Click to read TABLEAPP Weekly Reads - The World Is Celebrating International Sushi Day and You Need To Know Why.

The World Is Celebrating International Sushi Day and You Need To Know Why!

Click to read TABLEAPP Weekly Reads - The World Is Celebrating International Sushi Day and You Need To Know Why.

Did you know every year on the 18th of June, International Sushi Day is celebrated around the world? We bet some of you didn’t even realize that was a thing. The reason International Sushi Day was created is to solely eat and appreciate the amazing history of sushi.

But to be honest, who doesn’t like an excuse to revel in all kinds of lip-smacking sushi dishes? Definitely us, because we can’t wait for it!

How the Sushi Culture Started?

Click to read TABLEAPP Weekly Reads - The World Is Celebrating International Sushi Day and You Need To Know Why.

Isn’t it crazy how in today’s world, sushi is readily available in so many countries across the globe! From Asia, Europe, North America and even South America. What once used to be unique and exclusive to the Japanese has now evolved into an international love affair.

Click to read TABLEAPP Weekly Reads - The World Is Celebrating International Sushi Day and You Need To Know Why.

With that being said, let’s dig a little deeper to uncover how this global love affair started. In the early 17th century, a time where “Tokyo” was still known as “Edo”, lived a man named Matsumoto Yoshiichi – the person to be credited for popularizing the new type of “sushi” seasoned with vinegar (fish wrapped in seasoned rice).

However, it was only until the 19th century that a man by the name of Hanaya Yohei made the first sushi that we know today. An oblong-shaped piece of warm-seasoned rice topped with fresh fish.

As the time progresses, sushi continues to evolve and wherever it lands, local influences take over. For instance, in the United States, there are the California Roll and Boston Roll – both created to suit American’s taste buds and preferences.

How to Celebrate International Day in Malaysia?

Click to read TABLEAPP Weekly Reads - The World Is Celebrating International Sushi Day and You Need To Know Why.

What’s the better way to celebrate International Sushi Day than to indulge in sushi at some of the best Japanese restaurants in Malaysia? Take this opportunity to taste authentic and unique sushi creations offered at these restaurants. Pick from our list of top Japanese restaurants and make your reservation here!

Understanding the origin of sushi is fun, but do you know how to eat sushi the right way? Well, you can learn the correct way of enjoying sushi according to the world-renowned chef Nobuyuki “Nobu” Matsuhisa – the owner of 47 highly-regarded Nobu restaurants worldwide! Check out these simple steps right here.

Click to view TABLEAPP Weekly Reads - S.Pellegrino and Acqua Panna: The Wagyu of Bottled Water.

S.Pellegrino and Acqua Panna: The Wagyu of Bottled Water

When dining out, have you ever been asked by the waiter, “Would you prefer sparkling or still water?”. Chances are the water offered are either S.Pellegrino or Acqua Panna. With that being said, today we are going to talk about two of the world’s most famous bottled water! Synonymous with gourmet food and wine culture, they are also the preferred choice of many award-winning and Michelin starred restaurants in the world.

1. S.Pellegrino



Given its strong reputation as fine dining water, S.Pellegrino (and its still counterpart, Acqua Panna) has been producing excellent and fine tasting mineral water since 1899. What is even more interesting is that there are at least 10 minerals found naturally in the water!

Here is a fun fact: Every bottle of S.Pellegrino has come from the same natural spring for the past 600 years!


How did Sparkling Water come about?

It is said that if you drink the water at its purest form, the after taste would be like milk. However, with the addition of CO2, the milkiness disappears and all that is left is the signature crisp taste. In the beginning, the bubbles were added to preserve the natural minerals but customers ended up preferring the taste of carbonated water. This ultimately leads the company to stop selling the non-carbonated version once and for all.

2. Acqua Panna


Hailed as the still water of fine dining, Acqua Panna bottled water is a companion of the finest palates on every table. Bottled at the heart of uncontaminated nature in Tuscany, Acqua Panna needs 13 years to flow through the aquifer and reach the surface at the natural spring where it is bottled without any additional treatment nor filtering.

