Restaurants in Kuala Lumpur are upping their ante. The burgeoning scene has led to numerous openings of restaurants and bars catering to the growing demand for novelty.

Sheraton Imperial KL’s Celestial Court is back in action after months of renovation with a refreshed dim sum menu while Michelin-starred Saint Pierre in W Hotel Kuala Lumpur has finally opened its doors.

But more excitingly, the Mid Autumn festival is just around the corner and it’s time to chow on some of the best mooncakes, especially traditional baked renditions. If you’re big on durian, satisfy your cravings with durian-filled versions and Beta KL’s reimagined durian mooncake really hits home.

Elsewhere, we toured Four Seasons KL’s Curate and dropped by Wizards at Tribeca to try out their new dinner menu. Here’s what went down.

Mezze Platter by Curate

The dish: Don’t go cold turkey on all-you-can-eat buffets yet. Curate@Four Seasons KL is a reason for you to stuff yourself silly especially with its spread of Italian antipasto and Mediterranean mezze. The home-marinated sardines are simply irresistible especially when eaten with freshly baked rolls. Over on the Mediterranean end, an extensive offering of hummus, labneh, tzatziki and chicken koftas are best paired with warm flatbread.

The place: Located on the same floor as Bar Trigona and The Lounge, Curate is Four Seasons KL’s core dining area for breakfast, lunch and dinner. The interiors are well designed, naturally well lit and offer uninterrupted views of KLCC park.

Price: RM148++ (Lunch) / RM178++ (Dinner)

Curate@Four Seasons Kuala Lumpur, Level 6b, 145, Jalan Ampang, Kuala Lumpur, 50450 Kuala Lumpur, +603 2382 8888

Durian Mooncake by Beta KL

The dish: Chef Raymond Tham reinterprets his signature Tea dessert with cultural influences in this dish. The Durian Mooncake is presented in dramatic fashion – like most desserts served in Beta KL – but this time, the liquid nitrogen poured around the dish is perfumed with a citrusy punch of yuzu. Fresh durian flesh layered with slices of jackfruit provide a burst of tropical fruitiness. When paired with chocolate, the flavours intensify with a rich creaminess for a decadent indulgence. A piece of moulded chocolate adds an artisanal touch to the inspired dish, which also comes in a Gula Melaka option.

The place: Beta KL is a great place for Modern Malaysian cuisine that is curated to tantalise the palate and to tickle memories. The interiors have recently been rethought to provide a more intimate dining experience with a brand new lunch menu serving everything from rice dishes, noodles and roti.

Price: RM48++

Beta KL, 163, Fraser Place, No. 10 Jalan Perak, 50450 Kuala Lumpur, +603-2181 2990

Cold Somen with Hokkaido Scallops & Avruga Caviar by Wizards

The dish: Wizards at Tribeca’s new dinner menu comes in a selection of three meal choices: starter, main course and dessert – far more sophisticated than the usual all-day brunch that they have been known for. Combining local flavours with Japanese influences into their contemporary cooking, the introductory menu ranges from waygu tataki and braised lamb shank to vegetarian options like wild mushroom risotto and the Momotaro Tomato Carpaccio with Buffalo Mozzarella, Ardoino Olive Oil and 12-Year Aged Balsamic. Yet, it’s the simplicity of the Cold Somen with freshly flown Hokkaido Scallops, topped with delicious Avruga Caviar that steals the show. Perfectly fresh and light on the palate.

The place: Since its opening earlier this year, Wizards has been one of the most popular hotspots for Instagram foodies in town. A perfect place for brunch, the restaurant continues to excite with a brand new cocktail menu – changing its perception as an all-day-breakfast joint to a more sophisticated eatery for casual dining. If you’ve exhausted your list of restaurants to eat around Bukit Bintang, take a short walk over to Wizards for a good wine and dine.

Price: RM38 (ala carte) / 2-Course at RM98 & 3-Course at RM118

Wizards at Tribeca, Ground Floor, Residensi Tribeca, Jalan Imbi, Pudu, 55100 Kuala Lumpur, +603-2715 5308

Martin Teo
Content Editor
Martin loves traveling the world to see ancient ruins and classical architecture. He enjoys the culinary experience of various cities but (still) refuses to eat anything insect-like. On a daily basis, he finds time hitting the gym to compensate for the amount of food he needs to eat just to write an article.