Entier French Dining
What’s in a name? ‘Entier’ means ‘entire’ in French – and that’s exactly what Entier French Dining embraces. The restaurant’s nose-to-tail, fin-to-gill, and root-to-stem ethos honours Malaysian ingredients, transforming them into elegant, French-inspired dishes. Set in a stone-and-wood-accented dining space, Entier offers delights like stuffed duck neck pâté with foie gras and turbot served whole with a potent bone jus.
Whether you’re indulging in the 10-course tasting or sharing plates, each bite reflects a thoughtful balance of artistry and sustainability.
Nadodi
Nestled in the grandiose Four Seasons Hotel Kuala Lumpur is Nadodi, a Michelin-selected restaurant that’s taking South Indian and Sri Lankan cuisine to the next level. The menu boasts an array of innovative dishes that are as visually stunning as they are delectable, such as their white rice briyani served with blue swimmer crabs; as well as tiger grouper with burnt butter and red Ceylon spinach.
There’s even a vegetarian menu featuring petit pois croquettes and fingerling potatoes with caramelised coconut. Complemented by a choice of cocktails or wine, it’s a fine dining experience where spices and flavours shine.
DC Restaurant
Helmed by Chef Darren Chin, DC Restaurant is no stranger to the fine dining industry here in Kuala Lumpur. The elegant interior, adorned with sleek lines and warm lighting, sets the perfect backdrop for the four unforgettable menus offered at the restaurant. Take your pick from the omakase menu featuring a Kaluga caviar tasting experience and Italian Carima beef, or the seasonal menu highlighting A5 Miyazaki beef medallion, French scallops and foie gras.
There’s also a vegetarian menu with seasonal vegetarian nigiri on pre-order. Pair any of the menus with their exquisite selection of cocktails or wine for the ultimate gastronomic journey.
Chateau Dionne
Born from a partnership between restauranteur David Lim and Chef Andy Choy, Chateau Dionne never fails to captivate with its refined French-inspired cuisine. The fine dining spot offers two distinctive menus, one for lunch and the other for dinner. Signature offerings, such as its perfectly-cooked confit duck leg, provençal braised wagyu beef cheek, and Japanese A5 wagyu sirloin guarantee a feast for the eyes and the taste buds.
A la carte options like the Canadian lobster or pan-seared foie gras make this spot a culinary haven where sophistication and flavour harmoniously intertwine.
Beta KL
Michelin stars are no easy feat, but if there’s one fine dining restaurant in Kuala Lumpur that has rightfully earned one, it’s Beta KL. Paying homage to the rich tapestry of Malaysian cuisine, Beta infuses local flavours with modern techniques and artistic presentation. Its menu brings diners on a tour across the country, featuring iconic dishes, ingredients, and cooking techniques from different parts of Malaysia.
A highlight of the menu is the usage of Lawas rice, a short-grain rice that’s highly coveted for its sweet taste and slightly sticky texture. Beta also uses premium ingredients like blue swimmer crab, Miyazaki wagyu beef striploin, and homemade rice wine.
A meal here is a celebration of Malaysia’s gastronomic heritage.
