Awana

London's first high-end Malaysian restaurant has brought a spring to the step of this under-represented style of Asian cuisine.

Awana is a large, modern space predominantly made of teak, softened with burgundy leather chairs and spot lighting. It divides comfortably into a medium-sized dining area, a funky cocktail bar and at the back, through the restaurant, a smart satay bar designed specifically for solo diners.

The talent behind Awana is Eddie Lim of noteworthy Belgravia Thai eatery Mango Tree who has had no trouble attracting a youngish well-to-do crowd, the occasional celebrity among them.

Head chef Lee Chin Soon has gone for seasonal modern interpretations of traditional Malaysian dishes, with bestsellers including butterfish wrapped in banana leaf, and beef rendang. High standard of service from a well-dressed staff.