Dewakan means “God” and “food” in Malay. It’s also THE fine dining experience in Kuala Lumpur by celebrating indigenous traditions and the natural land of Malaysia. The 12-course menu is a journey through the terrain’s wide-ranging meats, vegetables and fruits. From tatus Hitam Crafish to Rompin Beef, you’ll finish the meal with a full stomach as well as an education on Malaysia’s fertile soil.

Another fine example of New Malaysian cuisine can be tasted at Beta KL. The name itself signifies “I” and derives from regal respect for kings. The restaurant’s menu tours around the nation through various regional flavors. From the Northern regions (Perlis, Kedah, Penang, Perak,) for instance, expect to indulge in Bulus fish, sticky rice and tomato. Or Prawn Tartare with Prawn Shell XO. From the Eastern regions ((Pahang, Kelantan, Terengganu, Sabah, Sarawak,) the menu includes watermelon and baby squid.

An innovative and experimental dining experience can be found at Eat & Cook where chefs Soh Yong Zhi and Lee Zhe Xi are having lots of fun. The open kitchen, or The Stage, is a chance to interact and observe the chefs at their best up close and personal. The restaurant is a playful celebration of Malaysia’s bountiful land by using local ingredients: sea grapes, bitter gourd, pineapple veloute, fermented tomato…and more.

If you want to dine like a local, then Madam Kwan’s is the perfect place to do it. Be tempted by mouthwatering rendang (Malaysian beef stew) paired with a sweet grass jelly drink. Here, you can also enjoy one of the best nasi lemaks in the city. Malaysia’s national dish comes with meat, rice and fried egg on top. There are several Madam Kwan’s in the city, if you’re in downtown, head on over to the location inside The Pavilion mall. It’s a casual spot, but you can expect truly Malaysian dishes and flavors.

De.Wan 1958 by Chef Wan @ The Linc KL is where chef Wan welcomes guests with an utmost charisma which is reflected upon the vibrant and tropical décor of his restaurant. Known for an inviting personality, chef Wan delivers traditional Malaysian dishes with a modern spin. Try the pomelo salad with crispy prawn cheeks in kerabu lime dressing and fish sauce.

In Asia, food court is a common and convenient place for a quick meal. Below Four Seasons Hotel, there’s Malaysia Boleh! food court where you can taste a wide variety of street hawker stands from distinct areas of the country. Opt for traditional porridge, the iconic chicken rice, Penang Laksa, Char Koay Teow…and much more. Best part: you won’t be breaking the bank.

When it comes to bak kut teh, every Malaysian has a favorite restaurant that they think serves the best bak kut teh in the city. Across the board, Hing Kee is a safe and tasty choice. Since the restaurant is on the very casual spectrum, it’s best for lunch. Bak kut teh’s soup base is typically brothy, light, herby yet sweet. Big, small bones and/or ribs are cooked in claypots.

Anak Baba is tucked inside a former shophouse in KL’s Little India and serves up Peranakan (Nyonya) cuisine which is mostly prevalent in the city of Penang. Nyonya came about as the result of inter-marriages between Chinese migrants and local Malays, the marriage of two kinds of culinary influences can be tasted at Ank Baba, including: cendol (iced dessert) and Laksa Nyonya with coconut milk, shrimp, bean sprouts and fish balls.

Another great spot to chow down Nasi Lemak is at Congkak, where traditional Malaysian and Indonesian dishes are not only delicious but efficient and quick. On the menu, you’ll also see classics like: satay, nasi ambeng (rice dish with chicken curry,) sambal udang petai (shrimp and beans in chili sauce,) goreng berempah (spiced fried chicken)…just to name a few. For a more Indonesian flavor, try the Tauhu Telur: tofu and egg salad.