Dining

Hotels and Restaurants in Kuala Lumpur and Selangor to Visit in May, June and July 2020

List of top restaurants and hotels in Kuala Lumpur, Petaling Jaya, Selangor to dine in during May, June and July 2020.

[Special Feature]

Here’s a list of hotels, restaurants and bars in Kuala Lumpur and Selangor you can visit for dine-in during/ after the CMCO:

Hotels

  1. PRIME at Le Meridien Kuala Lumpur
  2. Hilton Kuala Lumpur
  3. InterContinental Kuala Lumpur
  4. Bar Trigona at Four Seasons Kuala Lumpur
  5. Skybar at Traders Hotel Kuala Lumpur
  6. Zuan Yuan at One World Hotel

 

Restaurants

  1. DC Restaurant
  2. Bref by Darren Chin
  3. Tatto
  4. Envi Skydining
  5. Meatology by Chef Yenni Law (TTDI)
  6. Cata (Damansara Heights)
  7. Chez Gaston KL by Rendez-Vous

 

While we strive to provide the most accurate info possible, we do advise you to check the restaurants’ operating hours and to make a dining reservation beforehand as the situation during this CMCO is very fluid.

We would also like to remind diners to adhere to the SOP at all times, and to ensure social distancing with those who don’t live in the same place of residence. Let’s all be responsible citizens to curb the spread of Covid-19.

 


 

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HOTELS

Le Meridien Kuala Lumpur

Interior Prime Le Meridien Kuala Lumpur

Chef de Cuisine Ramiro Moya and his team are delighted to welcome diners back for dine-in at the multi award-winning PRIME at Le Meridien Kuala Lumpur starting Saturday, 30 May 2020 from 5.30pm to 9pm daily, with a limited menu.

PRIME has always prided itself in serving only the finest halal certified imported beef, complemented with an exquisite wine selection. Imaginative interior design with secluded sections enables diners the chance to see and be seen, or to be discreetly seated away from the crowd. PRIME also offers an innovative ‘private dining room with a view’ which seats 10, offering diners an up close and personal view of the kitchen activities.

The team at both PRIME and Le Méridien Kuala Lumpur will continue to adhere to applicable health, hygiene and safety guidelines as well as comply with state and local laws to ensure the safety and well-being of our customers and colleagues. Extra precautionary measures, including social distancing, have been put in place, with modification to certain policies and procedures.

Chef de Cuisine Ramiro Moya
Chef de Cuisine Ramiro Moya

The specially-curated limited menu will highlight PRIME’s signature dishes, including a large variety of Halal certified signature steaks in different cuts such as the Wagyu Prime Ribs with a marbling of 6 and above, in addition to Black Angus Tenderloin. Connoisseurs will be able to partake of some of the finest cuts of meat in the world such as the Wagyu Picanha and Rubia Gallega.

View the ‘STEAK It Easy’ (June 2020) menu here – Steak It Easy at PRIME Menu

The team at PRIME understands that the perfect recipe starts with sourcing the highest-quality meat and seasonings, and then carefully cooking it with close attention to detail. The meats at PRIME are served with side dishes, sauces and condiments. Cuts, on the other hand, are simply charcoal-grilled seasoned only with sea salt and pepper. This is the best way to appreciate the natural flavours of the meat and taste of different cuts, marbling or breeding.

Special Credit & Debit Card Offers

  • Enjoy a special deal of up to 45% of savings when you pay with a Maybank* credit/debit card, OR up to 40% of savings if you’re a CIMB* & UOB* credit/debit cardholder.
  • Discount is valid only for dine-in bookings made from now until 30 June 2020. (*ALL types of cards are accepted)

Social Media Offer

Reservations are highly encouraged as seating capacity is limited to only 45 persons per dinner session to ensure social distancing.

For reservations or more info, call PRIME’s Dining Reservations at +603 2263 7888, or e-mail dining.lmkl@lemeridien.com

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Hilton Kuala Lumpur

Hilton Kuala Lumpur rolls out exciting new menus at Vasco’s, Chynna and Iketeru from June 2020 as the restaurants reopen for dine-in. Each restaurant takes a unique approach, featuring chef specialties that showcase skill and quality produce to bring out the essence of each cuisine. Running from 15 June till 1 August 2020, guests can enjoy a special 40% discount on the three new menus during lunch and dinner using various credit card discounts.

