21 November 2025
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With the release of the MICHELIN Guide Kuala Lumpur and Penang 2026 revealing two new MICHELIN-Starred restaurants and a handful of new Bib Gourmand and MICHELIN-Selected entries, now is the best time for our inspectors to look back at some of their favourite dishes. From innovative, intricate creations that excite and inspire, to enduring, time-honoured classics that carry on a living legacy, these are the dishes that left a lasting impression.
Akar (Kuala Lumpur)
One MICHELIN Star
MICHELIN Guide Kuala Lumpur & Penang 2026
Ketupat
"Ketupat is a very classic Malaysian snack. Traditionally, it's made by weaving small bags of tender palm leaves, filling them with rice, and then boiling. The ketupat served in the restaurant (pictued above, © The MICHELIN Guide) is a tribute to this local Malay dish.
The presentation is unique with very meticulous handwork. The outer pastry sheet is neatly laid out and offers a crispy texture. On the inside, the betel leaf is intact and rich in herbal flavor. Local silver catfish is used as the filling, which is not only tender but also juicy with a fresh and sweet fish flavor. The temperature is also perfectly controlled. The accompanying sauce is a rendang fish emulsion. The umami flavor of the fish, along with spices such as galangal, turmeric, and chili, and the sweetness of coconut milk, are perfectly balanced."
Terra Dining (Kuala Lumpur)
One MICHELIN Star
MICHELIN Guide Kuala Lumpur & Penang 2026
Mystery Fish
Lama (Kuala Lumpur)
Bib Gourmand
MICHELIN Guide Kuala Lumpur & Penang 2026
Pie Tee
"Pie tee is a beloved Malaysian snack featuring delicate, crispy pastry cups filled with a juicy medley of julienned vegetables. Each bite is topped with fragrant fried shallots and aromatic shrimp, adding layers of texture and flavor. It's served with a punchy homemade chili sauce infused with ginger and garlic, offering a satisfying balance of heat and zest."
Gulainya (Kuala Lumpur)
Bib Gourmand
MICHELIN Guide Kuala Lumpur & Penang 2026
Creamy Basil Chicken
"Many dishes are inspired by the owner’s cherished family recipes and fond childhood memories. A standout dish is the creamy basil chicken, which features succulent boneless chicken that is first fried to achieve a crispy surface while remaining juicy and tender on the inside. The cream sauce, made from aromatic fresh basil blended with rich cream, offers a luxuriously smooth texture and an enticing herbal aroma."
Sifu (Penang)
Bib Gourmand
MICHELIN Guide Kuala Lumpur & Penang 2026
Assam Prawn
"The kitchen is led by a remarkable lady in her seventies with decades of cooking experience. The menu showcases the best hits of traditional Peranakan cuisine. A standout is the bouncy assam prawn, evenly coated in a rich, dark brown sauce made from a carefully balanced blend of soy sauce, tamarind, and oyster sauce. The luscious sauce clings to each prawn, perfectly highlighting the harmonious interplay of sweet and sour flavors that delights the palate."
Bee Hwa Cafe (Penang)
Bib Gourmand
MICHELIN Guide Kuala Lumpur & Penang 2026
Penang Hokkien Mee
"Bee Hwa’s Penang Hokkien Mee is served with a choice of vermicelli, yellow noodles or kway teow, with the option to combine two types. A small spoon of red curry paste is placed separately on top of the bowl; after it is mixed into the light prawn broth, the soup becomes richer and more layered, offering a pleasant surprise in flavor. The toppings are generous, including halved fish balls, thinly sliced fish cake, neatly butterflied fresh prawns and a sprinkle of fried shallots for extra aroma. The noodles are cooked to an ideal texture, and the broth remains clean yet flavorful. All sauces are made in-house, giving the dish a distinctive, honest character."
Awesome Char Koay Teow (Penang)
Bib Gourmand
MICHELIN Guide Kuala Lumpur & Penang 2026
Char Koay Teow
"Each plate of char koay teow is cooked to order, with ingredients sautéed individually for maximum flavor. The dish features fresh prawns, fish slices, Chinese sausage, bean sprouts, and scallions, with your choice of chicken or duck egg. The noodles are lightly charred for a smoky aroma and wok hei, with a touch of chili for extra kick. Optional add-ons like a fried egg or melted cheese make it even more indulgent."
Shu (Kuala Lumpur)
MICHELIN-Selected
MICHELIN Guide Kuala Lumpur & Penang 2026
Yellow Wine Aka Ebi, Hua Diao Butter, Ikura
"Inspired by the Chinese classic drunken shrimp, this dish reimagines tradition with a modern twist. The red shrimp are gently marinated overnight in a yellow wine sauce, allowing them to develop a rich, meaty texture. Presented tableside, a light spray of yellow wine enhances the dish’s aromatic profile.
A velvety beurre blanc sauce adds a silky richness to the dish, while the addition of ikura, diced squid, and finely chopped wakame intensifies the umami depth and beautifully complements the natural sweetness of the aka ebi shrimp."
Bidou (Kuala Lumpur)
MICHELIN-Selected
MICHELIN Guide Kuala Lumpur & Penang 2026
Threadfin with Scallop Mousse Baked in Puff Pastry, Leek Fondue, Choron Sauce
"This newly opened restaurant, helmed by Chef Darren Teoh, pays a heartfelt tribute to the timeless elegance of classic French cuisine. The menu reveals influences from many French cuisine pioneers and showcases many classic French cooking techniques. A standout dish on the menu is the restaurant's signature creation. The outer layer of puff pastry is made into the shape of fish, which is very retro. Golden and perfectly crisp, the pastry offers a rich, buttery aroma. Inside, the threadfin fish remains wonderfully moist and tender, complemented by a delicate scallop mousse that carries the fresh, fragrant notes of dill and lemon. Classic Choron sauce accompanies, its fresh sweetness and tangy undertones from tomatoes enhancing the dish. On the side, a leek fondue provides a subtle yet satisfying sweetness."
Jie (Kuala Lumpur)
MICHELIN-Selected
MICHELIN Guide Kuala Lumpur & Penang 2026
Silken Free-Range Chicken Soup
Sood by Chef Ton (Penang)
MICHELIN-Selected
MICHELIN Guide Kuala Lumpur & Penang 2026
Grilled River Prawn with Sweet Fish Sauce
"The signature dish fully captures the essence of Thai cuisine, featuring Thai river shrimp cooked over charcoal, resulting in tender, springy meat. It is served with a sauce crafted from aromatic Thai spices, delivering a wonderfully layered and complex flavor. A refreshing salad accompanies the shrimp, balancing the richness of the sauce, while a deep-fried soft-boiled egg adds an extra layer of texture."
