Impiana Hotel might not be known for fine dining, but Cedar On 15 could help change that.Launched this month on Impiana's 15th floor, Cedar On 15 features both a cavernous restaurant & an alfresco lounge, the latter blessed with a KLCC view.Service sparkles at this establishment, keeping customers feeling welcome from the earliest moments when they step in & receive their complimentary bread.Amuse bouche of salmon mousse. Not sure who the chef(s) here are, but we thank them for expertly executing a menu that bursts with flair & finesse.Soup's up: Cream of topinambur, the Jerusalem artichoke, thick & earthy, partnered with slices of grilled portobello (RM25++). One of the best broths we've had in 2012.Beef carpaccio (RM48++), made special with burrata cheese & pan-fried mushrooms.Even the palate cleanser would be worth ordering as its own course: beetroot sorbet with dehydrated green apple for a terrific textural touch.Might look like an innocuous short crust lemon tart (RM28++), but this baby packs heat, with the citrus curd concealing chili flakes for a one-of-a-kind, sour-spicy punch.

The Club Saujana Resort's restaurant remains one of the Klang Valley's most enjoyable eateries, its oasis-like beauty partnered with fabulous food and sterling service.The Restaurant's MIGF menu costs RM210++, not the cheapest but one of the most worthwhile, thanks to its thoughtfully conceived six-course selection.The highlights of this meal come early: foie gras ice cream with foie gras terrine, smoked duck and wantan-topped pear sounds like something that'll trigger instant gout attacks, but there's no disputing the short-term gratification from this sumptuous, savory spread.One of 2012's tastiest fish dishes: grilled salmon medallion, still pink and scarcely cooked within, with a moat of whipped Hollandaise sauce, horseradish and parsley oil.Lamb patties with croutons-meet-croquettes morsels of pulled lamb shoulder. Complemented by potato goulash in paprika gravy and sour cream.One for the fish fans: Halibut poached with olive oil, served with halibut-stuffed ravioli, asparagus and semi-dried tomatoes.Beef extravaganza: Black Angus striploin and braised cheek, magnificently meaty, plated with baked cepes mushroom ravioli, garlic-roasted spinach and celeriac puree.Cake and Mousse: Dark chocolate with mango praline and sorbet. The surprising mix of tastes and textures for some of these courses can be breathtaking.

Itching for a day trip out of KL? Consider Ipoh, where Burps & Giggles has fast become one of this northern city's most buzz-worthy cafes.Opened in early September by Julie Song of Indulgence, B&G occupies a colonial-era building that once housed a dressmaker's store among other businesses.Thanks to its mix of old-world charm and contemporary coolness, folks will enjoy exploring B&G, preserved for posterity with marvelous murals and fun furnishing. But B&G isn't relying solely on its setting to lure customers; its menu is laudably inventive, loaded with light bites like mu shu lamb folded in mantao pancake (RM8).Pumpkin-and-tomato wrap (RM15), swelling with nature's soft, sweet harvest.Duck pate with biscuits (RM8). For the most part, no unreasonably steep prices here.B&G's food can't be easily pigeonholed: it's as eclectically cluttered as the outlet, but there's a Mediterranean influence in recipes like these spiced beans and lamb sausages with pesto-laced egg custard and ciabatta toast.Burgers are a highlight here; the recommendation is the Bam-Bam (RM28), a stomach-stuffing whopper of a Wagyu beef patty, egg, cheese, tomato, beetroot, carrots, horseradish and onions.

Stale notions of complimentary bread and butter fly out the window, substituted at Grand Hyatt's sterling signature establishment with crunchy pita and creamy chicken liver pate that combine to rouse the appetite remarkably.Beef, Part One: Steak tartare, beautifully presented, red and raw.Beef, Part Two: Australian Black Angus rib-eye. We requested it rare; it emerged impeccable. Every bite supplied blissful succulence.Thirty8's chocolate cake comes with a flourish, sealed with dry ice for visual flair.Hot chocolate is poured into the center of a layered cake that supplies both melt-in-the-mouth and crisp textures. Served with caramelized banana ice cream.

Cincaluk pork. Could be something we'd find in my hometown of Malacca too.Hong bak stewed pork belly. Good, though maybe not as great as babi pongteh.Prawn fritters, well-executed enough, though not the star of this meal.Can't call it a Penang feast without char kuey teow. Would have loved more cockles in this.The Wok features a beautiful interior, perhaps the most ornate of any eatery in Puchong.