Vasco’s “Unlimited Dining Experience” takes guests on a wholesome, international gastronomic journey where locally grown fresh produces and sustainable ingredients are thoughtfully sourced. Dishes are prepared fresh at the “live” cooking stations and served to guests’ tables. Enjoy unlimited servings during the experience which is priced at RM148 nett per person for lunch and RM188 nett per person for dinner.

The “live” cooking stations include The Grill: Western Grills and Rotisserie Chicken and Meats, Signatures of Chynna Restaurant: Authentic Cantonese Chinese Cuisine, The Steam Basket: Dedicated Noodle station with Vasco’s Signature Noodle Soups, Dim Sum and Steam Buns Baskets, Japanese by Masami Okamoto: Sushi and Donburi Bowls, The Deli and Salad Bar: Charcuterie, International Cheeses and Wholesome Salads, and Our Malay Traditions: Satay, Rendang, Nasi lemak and Goreng-Goreng. Star dishes include the tender Australian Tomahawk Carving with Yorkshire pudding and Mustard Jus, rich and comforting Spicy Wagyu Beef Noodle Soup, fragrant Curry Laksa with Slipper Lobster and Gokuku Rice Donburi with Spicy Salmon or Spicy Tuna, Soybean and Nori.

“We want to provide the same wholesome experience to our guests who love dining at Vasco’s. The ‘Unlimited Dining Experience’ allows guests to continue to enjoy a buffet-style meal of the dishes they like to eat”, said Chef Kazi, Executive Chef of Hilton Kuala Lumpur.

At Chynna, Chef Lam has specially curated two five-course luxe menus for guests to savour the exquisite flavours of Chinese cuisine. Priced at RM488 net per person, the set menus feature high quality premium Chinese ingredients with dishes such as Braised Lobster Soup with Vegetarian Fins, Stewed Rice with Superior Broth, Home-made Hot Almond with Emperor’s Bird’s Nest, Wok Fried Giant Fresh Water Prawns with Chilli Paste and Crispy Rice and many more.

Chef Masami Okamoto of Iketeru presents two six-course menus to deliver an authentic Japanese experience to guests. Featuring the freshest seasonal Japanese ingredients, the Kaisen Seafood menu includes Prawn Tempura, three kinds of Sashimi, and Grilled Cod Fish. The Wagyu beef set allows guests to enjoy Wagyu as Shabu-Shabu and a steak. Prices start from RM160 nett.

Hilton Hotels in Malaysia maintains the highest standards of cleanliness and hygiene. In response to Covid-19, all the hotels in the group have taken additional measures developed in consultation with global and local public health authorities (including the WHO and CDC) to ensure the sanitization and hygiene protocols are even more rigorous. The hotels have implemented temperature checkpoints, social distancing measures, frequent sanitisation, the wearing of surgical masks and gloves for all team members and individual-styled food & beverage concept. Face masks are also available for guests upon request.

For further enquiries or reservations, telephone +603 2264 2264 or email KULHI_FB@hilton.com

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InterContinental Kuala Lumpur

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InterContinental Kuala Lumpur invites you to dine with confidence in the hotel’s exclusive private dining rooms at their award-winning restaurants which are now accepting reservations for gatherings with your loved ones.

Enjoy culinary delights from Serena Brasserie and Tao Chinese Cuisine in a comfortable and luxurious setting, presenting two Malay set menus for break fast, two Chinese set menus and an International menu to choose from. Each menu comes with appetiser and dessert, meals will be served in the private dining rooms at Tao Chinese Cuisine and Tatsu Japanese. Custom made menus are available based on request as well.

Táo Chinese Cuisine houses six private rooms which are decorated to enhance a private dining experience. Named after dynasties in China – Han, Song, Tang, Yuan, Ming, and Qin. Each room is intricately decorated to represent the significance of each ancestry. Same goes to Tatsu Japanese Cuisine, the private dining rooms are named after the Japanese flowers of autumn and each private dining rooms are decorated in the delicateness of Japanese aesthetics.

With 10 private dining rooms across the hotel’s speciality restaurants, it’s easy to find one to match your needs. Rest assured that extreme care is taken to ensure the private dining rooms maintain the highest standards of hygiene and each private dining room is utilised only once daily.

