Three reasons why I like this place:

1. It’s a one-(wo)man run pizza shop
2. Fresh doughs are ‘proof’ed for two days before being wood-fired so you know it’s gon’ be good
3. Proof is committed to using fresh produce daily, and offers both traditional options as well as some pretty inventive takes on ol’ school pizza
4. Wine, great tunes, pizza

Okay those are 4 reasons, but this new kid on the block will defo knock your socks off. My pick is the trusty 8” classic margherita, with house blend tomato sauce, mozzarella, basil and cherry tomatoes (RM19) so you really should be ordering that. But if you’re feeling adventurous, the Umbrian Black Truffle Pizza (8”, RM32) with mixed mushrooms, black truffle paste and taleggio is a seriously good pizza too. There’s no holding back on the truffle and cheese in this pizza. Finally, something tasty at APW’s Paper Plates.

That crunch factor when you load up a heap of keropok onto steamed rice drenched in thick sauce and fried chicken on the side? That’s the deal here at Ilham which has earned a reputation for dishing up one of the best nasi kukus in town. Meal is cheap, setting you back at just RM6 for a pack of nasi kukus served with tangy pineapple acar, three types of gulai (gulai ikan, gulai darat & kuah kerutup), sambal and ayam goreng. Opt for the keropok (that’s an additional RM3) to complete your meal. What I liked best about this dish is the rice. And while the gulai didn’t soak through the middle, the rice was cooked to my liking; a little wet and a little sticky. I’d close one eye on their skimping of the curry for this 🍚 This and the keropok.
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Service is canteen-style, so queue up for your pack of nasi kukus first then grab a pack of keropok and order your drink, before making your way to the counter for payment.
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While Sitka’s ramen was the centerpiece of my dining experience, their dumpling-heavy starters were treats that should not be skipped too. I highly recommend their Prawn Wanton in Thai Butter Sauce. These slippery morsels are chewy and so delicious, with a tom yum and butter sauce that sparks fireworks. Let’s agree that everything tastes better with butter!
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Replacing old Plan B is sparkly new Bistro Benji’s; a welcoming addition to Bangsar’s dining scene and the ever-evolving BIG Group! The menu doesn’t go far off from its predecessor, drawing Malaysian inspiration to create a fusion menu with signature items such as the Pan Mee Impasta and Johor Laksa, served in a chic, nautical atmosphere. Both delicious and contemporary is the Pan Mee Impasta (the waitress’ top pick) of spaghettini sautéed with chilli and soy shrimp mushrooms, fried anchovies and roasted chilli flakes, plated and topped with a poached egg, sesame and coriander. And of course, a slice of cake from Ben’s Bake Shop is always a good idea. Come here for a casual breakfast, lunch or after-work dinner, solo or with your best buds.
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This Buddhist temple’s canteen in the heart of KL will keep both your tummy and pockets full with their vegetarian buffet-style food. At Dharma Monastery, you can get a quick hearty meal of rice or noodles of the day (I got bihun), topped with your choice of veggies and tofus (brinjal and okra are my faveeee) and a drink for less than RM10 a meal. Total score!

The newly minted menu at Sitka is pretty impressive, if not better from when it first opened in 2014. Bringing an all mod-asian menu to our bellies with everything from handmade dumplings and hearty sharing plates to noodles with flavours that pack a mighty punch. It’s better than good and priced so reasonably well for its location.
Simple does it best every time and it is proven here with their RM9 ramen with x.o sauce. Topped with some minced meat stuff that reminds me of Yang Kee’s dry beef ball noodle dish, but with a bit more spice. Damn, Sitka really nailed this one. Try not to leave without ordering this.
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Comfort food at its best. House made pan mee topped with fine minced pork, crispy anchovies, fried garlic and perfect poached egg. And it’s not super kitchen chilli pan mee if you don’t add the signature ‘secret recipe’ chilli flakes so make sure you tambah a bit and toss everything together, leaving no noodle spared from the spicy mix. Get ON IT!
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Botak Liquor Bar’s cocktails are art in a glass. The gin-based Jasmine & Tarragon on tap is a gorgeous blend of suze, jasmine cordial, tarragon, lemon bitters and a zesty fizz while the Nangka & Grapefruit is a delicious tropical mashup of tequila blanco, grapefruit soda and homemade jackfruit liquor, drunk together with a lick of the charcoal salt like you would with a margarita. The bar ain’t wallet-friendly so come here when you’re feeling spendy.

Replacing old Barlai is this new bar specialising in all things gin. If you’re not sure of what to have, I’d suggest to start easy with Pahit’s sous vide fruit-infused G&Ts, simple yet delicious approach to gin. Or ask the friendly bartenders to mix you up something. Drop in for a quick drink after work or stay and take in the relaxed atmosphere.
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