Entier

Entier sits on the 41st floor of Alila Bangsar, a pale, minimalist room with wide windows over the city. The name is old French for 'whole', and the kitchen is run by Japanese executive chef Masashi Horiuchi with French head chef Romain Fabre. Their cooking is French in structure with a light Japanese hand.

The à la carte works as a tour of French regions: Lyon-style pâté croûte with duck, sweetbread and foie gras, Alsatian onion soup, Provençal quail with grapes and cognac, Normandy sole meunière and a Paris cordon bleu made with veal. The dinner tasting menu (RM630+, wine pairing RM285+) runs from oyster with caviar to lobster raviolo, lamb saddle or wagyu, and a strawberry vacherin.

Go for a celebration or a dinner with a view. Weekday set lunch is RM148+ for two courses or RM168+ for three, and a weekend set runs too. Entier is pork-free but serves alcohol. Dress is smart: long trousers for men, no shorts or open shoes. Groups of eight or more pay a RM50 deposit per person.