For more enquiries or to make a reservation, call 03-2782 6000 / 03-2782 6185 or WhatsApp to 016-202 4623

One of the private rooms in Táo Chinese Cuisine
One of the private rooms in Tatsu Japanese Cuisine

 


 

Bar Trigona at Four Seasons Kuala Lumpur

Interior and bar of Bar Trigona Four Seasons Kuala Lumpur Malaysia

Starting 30 June 2020, guests can experience a new array of creative cocktails at Bar Trigona at Four Seasons Hotel Kuala Lumpur which is renowned as one of the city’s trendiest and most luxurious bars. The new menu, “Life Cycle of a Fruit”, reimagines the ways in which popular Malaysian fruits are utilised, and is the result of months of innovating, testing and tasting carried out by the team at Bar Trigona.

“Nearly one-third of perfectly edible fruit ends up being discarded because of its appearance,” explains Head Bartender Ashish Sharma, whose distinctive brand of mixology marries innovation with purpose. “We want to minimise wastage by redefining the aesthetics of fruit.” This new offering comes just weeks after Bar Trigona took top honours as one of Asia’s Top 15 Bars and Malaysia’s Best Bar in this year’s edition of Asia’s 50 Best Bars.

Paying homage to homegrown produce, “Life Cycle of a Fruit” embraces the rich and varied avatars of fruits sourced from local farmers. Each cocktail tells a flavourful story, from jackfruit and watermelon to mango and mandarin orange. Guests can savour novel concoctions like the Mandarin Way, a blend of homemade spiced vermouth, gin, gula melaka and mandarin citric acid, or discover old favourites recast in new form, such as the Mango Negroni crafted with mango-distilled gin, Campari and Aperol.

Led by Ashish’s vision, Bar Trigona’s award-winning mixology team has been busy these past few months, experimenting with ways to extract the unique flavours of fruit along its entire lifecycle – from “fresh” to “overripe.” Techniques like fermentation, distillation and infusion are used to draw out the fruit’s true essence: taste, colour, fragrance, texture and nutrition. Ashish also favours a skin-to-seed approach, ensuring that each component of the ingredient comes into play, either in cocktails or for other culinary purposes. Sustainability is highly valued at Bar Trigona, and its pioneering approach garnered the Ketel One Sustainable Bar Award two years in a row.

“Life Cycle of a Fruit” also reinforces the team’s commitment to native Malaysian honeybees. Trigona honey (Ed – Ashish let me try Trigona honey and honeycomb when I visited sometime last year and I found it absolutely delicious!), the inspiration behind the bar’s name as well as a hive of eco-friendly initiatives, lends its sweet and sour notes to a number of signature cocktails. This highly sought-after nectar is sourced by Four Seasons in small batches from Dino’s Kelulut Organic Farm in Negeri Sembilan. Guests can also experience the diversity of honey with a tasting flight, featuring three versions of the same cocktail made with different varieties of honey.

“Everything in nature is closely connected, so we’re trying to activate as many elements as possible,” says Ashish. “Our hive adoption program helps to preserve bee habitats and natural beekeeping methods. With “Life Cycle of a Fruit”, we’re working with more local fruit cultivators, who depend heavily on pollinators like honeybees. Plus, we continue to support indigenous products like Mutiara figs and chocolate from Chocolate Concierge.”

Alongside concoctions of fruit and honey, the new menu also introduces a series of cocktails aged in clay pots. The drinks are aged between 7 and 12 days in locally-made unglazed pottery, recreating an ancient Asian practice that goes back 8,000 years. As Ashish explains, “Because clay pots are porous, they create a very unique ageing environment. Clay breathes faster than oak barrels and interacts more with the liquid, imparting a wonderfully earthy flavour to the cocktail.”

“Life Cycle of a Fruit” is available at Bar Trigona starting 30 June 2020. All venues at Four Seasons Hotel Kuala Lumpur will be implementing enhanced health and safety protocols, including socially-distant seating.

