Top Hat is in one of the Kuala Lumpur's older and swankier neighbourhoods, hardby the Kuala Lumpur City Centre and Petronas Twin Towers.

It is housed in one of the few remaining grand mansions still extant in the city, with a large garden of angsana trees, overgrown with heliconias.

The restaurant, at once relaxed and stylish, soothing and classic has a distinctive air of a more gracious and graceful past.

The dishes, cakes and desserts of Top Hat are created by the restaurant's team of innovative young chefs. The chefs place a premium on food that intrigues, but above all that tastes good.

The menu is changed every 3 months.

It includes classic Western dishes with a subtle touch of Asian flavours. For starters, a variety of soups and salads are always on the menu. Succulent seafood platters, spice encrusted rack of lamb, grilled rib-eye steak, panfried halibut and seafood pastas are standard favourites as main courses.

The chefs also present local Malaysian Nyonya dishes: Top Hats (a signature starter and locally known as kueh pie tee), laksa and a variety of sambals and curries are regularly featured.

For desserts, the restaurant offers home-made delights such as ice creams, bread and butter pudding, crumbles, a rich variety of cakes and local Malaysian desserts like cendol, ondeh-ondeh, pulut hitam. Customers often order the cakes to take home.

The restaurant's innovative menu is complemented by one of Kuala Lumpur's most extensive cellars of carefully selected wines. With over 200 old and new world labels, there is a wine to match the customer's food choice and budget.

Top Hat has devoted a section of the restaurant to celebrate and enjoy the noble grape. Top Hat's resident wine expert and buyer will also arrange wine tastings.

For cigar aficionados, a discreet room is available for enjoying a fine Cuban with after dinner drinks.