This signature rasam elevates the traditional Tamil soup into a refined consommé made with momotaro, heirloom, and vine tomatoes infused with crab shell aromatics. Multiple diners note this as a standout course that encapsulates the restaurant's philosophy of honoring traditional recipes through contemporary technique.
Tips from diners
The broth is served with delicate shreds of Alaskan crab meat — ask your server about the crab sourcing as the backstory is part of the dining experience.
This show-stopping course deconstructs the traditional biryani with tapioca leaf salad topped with sago crackers, Palakkadan Matta rice (Indian red rice), and Jaffna-style crab curry made with Alaskan king crab. It represents Chef Sricharan's approach to taking well-known regional dishes and presenting them through a modern fine-dining lens.
Tips from diners
This course is a showstopper presentation — take a photo before your server explains the components, as each element has its own story.
The full dinner tasting menu at Nadodi is a 3-4 hour experience through the culinary traditions of Tamil Nadu, Kerala, and Sri Lanka. Courses feature refined preparations of regional classics alongside Chef Sricharan's contemporary creations. The menu changes seasonally and reflects his ongoing dialogue with heritage ingredients and techniques.
Tips from diners
Wine pairings (RM250+) or cocktail pairings are highly recommended and enhance the spice profiles of the courses significantly.
Book at least 2 weeks ahead, especially for weekend reservations. The restaurant has a 3-4 hour seating time.
What was once a breakfast staple becomes a refined course — the traditional dosa is rendered as a crispy roll filled with mashed potato, coriander chutney, and fragrant curry leaves. This course exemplifies Nadodi's mission to reinterpret ancestral recipes through contemporary technique.
Tips from diners
The lunch tasting menu (RM198) features a condensed five-course version — excellent value for experiencing the restaurant's approach.
This creative course showcases fresh prawns treated with the kitchen's signature approach — modern plating and unexpected flavor pairings. The whimsical name reflects Chef Sricharan's personality and the restaurant's ability to balance fine dining formality with culinary fun.
Tips from diners
Nadodi's menu courses have imaginative names that reveal the chefs' personalities — ask your server to explain the stories behind dish names.
Nadodi means 'nomad' in Malayalam, honoring the exploration of Kerala's tribes across the land bridge to Sri Lanka. Chef Sricharan Venkatesh and Chef Johnson Ebenezer lead the kitchen with a mission to reinterpret traditional recipes through contemporary techniques. The restaurant is listed in Asia's 50 Best Restaurants extended list and earned a spot in the MICHELIN Guide.
Nadodi is part of the Four Seasons Hotel, which offers valet parking. The restaurant is located in a refined private space on Level 7A with intimate booth seating by the windows overlooking the city.
Request a window booth when making your reservation — the views of Kuala Lumpur's skyline complement the narrative of the meal well.
VÉR THE BAR adjacent to Nadodi offers creative cocktail pairings that pair beautifully with the tasting menu. The bar team is knowledgeable about the restaurant's cuisine.
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