This upscale dining destination and art gallery presents a variety of sophisticated dishes with some true Malaysian Chinese standouts. The Sayur Lemak is a good vegetarian option, full of Chinese eggplant, string beans, tofu, onions and shitake mushrooms in a spicy curry broth. The Ipoh Combo Noodles were a fun combination of rice and wheat noodles flecked with baby shrimp, calamari, vegetables and the most Malaysian of condiments, spicy belacan (shrimp paste). Wine Spectator awards from 2008 and 2009 highlighted the restaurant’s impressive wine list. The restaurant’s Shangri-La Lavender Crème Brulee is the perfect way to end an elegant evening.