2017 is coming to an end. Here are my picks for Top 3 Modern Casual Fine Dine in Kl or regard as my top 3 fine dining in KL or top 3 fine dining in PJ. There are no order for this as 3 different chef with 3 different dining experience and taste profile. Do note that for this dinner experience usually takes about 1.5 – 3 hours.

  1. Babe: Japas Fun Dining

One of the most hype restaurant before it opens its door in KL with high expectations flying around from media that BABE is lead by a Michelin Star Chef Jeff Ramsey with a venue that overlook at our magnificent skyline both KL tower and Petronas Twin Tower.

Babe KL (10)

It is one of a dining experience that is very different compare to the others as it focuses on Fun Dining. The food journey plays with your  senses as you need to smell then taste. You will be surprise with different smell that triges your palate after that.

Babe KL (10.0)

Tiger STREATS (22)

Where the 2 masters combine to serve one of the best street food dining experience in Tiger Streats event.

Highly encourage to make reservations before you head over. Click here for my experience.

click here for Babe Japas latest menu 

Babe: Japas Fun Dining
11th Floor, Work @ Clearwater,
Changkat Semantan, Damansara Heights,
Kuala Lumpur.

Opening hours: Tuesday-Sunday for dinner

Tel: +603 2095 8599

2. Dewakan by Chef Darren Teoh

Dewakan (14)

Among the 3 chefs, this by far impress me the most. A curiosity in my mind, why there are not many chef that uses local ingredients in fine dine where overseas they do showcase most of their local ingredient.

Chef Darren Teoh did it with flying colours where he uses 70-80% of local ingredients in his food that blow my mind away with our local flavour profile in this casual fine dining context.

Click here for my dining experience.

Dewakan (27)

Usually there are 2 menu for you to choose from and change every quarter. Price tag per person for 10 – 15 course dinner ranges from RM 300 – RM 450. Click here for their menu.

If you are on budget and would like to enjoy a full scale of dining experience, Dewakan is always my top recommendation.

Lower Ground Floor,
KDU University College,
Utropolis Glenmarie,
Jalan Kontraktor U1/14,
Seksyen U1, Shah Alam.
Tel: +03-5565 0767
Lunch: Mon to Fri – 12 Noon to 2:30pm
Dinner: Thur to Sat – 7pm to 9pm

3. DC Restaurant by Chef Darren Chin

In DC Restaurant which is lead by the mastermind Darren Chin himself that he packed his bags and went to train at Le Cordon Bleu in Paris, when he was 30. Since then inspired by the skills and culinary there, he came back to Malaysia to establish DC Restaurant in 2014. DC Restaurant serve French-meets-Southeast-Asia flavours. A combination of 2 continents.

(click here to read full blog)

Hennessy (23)

No doubt that he have his skill set and constant rave of his flavour profile and unique presentation do lift up the expectation. A clever combination with flavours and presentation, hence the price tag for a meal here is not cheap. Easily ranging from RM 300 – RM 800 depending on seasons.

Worth to give it a try? Well, if you are an adventurous person that understand a bit of French taste profile and the dining experience would be added advantage.

Hennessy (32)

DC Restaurant
44, Persiaran Zaaba, Taman Tun Dr Ismail,
60000 Kuala Lumpur,

Hours: Open today · 7PM–12AM

Phone: +60 3-7731 0502

Website: restaurant-dc.com

Over the years, I have since then start to venture into modern casual dining. This is inspired from a good friend of mine where, our taste bud need some enhancement where we need to sample food from a great chef. Then slowly learn to identify on the taste and ingredients. Since then started to pay visit to one or two reputable restaurant whenever I travel aboard. With an impression, it is hard for local chef to come out good food with local ingredients till I tested out Chef Darren Teoh whom is running Dewakan at KDU university college at Glenmarie, Shah Alam have totally change my perception.

On that night, my friend told me how the word Dewakan came about is from a combination of two Malay words, “Dewa” which means god and “Makan” which means eat hence this word is born.

Dewakan (1)

To hunt for this place would be a challenge as Dewakan is located right inside KDU college at Glenmarie and to look for this college is also a challenge.

Dewakan (2)

Dewakan (3)

Dewakan (4)

I reach early on that night as I was seated at the lounge area, with huge sofa and you are given menu for the night. It is rather simple where you would want to go for 5 course or 10 course, to enjoy Chef culinary skills, I was told to opt for 10 course.

Dewakan (5)

Dewakan (6)

Dewakan (7)

Dewakan (8)

First given fresh bake bread with home made salted butter.

Dewakan (9)

Kick off with first snacks that presented in a pot of dry bonzai with edible leaves pair with Budu Mayonise which is made from a fish sauce product from Terengganu. The leaf is paper thin and very crispy. Dipping with budu sauce is amazingly good as you can taste a hint of kerpok lekor fish sauce and hint of seaweed taste from the leaf.