Here is a fun fact: The Acqua Panna Natural Spring Water sources are located 1128 meter high in the serene Apennines Mountains of Tuscany.

Why good water is important in fine dining?

Just like wine, no water tastes alike. With that said, it is undeniable that fine dining water plays a significant role in the world of gourmet dining. Besides acting as a palate cleanser, still and sparkling water when paired correctly can help to amplify the flavours of a dish without covering them.

The next time you dine out at a restaurant that serves either S.Pellegrino or Acqua Panna, why not give it a try and taste the difference. Book a restaurant here!


Click to view TABLEAPP Weekly Read - A Simple Guide to Oyster

A Simple Guide To Enjoy Oysters – Should You Chew or Swallow Whole?

Click to view TABLEAPP Weekly Read - A Simple Guide to Oyster

It is not uncommon to see a restaurant serving oyster but how much do we actually know about them? Today, we are going to explore the different types of oysters and how to eat them. Do not worry this is nothing overwhelming and just perfect for beginners.

Common Types Of Oysters Served in Restaurants

For your information, there are actually hundreds varieties of oysters yet it all comes down to a total of only 5 species of oysters. They are namely Crassostrea gigas, Crassostrea sikamea, Crassostrea virginicas, Ostrea edulis and Ostrea lurida. To put it in lay man’s term, they are Pacific oysters, Kumamoto oysters, Atlantic oysters, European flats and Olympia oysters.

Oyster farm in which oysters are bred and raised.

1. Pacific Oysters

Pacific oyster or Japanese oyster (Magallana gigas) are oysters native to the Pacific coast of Asia. They tend to be meatier and creamier in which the more popular types include Kusshi and Marin Miyagi.

2. Kumamoto Oysters

Kumamoto oysters are usually deep-cupped with smaller meats inside. Although it is smaller in size, they are a favorite for both new oyster eaters and connoisseurs. It is also known as the ‘Chardonnay of oysters’ due to its fruity flavours with a hint of brininess.

3. Atlantic Oysters

Atlantic oysters (aka great American oyster) are usually a lot bigger and they are most commonly found in North America. In terms of taste, they come with a slight metallic finish and because of that it is not recommended to beginners.

4. European Flats

As the name suggests, the European Flat oysters are native to Europe. These European countries include England, Denmark, Nether­lands and many others along the western and southern coasts of Europe. They are usually larger in size compared to other types with a rich and extremely flavourful taste recommended only to true oyster lovers.

5. Olympia Oysters

Last but not least, the Olympia oysters which are just bouncing back from being almost extinct. As a matter of fact, they were wiped out and for many years thought to be extinct. With that being said, they are the least common type of oyster found in this day and age.

Here is a fun fact: Oysters get their flavours from their environments. Meaning the same species of oysters in another region of the world may have a different taste when eaten.

How To Eat Oysters

Oysters are usually served with a slices on lemon on the side.

Now the interesting part, eating oysters! For a start, you would want to eat the oysters naked with no sauce added. This way you can truly taste the region or seawater of where the oyster is from. Moving on, you can gradually experiment by adding some lemon, cocktail sauce, vinaigrette or horseradish to find what best suits your taste buds.

All in all, the general rule of thumb here is to never over sauce the oysters as it will mask its natural taste. The tip here is to add just enough sauce and chew it twice to release the flavours within before swallowing whole.

The key is to never over sauce the oyster!

To make it simple, here is a step-by-step on how to eat an oyster:

1. Use the fork to release the oyster from its shell.

2. Add your preferred sauce or simply have it naked.

3. Using the shell as a spoon slide the oyster into your mouth.

4. Chew it twice to release the flavours within then swallow whole.

5. Repeat.

Where To Eat Oysters

Click to view oysters on ice

With these 5 simple steps you can now start your journey in search of the best oysters in town! Better yet, save your precious time by checking out these top seafood restaurants on TABLEAPP. Bon voyage!

