Restaurant Chef Choi has been established since 2003, and is today located strategically in the city centre near the Kuala Lumpur Twin Towers with large parking spaces. The setting is neat and practical but the focus here is on the food. Serving authentic Cantonese cuisine, the restaurant is well-known for its Shark's Fin, Buddha Jump Over The Wall, and other seafood specialities like Fat Face Garoupa, Hump Head Wrasse, Coral Stout and Soon Hock, Hong Kong style steamed fish, deep-fried Thai style, braised with green capsicum, onion and carrot, braised with beancurd or deep-fried with light soy sauce. Seafood such as Austrian lobster, Boston lobster, tarabagani, crabs, prawns, cuttlefish and scallops are also prepared with innovative cooking styles.

A pagoda marks the entrance and the interior with its golden hues projects a tranquil setting without being overly ostentatious. Featuring mainly superior Cantonese fare, the menu tries to include new innovative dishes for the discerning palate. Predictable dishes such as shark's fin, steamed fish, and seasonal vegetables are of course present. Elaborate exotic cuisine from Peking duck to roasted pigeon can be found as well as simple fare such as tofu cooked in a variety of cooking styles. Noodles are also well represented served with barbequed chicken and shrimps. Vegetarians will be pleased to note that there is a good selection of dishes to choose from. Arguably, the restaurant also serves some of the best dim sum found in the city.

The restaurant is helmed by a renowned Chinese chef who offers many impressive specialties. Located amidst lush greenery in Bukit Kiara, the outlet is ideal for private functions. It has a seating capacity of 106 persons with three private rooms, which can accommodate from eight to 12 persons per room. China Treasures also offers a wide selection of sumptuous halal Chinese cuisine in a cosy yet elegant ambience. For the time being they are offering the popular Peking duck at only RM38++ per dish which makes it one of the cheapest Peking duck offers among restaurants in town. Prepared with the chef's own secret recipe to ensure a deliciously crispy skin, the dish is served with wafer-thin Mandarin pancakes, fresh green onions (scallions) and a special aromatic sauce.

Tastefully decorated with a clean, pleasant interior, the Chopstik Noodle House is a good alternative to hawker-style or formal dining. The menu is vast, with no fewer than 18 kinds of noodles, served either in soup or dry (with soup on the side). The fresh prawn won ton noodle is light and flavourful and you can also have them fried. They have barbecue dishes -- duck, pork, honey spare ribs, and seafood dishes are reasonably priced. Also good are the clay-pot dishes, with rice and meats baked in a clay pot with dark soy, mushrooms, and crunchy onions. There is also a wide range of at least 23 different varieties of congees. Pork lovers can enjoy honey barbecued pork, crispy barbecued pork, braised pig, meat balls with pig liver and kidney congee. Pork dishes can also be served with noodles and congee.

The decor evokes the majestic splendour of the ancient Chinese dynasties with Shanghainese theatrics and Chinese drama. The resident herbalist, tea master, Chinese musicians, calligrapher and traditionally clad staff contribute towards the ambiance. The cuisine is predominantly Cantonese with a sprinkling of regional specialities. There is a large section dedicated to soups which are considered an integral part of the cuisine. There are 15 varieties of herbal soups available. Recommended items includes appetiser platter which features sliced abalone in tangy Thai sauce, deep-fried mango roll with turkey hall, steamed fish paste with foie grass and fresh scallop with sautéed asparagus. For mains, the Beijing roasted duck is served with its skin sliced wafer-thin in Chinese crepes with a dip of sweet sauce. The meat is fried with bean sprouts and chives. Another highly recommended dish is the Soon Hock fish braised in claypot with soya sauce, spring onions, and coriander. For dessert, Chinese sweet soups such as bird's nest comes highly recommended.

Established in 2004, Dragon-i is a quaint, charming Chinese restaurant inspired by one of the richest and most diverse culinary cuisines in the world. Specialising in flavours from China such as Canton, Szechuan and Shanghai, their signature dishes i.e. Xiao Long Bao (Shanghai steamed meat dumplings) and La Mian (hand-pulled noodle), are a fine blend of taste, aroma and texture, all artistically presented. Flanked with Chinese calligraphies and terracotta warrior statues, each of our outlets are designed to exude a sense of majestic wonder and mystery. Set amidst an elegant and classy ambience, the restaurant is tastefully furnished with shades of imperial red and black, giving customers a feel of ancient China. Comfortable chairs and contemporarily lacquered tables make it the perfect dining choice for the old and young alike.

Renowned for its fine dining ambience, the outlet opened in 1996 and since then, offers authentic Chinese and Cantonese dishes The extensive a la carte menu features a wide selection of delectable delicacies including a selection of appetizers, barbecued and roasted specialties, seafood favourites and variety of noodles as well as dessert in addition to current popular delicacies. Ingredients are fresh and infused with Chinese herbs and spices. Home-style cooking is also popular. The restaurant has won several awards including the Best Restaurant in the Hong Kong Dim Sum King South East Asia Championship and for the Best Fine Dining Restaurant in Malaysia. It was also voted Best Chinese Restaurant in the Monsieur Style Awards.

Established since 1874 with its first restaurant in Jalan Bukit Bintang, this food chain currently operates 19 outlets in Malaysia. The decor is fuss-free, clean and bright. It can be busy at any part of the day especially during lunch and dinner. Each outlet practises the concept of an open-kitchen whereby, customers are able to see their food being prepared. The extensive menu features authentic home-cooked style Shanghainese and Szechuan cuisine with value-for-money items. There is a range of appetisers, soups, mains and desserts. A variety of steamed, fried and baked dim sum is also available. The restaurant was awarded the Superbrands status by the Malaysian Superbrands Council.

The décor features a classic Tai Thong interior; meaning lots of space and no excess of chinoiserie except for a subtle reference here and there. With a seating capacity of 500 pax and 6 private rooms, Tai Thong Grand plays perfect host to corporate and wedding functions. The a la carte and set menu features a range of classic Chinese cuisine with regional specialities as well as some more avant-garde specialities.

The restaurant exudes a harmonious ambience exemplified by the inherent concept of Yin and Yang. There is a large main hall for groups and banquets while the 8 private dining rooms for more intimate meals. Some of these rooms come with attached washrooms for extra privacy. The a la carte and set menu takes the dinner through a variety of sensuous range of classic Chinese cuisine with regional specialities as well as some more avant-garde specialities. An extensive selection is found in the starters, mains of poultry and meat, a section on noodles, soups and it is easy to see that there is an emphasis on seafood. There are also vegetarian options. The dessert sections allow for some innovative items.