Locus
Locus
16-seater restaurant and wine bar Locus is an unpretentious space helmed by the same team behind Li Restaurant and Provisions. The cosy dining experience here is curated to foster deeper connections through private dining sessions and collaborative pop-ups and workshops with a focus on community. Locus offers both a seasonal a la carte menu as well as a degustation menu, from which highlights include the Langit rice risotto made with heirloom rice, the coconut umai, and the sweet-savoury duck breast with local roselle jus.
Mellow Wine & Dining Room
Mellow Wine & Dining Room
This relaxed neighborhood restaurant and bar offers a selection of sharing dishes and small plates ideal for pairing with natural and low-intervention wines. Head chef Larry Lam was previously a barista at some of KL’s best loved cafés, before opening Superfine KL, known for its Australian brunch fare and pizza. At Mellow, his love for bold flavours shines through with punchy and innovative seasonal offerings.
Nice Bistronome
Nice Bistronome
Nice Bistronome, finding its namesake in the seaport city of Nice, brings together the seemingly contrasting worlds of French cooking and Italian flavours while showcasing the freshest Mediterranean ingredients. Established by chef Andy Choy, whose background in French cuisine is evident in all of Nice Bistronome’s dishes, the restaurant places simplicity at the forefront of its operation. Regional Italian ingredients are allowed to shine here, from supple burrata to luxurious olive oil in signatures like burrata paired with fig chutney, duck confit doused in smoked duck jus, and handmade pasta swimming in a crustacean sauce and dotted with tiger prawns.
Rare the Food Co
Rare the Food Co
An ingredient-forward menu and a focus on ‘rare’ produce is evident at every turn in this restaurant. Featuring an impressive selection of premium cuts of meat, expertly aged and prepared to perfection, Rare the Food Co celebrates an innovative approach to dining. Passion oozing from every ounce of this restaurant, it also acts as a hub for culinary education, offering workshops that explore cooking techniques and ingredient selection. The team is led by decorated chef Tyrell Joon, who brings his extensive French culinary background to create exceptionally crafted dishes. Find some of their signature dishes such as their Truffle Orzo, Carabinero in Pandalus Cream, and Seafood Paella packed with bold flavours and meticulous presentation.