Click to view TABLEAPP Weekly Reads - What Makes Dates Your Perfect "Date" To Break A Fast?

What Makes Dates Your Perfect “Date” To Break A Fast?

Click to view image of people sharing dates

It is almost the time of the year again where you will start to listen to this phrase on the radio, “Yusuf…Taiyoob…”

If you don’t already know, this is a famous phrase in Malaysia during the festive season in which it is promoting dates. In Malaysia, people go crazy over dates (aka Kurma), especially when the fasting period is quickly approaching. Reason being, dates are actually very nutritious and makes a great breaking fast delight on the go. No wonder, it is nicknamed the power food!

1. What Are Dates?

However, do you know what are dates, and where it is from? First of all, dates grow on trees and those big trees are called “date palms”. Let us give you an idea, just like grapes, dates grow in large clusters too! Commonly found in the Middle East, dates are a native fruit that has been a part of that region for thousands of years!

If you ever come across dates that are sold at the supermarket, you will probably notice that most dates on display are dried and pre-packaged. Nevertheless, if you’re lucky enough, sometimes you will be able to purchase fresh dates that are bright orange in colour! Not to mention, it is super delicious and packed with nutrients too!

2. What Are The Health Benefits of Dates?

Ever wonder why dates are the go-to fruits when breaking a fast? To begin with, dates are high in sugar, fiber, minerals, and phytonutrients. They also contain potassium, magnesium, iron, and small amounts of protein and fat. On top of that, dates are easily digested, making them a quick source of energy and nutrients that are essential for those who are fasting.

On the other hand, the tradition to break a fast with dates is rooted in religious teachings of the Prophet Muhammad, who is quoted as saying: “When one of you is fasting, he should break his fast with dates; but if he cannot get any, then (he should break his fast) with water, for water is purifying.”

3. Best Restaurants To Break Your Fast - Book Now!

Now that you know the benefits of breaking fast with dates, it is time to find the perfect place for your main feast! From tantalizing buffet feast to specially curated festive set dinner you are in for a treat!

>> Check out our hand-picked list of the top restaurants in Malaysia to break a fast and celebrate togetherness!

Don’t forget to secure the best slots and grab your early bird promotions as the time is ticking for these early bird promotions! 

Click to view the TABLEAPP ELITE Review of Ishin Japanese Dining Signature Dishes

Revel In 3 Brand New Signature Dishes at Ishin Japanese Dining @ Jalan Klang Lama

Click to view Ishin's Sushi Bar

Psst…did you know? Ishin Japanese Dining is offering brand new signature dishes for TABLEAPP ELITE members! Yes, you heard it right! For your information, TABLEAPP ELITE is a membership in which members can redeem free signature dishes when dining out at participating restaurants.

Filled with joy and excitement of the news, I reminisce about the last time I visited Ishin when the signature dishes blew my mind! At that instance, I invited two of my colleagues and we immediately headed to Ishin for our lunch.

Upon arrival, we quickly got a parking slot right in front of the restaurant, may I add, finding a parking spot here is a breeze as free valet parking is provided by the restaurant! For us, this is definitely a plus as finding a parking nowadays is a fuss especially during lunch hour.

Click to view Ishin's Digital Menu

As we walked in, the staff readily held the door open to welcome us, and we couldn’t help but melted a little inside by the warm welcome! After being seated by the staff, we were each presented with a tab displaying their digital menu.

A few minutes went by and to our surprise, none of the ELITE signature dishes were on the menu! Oh no! We extended our concern to the manager and he clarified that the signature dishes we were looking for are actually off-menu dishes. Wow, it means these signature dishes are specially curated by the chef only for ELITE members!

1. Hokkaido Uni Chawan Mushi

Click to view Ishin's Signature Hokkaido Uni Chawan Mushi.

After ordering our dishes, we waited patiently while chatting away, and it didn’t take long before the first dish was served. Placed in front of us was the Hokkaido Uni Chawan Mushi presented in an aesthetically appealing ceramic cup that came with a lid.

