Fodor's Expert Review Palate Palette

After graduating from the Institute of Culinary Education in the United States, Chef Paul Lai worked in New York City kitchens and opened a modern Japanese restaurant in Chicago before moving with his family to set up shop in Kuala Lumpur. Here, he's partnered up with Su-Ann Wong, trained in design at Goldsmith's College in London, to combine their two passions, referenced in the name of the restaurant. This eclectic little haunt is set up in a colonial-style bungalow and conveys an arty, bohemian vibe. White-brick walls are covered in black-stencil drawings, mismatched brightly colored furniture fills the space, and an old-school carousal horse sits proudly on the bar countertop. Try the chicken lollipops—deep-fried drumettes with roasted-chili mayo; beef, bacon, and mushroom quiche; and crème brûlée, infused with locally grown ginger. Make sure to sample from the cocktail list as well—the Oh Boi is a boozy twist on the traditional calamansi and preserved–sour plum drink. Weekly specials include Wednesday's Ink & Drink night, when tattooed patrons score happy-hour prices all night.