It’s Malaysian food with a touch of whimsy at Adu Amran Hassan’s eatery, which comes decked out with many of his own colorful paintings and eclectic vintage furniture—think rocking horses and trunks—collected from his travels. Like many Malaysians, Chef Adu is a “rojak” (mixed-race person) and he draws culinary inspiration from his Malay, Chinese, Indian, Bugis, and Middle Eastern ancestry. The rotational selections of salads are excellent, from the fish roe salad with calamansi and cincalok (fermented shrimp) to the red rice and quinoa salad. Adu Sugar’s creamy laksa Johor, made with spaghetti and sambal and served with generous chunks of ikan parang (wolf herring), has been touted as the best of its kind in the Klang Valley. For an equally tasty meat dish, choose the slow-cooked duck rendang featuring homemade spice paste. Loyal customers finish off their meals with the kueh, but the pisang salai brownies and gula Melaka steamed brûlée are must-orders too. —Dana Ter
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+60 3 2201 1441
10A 1/F, Lorong Ara Kiri 2, Bangsar, Kuala Lumpur, Malaysia