For us, the lid actually added an element of surprise because one of the joys of eating Chawan Mushi is discovering the “treasures” hidden in the custard. And it did not disappoint us at all! This little cup of warm deliciousness is topped with premium quality Hokkaido Uni which adds a creamy and rich flavor to the already silky smooth egg custard.

Click to view Ishin's Signature Hokkaido Uni Chawan Mushi.

Scoop a little deeper and you will unveil many ingredients such as mushrooms, Narutomaki (a type of cured fish surimi) which is imported from Japan, diced chicken, ginkgo nut and prawn. Overall, this dish was great as an appetizer and it really amazed us by how well the uni and egg complemented each other.

>> View this Hokkaido Uni Chawan Mushi

2. Bluefin Tuna Sashimi (Akami)

Click to view Ishin's Signature Bluefin Tuna Sashimi.

As we were finishing our appetizer, the highlight of our lunch arrived – Ishin’s signature Bluefin Tuna Sashimi beautifully presented atop crystal-like crushed ice. There were five glistening pieces of tuna which were a mouthful but in a good way.

Just like how it should be savoured, we added a little dab of wasabi to go with the Akami before enjoying it in one wholesome bite. I must say the zesty wasabi really brings out the best of the tender Akami, and how we wish there were more! So far this is one of our favourite dishes.

Click to view Ishin's Signature Bluefin Tuna Sashimi.

Apart from that, this dish really got us excited because it has an igloo which was embellished with contrasting flowers! If you are someone who loves taking food pictures, this dish is a mustorder!

>> View this Bluefin Tuna Sashimi

3. Kami Nabe Soup

Click to view Ishin's Signature Kami Nabe Soup.

Here comes the last dish which, in my opinion, is very luxurious indeed. Why? It felt like we were being pampered with all the gifts of the sea, from Hokkaido king crab, tiger prawn to scallops, this soup is worth every penny!

In case you don’t know, in Japanese, “Kami” means “Paper” and “Nabe” means “Pot” and essentially you will be served a paper pot with fire literally burning beneath. What!? Don’t worry, we were shocked too but upon asking the manager, we found out it’s actually common in Japanese cooking.

Click to view Ishin's Signature Kami Nabe Soup.

Let’s talk about the soup! Every sip is filled with mind-blowing seafood goodness, it’s no surprise though, judging from the ingredients used. Not to mention the crab meat and the prawn were so succulent and fresh that all were gone in a blink of an eye!

While finishing our last dish, at the back of my mind I was thinking if anyone were to ask me where to go for good Japanese dishes, I will point them in Ishin’s direction!

 >> View this Kami Nabe Soup

TABLEAPP ELITE Members can redeem these 3 dishes for free. Learn more about TABLEAPP ELITE Membership here.

Ishin Japanese Dining @ Jalan Klang Lama

LocationNo. 202, Persiaran Klang, Batu 3 3/4, Off Jalan Klang Lama, 58000 Kuala Lumpur.

>> Click here to book a table at Ishin

Click to view what are the commonly used roe in sushi making

What Are The Best Tasting Roe Used For Sushi?

Click to view what are the commonly used roe in sushi making

Do you agree that we Malaysian really enjoy eating Japanese cuisine? Don’t take my word for it but if you look around, you might just find a Japanese restaurant lurking at every corner of the city. Yes, it’s true and that is just great news for us!

When dining at a Japanese restaurant, have you ever felt excited and confused at the same time wondering what’s being served to you? Speaking of which, do you recall eating those “mini dragon ball” looking salmon fish roe (Ikura)? Very interesting, isn’t it?

And that brings us to our topic of the day! What types of roe are the most commonly used in Japanese cuisine? From fish to shrimp to sea urchin, we are going to unveil all of these types of unique and delicious roe from the sea!

1. Ikura

Click to view an image of salmon roe (Ikura)
Don't the salmon roe (Ikura) and the dragon ball look similar?

Ikura, the “mini dragon ball” looking salmon roe is first on the list as it’s one of the most commonly served roe in a Japanese restaurant. Generally, salmon roe is larger in size, reddish-orange in color and is quite delicate to handle because of its gooey texture.

