The best brunch meals in KL, Lemak Sandwich at Fēst, RM13. If nasi lemak cheesecake and nasi lemak gelato don't appeal to your taste buds, skip the dessert versions of the breakfast staple and have nasi lemak as a sandwich (minus the nasi) at Jaya One's Fēst (pronounced 'feast').

Eager to put a Malaysian spin to his sandwiches, Jia Yuan's sandwich version of nasi lemak ditches rice for sourdough bread sourced from Damansara Jaya restaurant Li, and comes stuffed with Fēst's chicken waffles, toasted coconut, homemade sambal, egg strips, cucumber, anchovies and peanuts.

The best brunch meals in KL. Chilli cheese toast with fried egg at Huckleberry Food & Fare, RM13.90.

Whatever your reason, the bakery cafe Asian take on a Welsh rarebit may sound simple (especially when put against tempting brunch favourites eggs Benedict, banana French toast and shakshuka) but it's big on flavours: a large slice of multigrain bread is slathered with béchamel and grilled with spring onions, green chillies, sambal and mozzarella cheese for a spicy sweet kick to what's essentially cheese on toast.

The best brunch meals in KL, Chicken Cobb Sandwich at Chequers, RM25. The American waffles-and-chicken combo has finally crossed geographical borders, now available as a Chicken Cobb Sandwich at Chequers, featuring crispy waffles, shredded chicken, hard-boiled egg, avocado, beef bacon, plum tomatoes and curry mayo.

There are several other versions worth mentioning too: Moo Moo (a waffle burger with sirloin beef patty), Eggs Benedict (served with watercress salad), and if you like something sweet, Melting Moments (waffles with deep-fried bananas and salted caramel sauce).

The best brunch meals in KL, i an my wife is brunch person. Pandan pancakes at Second Sunday, RM18. Second Sunday has the right idea: breakfast food is the best food.

Spring for egg omelette with sweet pumpkin and spinach, pandan pancakes topped with caramelised bananas and coconut flakes, or tortillas stuffed with apples and toasted almonds – you get the idea. Any of these options pair well with the signature durian milkshake. There's also a long list of espresso-based beverages and tea, along with cakes on display at the counter.

Different from the usual brown sauce laden KL style chee cheong fun, Hong Kong-style chee cheong fun is basically fluffy rice noodles rolled with juicy shrimps and chopped char siew, served in a light soy sauce. At the Hong Kong Chee Cheong Fun RM 5 in Restaurant New Lucky serving of Hong Kong style chee cheong fun in less than two minutes.

Only three options are available on the menu: shrimp, char siew or yin yong (a mix of both), all priced at RM5 each. The noodles and briny-sweet soy sauce go so well together that the teaspoon-sized daub of fragrant sambal on the side. Brunch meals in KL.

Dollee Traditional Kaya - 400G Love this! I'm a Malaysian and we love our breakfast staple of 'coconut jam' as its referred to in the UK/US - nice to have a taste of home.

Their pandan flavour is good too!! Bought this kaya from a Chinese supermarket, it was no way near the real thing that mama used to make. It didn't smell like kaya, it smelt like stale coconut oil, had to bin it.

Ever since I first discovered the sous-vide technique back in 2012, one of the very first application that came into my mind was that it'd be perfect for making kaya - a rich, aromatic South East Asian coconut custard jam that is a common breakfast staple in Malaysia and Singapore. It is amazing with buttered toast and a common filling in South East Asian desserts. Kaya is made with 3 easily accessible ingredients: coconut milk, eggs and sugar.

Although optional, it's best cooked with pandan (screw pine) leaves to impart a lovely, distinct aroma. From memory, traditional methods of making kaya is pretty laborious and unpredictable - it involves hours of careful monitoring and manual stirring of the mixture cooked in a double boiler. Leaving it to cook itself for 5 minutes is

Must Try Food In Kaohsiung You Can't Miss Out On. This Taiwan-French fusion bakery has people raving and queuing just for a taste of its delicious pastries and bread.

Created by Wu Pao Chun, a Taiwanese baker famous for his sourdough bread that had won him a number of awards and prestige in France, he launched the very first Taiwanese version of this loaf by adding a Chinese medicinal fruit to suit the local's taste. The Linseed and Cranberry bread costs 90 NTD (S$3.80) each and has won the hearts of many.

Rococo Cafe Restaurant Melange Boutique Hotel, 14, Jalan Rembia, Off Tengkat Tong Shin, Bukit Bintang, Kuala Lumpur. Daily, 11am-11pm.

Hotel: 03-2141-8828 Rococo's version of a Big Breakfast, the Grande Rococo (RM28), comes in two parts – a house-made grilled chicken sausage patty (tender & well-seasoned) capped with a free-range egg, accompanied by rocket leaves & sourdough bread, followed by pancakes with flavoured butter (we chose raspberry, but lemon or garlic parsley are also available).

Rococo @ melange boutique hotel Bkt bintang. Rococo's version of a Big Breakfast, the Grande Rococo (RM28), comes in two parts - a house-made grilled chicken sausage patty (tender & well-seasoned) capped with a free-range egg, accompanied by rocket leaves & sourdough bread, followed by pancakes with flavoured butter (we chose raspberry, but lemon or garlic parsley are also available).

With so much bread being showcased, you'll find no fewer than eight separate sandwich recipes - we picked a flavoursome one filled with bresaola, fontina cheese, onions & rosemary-infused olive oil (RM20)