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Lower Ground Floor, KDU University College
Utropolis Glenmarie, Jalan Kontraktor U1/14, Seksyen U1
Shah Alam 40150

(open in Google Maps)

Wednesday:
06:30pm - 10:00pm

Thursday:
06:30pm - 10:00pm

Friday:
06:30pm - 10:00pm

Saturday:
06:30pm - 10:00pm

Sunday:
Closed

Monday:
06:30pm - 10:00pm

Tuesday:
06:30pm - 10:00pm

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Reviews

From the Burpple community

The defining highlight of our 9 course dinner – undeniably beautiful to look at and truly innovative yet delicious. This bowl exudes exotic herbaceousness, with a fan of thinly sliced prawns cooked at a low temperature to maintain their delicate flavour, then rubbed on the underside with housemade coriander stem and salted lime skin paste, before being crowned with an aromatic bouqet of herbs such as ulam flower and cashew leaf. The warm pool of starfruit juice dotted with kaffir lime leaf oil complemented the prawns with nicely balanced astringency and sweetness. Exciting times for Malaysian cuisine.

Taste: 4/5

3 Likes

I balked slightly at the almost blue portion of milk-fed kid goat, but, always game for game, I tucked in. What was good was the salty, pungent exuberance of the charred petai miso coating the meat. Pity there was so little of it. The cut of goat itself was a little too raw and fibrous for my liking.

Taste: 3/5

3 Likes

I’ve played this game before at Spago, except with Buah Keluak shells instead of “stones”. Cleverly camouflaged, these frozen pebbles are made of a shatteringly crisp coat of charcoal infused shell encasing some of the smoothest, most buttery and fragrant kaya you'll ever taste. A marvelous, sweet surprise ending to a most interesting meal at Dewakan.

Taste: 3.5/5

3 Likes

Boring would be the last word on anyone's mind when describing a meal at Dewakan. If anything, some dishes might prove too adventurous for some. The forward-thinking "Black Banana Porridge" proudly champions indigenous ingredients - black bario rice from Sarawak is made into a porridge topped with inky black fermented banana creme riddled with bee larvae(which got stuck in our teeth). On the side are saucers of grated salted egg and pickled choy sum stem to be added as seasoning for the sweet porridge according to your taste. For protein, there is a rather roughshod homemade duck sausage whose coarseness and gaminess I felt did not complement the almost dessert-like taste and texture of the porridge at all.

It is no mean feat to bring together such an ambitious combination of ingredients, but I can certainly admire the attempt. And while I did not take to it, this dish polarized opinion around the table, with others declaring it a stroke of delicious genius.

Taste: 3/5

4 Likes

One of my favourites from the 9-course Nusantara menu, the compact quenelle of goat tartare is packed with big flavours. Composed of finely chopped smoked duck leg, ginger, pickled radish, shallots and chilli, the meaty smokiness and zing of chilli and ginger was most enlivening upon the palate. To finish, the artfully shaped slices of pressed pumpkin atop not only looked pretty, they served to add a delicate sweetness and crunch to the dish as well.

Taste: 3.5/5

3 Likes

Dewakan’s Darren Teoh seems to have a penchant for presentational flair, as evidenced by the whimsical, seaweed-shaped Choy Sum Nori that came before and these mushroom tartlets perched on a multi-tiered tray surrounded by the very mushrooms they were made from. Cendawan Kukur(wild mushroom) is used, and it exudes a powerful, earthy flavour that lingers on the palate several courses later. The tartlet is topped with shaved candlenut that further enhances the inherent nuttiness of the mushrooms.

Taste: 3.5/5

4 Likes
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