Bite into it and you’ll feel an immediate explosion of its sweet liquid that is to die for! Ikura is usually served as a sushi topping and occasionally as a garnishing for donburi dishes.

2. Tobiko

Click to view an image of Tobiko

Another commonly used fish roe in sushi making is the Tobiko, also known as the flying fish roe. Wait, fish can fly!? Yes and so will your taste buds when you taste the Tobiko. What makes this roe special is its distinct smoky, salty flavours with a hint of sweetness and crunchiness in texture.

It has a beautiful reddish-orange color similar to salmon roe but is relatively smaller in size which can range from 0.5 to 0.8 millimeters. Did you know Tobiko can also change in color and flavor when infused with some natural ingredients? Such variations include squid ink to make it black, wasabi to make it green, and yuzu to make it yellow.

3. Ebiko

Apart from using fish roe, sushi restaurants also use Ebiko in which the word “ebi” means shrimp and makes up a part of its name. Ebiko is considered to be similar to Tobiko in taste but darker in color. In addition, the price of Ebiko is cheaper than that of Tobiko hence, making it a more affordable treat!

4. Masago

Deep fried Capelin fish with roe inside.

Masago is basically roe from the Capelin fish. Similar to other types of roe, it’s naturally red-orange in color and quite a common ingredient in sushi. Alternately, you can order deep fried capelin fish with the roe still inside the fish. It’s a common yet delicious dish in many Japanese restaurants. If you have not tried it, we highly recommend it!

5. Uni

Click to view an image of Uni (Sea Urchin Roe)

If you don’t know what uni is, don’t worry, you’re not alone. Uni is the Japanese name for the edible part of the Sea Urchin. While it’s usually referred to as the roe, uni is actually the animal’s gonads and not eggs.

However, since it’s such a famous ingredient in sushi making, we decided to include it on the list. Uni comes in many ranges of colours, from rich gold to light yellow, and has a creamy consistency that some love and is off-putting to others. It might look intimidating but give it a try then you decide!

Restaurants where you can try different types of roe?

Now that you know what are the different types of roe available in Japanese restaurants, let’s get going and try them out at these top Japanese restaurants in Kuala Lumpur! So, what are you waiting for? Reserve a table at one of these restaurants today!

Click to view the Blog Banner - What Is A Hogget

We’ve Had Lamb And Mutton, What About Hogget?

Click to view the Blog Banner - What Is A Hogget

When dining out at a restaurant, it’s very common to spot a lamb dish in the menu. For instance, dishes like lamb chops, lamb racks and lamb shanks are the usual suspects. At times, you may even come across some mutton dishes but have you ever heard of hogget?

What Are The Differences Between Lamb, Hogget and Mutton?

In our lifetime, most of us would have already tasted dishes of lamb or mutton. However, little do people know there’s something called hogget as well. Today you will find out what’s a hogget and also its differences compared to lamb and mutton.

To make it clear, do keep in mind that the terms “lamb”, “hogget” and “mutton” are all used to label sheep of different ages.

1. Lamb

In general, lamb is the word used to refer to sheep that are less than a year old. The age range of the lamb may differ depending on the farm but it’s usually 4 to 6 months and the meat is pinkish-red. If you are wondering why lamb is the most common meat amongst 3 types to be found on the menu, the reason is actually quite simple. At this age, the lamb meat is at its most tender and doesn’t require a lot of cooking time. In that sense, many diners will opt for the tender and sweet meat of the lamb.

2. Hogget

For the longest time, there were few definitions of sheep that have grown over a year old. Everyone has heard of mutton but how about hogget? In layman’s term, hogget is a juvenile sheep over a year old to 2 years old top. Sheep that are more than 24 months are no longer considered hoggets. Given that it has more time to grow and mature, hogget meat is darker than lamb and it has its own distinct flavors.

