Potager

Potager sits in the Bamboo Hills development off the DUKE highway in Segambut, a short drive north of the city centre. It comes from the team behind Entier: executive chef Masashi Horiuchi, who spent some 20 years in European kitchens including five as sous chef at L'Atelier de Joël Robuchon in London, with head chef Yeoh Leng Chee. The dining room is light and calm, with pale timber, soft banquettes, an open kitchen and big windows onto greenery.

The name means kitchen garden, and the cooking applies classic French technique to produce from local farms and fishermen. Dinner is an eight-course degustation (RM650) moving from corn and scallop through asparagus with morels and cod with zucchini to lobster and pigeon, with turbot or Omi wagyu as supplements; an eight-course vegetable menu, Harvest, is RM580. A cheese trolley and a tea service follow, and lunch is a five-course menu at RM490.

It suits a celebration or a long, unhurried lunch. Prices are subject to tax and service. Open daily for lunch and dinner by reservation only; book through SevenRooms. Children under six dine only in the private room, and men should avoid shorts and open shoes.