From new permanent fixtures to fresh menus worth checking out, these latest additions across the Klang Valley are worth a visit.

Welcome back to Hot Bites, our monthly sweep of what’s new, what’s worth it, and what deserves your appetite across the Klang Valley. No filler, just five openings and new menus you might love. If you’re wondering where to go next, start here.

New openings

Zuka Izakaya KL

Perched on level seven of St. Giles Hotel at The Gardens Mall, Zuka Izakaya KL brings a playful spin to the Japanese izakaya experience. Opened in mid-2026, the modern Japanese fusion spot pairs lively nightlife energy with an equally lively setting, complete with glowing lanterns, a cherry blossom ceiling and daily entertainment.

The menu keeps things just as fun, from the signature Zuka Dragon Roll drizzled with rich sauces to fresh Japanese uni, torch-seared engawa and quirky ‘Sushi Dimsum’ served as bite-sized rounds. For something more substantial, dig into the Zuke Akami Zuke Don or the rich, buttery Salmon Tobiko Don.

IG: @zukaizakaya

Hikiniku To Come

Hikiniku To Come has brought its famous Japanese charcoal-grilled hamburger steaks to Malaysia, opening its first local outpost at Sunway Pyramid. The concept is wonderfully straightforward: one set, three freshly ground Wagyu beef patties, each weighing 90g, grilled over charcoal right in front of you and served one at a time while they’re at their juiciest. The set comes with miso soup, a raw egg for dipping and unlimited refills of freshly cooked Japanese rice, prepared the traditional way in a Hagama pot. In other words, come hungry.

IG: @hikiniku.to.come_myofficial

New menus

Napa Refined

Napa Refined is taking its contemporary Thai cuisine a little further with a new Chef’s Table Experience at its Level 10 home in TSLaw Tower, TRX. Created by Executive Chef Arnan Sinsanwit, the experience offers five- or seven-course menus shaped around the seasons, with dishes changing according to what’s fresh and available at the market.

Expect a more intimate journey through Thai flavours, with Chef Arnan and his team taking the reins from the first course to the last. The menu evolves with the ingredients, so no two visits are necessarily quite the same. The Chef’s Table requires a minimum of four guests and at least one day’s advance reservation, giving the kitchen time to prepare the seasonal ingredients and curate the menu.

IG: @naparefined

Tuai + Till, Kimpton Naluria KL

Every month-end, Tuai + Till at Kimpton Naluria KL gives diners another reason to drop by, with a special menu celebrating the flavours and stories of the region. Following its first edition, Borneo Uncovered, the second instalment, Harvest Heritage, turns its attention to Malaya.

Expect playful takes on familiar flavours, including Otak-Otak Toast, Duck Leg Rendang Parmentier and Gratinated Paccheri, bringing local influences to the table with a contemporary twist.

IG: @kimptonnaluriakl

Sabato’s Kimpton Naluria KL

For seven nights, Sabato’s Chop House fires up the Mi Brasa charcoal grill for an old-school Italian-American steakhouse affair, where the cut is yours to choose and the only serious question is how hungry you are.

Four cuts take centre stage: the Wagyu Tomahawk MB6–7, Wagyu Striploin MB6–7, New Zealand Lamb Rack, and Australian Angus Tenderloin. Every steak is cooked over charcoal, then paired with your pick of two sauces, from Au Jus, Peppercorn, or Mushroom, plus two sides from Sabato’s à la carte menu. From 25 to 31 October, this is one week worth clearing your calendar for.

IG: @sabatoskl

Opening image: @naparefined