KUALA LUMPUR, MALAYSIA

Wine & Dine - - SOUTHEAST ASIA: FEATURE -

De­wakan

Tucked away in a uni­ver­sity cam­pus and helmed by the col­lege’s for­mer molec­u­lar gas­tron­omy lec­turer, chef Darren Teoh, De­wakan serves mod­ern Malaysian cui­sine us­ing lo­cal pro­duce. For­merly from the Les Amis Group in Sin­ga­pore, chef Teoh pays homage to Malaysian cul­tural her­itage by rein­ter­pret­ing tra­di­tional flavours in a mod­ern con­text— high­lights in­clude the slow-cooked red snap­per served with a broth made from temu pauh and turmeric leaves; and a dish called “What Do Sheep Think With” fea­tur­ing sheep’s brain with na­tive in­gre­di­ents like kulim (a kind of for­est gar­lic) and cen­dawan kukur (a type of mush­room). Lower Ground Floor, KDU Uni­ver­sity Col­lege, Utropo­lis Glen­marie, Jalan Kon­trak­tor U1/14, Seksyen U1.

Tel: 60 3 5565 0767; de­wakan.my

Nadodi

Named af­ter the Malay­alam word for ‘wanderer’, this pro­gres­sive In­dian restau­rant aims to bring din­ers through a gas­tro­nomic jour­ney that stretches from the south­ern In­dian re­gions of Tamil Nadu and Ker­ala into the Jaffna Penin­sula in Sri Lanka.

Im­pec­ca­bly ex­e­cuted and stun­ningly plated, the dishes present a whole new side to In­dian cui­sine never seen be­fore in Kuala Lumpur. Stand­out dishes in­clude Toddy, a spiced Hokkaido scal­lop dish; and Bada­gas, com­pris­ing fresh ocean trout that has been mar­i­nated for 24 hours with fen­nel, cardamom, cumin and other spices, and then mar­i­nated for a sec­ond time with a blend of gar­lic, fenugreek, char­coal­roasted toma­toes, mus­tard and ghee. Lot 183, 1st floor, Jalan Mayang, Off Jalan Yap Kwan Seng. Tel: 60 1 7390 0792; nadodikl.com

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