Dewakan (10)

Dewakan (11)


Dewakan (12)

Right before the main course start, we were serve with Mango Curry Soup as a palate cleanser. In my mind, this dish does not gel, however it do smells good. Light, airy with with a hint of curry and sweet mango aroma end is a perfect unique balance of it.

Dewakan (13)

Lets kick off with first dish – Blue Mackerel – cured mackerel, ulam raja, pomelo, local flowers. Beautifully presented as like flower booming season. Smells closely will give you different aroma of flower frangrant and also hint of spices in between. Hidden right below is a perfectly cook soft blue mackerel. One of a great start for the dish as the balance of flavour from different types of flower.

Dewakan (14)

Chef in action.

Dewakan (15)

Match with its name as Roast Mushrooms is filled with  king oyster mushroom, green curry paste, yoghurt, dried mackerel. We were taught to eat from right to left as the lighter taste begins from there, starting off with dried mackerel. As you eat along, each little pieces builds your palate up from lighter taste of flavour, texture and also aroma.

Dewakan (16)

Dewakan (17)

This piece is pretty unique to me as Braised Aubergine – aubergine braised in mushroom stock, jackfruit seeds, black bean sauce and garlic emulsion. It is a clever combination of flavour where emulsion of garlic is not too strong, yet you can taste a little hint of black bean sauce, little sweetness from jackfruit seeds and mushroom is perfectly done up. Amazing dish.

Dewakan (18)

Dewakan (19)

This look rather simple as this Home Made Noodle – steam ming prawns, brined radish, dried vegetables, cold prawn broth. Love the texture of the noodle as it is chewy and silky smooth. Broth is little cold that give you a nice taste of soy and after you mix it, it is a well balance dish with the greens and prawn cubes is cook to perfection where slightly solid and chewy.

Dewakan (20)

Dewakan (21)

Piked Conger – Smoked pike conger, custard, fermented long beans relish, roasted okra, clams foam. Foam is aromatic and balance off with custard that is so soft that nearly melt in your tongue, where fermented long beans pairs so well with its foam smokiness.

Dewakan (22)

Dewakan (23)

When this was serve, this is a pretty good piece of a Duck – roast duck breast, duck leg rillette, beetroots, “blood” sauce only then to realise its local duck from Bidor. Such a perfect piece of meat that cook to how it shall be. Crispy duck skin added onto the aroma of it and meat is juicy and tender. Enjoying every single bite of it especially with the little special made asam to balance of the taste of the duck that gives you a little sourish end.

Dewakan (24)

Dewakan (25)

Another main dish that I enjoy is their Quail – Roasted quail with masala spice, beef, “serunding”, candle nut, century egg. Love how chef play with spices and especially serunding and mayo that gives the whole taste such a well balance yet not overpower on each other. You can taste the juiciness of quail meat and when mix with spices and mayo and a sip of red wine it is a perfect match.

Dewakan (26)

Dewakan (27)

Mulberries – Mulberry jam, cardamon ganache, cashew brittles, pucuk gajus, mulberry snow are presented like a flat terrarium with a plastic base that is all perfectly arrange with woods and dry flowers. Presented on top is a palate cleanser that Mulberries is the hero where it is also grown locally. Sourish enough that did not over power pucuk gajus and sorbet is perfect to its condition.

Dewakan (28)

Gula Melaka – gula melaka marquise, sour meringue, pulut ice cream. Pulut ice cream is good where inside the ice cream is a well balance of little taste of vanilla with hint of coconut yet slightly chewy with pulut.

Dewakan (29)

chocolate Tart – warm chocolate tart, caramelized jackfruit and gandum ice cream.

Dewakan (30)

Dewakan (31)

Lastly we have Ice cream potong in 3 different flavours.

It is an amazing food experience where chef do build your taste bud up from light to heavy and totally impress where most of the ingredients used are source locally. Travellers and foodies from other countries, this place might be a challenge for you to hunt except you have to ask for taxi or Uber.

Menu do change every quarter and it is a place worth to give it a try if it is within your budget. Do remember to book your spot especially on weekend .

-= KA CHING =-

Food rating 8.5/10 , great technique and taste! -Stamped-

-WARNING –This is based on my individual taste. Try it at your own risk-

Lower Ground Floor,
KDU University College,
Utropolis Glenmarie,
Jalan Kontraktor U1/14,
Seksyen U1, Shah Alam.
Tel: +03-5565 0767
Lunch: Mon to Fri – 12 Noon to 2:30pm
Dinner: Thur to Sat – 7pm to 9pm

Pin It