Dewakan

Darren Teoh's Malaysian tasting menu

A single Malaysian tasting menu by chef Darren Teoh, with optional wine or non-alcoholic pairings. Teoh works with local, native and endemic ingredients and uses whole animals and plants where he can. Many elements are fermented or dry-aged in house, and food scraps become sauces to cut waste. Plates and bowls are handmade by Malaysian artists. Allow more than two hours.

Two Michelin stars and the Green Star

Dewakan holds two stars in the Michelin Guide Malaysia 2026, its third straight year at that level, and it received Malaysia's first Michelin Green Star for sustainable practice. Prices are in the guide's highest band, the top tier for Kuala Lumpur. Many see it as the restaurant that put modern Malaysian fine dining on the map.

Reservations, cancellation charges and dress code

Reservations are made online and secured with a card pre-authorisation; late cancellations and no-shows are charged in full, and groups of six or more pay a deposit. The house asks for an elegantly smart look: long trousers for men and no open-toed shoes, though a jacket is not required. The restaurant is not suited to young children. A private room seats up to eight guests.