In case you haven't heard, Dewakan is the first Malaysian restaurant to make it to Asia's 50 Best Restaurants list this year. They've also moved to a spanking new location – find them on level 48 of the Naza Tower in KL. Expect a stunning fine-dining experience with over 10 courses in a special Tasting Menu (RM550) that changes with the seasons. You can anticipate a menu that strongly focuses on local produce like jackfruit, keluak, and tapai ubi (fermented potato). Opt to have wine pairing for an extra RM240.
Photo by Burppler Jason Wong
The defining highlight of our 9 course dinner – undeniably beautiful to look at and truly innovative yet delicious. This bowl exudes exotic herbaceousness, with a fan of thinly sliced prawns cooked at a low temperature to maintain their delicate flavour, then rubbed on the underside with housemade coriander stem and salted lime skin paste, before being crowned with an aromatic bouqet of herbs such as ulam flower and cashew leaf. The warm pool of starfruit juice dotted with kaffir lime leaf oil complemented the prawns with nicely balanced astringency and sweetness. Exciting times for Malaysian cuisine.
Taste: 4/5
I balked slightly at the almost blue portion of milk-fed kid goat, but, always game for game, I tucked in. What was good was the salty, pungent exuberance of the charred petai miso coating the meat. Pity there was so little of it. The cut of goat itself was a little too raw and fibrous for my liking.
Taste: 3/5
I’ve played this game before at Spago, except with Buah Keluak shells instead of “stones”. Cleverly camouflaged, these frozen pebbles are made of a shatteringly crisp coat of charcoal infused shell encasing some of the smoothest, most buttery and fragrant kaya you'll ever taste. A marvelous, sweet surprise ending to a most interesting meal at Dewakan.
Taste: 3.5/5
Boring would be the last word on anyone's mind when describing a meal at Dewakan. If anything, some dishes might prove too adventurous for some. The forward-thinking "Black Banana Porridge" proudly champions indigenous ingredients - black bario rice from Sarawak is made into a porridge topped with inky black fermented banana creme riddled with bee larvae(which got stuck in our teeth). On the side are saucers of grated salted egg and pickled choy sum stem to be added as seasoning for the sweet porridge according to your taste. For protein, there is a rather roughshod homemade duck sausage whose coarseness and gaminess I felt did not complement the almost dessert-like taste and texture of the porridge at all.
It is no mean feat to bring together such an ambitious combination of ingredients, but I can certainly admire the attempt. And while I did not take to it, this dish polarized opinion around the table, with others declaring it a stroke of delicious genius.
Taste: 3/5
One of my favourites from the 9-course Nusantara menu, the compact quenelle of goat tartare is packed with big flavours. Composed of finely chopped smoked duck leg, ginger, pickled radish, shallots and chilli, the meaty smokiness and zing of chilli and ginger was most enlivening upon the palate. To finish, the artfully shaped slices of pressed pumpkin atop not only looked pretty, they served to add a delicate sweetness and crunch to the dish as well.
Taste: 3.5/5
Dewakan’s Darren Teoh seems to have a penchant for presentational flair, as evidenced by the whimsical, seaweed-shaped Choy Sum Nori that came before and these mushroom tartlets perched on a multi-tiered tray surrounded by the very mushrooms they were made from. Cendawan Kukur(wild mushroom) is used, and it exudes a powerful, earthy flavour that lingers on the palate several courses later. The tartlet is topped with shaved candlenut that further enhances the inherent nuttiness of the mushrooms.
Taste: 3.5/5
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This comforting “Teo Chew style” porridge is made of fermented banana and black bario rice from Sarawak served with salted egg yolk, preserved mustard greens and duck sausage. You get to control the seasoning with this approach though the sausage was so salty.
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#dewakan
#progressivecuisine
#molecularcooking
#moleculargastronomy
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
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The roasted egg plant with fermented Pangium Edule (keluak) paste topped with smelly beans( petai belalang ) served with mushroom foam and drops of candlenut oil.
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#dewakan
#progressivecuisine
#molecularcooking
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Tartare is made with smoked duck leg, chopped ginger, pickled radish, shallots and chili topped with pressed pumpkin. This is most likely my favourite among the meat course as it’s light, the smoky flavour was prominent yet not overly seasoned like other fermented dishes.
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#dewakan
#progressivecuisine
#molecularcooking
#moleculargastronomy
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
#burpplekl
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Steamed banana flower topped with fermented soybean paste, ferns, kerdas, chopped French beans, duck rilette and rose petals.
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#dewakan
#progressivecuisine
#molecularcooking
#moleculargastronomy
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
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#theartofplating
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A savoury semolina cake filled with fish roe emulsion topped with Mulberry jam and Thai basil.
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#dewakan
#progressivecuisine
#molecularcooking
#moleculargastronomy
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
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Fermented bake sengkuang dices with French beans and sour cashew nuts topped with woven pickled Jicama.
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#dewakan
#progressivecuisine
#molecularcooking
#moleculargastronomy
#tastetheworld
#enamourez
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#eatdrinkkl
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#fermentation
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This new dish was exceptional. Sliced prawns surrounded by a citrusy savoury starfruit juice, drops of lime oil topped with ulam flower(traditional salad flower). .
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#dewakan
#progressivecuisine
#molecularcooking
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
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#artofplating
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This is probably one of my favourite appetiser. Dehydrated roselle case filled with yoghurt, lime zest, cumin and cuttlefish powder. Refreshing summer dish.
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#dewakan
#progressivecuisine
#molecularcooking
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
#burpplekl
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A sweet, sour and spicy curry topped with sliced mango. This dish is inspired by the Chef’s grandmother recipe and often served during the Hindu festival. .
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#dewakan
#progressivecuisine
#molecularcooking
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
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#artofplating
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#gourmet
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Grilled baby corn with crushed crab cracker and garam masala. Food intolerance version coated with Pecorino.
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#dewakan
#progressivecuisine
#molecularcooking
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
#burpplekl
#artofplating
#foodgasm
#foodart
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#foodphotography
#chefstalk
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#gourmet
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Rice flour cone filled with Chicken Injipuli(sweet and sour paste derived from South Indian cuisine) topped with egg yolk and wild betel leaves.
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#dewakan
#progressivecuisine
#molecularcooking
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
#burpplekl
#artofplating
#foodgasm
#foodart
#gastroart
#gourmettraveller
#gastronomy
#fooddiary
#gourmandise
#foodphotography
#chefstalk
#foodstagram
#gourmetartistry
#foodtraveller
#foodartchefs
#foodspotting
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Crispy nori made of Choy Sum leaves served with Budu(fermented anchovies) Mayo and seaweed powder.
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#dewakan
#progressivecuisine
#molecularcooking
#tastetheworld
#enamourez
#epicurean
#eatdrinkkl
#burpple
#burpplekl
#artofplating
#foodgasm
#foodart
#gastroart
#gourmettraveller
#gastronomy
#fooddiary
#gourmandise
#foodphotography
#chefstalk
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#foodtraveller
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#foodcomaking
Cold pineapple soup with roast pineapples
2. Tapai and pickled rose 🌹
3. Temuan chocolate with jaggery ice cream
4. Popsicles
#amayzing_shahalam #burpple #amayzingEatsSelangor
