Malaysia

With the reveal of the complete selection of the MICHELIN Guide Kuala Lumpur & Penang 2026, our Inspectors describe the three defining trends they observed that are shaping the culinary landscape of the two Malaysian cities.

An inside look at the tradition of staff meals at Kuala Lumpur’s Two-MICHELIN-Starred Dewakan, and the care, sense of ritual and philosophy behind every meal.

The MICHELIN Guide Kuala Lumpur & Penang 2026 celebrates Malaysia’s ever-evolving dining scene with 151 establishments: 2 new MICHELIN-Starred restaurants, 58 Bib Gourmand picks and 84 MICHELIN Selected venues, reflecting a country where creativity, culture and craft continue to flourish.

This year’s Bib Gourmand selection welcomes five new additions: two from Kuala Lumpur and three from Penang, bringing the total to 58 value-for-money eateries across Kuala Lumpur and Penang.

At Kuala Lumpur’s MICHELIN Key hotels, storied heritage and sky-high luxury meet the city’s blend of tradition, modernity and ever-evolving cuisine.

Shaped by migration and memory, Hakka food blends humble ingredients with heritage, preserving a culture through bold, soulful dishes.

At Leen’s, Hide and Terra Dining, three chefs defy convention, trading law, finance and copywriting for kitchens, conviction and MICHELIN recognition.

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

From millennia-old Javanese sweet noodles to Jewish-inspired Indian pancakes, desserts here promise a delightful treat at any time of the day.

No visit to multicultural Malaysia is ever complete without savoring its phenomenally rich and diverse food culture.

Rooted in centuries of culinary exchange, Malaysia’s seafood scene is a treasure trove of flavors. From fiery curries to tamarind-laced broths, these MICHELIN-recommended restaurants in Kuala Lumpur and Penang are must-stops for any seafood lover.

At Penang Road Famous Laksa, tradition, tenacity, and tamarind come together in a bowl that has stood the test of time — and taste.

Think great food needs booze to shine? Think again. These nine Malaysian restaurants are proving that non-alcoholic pairings can be just as complex, refined, and downright delicious — no buzz required.

Chef-proprietor Aidan Low of MICHELIN-Selected restaurant Akar in Kuala Lumpur unearths a host of native Malaysian gems, inviting diners to marvel at uncommon ingredients of the country's indigenous culinary landscape.

From fiery sambals to sweet coconut palm elixirs, Malaysia’s sauces are the soul of its cuisine — each one a flavour-packed journey through the country’s rich, multicultural dining traditions.

Waymann Cheong, winner of the MICHELIN Guide Kuala Lumpur & Penang 2025 Young Chef Award, is shaking up George Town’s dining scene at Lucky Hole with daring, boundary-pushing creations. Leading a team of untrained but passionate newcomers, his philosophy of honest cooking and fearless innovation is redefining fine dining — and captivating the culinary world in the process.

For over 50 years, this family-run stall at Cecil Street Market in George Town has been serving Penangites its soul-soothing duck meat koay teow th’ng, earning a spot on the MICHELIN Guide and the hearts of locals.

Darren Teoh of two-MICHELIN-Starred and newly minted Green Star restaurant Dewakan shares his handpicked destinations for an unforgettable Kuala Lumpur adventure.