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Taste the flavours of international cuisine right in the heart of Kuala Lumpur.

Seasonal Dining 

Been a good boy or girl this year? Treat yourself by ordering from Nobu’s range of seasonal omakase menus. Created by Executive Chef Philip Leong and his kitchen staff, the Christmas and New Year’s menus feature dishes that highlight Nobu’s unique East-meets-West interpretation of Japanese cuisine. There’s the seven-course Christmas omakase dinner (available 22-25 December) that includes green tea smoked salmon and octopus with matcha foam and jalapeno miso; wagyu with wasabi black bean miso; and snowman dessert made from green tea panna cotta and white chocolate mousse. For lunch, there’s the five-course omakase set (24-25 December) that includes salmon tartare and junsai ponzu; Nobu-style sushi cup; and risotto with furikake. Spending New Year’s here isn’t a bad idea either, especially with a seven-course menu (29 Dec-1 Jan) that features botan ebi and kanpachi with Vegas salsa; butter-poached lobster with watercress broth and glazed figs; and smoked wagyu.

The Stars At Saint Pierre

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The recent additions of luxury hotels in Kuala Lumpur has brought a slew of high-profile restaurant openings, among them Saint Pierre, the Malaysian branch of the Singapore-based restaurant nestled on the eighth floor of W Hotel. Founded by Chef Emmanuel Stroobant and assisted by Chef de Cuisine KimKevin De Dood, Saint Pierre in Kuala Lumpur features everything you would expect of a restaurant that has lofty ambitions: a gorgeous view of the city, an intimate dining experience, and refined dishes that have won it a Michelin star in Singapore. Diners can choose between the Classic (five-course), Discovery (eight-course) and Adventure (12-course) menus, which feature modern European cuisine with a Southeast Asian touch. Among the highlights are the Hass Avocado mousse served with grapefruit, sansho pepper and golden croutons; Hokkaido scallop with anise and fennel confit; Atlantic cod brushed with miso and served with oxtail consommé and root vegetables; and foie gras with lychee and apricot.

A Slice of NYC

Grab a bite of the Big Apple at Dean & Deluca’s first Malaysian outlet at Pavilion Kuala Lumpur. Founded in 1977 by Joel Dean and Giorgio DeLuca, the first Dean & Deluca opened in New York’s SoHo area as a gourmet grocery store and has since gone on to create its own line of products that range from coffee and chocolate to deli meats, steaks and sauces. In the four decades since, Dean & Deluca has expanded across the world, with cafés and stores in the Philippines, South Korea, Kuwait, Thailand, Macau and Singapore. Aside from the array of goods on sale, the café is a great place for a classic American meal, with blueberry pancakes, French Toast, breads, pastries, desserts, sandwiches, salads, and burgers all available on the menu.