One visits Dewakan to discover new ways to enjoy the culinary spectrum of Malaysia’s rich terroir. The restaurant recently re-opened its doors at a brand new location on the 48th floor of Naza Tower, Platinum Park, with a chic and gorgeous new layout that proudly showcases the kitchen upon entry. Dewakan’s chef, Darren Teoh, is also an ambassador of Sub-Zero & Wolf, with the restaurant featuring state-of-the-art appliances.
Sub-Zero & Wolf’s 30-inch designer wine storage with refrigerator drawers, with a clean metal finish and bronze-tinted glass panel construction, is a handsome fit for Dewakan restaurant’s wooden and natural-toned ambiance. Each storage unit can protect up to 86 bottles, of which the restaurant uses to house a selection of natural wines, boasting two individually controlled storage zones to ensure proper temperatures for both reds and whites, with dual evaporators to maintain ideal humidity levels.
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The kitchen of Dewakan is equipped with 36-inch transitional framed induction cooktops which blend seamlessly into wooden counters that make up the kitchen team’s workspace. Using magnetic induction, the cooktop doesn’t heat up but instead directs energy towards the cookware, resulting in fast and evenly distributed heat. Sub-Zero & Wolf’s cooktops also have a 40 per cent faster response time than electric or gas, resulting in instantaneous temperature adjustments for greater control allowing for faster sears and boils or gentle simmers and melts.
To ensure ingredients cook evenly, there’s the 30-inch E Series contemporary built-in double oven, which promises uniform temperature throughout. Two fans and four heating elements in the upper dual convection oven control heat and airflow to achieve this, giving the Dewakan team greater precision of the cooking process, whether baking, broiling or roasting.
Combine high-end appliances with the culinary knowledge of an expert team and you’ll get the restaurant’s new tasting menu (RM550). This odyssey through the flavours of Malaysia includes such highlights as tofu and crab broth, roasted crab claw in seafood butter, pisang abu and smoked duck heart, sardines cured in kuaci (sunflower seed) miso, a savoury rice bread and black banana sambal combo, and many more. The experience is signature Dewakan, incorporating the use of light and aromatic elements (edible flowers, herbs and fresh vegetables) to round out ingredients with more robust flavours the likes of baby goat, keluak and salted mackerel.
