DEWAKAN

Having dinner at Dewakan was a great experience. The chef and waiter were very enthusiastic in explaining and introducing all the dishes and preparation methods.

With the most amazing views of the KL skyline, we were treated to unique flavours and a warm welcome from the fantastic staff.

The main dish is local specialties. This time I came to the right place with my friends. My Chinese stomach was very satisfied.

A very famous local restaurant, the food is really good, and the high-altitude scenery is very charming

Dewakan, Kuala Lumpur's most avant-garde restaurant Darren Teoh is the chef, and he has worked at restaurants including Noma in Copenhagen, the former world number one. Chef Darren’s style is bold, but the taste is delicate. He abandons expensive imported ingredients (Malaysia has a low living index, so imported ingredients are relatively expensive), and maintains reasonable prices and local flavors. The taste of the boutique starts with the Malaysian hand-rolled Chinese cabbage. The chef uses molecular deconstruction techniques to mash the Chinese cabbage into puree, then shapes it and uses an air dryer to make slices before baking it until crispy. The focus of this dish is to "concentrate" the aroma of the vegetables. Chef Darren pairs it with budu, a fermented fish sauce, for dipping, which gives it a traditional flavor and a fresh taste. The Baby Corn is topped with Indian mayonnaise and crab-flavored crisps, giving it a full Malaysian flavor. Dewakan’s dishes are very strong in personality and style, and they combine the tropical atmosphere of Malaysia with a taste of mountains and sea and a modern feel. This is a restaurant I recommend as one of my favorites in Kuala Lumpur.