To make a reservation, call 60-3-2382-8888

Mango Negroni at Bar Trigona Four Seasons Hotel Kuala Lumpur
Mango Negroni

 


 

FUZE@Skybar, Traders Hotel Kuala Lumpur

For a limited time, Skybar will play the host to the FUZE@Skybar pop up restaurant, which will be serving contemporary Pan Asian cuisine comprising fusion dishes from both East and West with a twist of flavours and style. Unlike haughty skydining esperiences, FUZE@Skybar is a casual yet chic dining experience with a wide selection of small bites are among the specialities on the menu, suitable for date night for couples, or gatherings among family/ friends.

Complementing the food menu are new cocktails and mocktails specially created to match the menu, as well as an extensive wine menu, beers on tap and SkyBar’s globally renowned view of the Petronas Twin Towers. The menu includes many ingredients which are sourced from local farms (such as honey and chocolate from Pahang, vegetables from Cameron Highlands, etc. etc.) in a bid to support the local market, as well as ingredients which are sustainable and do not leave a large environmental impact.

During these challenging times, health, safety and sustainability are Trader Hotel Kuala Lumpur’s top preoccupation and the hotel has adopted the changes necessary to safeguard the wellbeing of customers and staff members. To present this unique experience of dining with a view, the hotel has taken into account social distancing safety guidelines with essential hygiene and prevention measures in place.

The FUZE@Skybar pop-up dining experience is available from Sundays to Thursdays from 5.00pm to 11.00pm, and Fridays and Saturday from 5.00pm to 12.00am. Children are permitted entry to FUZE@SkyBar and special events or celebrations can be organised.

For reservations, call +603-23329808 or email fbreservation.thkl@tradershotels.com

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Petronas Twin Towers Kuala Lumpur at night
The majestic view from Skybar Kuala Lumpur

 


 

One World Hotel

Zuan Yuan Chinese Restaurant at One World Hotel specialises in classic Cantonese cuisine with a strong focus on dim sum. Starting June 2020, the restaurant is offering an All-You-Can-Eat dim sum lunch on weekends for the month of June.

Guests can pick as many favourites off the menu such as the Steamed Siew Mai with Flying Fish Roe, Steamed Shrimp Dumpling, Steamed Barbecue Chicken Bun, Poached Dumpling with Hot and Sour Sauce, Steamed Bean Curd Roll with Chef’s Special Abalone Sauce, Oven Baked Mini Tart, Crispy Taro Dumpling with Scallop and Miso Sauce, Stir Fried Turnip Cake, Steamed Rice Roll and more!

Those who love hearty dishes can indulge in the Congee with Century Egg and Dried Oysters, Fried Rice Noodles with Beef “Hong Kong” Style, Fried Rice “Yangzhou” Style and Fried Mee Hoon “Hokkien” Style.

Dessert comprises of Herbal Jelly with Honey, Chilled Lemongrass Jelly with Aloe Vera and; Chilled Soy Bean with Snow Fungus.

The All-You-Can-Eat Dim Sum promotion is available for lunch only on Saturdays, Sundays and Public Holidays from 10.00am to 2.30pm. There is currently an introductory price which is only RM48.00 nett (normal price is RM88) per adult and RM24.00 nett for children aged 6 – 12 years.

For further enquiries, call 603 – 7681 1159 or email zuanyuan@oneworldhotel.com.my

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RESTAURANTS

DC Restaurant

DC Restaurant (by Darren Chin) in Taman Tun Dr. Ismail (TTDI), Kuala Lumpur has reopened with new seasonal menus (vegetarian and non-vegetarian) featuring fewer courses and revised prices, giving emphasis on value for money as well as shorter time for dining (as restaurants have to close by 10pm under the CMCO SOP).

The restaurant has implemented all of the rules/ SOP formulated by the Health Ministry, and has had all three floors professionally fumigated, sanitised and sprayed with a durable anti-microbial coating,

Some highlights from the current seasonal menus include the Lobster poached in sauce americaine and ginger-carrot foam, “8 tentacles” korean octopus with asparagus, romesco sauce and yogurt, Steamed Wild pomfret, spring peas, broccoli creme fraîche and roasted bone jus, Aust wagyu, Cured eggplant with eggplant paste & garum, Lamb loin “rosé”, sweet potato coffee cream, sweet potato chips, and King Sea tiger prawns with red quinoa and zucchini-orange salad.

Telephone: +60 3 7731 0502

Website: http://www.restaurant-dc.com/

Address: No.44, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia.

