Michelin star rating in Asia is different from and lower than Europe. Advised not to have high expectation in Asia.

Due to limitations of ingredients and raw materials I.e halal in this country, advised to save money to eat outside the country.

This post has been edited by icemanfx: Jul 27 2023, 11:52 AM

It is somehow the profit maker to think of it

Those were the days bro… those were the days.

Most if not all good restaurants in Europe have limited seating every day. They raise menu price rather than number of seating.

Quality of ingredients, method of preparation and chefs passion played major role. Ambience, service and presentation are part of dining experience. If the chef could charge euro >200 per pax, could you accept mamak stall experience?

This post has been edited by icemanfx: Jul 27 2023, 12:47 PM

Actually, the food and quality of ingredients on offer do make a difference. I’m not talking about the “Michelin starred” Hainanese chicken rice that saw lines of curious foodies after the news broke, but that of proper fine dining restaurants.

That’s what I was hoping to solicit feedback from the forum users about the Michelin fine dining scene in Malaysia… not the hawker or street food, which certainly wouldn’t need some Ang Moh to tell us what’s good or not.

One could bring a man out from kampung/bagan but hard to bring kampung/bagan out from a man. How ones eat is how one was brought up.

Most locals are accustomed to spicy, cheap ingredients, banjir meals and plastic plates, find alternative e.g bone china tableware unsettling and less desirable.

This post has been edited by icemanfx: Jul 27 2023, 12:53 PM

I suppose they’ll find it pretentious and unnecessary. I mean, why the need for a charger plate, for example? But, I enjoy the ambience and the experience - after all, as the saying goes, you can’t take a cent of it with you. If not now then when?

Looking at TS pics , the price per pax seems dollar to dollar with malaysia .... so its a bargain to dine here

The most is RM1k here eg DC restaurant

Tableware and cutlery are part of dining experience. Those find butter and margarine indifference are unlikely to appreciate finer things in life.

This post has been edited by icemanfx: Jul 27 2023, 07:39 PM

Yes, that’s what I was thinking. Dollar for dollar, without the conversion rate, it would be a good experience at an affordable price.

Where is this DC restaurant please?

Since u earn SGD, do try Sushi Taka and Ushi..

Both are the most expensive restaurants in KL / Malaysia now

They are also Michelin Selected restaurants

This post has been edited by -PuPu^ZaPruD3r-: Jul 27 2023, 03:40 PM

Around 500 or so?

I spent slightly more in DC. But yea 1k+ is the benchmark for the 1 stars.

https://youtube.com/@alexandertheguest

Auntie Gaik Lean’s in Penang used to be my family’s go to but we’ve stopped for years after they started watering their recipes down and developing an attitude. The story I’ve heard from people who’ve been there post-Michelin is that it’s not improved the cooking or the experience.

We also tried Kebaya in the Seven Terraces hotel once. If you have a Malaysian or an Asian palate though, it might not satisfy. We thought it was too French-Peranakan fusion but without the endearing characteristics of either cuisine.

Our go-to for Penang-style Peranakan and Hainanese food is the Yeng Keng cafe, adjacent to the hotel with the same name, on Chulia Street. We like the spring rolls, the gulai tumis, and the yam duck. They even have bombe Alaska if you have a taste for kitschy 1980s desserts.

I also like Jawi House on Armenian Street. The kitchen is run by a formally trained chef and tries to be authentically Jawi Peranakan, a relatively unknown and unique Penang culture. His mom is a retired professor who wrote and taught about Jawi Peranakan culture so the space is also a museum of sorts.

In short, I think Penang is not the place to go for high-end restaurants. It’s more of a street food place. Nevertheless, you can still get a decent experience if you go for a curated list of upper-midrange places.

Thank you for the tips

Thank you for sharing your personal experience! Much appreciated.

Now I feel like flying to Penang just to taste bombe Alaska

Bombe Alaska is on regular menu in lake club, kl.

Oh! And in KL, I liked DC (Taman Tun Dr Ismail) and Nadodi (Jalan Ampang). Nadodi served me the single best thing I had ever eaten in Malaysia, but that was years ago under Chef Johnson Ebenezer, who has since moved on.

It’s great to have your input! Thanks so much!