3. Mutton

Mutton status takes over once the hogget reaches two years old, in which the sheep have already matured into an adult. A mutton connoisseurs will agree that the best flavors of mutton are from sheep of 4 years old when their meat is darker and the flavors are more intense. An easy rule is the darker the color of the meat is, the older the animal will be.

Which meat taste better?

Cava's Signature Baked Suckling Lamb.

When it comes to this topic, the answer can be quite vague as different people have different preferences. Our aim is to give an idea to what each meat brings to the table and not to determine which is the best. We believe that every meat has its own uniqueness and it shall be kept that way! 

Put that aside and let’s jump in! One of the main differences between lamb and mutton is the latter tends to have more flavors and a little more fat. However, it can be a little tougher so it benefits from long and slow cooking. Speaking of which dish is of Malaysian’s favorite, the mutton curry is the dish that is much-loved and can be easily found at many eateries all around Malaysia. 

Click to view an image of Curry Mutton
Mutton Paal Poriyal at ALIYAA Restaurant & Bar.

Now that you have some ideas about lamb and mutton, here comes the hogget! Given that it’s reared for a longer period of time, hogget’s flavor profile tends to stand between the lamb and mutton. To put it in context, hogget doesn’t overwhelm your taste buds like old mutton, yet still gives a distinct hint of gamey flavors that’s lip-smacking good.

Sadly in Malaysia, hogget hasn’t caught up with the dining scene, meaning it’s not wildly sold or marketed to the mass. Nevertheless, it’s good that we’ve learned a thing or two about the less-known hogget because now you have something to talk about the next time you are enjoying some lamb chops.

Restaurants where you can eat a lamb dish?

Spicy Lamb Cutlet at Mezze Bar & Bistro.

Talking about lamb, hogget and mutton is making me hungry already and I couldn’t help myself but spending time to discover some interesting lamb and mutton dishes at these top restaurants in Klang Valley. Find out what these dishes are and book a table today! 

Click here to view the secrets of the most expensive beef in the world!

Wagyu Beef: Unveiling The Secrets of The Most Expensive Beef in The World!

Click to view the Wagyu Beef Blog Banner

Calling for all meat lovers in KL! Today, we will be exploring some interesting facts about the undisputed King of all premium meat, also known as the most expensive beef in the world! “Melt-in-the-mouth”, “to-die-for” or “highly sought-after” are terms you often hear when people mention about this meat.


Yes, it’s no doubt the world-famous Wagyu beef!


What is Wagyu?

Click to view the "Wagyu Mark"
This "Wagyu Mark" is a proof of authenticity which is only for Wagyu born and raised in Japan.

You might have tasted Wagyu beef before, but these facts that we are about to unveil will make you appreciate Wagyu beef on a whole new level! Let’s start with an easy one, did you know the word “Wagyu” literally means “Japanese beef”? Little do people know, to be considered an Authentic Wagyu beef, the beef needs to be imported from Japan and bears the trademarked logo, which was established in 2007.

Now let me throw you a curveball, not all cattle raised in Japan qualifies as Wagyu. What? Yes, to be clear, only four breeds are officially approved and registered for Wagyu beef including Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled.

Click to view 4 Types of Wagyu Breed
These are the four breeds of Wagyu with only the Japanese Black and Japanese Brown available outside Japan.

Nonetheless, there are actually Wagyu beef from other parts of the world such as Australia, USA, Europe and beyond but ultimately Japan is home to the highest number of purebred Wagyu.

Why is Wagyu expensive?

Some may ask, why is Wagyu Beef so expensive? In short, it’s the rearing method that makes this beef highly priced. Born and raised on the land of the rising sun, Wagyu cows are treated like a “king” and most probably eat healthier than many of us.

Click to view Wagyu Cow Grazing
Image Cre: The Japan Times

These Wagyu cows are given the freedom to roam and graze green grasses and occasionally fed with a lot of vegetables and fruits. On top of that, these cattle are also given extra vitamin and calcium. Reason being the feeding management is considered a key to the final meat quality.

