Tatler Best-in-Class Restaurant awards in Malaysia for 2025

Restaurant of the Year

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, it is undeniable that Restaurant au Jardin is indeed Restaurant of the Year. The cuisine produced at the hands of the establishment’s talented team is revered locally and internationally, with Su always generous when it comes to supporting industry peers and homegrown talent.

Rising Star: Aaron Khor of Fifty Tales

Aaron Khor has impressed with his contributions to the industry in the past year, bringing Fifty Tales to new heights at the age of 27 while working on exciting collaborations and pushing the envelope with new menus. However, he never fails to lose sight of what Fifty Tales does best—championing modern Malaysian Chinese cuisine through its comforting noodles.

Best New Restaurant

With a terroir-driven focus, Terra Dining celebrates Malaysian food culture through a well-executed degustation menu that showcases both traditional recipes and modern techniques. Self-taught chef-owner Chong Yu Cheng showcases creative dishes in the stunning setting, while general manager and co-owner Hin Han Lai (who also happens to be Chong’s brother-in-law) runs operations with genuine warmth.

Best Design

At Barkar, a tunnel lined with firewood guides diners into a cavernous interior, part of an immersive wood-fired concept. Inside, earthy terracotta hues are reminiscent of ancient earth oven pits used for cooking and smoking. The restaurant's centerpiece is a circular bar featuring red travertine and a suspended gold mesh sculpture that abstractly captures the essence of fire. A U-shaped chef's table and cocoon-like private dining room, complete with cascading layers and fire-inspired sculptures, round out the cave-inspired dining spaces. 

Best Sommelier: Dennis Chong of Potager

Dennis Chong not only knows his wine, but is always eager to elevate the dining experience at Potager with his curations and recommendations. His approach to wine blends the modern with the traditional, embracing progressiveness and highlighting craftsmanship, evoking curiosity and interest in the possibilities of pairing wine with food.

Best Pastry Chef: Nico Ooi of Potager and Entier 

At the finale of every meal, Nico Ooi stuns with technical skill as well as innovation in the world of pastry through textures, tastes, and flavours, reinterpreting sweets into new forms. He takes pride in Malaysia's wealth of tropical fruit, impressing guests with delightful desserts at both Entier and Potager. 

Best Innovation: Darren Teoh of Dewakan

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.