February brings an exciting number of new dining spots across Kuala Lumpur and Petaling Jaya. From steak frites and Italian pastas to Thai-French plates and chicken-based ramen, this month delivers some serious international flavours.
These range from the long-awaited return of Mum’s Place to the heritage bakeries worth exploring at Sentul Depot and the newly restored Sultan Abdul Samad Building.
Think of a 6-hour shoyu broth at Tokyo Ramen, a modern Chinese dinner party at Suzie Wong, and even a nasi lemak soft serve at Coach Coffee Shop.
If you’re mapping out where to eat next this festive season, start here. Esquire Malaysia covers what is new, and what you should order first.
L’entrecôte de Potager brings an iconic Parisian dish into the Potager setting, narrowing its focus to a two-course meal guided by Head Chef Yeoh.
The idea is simple: a steak frites experience built around one of French dining’s most enduring formulas: good beef and proper fries. It’s the perfect date-night spot for diners who know exactly what they want.
The menu centres on premium beef sirloin, served alongside hand-cut fries that are blanched and fried for a crunchy exterior and soft centre. A lightly dressed garden green salad resets the palate between bites, while dessert is where the meal lifts.
Created by Les Pâtisseries Maison’s Head Pastry Chef Joo, a classic Vacherin layers crisp meringue with smooth cream to offset the richness of the steak.
Ramen David marks a new chapter for the team behind Café Bistrot David, adding a specialised ramen kitchen to the portfolio. Japanese techniques form the base here, with small, thoughtful adjustments that reflect local sensibilities.
The menu is built around slow-boiled broths made from chicken, fish, and oysters, paired with housemade noodles and seasonal toppings. Diners can try the Gyokai Tori Cintan, a lighter chicken-and-seafood broth seasoned with shoyu tare.
For something bolder, the Tsukemen pairs thick, high-hydration noodles with a dipping broth made from chicken paitan and hatcho miso. On the side, prawn gyoza and Wagyu A5 sushi make strong companions before finishing with matcha or black sesame gelato.
Stefania expands into a more relaxed dining concept at Republik Damansara Heights. The space itself reflects the osteria mindset, shifting from formality in favour of warmth and sharing. From intimate family gatherings to larger group dinners, the private areas here are well-suited for celebrations.
Led by Chef Diego Reali, the menu moves through Roman staples with confidence. Each plate leans on those Mediterranean flavours, with familiar dishes done well. The burrata with tomato confit opens the meal cleanly, while the Paccheri alla Scoglio carries seafood notes through with a lobster bisque.
Heartier mains, like the Wagyu striploin, should be eaten between pours rather than rushed through. With such an extensive wine list, it’s the perfect occasion to open a bottle, everything from crisp whites to fuller-bodied reds that pair naturally with the meal. It's Italian dining stripped back to the essentials: good food, good wine, and the simple pleasure of eating together.
Tokyo Ramen opens its new outpost in APW Bangsar, bringing chicken-based ramen into one of the city’s most familiar dining hubs. The space is compact and minimal, with long bar seating to encourage shoulder-to-shoulder dining, much like the narrow ramen shops of Tokyo.
Led by Japanese Muslim chef Masaki Arakawa along with Chef Rocky Chai, the restaurant is rooted in tradition while also being guided by halal principles. The menu centres on carefully simmered chicken broths, offered in shio, shoyu and shiro styles.
The shoyu ramen delivers a chicken broth simmered for six to eight hours, layered with subtle seafood notes, like kombu and shiitake. It tastes light at first sip, then deepens with aromatic chicken oil lingering at the surface. The noodles stay springy, finished with roasted chicken chashu and a soft-centred egg that breaks cleanly into the soup.
Led by Malaysian chefs Andy Choy and Kuik Wei Han, this fusion restaurant blends French techniques with Thai flavours. French sauces, such as bisque, bouillabaisse, and béchamel, are reworked with Thai aromatics, herbs, and spices. The space reflects that idea of convergence, where classic bistro sensibilities meet the warmth of Southeast Asian cooking. The menu plays comfortably across both traditions.