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Bref by Darren Chin

Bref by Darren Chin in Taman Tun Dr. Ismail, Kuala Lumpur, launched new set and a la carte lunch menus which are available between 11am and 2.30 pm from Thursdays to Saturdays.

The menu includes Bref’s signature dishes as well as a number of Northern Thai specialities from Darren’s mother-in-law, Madam Nuanta, including the appetising and spicy khao soi (noodles in a rich coconut-based curry broth), and the hearty Australian wagyu beef green curry served with traditional Chiang Mai sticky rice.

The value set lunch is available in either two courses (main + starter/ dessert) for RM 60++ or three courses (appetiser, main and dessert) for RM80++

The a la carte lunch menu with notable items such as the Wagyu Burger, as well as croissants and pastries which are made using real French butter are also available. As the restaurant has limited seating due to the SOP, reservations are highly recommended.

Telephone: 03-7731 5032

Facebook: https://www.facebook.com/brefkl/

Address: 26, Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia

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Tatto

Tatto Kuala Lumpur interior

Tatto is a romantic Italian restaurant and bar conducive for intimate dates, business lunches/ dinners, or even family gatherings. The restaurant is located at Hampshire Park which is just a few hundred metres from the Petronas Twin Towers/ KLCC in the heart of Kuala Lumpur.

Operating Hours: Daily from 12noon to 10.00pm

Tatto is located at A-G-1 Hampshire Place Office, 157, Hampshire, No 1, Jalan Mayang Sari, Off Jalan Tun Razak, 50450 Kuala Lumpur, Malaysia.

Facebook: https://www.facebook.com/tattokualalumpur/

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Envi Skydining

Envi Skydining is a rooftop fusion dining restaurant and lounge with a spectacular view of the city from 36 storeys up. It is centrally located in the heart of Kuala Lumpur, just 400m from the Petronas Twin Towers (KLCC).

Operating Hours: Weekdays from 12noon to 3.00pm and 6.00pm to 10.00pm, 6.00pm to 10.00pm on weekends.

Envi Skydining is located at Level 36 (rooftop), Menara TA One, 22, Jalan P. Ramlee, 50250 Kuala Lumpur, Malaysia.

Telephone: 019-771 7170

Facebook: https://www.facebook.com/enviskydining/

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Meatology TTDI

Meatology by Chef Yenni Law serves Western contemporary cuisine and is famous for its steak on fire as well as other meaty dishes.

Operating Hours: Daily from 11.00am to 8.00pm (closed on Tuesdays)

Meatology by Chef Yenni Law is located at 16, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia.

Facebook: https://www.facebook.com/MeatologyKL/

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Cata (Damansara Heights)

Cata Restaurant in Damansara Heights reopens on 8 May 2020 for takeaway, delivery and dine in. Enjoy Cata’s tapas, gourmet pizzas and Mediterranean fare, or indulge in their sets for 2 up to 6 persons.

Operating Hours: 11.30am to 2.30pm and 5.00pm to 10.00pm from Mondays to Fridays. 5.00pm to 10.00pm on Saturday. 11.30am to 3.30pm and 5.30pm to 10.00pm on Sundays.

Facebook: https://www.facebook.com/catamsia

Cata Restaurant is located at: Plaza Damansara, 50-G, Jalan Medan Setia 2, Bukit Damansara, 50490 Kuala Lumpur, Malaysia.

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Chez Gaston KL by Rendez-Vous

Chez Gaston is an unpretentious French bistro which serves rustic and authentic French dishes which include many recipes from Chef Florian’s father who owns a long-standing restaurant in Brittany, France.

Dine-in is by reservation only. To make a reservation, call +60 11-3993 0036

Operating Hours: 6.00pm to 10.00pm on Fridays, Saturdays and Sundays only

Chez Gaston KL by Rendez-Vous is located at 12G, Jalan Bangsar Utama, 59000 Kuala Lumpur, Malaysia.

Facebook: https://www.facebook.com/chezgastonkl/

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Photo Credits: Respective hotels and restaurants, and by Andy Kho Photography (http://andykho.com) for timchew.net

Cover Photo: Prime at Le Meridien Kuala Lumpur

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1 comment on “Hotels and Restaurants in Kuala Lumpur and Selangor to Visit in May, June and July 2020

  1. Pingback: Editor’s Note – June 2020 – timchew.net

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