Brasserie Léon

Brasserie Léon occupies the ground floor of Menara Manulife in Damansara Heights and sets out to feel like a meal in France: white tablecloths, copper pans and a bar and lounge that stays open until 1am. The menu carries the brasserie tags of home cooking, sharing plates and traditional recipes.

Start with escargots in garlic butter, French onion soup, roasted bone marrow or smoked herring with potatoes. The beef tartare and salade niçoise are mixed at the table. Steak frites comes several ways, from rib-eye béarnaise and steak au poivre to tournedos Rossini and a côte de boeuf sold by weight, and melted raclette is scraped over potatoes. Aligot with sausage is a signature, and the desserts include vacherin glacé and mousse au chocolat.

It suits groups, birthdays and long dinners with wine, from a 16-page list. Menus use beef and chicken charcuterie and turkey ham rather than pork, but the restaurant makes no halal claim. Book through UMAI or WhatsApp.