Bread service comes with lemongrass-scented brioche, paired with massaman curry butter that melts quickly into its crumb. Poultry continues to show the kitchen’s range, including duck confit that’s crisp-skinned and properly rendered, handled with Parisian restraint and sharpened by brighter Thai accents. Desserts keep the cross-cultural conversation going, with standouts like the Thai milk tea canelés.
Mum’s Place returns as a PJ favourite, reopening after a four-year hiatus. The beloved local restaurant has always centred on recipes inspired by the founders’ mothers, drawing from Malay, Portuguese, Chinese, Nyonya, and Indian influences. It’s home-style cooking built for large family gatherings, second helpings, and regulars who know exactly what they came for.
The menu reads like a greatest hits list of comfort food. Petai lovers are well looked after, with multiple dishes built around the ingredient across chicken, fish, squid, and prawns. Namely, the Cencaru Cili Padi Petai makes its long-awaited comeback as well as crowd favourites, including Mum’s Terung with Black Pepper and Soft Shell Crab Butter Cheese. To finish, the cendol with red beans is a fitting cool-down after a table full of heat. Shaved ice, gula melaka, and just enough sweetness.
The latest branch from KLCG opens inside the restored Sultan Abdul Samad Building. Set within the former courthouse, the bakery carries its reputation for fresh bread and coffee, framed by historic arcades. The space balances history with craft, suited to slow mornings, midday breaks, and unhurried catch-ups as you explore the heritage landmark.
The menu focuses on quality coffee, structured loaves, and laminated pastries made fresh daily, with several items exclusive to this outpost. Focaccia sandwiches lead the savoury side, including versions filled with honey-glazed beef and smoky romesco. On the sweeter end, cardamom buns offer a gentle, spiced treat during a pause from viewing the exhibition halls.
Grumpy Bagels moves into the Sentul Depot, transforming a former railway workshop into a nearly 4,000-square-foot bakery. The exterior keeps its industrial bones with exposed brick walls, timber beams, and large windows overlooking the greenery.
The interiors soften the space with warm wood tones, vintage-style signage, and salvaged lighting from antique shops. A merchandise area adds postcards and memorabilia, but the real draw remains the bagels.
The menu stays true to what regulars already know, offering more than a dozen varieties, from classic plain and chewy classics to generously filled builds. Favourites include the B.E.C Bagel with house-made chicken sausage, over-easy egg, and gochujang aioli, as well as the Classic Lox with smoked Atlantic salmon and scallion cream cheese.
For those who want something beyond bread, try new additions like the Tuscan Roast Chicken or Pulled Duck Pasta for a heartier meal. Coffee remains central to the brand, with their signature house blend joined by drinks such as the Dirty Matcha, Rose Latte, and Yuzu Matcha.
Coach continues its expansion into lifestyle with its fourth coffee shop at Mitsui Outlet Park KLIA Sepang. Positioned beside the retail store, the café invites shoppers and travellers to pause between purchases and flights for a quick pit stop.
The space leans into classic Americana design with playful brand touches. From tote bags to enamel pins, limited-edition merchandise completes the experience for anyone who wants to leave with more than just a cup of coffee.
The all-day menu focuses on familiar comfort food made in-house. Diners can expect typical American dishes made for easy, satisfying bites, including the Beef Hotdog and Grilled Cheese.
Coffee remains central, served with the signature C-shaped ice cubes or chocolates that melt. Soft serve is a major draw too, with rotating flavours such as Apple Pie, Red Velvet, and the exclusive Nasi Lemak variation. The Flight option allows guests to sample four flavours at once.
Suzie Wong returns with a refreshed concept, where dinner is only just the beginning. The space leans into the immersive dining experience, with low lighting, velvet tones, and a social energy that builds as the night shifts into full after-party mode.
This dinner party begins promptly at 7:30 pm, with every guest taking part in the tasting menu. For larger occasions, the Secret Room and Private Suite offer buyout options, complete with entertainment-ready features.
The menu, developed in collaboration with Michelin-awarded Chef Lucas, focuses on modern Chinese flavours. Seafood, shellfish, vegetables, and meat form the backbone of the courses, with raw elements included.
The kitchen can switch dishes to vegetarian alternatives if required, though it doesn’t accommodate vegan or other restrictive diets. Alcohol pairings are central to the experience, with curated cocktail or wine selections designed to move in step with each meal.
Esquire Malaysia
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