KUALA LUMPUR, MALAYSIA
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
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