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Toriyoshi stands out among the Klang Valley's kushiyaki bars by serving up specialities with Malaysian influences: Try the nasi lemak yakitori don, unmistakably aromatic, accompanied by all the familiar anchovies, peanuts, cucumber and sambal, plus a runny egg and slices of smoky chicken meat, skin, heart and gizzard (a fair RM15 with radish soup, pickles and ocha). Several chicken skewers also channel local inflections, such as sambal-slathered chicken breast (RM6) and buttermilk-bathed thigh (RM7). Other unconventional grilled offerings span freshwater lobster (RM15; skip this, since there's not much flesh beneath its exterior) and textured otak-otak (RM8), washed down with green tea (RM6) or a Japanese whisky highball (RM20). Toriyoshi Yakitori 23G, Jalan SS21/37, Damansara Utama,  Petaling Jaya, Selangor. Open Mon-Fri, 12pm-3pm, 6pm-12am; Sat, 6pm-12am. This post first appeared on eatdrinkkl.com

By Aiman Azri Determinedly standing the test of time for nearly three decades, D'Tandoor has long delighted devotees of North Indian cooking with its skill around spices, mastery of meat, brilliance with bread and reputation for rice. With current outposts in Selangor, Putrajaya and even Penang, D'Tandoor originally opened in Damansara Uptown in 1992, more than a lifetime ago for most restaurants - this is where we headed for a taste of the brand's capabilities. It's a lovely venue for a meal, transporting us out of this commercial enclave into a setting that evokes a sense of heritage and history, complete with classical paintings on the wall and copper cups on the tables. An assurance of peerless authenticity prevails in D'Tandoor's kitchen, spearheaded by a fleet of Pakistani chefs and cooks who tackle North Indian and Arabic cuisine, thoroughly versed in the traditional fare of their home region. Their repertoire is encyclopaedic, spanning more than 100 dish...

This friendly new restaurant takes inspiration from a remarkable range of cuisines that crisscross the globe.  Biscuits and chicken sausage gravy, a classic from the southern states of the U.S. (RM14, with soft dough biscuits baked in-house), and lamb lagoto, a tomato-rich, savoury Greek-inspired stew (RM18), are two recipes not often seen in KL's eateries, so we couldn't resist ordering them here. Closer to home, Foya's nasi lemak showcases richly aromatic rice, bolstered by battered buttermilk chicken for a flavourful meal (RM15). And for fusion fun, the masak lemak spaghetti is pasta that's santan-saturated and spice-spiked, loaded with enough fresh clams and squid to merit the price (RM14). Desserts make a return to Louisiana, albeit with a few Malaysian twists - Foya's rendition of fried corn beignets might evoke cekodok for some customers (RM12), while its pumpkin pie may taste surprisingly similar to local kuih-muih (RM8). The beverage list is playful too - t...

Its bright yellow walls lined with the names of Hong Kong districts and destinations, All Day Polo Bun serves up the famed pineapple buns of cha chaan tengs with a dozen different stuffings. You can have them savoury, packed with possibilities like luncheon meat wrapped in fried egg (RM7.90); plain butter; ham and cheese; and even an XL-sized chicken chop; or sweet, with a princely portion of ice cream or sorbet - we had the tangy lemon sorbet, but others might opt for dark chocolate, salted caramel, vanilla or uji matcha flavours (RM15.90 each), washed down with ultra-refreshing milk tea in an ice bucket (RM6.90). Fun Fact One: All Day Polo Bun's sibling-founders Chester and Leena Lee journeyed to Hong Kong to study the art of preparing polo buns, but they've tweaked their recipe subtly for Malaysian preferences - each sweet bun is still served fresh and warm with a distinctive crumbly top crust, but Chester says the insides of the bun are a bit softer than HK's norm. Fun ...