About Esquire Kitchen

Esquire Kitchen has a colourful history that started in 1974. During those years, a group of intellectuals from China got together every weekend for intellectual discourse at a shop house in Jalan Bukit Bintang. At these gatherings, this group will be served home cooked food prepared by their wives while they enjoyed their tea and intellectual conversations. Before long, these informal gatherings started to draw in larger crowds and it became apparent that its popularity was due to the delicious home cooked food that was served by the wives! This prompted the group to start an eatery that served their home-style Shanghainese and Sze Chuan dishes in 1974; thus, the 1st Esquire Kitchen was conceptualized at the shop house where they had the weekend gatherings at Jalan Bukit Bintang, Kuala Lumpur, Malaysia. From its humble beginning, Esquire Kitchen has grown at a tremendous rate; today, Esquire Kitchen has 14 restaurants in the Klang Valley.

Fads come and go, but Esquire Kitchen is still running at full force to the delight of all Esquire Kitchen regulars and new fans. We are still serving the very same recipes of warm, rich and comforting food that most grew up with; at the same time, we are also churning out new ideas, new recipes, new restaurant concept and new promotions to create better interactions with our regular and new customers!

Esquire Kitchen specialties include "soft and fluffy" Flower Buns, our signature 'Tung Po Meat', Stir Fried French Beans, and Shanghainese Wo Tip. Specializing not only in food, but in drinks, desserts and pastries too: our daily-made fresh Soya Milk and 'Tau Fu Fah'; and our signature Smoked Plum Juice.

All pastries sold in the restaurants are made by Esquire Kitchen Central Kitchen. Daily deliveries to the restaurants will ensure fresh pastries are being sold! These pastries are baked in the restaurants every morning and afternoon; you can smell the freshly baked pastries every morning at the restaurants.