“In the outskirts of Kuala Lumpur, located in the Klang Valley, Dewakan is an unassuming venue with an ambitious vision for epicureans. Chef Darren’s ingenious 11-course and 17-course tasting menus creatively re-interpret the use of local ingredients in a manner reminiscent of his apprenticeships across several Michelin star restaurants.”,
Kim, l’Explorateur.
Wedding/EventWedding/Event
Indoor DiningIndoor Dining
Locally Sourced ProduceLocally Sourced Produce
Chef/Tasting MenuChef/Tasting Menu
Contamporary CuisineContamporary Cuisine
Creative CuisineCreative Cuisine

Description du restaurant

Dewakan is a portmanteau of the Malay words ‘dewa’, to mean god, and ‘makan’, meaning ‘to eat’. The passionate and creative team at Dewakan honour and serve the bounty of the local lands, celebrating local farmers, fishers, and artisans. Chef Darren Teoh combines and connects indigenous ingredients and produce from Malaysia’s farms and jungles, mountains and seas, manifesting onto the plates as a culinary canvas.

Le Chef et sa brigade

Darren TeohDarren Teoh
“The cerebral chef Darren Teoh of Dewakan has always been ahead of the curve. His menu, a concoction of all that is familiar and yet is wholly new, is extrapolated from shared gastronomic heritage using the finest, freshest ingredients from the local lands: some are seasonal, some foraged and some are ignored, no longer familiar to the national palate, and remain in the annals of our cultural heritage and childhood memories. Every ingredient has its place and purpose.
He insists that his diners broaden their minds. He implores that we take a step back and take a look at the bigger picture, at how we eat. He works to create a consciousness around our food choices, to shape and spearhead the future of Malaysian food – which, as current palates favours imported flavours, is in danger of losing its identity, provenance, and uniqueness.”
 

We Care:

At Dewakan, sustainability begins with the sourcing of ingredients. Dewakan is responsible about how they sources their ingredients. Chef Darren and his team celebrate local, indigenous ingredients sourced from local farms and small-scale businesses. They are careful about how they utilise these ingredients economically and effectively. They demonstrate that they are doing good as well as serving good food by making decisions that are ethical on a daily basis. Conscious decisions are made throughout the day to reduce wastage that goes into landfills and to economically utilise their ingredients. They believe in training local talents to become advocates of modern Malaysian cuisine while teaching them to value the same principles of care for the environment.

Bienvenue à Kuala Lumpur

Ville minière à l’origine, fondée en 1857, et plus communément surnommée KL, c’est un impressionnant mélange de plaisirs excentriques qui vous attend dans cette mégapole animée et moderne. Les gigantesques gratte-ciel se dressent à côté de vieux édifices de style colonial britannique ou d’architecture mauresque.

Dans les rues, c’est un kaléidoscope de marchés grouillant de vie, de scènes nocturnes animées et de boutiques de luxe. Il faut se laisser captiver par les odeurs et les sons du Triangle d’Or, la Place Merdeka, le Quartier Chinois et la Petite Inde.

En plus de son architecture variée, KL est un véritable mélange des cultures : Chinois, Malais, Indiens du Sud, Malais Occidentaux, Sikhs, expatriés, tous vivent en harmonie, partageant les différentes influences de leurs langues, coutumes, festivals, arts et modes.

Aussi variée que ses habitants, la cuisine de KL est une fête pour les sens grâce à ses multiples arômes, ingrédients et saveurs. Elle est un voyage gastronomique à elle seule.

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