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.



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The Chef and the Brigade

“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.


  • Atmosphere
  • Atmosphere
  • Atmosphere
Dewakan is a nationally, and regionally, lauded restaurant that honours and serves the blessings from local lands. An evening at Dewakan makes for a singular Malaysian modern dining experience, drawing from chef Darren’s clarity and coherence in manifesting his passion for produce, and respect for the integrity of ingredients and the environment.


  • Cuisine
  • Cuisine
  • Cuisine
Chef Darren makes food that creates memories. Every ingredient has its place and purpose. A locavore’s haven and heaven, Dewakan combines and connects indigenous ingredients and produce from nearby farms and jungles, Malaysian mountains and seas, creating a menu of modern Malaysian cuisine, full of twists and technical flourishes. The two menus at Dewakan – the Kayangan and the Nusantara – are hinged upon a manifesto of fresh, naturalised or indigenous ingredients that celebrate and respect culinary traditions, creativity and terroir.

Dining at Dewakan is an entire experience for which we recommend that you kindly set aside the evening. The menu is painstakingly put together, and the restaurant goes to great lengths to ensure that you enjoy the evening through a series carefully cultivated courses. Dewakan greatly appreciate that you pre-order your menu.

Facilities and Highlights


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Facilities and Highlights

Useful Information

Opening time:
Mon – Sat 6pm until late

Annual closing:

Time zone: (GMT+08:00) Kuala Lumpur
Currency accepted: MYR
Credit cards accepted: Visa, Mastercard, American Express
Electricity voltage: 240V
Electricity plug type:  
Conveniently located next to KLCC, on Platimum Park, right in the center of Kuala Lumpur.

Note: Dress code: Dressy, smart casual

Level 48, Skyviews, Naza Tower, Platinum Park, No. 10 Persiaran KLCC, 50088 Kuala Lumpur Kuala Lumpur, Malaysia

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“Located right in the center of Kuala Lumpur, overlooking KLCC Park for the 48th level, Dewakan is an unassuming venue with an ambitious vision for epicureans. Chef Darren proposes a seasonal tasting menu (with optional wine pairing) that creatively re-interprets the use of local ingredients in a manner reminiscent of his apprenticeships across several Michelin star restaurants.”
Kim, the discoverer.

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