KL Fine Dining

Again, I love the fun and creative side of Nadodi. The betel leaf is very common in these parts of Asia but I have never tried it till now. Here, the essence of the betel leaf is extracted and made into little rocks or one could say beetles filled with cream and Areca nuts. The Valrhona Manjari branch was a decadent touch. We loved our dining experience at Nadodi and it was one of my best meals in Malaysia this year. I am so glad that of all the places to choose to open their restaurant, @chef_je1980 @sricha_ran @akshar_chalwadi chose Kuala Lumpur. You guys are certainly changing the culinary landscape of Kuala Lumpur and Malaysia. Can't wait for your 21 mile journey!