KUALA LUMPUR – It is that time of year again. The release of the MICHELIN Guide Kuala Lumpur & Penang 2026 once more spotlights Malaysia’s evolving food scene, with 151 establishments recognised across street stalls, Bib Gourmand picks, MICHELIN Selected venues, and starred restaurants.
While the spotlight often falls on the stars, the real strength of the 2026 Guide lies in its breadth. Of the 151 honoured venues, 58 are Bib Gourmand — celebrating exceptional everyday food at accessible prices — and 84 are MICHELIN Selected, recognising quality, character, and culinary promise.
The Rise of Progressive Malaysian Cuisine
There is much to celebrate. Among the most compelling stories this year are Akar Dining and Terra Dining, two KL restaurants earning their first MICHELIN Star, placing progressive Malaysian cuisine firmly in the limelight.
Akar Dining, led by Chef Aidan Low, represents a delicate alchemy of Japanese precision, European techniques and Malaysian soul. Inspectors praised its ability to “bridge heritage and innovation” through layered textures and an inventive, refined palate.
Terra Dining, helmed by Chef Yu Cheng Chong, embodies an ingredient-led approach. The recognition arrives just days before the restaurant’s second anniversary; familiar Malaysian elements are reimagined with thoughtful ways.
As Malaysia’s dining scene evolves, these restaurants assert that local flavours are not merely ingredients, but a language — one capable of expressing nuance, history, and global dialogue.
At the pinnacle, Dewakan continues to lead, retaining its Two MICHELIN Stars for the third consecutive year. Even more noteworthy is its second year being awarded the MICHELIN Green Star. The honour underscores Dewakan’s role not just as a culinary leader, but as an institution committed to fosters dialogue and collaboration, encouraging establishments to inspire and evolve together.
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Spotlighting the People Behind the Food
Beyond restaurants, the Guide also honours the individuals driving Malaysian cuisine forward:
Young Chef Award: Chin Hua Wong of Shu, for his deeply personal exploration of diaspora cuisine — connecting to his Chinese heritage while innovating with global technique.
Service Award: Maverick Fung of K, recognised for intuitive hospitality, ingredient knowledge, and warm professionalism.
Opening of the Year goes to Bidou, Chef Darren Teoh’s ode to French nouvelle cuisine, inspired by legends such as Paul Bocuse and Michel Guérard.
These awards highlight that excellence is not only forged in the kitchen — front-of-house, new ventures, and the next generation of chefs matter equally.
Some notable additions this year include:
Bib Gourmand: KL’s Gulainya and Lama, and Penang’s Awesome Char Koay Teow, Bee Hwa Café, and Sifu — exemplifying vibrant, affordable local cuisine.
MICHELIN Selected: KL’s Bidou, Jie, K, Kazu, Kuki, and Shu; Penang’s Blacklinen, Du-An, Mémoire, Peninsula House, and Sood by Chef Ton.
As Malaysia’s dining scene continues to evolve, so too will the conversations around how global guides interpret and honour local diversity. What remains clear, however, is the depth of talent and the growing confidence of local chefs who are shaping a cuisine that is distinctly Malaysian yet globally resonant.
The 2026 edition of the MICHELIN Guide may have stirred discussion, but it has also reignited curiosity, ambition, and pride. And perhaps that is the true measure of a vibrant food culture — one that keeps pushing, questioning, and reaching for more.
In the end, Malaysia’s culinary landscape remains guided by something more enduring: its people and its stories.
