De.wan 1958

If Andy Warhol decided to fill his Silver Factory with a pandemonium of colour and nature motifs, this would be it. ‘Dewan,’ Malay for ‘hall,’ aspires to be a catering hall for high society’s glamorous events, from product launches to weddings, but the restaurant opens for lunch and dinner otherwise. Chiefly consisting of modern Malaysian classics, version II of the menu sees an unusual starter by way of Kerabu Pomelo with Crispy Prawn Cheeks (not actual cheeks, but miniature crackers made with prawn head). The Ayam Kuah Kacang will likely appeal to fans of satay, but it’s the memory of the Jumbo Sotong served with a trio of sauces that makes our mouths water. The face of the restaurant, Chef Wan can often be seen flitting from table to table, checking in on his guests and posing for portraits for his fans.

TATLER TIP

Afternoon tea was recently rolled out at the restaurant, and runs from 2.30PM-4PM on weekdays and 3PM-6PM on weekends. Expect a tiered selection of kuih-muih, satay, and little bowls of laksa as opposed to the usual cakes and finger sandwiches.

SIGNATURE DISHES

1. Kerabu pomelo with crispy prawn cheeks

2. Gulai lemak daging salai Negeri Sembilan

3. Sotong sambal petai $70-200/PERSON

YES YES NO ALCOHOL ON THE PREMISES

The LINC KL, Lot 2 – 2, Level 2, 360, Jalan Tun Razak, 50900 Kuala Lumpur TEL: 010 207 0383 dewan.space