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Showing you results for "Bandar Tun Razak Kuala Lumpur Federal Territory of Kuala Lumpur"

Top recommendations from locals

From sightseeing to hidden gems, find out what makes the city unique with the help of the locals who know it best.
Sublocality Level 1
“Bring a book and go for a walk in this one of the nicest green park in KL. Otherwise, you can join the Taichi group in the morning.”
  • 3 locals recommend
Bus Station
Park
  • 1 local recommends
Restaurant
Restaurant
  • 2 locals recommend
Restaurant
“Dishes out fuss-free Chinese tai chow for lunch and dinner. Tai chow refers to a style of eatery serving a selection of familiar Chinese à la carte dishes to share, usually with rice. The salted egg soft shell crab (RM35) was a decadent choice with a coating of rich salted egg sauce. We would have liked the crab to be more crispy, but we were very satisfied with its soft and creamy insides which seemed to soak up all the salted egg sauce. An absolute must-have at Restoran 9888 is their barbecued pork neck (RM12). It was sweet, similar to char siew, thanks to a honey glaze and seasoned so well it was bursting with juicy porcine flavours. The mostly lean meat was tender but still had a firm,”
  • 2 locals recommend
Sublocality Level 1
Road
“for morning walk , jogging , sports, from now the park parking space are construction to up grating progress. only a few small access gate to entrance.”
  • 1 local recommends

Top restaurants

Restaurant
Restaurant
  • 2 locals recommend
Restaurant
“Dishes out fuss-free Chinese tai chow for lunch and dinner. Tai chow refers to a style of eatery serving a selection of familiar Chinese à la carte dishes to share, usually with rice. The salted egg soft shell crab (RM35) was a decadent choice with a coating of rich salted egg sauce. We would have liked the crab to be more crispy, but we were very satisfied with its soft and creamy insides which seemed to soak up all the salted egg sauce. An absolute must-have at Restoran 9888 is their barbecued pork neck (RM12). It was sweet, similar to char siew, thanks to a honey glaze and seasoned so well it was bursting with juicy porcine flavours. The mostly lean meat was tender but still had a firm,”
  • 2 locals recommend

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