10 new restaurants, cafés, and bars in Malaysia to visit in September 2024

Showcasing the art of pasta-making is Johor’s newest noodle nook, P52 New School Pasta. Rejuvenated classics and handmade pasta steal the spotlight on this menu, from a take on cacio e pepe using Sarawak black pepper to a clam and bacon pasta infused with sake instead of white wine.

Its soft launch menu is also home to slow roasted lamb shoulder pappardelle topped with burnt edamame, a version of crab hor fun crafted with whole crab and burnt cream, truffle fettuccine with citrus-stained ham, and comforting desserts. 

The weather’s been getting colder, hasn’t it? Monsoon season has never sounded better with the opening of Ramen Minamo, the city’s newest ramen joint. Helmed by Chihiro Miyazaki, Ramen Minamo sets itself apart by specialising in chicken broth.

According to Miyazaki, the most popular ramen spots in Tokyo favour chicken to craft their broths. Diners can expect three variations of chicken ramen here—Shiro, a decadent and creamy version; Shoyu, a soy-based soup; and Aka, a fiery variety.  

Set to open on September 11 in Pavillion Kuala Lumpur, Fuiyoh! It’s Uncle Roger is expected to serve comedian Nigel Ng’s favourite local dish—fried rice. Venturing into the restaurant industry, this will be Ng’s first restaurant in Kuala Lumpur.

No menu has been confirmed yet, but we predict a series of local dishes will get Uncle Roger’s seal of approval. 

Smash burgers dominate our dining scene. New restaurants and pop-ups seem to be shining the spotlight on this indulgence, including The Ordinary Smash Burger in Seri Kembangan. Burgers here are thicker than your average smash burgers, with some consisting of Australian Wagyu beef patties, house-made sauce, cheddar, and onions.

You’ll be able to fortify your meal with skin-on fries, cocktail hotdogs, and the restaurant’s own take on local ice cream sandwiches. 

See also: The best burgers in Klang Valley, according to chefs
 

A new addition to APW Bangsar’s enclave of eateries, Bou brings soulful servings of claypot rice to this dining hub. Bowls here are nothing short of fragrant and feature perfectly crisp crusts. Expect homemade char siu rice bowls with a sunny side up egg and pickled veggies, mala XO sauce chicken served with preserved pork sausages, and claypot rice topped with Wagyu brisket, chu hou sauce, and white radish.

You can also ask for your claypot rice to be flambeed with St Remy Authentic VSOP or to come served with sides like deep fried mini prawns with mentaiko aioli, 

Seremban may not be heralded for its coffee scene, but with the addition of Tiga Tujuh Coffee, it’s safe to say that its café culture has gotten a facelift. Offering inventive mocktails and espresso-based brews, expect to pair beverages here with treats like cheesecake and tarts.

The coffeehouse also offers pour over coffee made with beans roasted in Indonesia by Arkib. 

A new cocktail bar has blossomed in the heart of Petaling Street. Ethanol prides itself on produce-driven cocktails that push the envelope of mixology and showcase Asian flavours.

Order a savoury tipple of vodka, rice wine, wasabi foam, and teriyaki sauce, opt for a gochujang-infused cocktail with laksa kesom leaves, or try one of its signatures, a blend of gin, garlic, Manuka honey, and orange marmalade. You’ll also be able to order cocktails customised to your preference here. 

Still soft launching, House of Taipei is a new addition to SS2’s dining scene. The restaurant is home to an array of comforting Taiwanese dishes from rice bowls topped with spicy pork belly and Taiwanese pork chops to pork belly and mala beef gua baos.

Sides you can add to your order include egg rolls, scallion pancakes, and an impressive selection of panfried dumplings. 

Don’t miss: A food lover’s guide to Taipei

There’s a new izakaya in Changkat, and it comes equipped with inventive highballs and yōshoku or Japanese-style Western fare. You’ll find a tasting menu of oysters doused in citrus ponzu, crab croquettes with wasabi aioli, ramen in lobster-infused tomato broth and an a la carte menu of chicken karaage, udon carbonara, and the spot’s signature dish—Iberico katsu. Made with acorn-fed pork, you can order this dish two ways, either breaded and deep fried or grilled over charcoal.

Pair meals here with its signature highballs and cocktails from its Kobe Velvet of cacao butter distillate, whiskey, chocolate bitters, and cream soda to its Bullet Train made with gin, shiso bitters, dry vermouth, and soy-pickled olives.