The MICHELIN Guide Kuala Lumpur & Penang 2027 has unveiled its fifth edition, featuring 159 establishments across the two cities. From restaurants serving traditional Malaysian dishes to kitchens exploring contemporary interpretations of regional and international cuisines, this year’s selection covers a range of dining experiences, shaped by the ingredients, techniques and culinary traditions found across Kuala Lumpur and Penang.
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The selection comprises one Two MICHELIN Star restaurant, nine One MICHELIN Star restaurants, 60 Bib Gourmand and 89 MICHELIN Selected establishments. Potager receives its first One MICHELIN Star, while Dewakan retains its Two MICHELIN Stars distinction. Beyond the Starred restaurants, four new establishments earn the Bib Gourmand distinction and 12 make their debut in the MICHELIN Selected category. This brings the total number of establishments recognised in Kuala Lumpur and Penang to 80 and 79 respectively. Four Special Awards also recognise achievements in the kitchen, dining room, wine service and restaurant openings.
This year’s selection reflects the many ways Malaysia’s multicultural heritage finds its way onto the plate. Chefs draw on family food memories, regional specialties and ingredients from their surroundings, while bringing their own experiences and techniques to the dishes they create. From everyday favourites such as Nasi Kandar, Koay Teow Soup and Bak Kut Teh to contemporary interpretations of local flavors, the selection celebrates a dining culture shaped by both tradition and fresh perspectives.
“Malaysia’s dining scene is distinguished by the breadth of its culinary traditions and the different ways chefs interpret them. This year’s selection reflects the continued importance of local favourites, alongside restaurants that bring together Malaysian ingredients, regional flavours and international techniques. This year’s selection highlights a culinary scene shaped by both its cultural heritage and the individual perspectives of its chefs,” said Gwendal Poullennec, International Director of the MICHELIN Guide.
Potager promoted to One MICHELIN Star
Potager earns its first MICHELIN Star bringing the total number of One MICHELIN Star restaurants to nine.
The nine One MICHELIN Star restaurants are Akar, Beta, Chim by Chef Noom, DC. by Darren Chin, Molina, Potager and Terra Dining in Kuala Lumpur, and Au Jardin and Auntie Gaik Lean’s Old School Eatery in Penang.
Dewakan retains Two MICHELIN Stars
Chef Darren Teoh’s Dewakan retains its Two MICHELIN Stars, continuing its recognition among Malaysia’s leading fine dining establishments. Known for its use of indigenous ingredients and interpretations of Malaysian flavours, the restaurant remains an established presence in the country’s dining scene.
MICHELIN Guide Special Awards recognised individual achievements
The MICHELIN Guide Kuala Lumpur & Penang 2027 presents four Special Awards recognising individuals whose work contributes to the dining experience, from the kitchen to the dining room and wine service, as well as a new restaurant concept.
The MICHELIN Young Chef Award
The award goes to Aidan Low of One-MICHELIN-Starred Akar. Born in 1992, the chef-owner combines classical French techniques with Japanese culinary precision and a strong interest in local ingredients. Drawing on native produce, house-made ferments and regional flavours, he represents a bold new movement in Malaysian gastronomy.
The MICHELIN Service Award
The award goes to Mr Nazahar of newly promoted One MICHELIN Star restaurant Potager, who has supervised the restaurant’s service since it opened. With nearly a decade of hospitality experience, he is known for his approachable manner and knowledge of the restaurant’s ingredients and concept. His attentive service and willingness to share the stories behind the dishes contribute to the overall dining experience.
The MICHELIN Sommelier Award
The award goes to Joyin Goh of MICHELIN-Selected Tangram. Originally from Johor and a graduate of Sunway University’s hospitality program, she has four years of hands-on service experience and curated Tangram’s wine list featuring nearly 100 wines. Her selection includes lesser-known boutique wineries, with flexible pairing options designed to make wine more approachable and offer diners quality and value at accessible price points.
The MICHELIN Opening of the Year Award
The award goes to MICHELIN-Selected Root House by Gēn, a restaurant concept created by Chef Johnson Wong that opened in July 2026 at George Town’s historic 1926 Heritage Hotel. The restaurant explores the evolution of Malaysian Chinese cuisine through Hokkien, Teochew, Hakka, Cantonese and Hainanese traditions. Its contemporary dishes draw on cultural exchange and culinary memories, connecting these traditions with the ways they have developed in Malaysia.
Celebrating New Discoveries Across the Bib Gourmand and MICHELIN-Selected Distinctions
In the Bib Gourmand distinction, which recognises good-quality cooking at great value, four new establishments join the selection this year.
In Kuala Lumpur, 7 Chai Ipoh Hor Fun serves flat rice noodles in a rich chicken and shrimp broth, while Minji Bak Kut Teh preserves an 80-year-old family recipe for herbal pork broth that has remained unchanged.
In Penang, Lemon Koay Teow Soup serves silky flat rice noodles in a freshly prepared pork bone broth, while Serabai Istimewa, a long-standing local favourite, is known for its coconut milk rice pancakes served with palm sugar syrup.
The MICHELIN-Selected category comprises 89 establishments this year, including 12 new additions recognised for their cooking and individual character. The new entries range from contemporary interpretations of international cuisines to restaurants rooted in Malaysia’s local food traditions.
In Kuala Lumpur, new additions include:
As I Am by Chef Ton – A contemporary Thai restaurant with views of Merdeka 118, serving a 12-course tasting menu inspired by traditional Thai cuisine and the communal samrub style of dining.
Jhol – An Indian restaurant celebrating the flavours of the country’s nine coastal states, with dishes such as Berhampur fried chicken and Alleppey mango fish curry.
Merdeka Grill – A European restaurant overlooking the city, serving dishes such as blue swimmer crab ravioli and Wagyu grilled over cedar wood.
Tangram – A contemporary Asian restaurant bringing together culinary influences and French techniques in a seasonal tasting menu.
White N Black Kampong – A casual eatery serving rustic kampung-style dishes designed for sharing, including local prawns cooked in sambal and duck eggs poached in coconut milk curry.
Yellow Fin Horse – A contemporary Mediterranean restaurant serving dishes such as grilled golden snapper and lamb empanada.
In Penang, the new additions include:
Deens Maju (Jalan Gurdwara) – A third-generation family business known for nasi kandar, offering a selection of rice, curries, seafood, meat and vegetable dishes.
Flower Mulan – A florist-café with Peranakan-inspired interiors, serving Nyonya dishes such as assam prawns and pork trotter with black vinegar and ginger.
Hameediyah (164A Lebuh Campbell) – Established in 1907, the family business is known for nasi kandar, with dishes including kambing kurma and murtabah.
Khaosan – A contemporary Thai restaurant serving small plates that combine familiar flavours with modern presentation, including a kuagling taco with petai and pork curry.
Root House by Gēn – A contemporary interpretation of Malaysian Chinese cuisine, drawing on regional traditions and their evolution in Malaysia.
See Kong Ooi – A restaurant in a restored heritage shophouse serving Chinese and Malaysian dishes, including steamed minced pork patty with salted fish and sea bass with house-made assam curry.
KUALA LUMPUR | PENANG
KUALA LUMPUR
Two MICHELIN Stars
One MICHELIN Star
Bib Gourmand
MICHELIN-Selected
PENANG
One MICHELIN Star
Bib Gourmand
MICHELIN-SELECTED