And that is why Wagyu beef fetch quite a hefty price. As a matter of fact, it can be up to three times pricier than an European premium beef. However, once you tasted its marbling meat, you will agree that it’s worth every penny you pay for it.

Click to view The Wagyu Meat Grading Chart

In terms of grading, the Japan Meat Grading Association gives each piece of meat a score based on its yield (A-C) and level of marbling, firmness, colour and overall quality (1-5), with A5 being the highest possible mark.

Where to eat Wagyu in Klang Valley?

Click to view a Marbling Piece of Wagyu Meat

Here’s the most interesting part, where to try some melt-in-the-mouth Wagyu beef in KL? Guess what, we already have a list of top restaurants in KL that’s offering Wagyu beef dishes lined up for you!

You can expect to find Wagyu Beef prepared in a variety of styles at these top restaurants, so be sure to try all of them. No matter how you like it to be cooked, we are sure you will find your favourite Wagyu dish!

Wait no more! Just click here and view all the restaurants with Wagyu Beef dishes.

Click here to view Dining News and Promos This Week

[Jan 14 – 20] What’s New This Week

JAN. 14 – 20, 2019

What’s New This Week

Step into the new week with great joy as your weekly dining promotions and news in town are here!  

New Restaurants In Town

Check out the new talk-of-the-town this week!

Dining News and Promos

Keep an eye on the mostly updated promos & news!

Dining Events In Town

Don't miss out special events in town!

New Restaurants

Positano Risto Publika
Publika Shopping Gallery

The ranked Singapore’s #1 Italian, Halal and Authentic Pizza Restaurant has finally come to Kuala Lumpur! Head to the restaurant for a business meeting or a gathering and savor specially crafted crispy thin Roma Style Pizza or other mouth-watering delights that are much-loved by even the most discerning foodies. 

Jalan Sultan Ismail

Tucked away on a hilltop right in Kuala Lumpur, FOOK boasts a duality of eccentricity and mystery with modern interpretations of traditional Asian dishes that excite and surprise the palette. Definitely your go-to place for a gastronomic journey to spice up your night.

Dining News and Promotions

Lunch Set Special
Tapas Club, Pavilion Kuala Lumpur

Savor your favorite Spanish tapas made of fresh produces and home-like recipes only from RM15.90++ including 1 main and 2 side dishes! Add RM5 for 1 dessert or 1 beverage of your choice. Only available on weekdays from 12pm – 3pm.

Negeri Sembilan Promotion
Atmosphere 360 Revolving Restaurant KL Tower

Revel in a variety of authentic Negeri Sembilan traditional foods. Enjoy delights such as Masak Lemak Kuning, Sambal Gesek, Rendang Cendawan Kukur and many delicacies only available until 20th January 2019! 

Happy Hour
Signature at The Roof, Petaling Jaya

Tantalize your taste buds by a plethora of Asian and fusion cuisine for a night to remember. Don’t forget to enjoy the magnificent view of KL city with a chilled glass of wine or beer at RM15++ from 5pm – 7pm daily! 

Artisan Cheese Pairing
Soleil, Damansara City Mall

Tempt your palate with authentic contemporary European cuisine weaved with Asian influences and take joy in Artisan Cheese Pairing only at RM60++ for 3 glasses of wine with your delectable cheese platter.

Dining Events

[Jan 16] Celler Pinol Spanish Wine Dinner  
Stoked, Medan Damansara

A luscious dinner featuring wines of Celler Pinol – an emerging quality region of Terra Alta in Spain. This cool elevated region in Catalunya produces fresh whites and complex, balanced reds. Savor a suitably-paired menu with the more Mediterranean, generous styled wines of this estate with Mr. Juanjo Galcera Pinol – the 4th generation owner of this winery as the host. Priced at RM238 nett. 

[Jan 18] French Wine Tasting
EGG – 8 Gourmets Gala, Selangor

Calling for all wine lovers to take joy in a special night of the finest French wines with Thibault Odent – Business development manager of Maison Bouey! Taste the award-winning wines from Bordeaux, France and please your taste buds with sumptuous dishes at the restaurant.