Kuala Lumpur - Kuala Lumpur is a melting pot of cultures, and its culinary scene reflects this diversity in the most vibrant way. On my recent visit to the city, together with my friends, Donny, Edward and Nat - I had the privilege of dining at De.Wan 1958, a Michelin Guide-listed restaurant that pays homage to Malaysia’s rich gastronomic heritage.
Helmed by the esteemed Chef Wan, this restaurant is renowned for its elevated take on traditional Malaysian cuisine. With great anticipation, I embarked on this culinary journey, eager to savour the artistry and flavours of one of the city’s most celebrated dining spots.
Stepping into De.Wan 1958, I was immediately captivated by the modern yet warm ambiance. The space exuded a sophisticated charm, blending contemporary aesthetics with traditional Malaysian elements. Intricate batik motifs adorned the walls, and elegant chandeliers cast a golden glow over the room. The setting perfectly complemented the fine-dining experience that awaited us.
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| Pucuk Paku |
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| Satay Mix |
The meal commenced with a classic Malaysian favourite—satay. Presented on a stylish platter, the skewers of chicken, mutton, and beef were grilled to perfection, exuding a tantalising smoky aroma. Each bite was succulent and juicy, complemented by the luscious peanut sauce that added a depth of nutty, slightly sweet richness. The mutton was particularly outstanding, its robust flavor pairing beautifully with the aromatic spices.
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| Cucur Udang |
The Cucur Udang, arrived crisp and golden brown. These prawn fritters were light yet satisfying, with a crunchy exterior giving way to a tender, flavorful center. Accompanied by a tangy chili dip, this dish delivered an addictive combination of textures and tastes, making it an instant favourite at our table.
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| Tempe Petai |
For a unique touch, we tried the Tempe Petai, a dish featuring fermented soybean cakes and bitter beans. To many this dish can be an acquired taste, but I love tempe and petai. The bold flavours does not bother me, with firm texture of the tempe complemented the spicy, savoury sauce. It was a delightful contrast to the other rich dishes on the table, offering a punch of umami with every bite.
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| Ayam Rendang |
No Malaysian feast is complete without Rendang, and De.Wan’s Ayam Rendang did not disappoint. The chicken was simmered to perfection in a luscious, coconut-based gravy, infused with galangal, kaffir lime leaves, and other fragrant spices. The slow-cooked preparation allowed the flavours to develop beautifully, resulting in a dish that was both deeply flavorful and incredibly satisfying.
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| Dading Besamah |
A highlight of our meal was the Daging Besamah, a slow-cooked beef dish that showcased the mastery of Malaysian spice blends. The beef was incredibly tender, melting in the mouth with every bite. The rich, savoury sauce had deep notes of turmeric, coriander, and lemongrass, making it an aromatic delight. Paired with rice, it was the epitome of comfort food with a gourmet twist.
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| Ikan Tilapia Red |
For our seafood course, we indulged in the Ikan Tilapia Red. The fish was expertly cooked, its tender, flaky flesh infused with an exquisite blend of spices. The sauce—an intricate balance of sweet, sour, and spicy—coated the fish beautifully, making each bite an explosion of flavours. The dish was both comforting and sophisticated, embodying the essence of Malaysian cuisine.
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| Wajik |
Wajik, a traditional sticky rice cake infused with coconut milk and palm sugar. The chewy texture and caramel-like sweetness made for a comforting treat, leaving a lingering taste of nostalgia. It was a fitting conclusion to an unforgettable meal.
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| Chendol |
A beloved Malaysian classic, Cendol was a refreshing delight. The combination of pandan jelly, coconut milk, and palm sugar syrup created a creamy yet light dessert that was both cooling and satisfying. The crushed ice melted into the syrup, enhancing its sweetness while balancing the richness of our previous dishes.
It was a lovely dinner with friends.
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