The Michelin Guide Kuala Lumpur & Penang 2027 Unveils New Stars And Culinary Discoveries

The MICHELIN Guide Kuala Lumpur & Penang 2027 has revealed its fifth edition, featuring 159 establishments across the two cities. From restaurants serving traditional Malaysian dishes to kitchens exploring contemporary interpretations of regional and international cuisines, this year’s selection covers a range of dining experiences, shaped by the ingredients, techniques and culinary traditions found across Kuala Lumpur and Penang.

The selection comprises one Two MICHELIN Star restaurant, nine One MICHELIN Star restaurants, 60 Bib Gourmand and 89 MICHELIN Selected establishments. Potager receives its first One MICHELIN Star, while Dewakan retains its Two MICHELIN Stars distinction. Beyond the Starred restaurants, four new establishments earn the Bib Gourmand distinction and 12 make their debut in the MICHELIN Selected category. This brings the total number of establishments recognised in Kuala Lumpur and Penang to 80 and 79 respectively. Four Special Awards also recognise achievements in the kitchen, dining room, wine service and restaurant openings.

This year’s selection reflects the many ways Malaysia’s multicultural heritage finds its way onto the plate. Chefs draw on family food memories, regional specialties and ingredients from their surroundings, while bringing their own experiences and techniques to the dishes they create. From everyday favourites such as Nasi Kandar, Koay Teow Soup and Bak Kut Teh to contemporary interpretations of local flavours, the selection celebrates a dining culture shaped by both tradition and fresh perspectives.

“Malaysia’s dining scene is distinguished by the breadth of its culinary traditions and the different ways chefs interpret them. This year’s selection reflects the continued importance of local favourites, alongside restaurants that bring together Malaysian ingredients, regional flavours and international techniques. This year’s selection highlights a culinary scene shaped by both its cultural heritage and the individual perspectives of its chefs,” said Gwendal Poullennec, International Director of the MICHELIN Guide.