The entire tasting menu at Dewakan is a narrative exploration through Malaysia's lesser-known produce — from fermented and dry-aged preparations to fresh seasonal items. Multiple reviews highlight that reservations must be made in advance, and the 150-minute experience justifies its cost through the story and technique behind each course. Dietary accommodations require 72-hour notice.
Tips from diners
All guests at a table must order the same tasting menu. Notify the restaurant 72 hours ahead if you have dietary requirements.
Wine pairings are available: 5-glass (RM353) or 7-glass (RM636) options. Non-alcoholic pairings also available at RM266.
Belinjau is a lesser-known indigenous Malaysian ingredient that Chef Teoh pairs with caviar in this course. The combination demonstrates the restaurant's commitment to showcasing unknown local produce in unexpected ways, treating them as equals to imported luxury ingredients.
Tips from diners
The menu changes constantly as Chef Darren Teoh believes dishes are in constant evolution — no signature dishes exist, only interpretations.
This dessert course features Kelulut honey — sourced from Malaysian stingless bees — paired with egg-based preparations. It represents the educational, ingredient-focused philosophy of the tasting menu, where Chef Teoh highlights the origin stories and unique properties of Malaysian ingredients.
Tips from diners
The dining experience lasts approximately 150 minutes — set aside a full evening and avoid scheduling anything immediately after dinner.
This course showcases a lesser-known Malaysian ingredient (Tatus Hitam — a native freshwater crayfish) paired with locally-sourced bamboo shoot. The preparation method involves fermentation, central to Chef Teoh's philosophy that appears throughout the tasting menu in jars of house-made Garum and Kombucha.
Tips from diners
Book the earlier 6 PM seating to watch the sunset and see the Petronas Twin Towers light up during your meal.
Venison course showcases Chef Teoh's technique of sourcing both premium imports and indigenous Malaysian ingredients equally. Ulam raja and other foraged herbs from Malaysian forests elevate the game meat with unique bitter and aromatic notes that reflect local terroir.
Tips from diners
Reserve 3 weeks in advance for this restaurant — demand is extremely high due to the two-Michelin-star status.
Opened in 2012 by Chef Darren Teoh, Dewakan moved to the 48th floor of Naza Tower in 2019 and became Malaysia's first two-Michelin-star restaurant in 2023. The restaurant's name combines the Malay words 'Dewa' (god) and 'makan' (food). Every ingredient is locally sourced and handmade by local artists — even the dinnerware.
Book 3-4 weeks in advance for dinner reservations. The 6 PM seating is ideal if you want to see the sunset and KLCC towers light up gradually throughout your meal.
The 48th-floor location has panoramic city views, but the window seats are limited — request a window table when making your reservation.
This is the only two-Michelin-star restaurant in Malaysia, making it the ultimate celebration destination. Service is formal but not stuffy — staff are highly educated about each ingredient's origin and story.
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