and executive chef Masashi Horiuchi, who is originally from Fukuoka, influence the menu served here with their own experiences and flair.

Handmade noodles is the name of the game at Malaysian Chinese restaurant Fifty Tales, located in Seapark, Petaling Jaya. But look beyond its noodle bowls, popular at lunch, and here you will find twists on traditional dishes that change the notion of what Malaysian Chinese cooking can be.

When one thinks of Malaysian Chinese flavours, the cuisine at Gēn 根 may not immediately come to mind. But at its core, Malaysian Chinese cuisine is what Gēn 根 showcases, just not as we may know it, through a produce-led tasting menu told through the lens of Johnson Wong.

From the time of Hide’s inception, there is no doubt that Ng Yi Shaun, chef-owner of Hide, has grown leaps and bounds. Not constrained by any set cuisine, Ng presents dishes that are refined yet subtle, over time, naturally leaning towards his Asian roots.

On the 75th floor of Park Hyatt Kuala Lumpur is Merdeka Grill, showcasing flame-kissed fare and locally sourced produce. Expect nods to Stig Drageide’s Norwegian heritage and an impressive beverage programme chosen to complement the menu. 

Molina has risen in the ranks to gain its place among Kuala Lumpur’s most celebrated restaurants. The restaurant has one of the most stunning skyline views, especially from its private room upstairs, and is led by Guillaume Depoortere, who paves his own path in a sea of culinary trends.

K is one of the most exciting openings in KL this year, adding to ILHAM Tower’s collection of eateries and bars. Hidemichi Seki’s cuisine shows restraint and nuance, rooted in the traditions of kaiseki, using locally foraged ingredients.

With its innovative stance towards Indian fine dining, Nadodi is an important restaurant within Malaysia’s culinary scene, offering a modern interpretation of South Indian and Sri Lankan flavours. The many minds and hands that go into the menu is impressive, and every course is rich in narrative, balanced, and leaves a lasting impression.

Potager is truly a one-of-a-kind restaurant, conceptualised to represent a celebration of craft and provenance. French techniques are applied to ingredients from the very best purveyors, creating a multi-course tasting menu that combines sensory experience and French finesse, inviting customers to bask in the present and savour the things that make the meal come to life.

While Restaurant au Jardin is French in name, 85 per cent of its ingredients are sourced from local farmers, 60 per cent within 25 kilometres of the Penang-based restaurant. Chef-proprietor Su Kim Hock is loved for his generosity and willingness to share, collaborating with local producers and purveyors not just for ingredients but also tableware and art. Restaurant au Jardin truly showcases the spirit of Malaysia and its people through its dining experience and hospitality.

In Kuala Lumpur’s ever-changing gastronomical landscape, Studio Restaurant stays confident and true to its roots. Industry veterans Christian Recomio and Jenifer Kuah make the restaurant business look effortless, running the restaurant with pride and staying true to their intentions. Dishes here show the kind of restraint that only comes with experience, and cuisine is borderless, with the tasting menu inspired by some of their favourite cities to travel to. While the menu changes with the seasons, one item stays consistent: the indulgent bread service, which sees bread rolls dipped into jus gras with crispy potatoes and whipped mascarpone.