Embracing local produce in Kuala Lumpur - SilverKris

"Evolving from a test kitchen into a dedicated Friday-night destination, this moody, minimalist spot offers a rotating five-course tasting menu that fuses contemporary European techniques with Southeast Asian ingredients and seasonality. The chef-owner, who also runs a Michelin-starred restaurant abroad, experiments with local produce and artisanal suppliers — notably an interest in making fresh cheeses with a regional cheesemaker — producing dishes such as salt-roasted carrots with house ricotta, black beans and buckwheat, and preparations highlighting local seafood, vegetables and meticulous technique without formal fine-dining trappings." - Jennifer Choo