De.Wan 1958 by Chef Wan — Restaurant in Kuala Lumpur

The foods are perfectly precise. I ordered ikan siakap masak lemak, ayam percik, telur itik masak dhal, terung masak sambal udang, and cendul. For the seabass fish (ikan siakap), it is so soft and fresh. The taste of masak lemak cili padas, the spice fill very exact on your tongue. That's the highest credit. The cendul in first thought is too big for one. However, the taste of cendol did not get bored and not too sweet which motivates every feed in my mouth. The dhal, that's I have not taste for a while. I can feel the Indian cuisine/style dhal which is superb. Overall, dining at De.Wan by Chef Wan is a gastronomic experience that delights the senses with its exquisite Malaysian cuisine. As you settle into the elegant ambiance of the restaurant, you eagerly peruse the menu, contemplating the array of mouthwatering dishes. Eventually, your choices lead you to order some of the restaurant's signature delights.

The first dish to arrive is the Ikan Siakap Masak Lemak, a sublime fish curry. The tender, flaky siakap fish is bathed in a rich and creamy coconut milk broth, infused with fragrant spices and herbs. The curry boasts a harmonious balance of flavors, combining the subtle sweetness of coconut milk with a tantalizing blend of turmeric, lemongrass, and galangal. As you savor each spoonful, the creamy curry envelops your taste buds, imparting a delicate heat that leaves a lingering warmth.

Next, the Ayam Percik arrives at your table, captivating you with its tantalizing aroma. This grilled chicken dish is marinated in a delectable blend of spices and coconut milk, creating a tender and succulent meat that is further enhanced by the smoky flavors from the grill. The chicken is generously coated with a thick, caramelized percik sauce, which combines the sweetness of palm sugar, the tanginess of tamarind, and the subtle heat of chili. With every bite, the flavors dance on your palate, offering a delightful combination of sweet, tangy, and savory notes.

As you explore the menu further, you decide to try the Telur Itik Masak Dhal, a unique dish featuring duck eggs cooked in a fragrant lentil curry. The eggs are boiled to perfection and immersed in a creamy dhal sauce infused with aromatic spices such as cumin, coriander, and fenugreek. The velvety texture of the dhal complements the richness of the eggs, resulting in a comforting and flavorsome combination that is both hearty and satisfying.

The Terung Masak Sambal Udang arrives, presenting a vibrant medley of colors and aromas. This dish features eggplant cooked to perfection, tender and melt-in-your-mouth, smothered in a fiery sambal sauce and accompanied by succulent shrimp. The sambal, a spicy chili paste, is a symphony of flavors, showcasing the intensity of red chilies, the pungency of shrimp paste, and the tanginess of tamarind. The combination of flavors in this dish is a harmonious balance of spiciness, tang, and umami, creating a delightful explosion on your taste buds.

To conclude your meal on a sweet note, you indulge in the Cendul, a traditional Malaysian dessert. A bowl of vibrant green pandan jelly strands is submerged in a bed of crushed ice, topped with creamy coconut milk, and drizzled with gula Melaka, a rich palm sugar syrup. As you take your first spoonful, the coolness of the ice contrasts beautifully with the fragrant pandan jelly, while the creamy coconut milk and sweet gula Melaka infuse each bite with a luscious sweetness. The combination of textures and flavors creates a refreshing and indulgent dessert experience.

Overall, dining at De.Wan by Chef Wan is an unforgettable culinary journey through the diverse and tantalizing flavors of Malaysian cuisine. From the luscious Ikan Siakap Masak Lemak to the fiery Terung Masak Sambal Udang and the delightful Cendul, each dish showcases the artistry and expertise of Chef Wan, leaving you with a memorable dining experience that celebrates the richness of Malaysian...

The high rating of this restaurant is solely because they offer a 5% discount for writing a Google review. Initially, I wrote a positive review （recommendation for tourists）under this incentive, but after my mom and I opened our takeaway food at home, I decided to come back and write the whole truth.

The waiter rolled his eyes at us. When we sat down, the waiter asked if we wanted warm water or ice water. I said, “no ice please,” and he asked again if I wanted warm or ice water. I repeated while I was busy in setting down and trying to find a place for my heavy big bag, “no ice please” He then said “okay, warm water,” and gave me an eye roll. For a Michelin-rated restaurant, it's ridiculous not to understand the difference between warm water and room temperature”no ice” water. No ice doesn’t mean warm water. I was annoyed but didn’t want to spoil my mom's mood, so I didn’t argue with him with his attitude immediately. And honestly, other waiters were nice and supportive.

I’ve been to this restaurant before, once with some friends who were visiting, and this time with my mom mainly because of the unique ambiance. I don’t know if it was the waiter’s attitude, but the first time we were offered complimentary snacks—local chips. This time, we only got two glasses of "warm water."

As for the food, it was mediocre. Some of the vegetables had spoiled leaves. The flavor of many other places is better, but if your vegetables are bad, you don’t deserve to charge this much. Three dishes, as shown in the picture, cost 268.9 RM, and we still had to endure the waiter’s eye rolls.

Here’s the worst part. Since my mom didn’t like the food, we packed it to go. We had four skewers, four to five pieces of meat strips, and some braised beef. The next day, when my mom opened it, she found only two meat strips and the braised beef. Four skewers and the other meat strips were missing. First of all, the food wasn’t fully packed (which has never happened to me in any of the countries or cities I’ve visited). Second, what did they do with the food they took away? Did they put it in another dish for other clients, or do something else with it? We have no idea. We were really shocked and disappointed.

As a Michelin restaurant, it’s okay to have higher prices and even average food, but not to serve spoiled ingredients. It’s okay to have mediocre service, but not to roll your eyes at customers. It’s fine not to have fancy takeaway packaging, but you cannot short-change us on the food we paid for. If I’m going to leave an honest review, I have to say I won’t come back to this restaurant. They’re good at marketing but clearly don’t understand the essence of hospitality—putting the customer first. Without this basic principle and focusing only on profit, closure is just a matter of time. As a foreigner living in KL, I feel this restaurant's service gives KL and Malaysia a bad image. Whether they want to admit it or not, at least in my and my mom’s minds, they've...

I am thrilled to recount a truly exquisite experience that unfolded within the distinguished confines of De Wan by Chef Wan, ensconced within The Linc KL. The epicenter of our sojourn unquestionably resided in the kaleidoscope of culinary marvels this establishment bestowed upon us, eliciting a symphony of flavors that danced upon our discerning palates with unparalleled finesse and artistry.

In deference to my wife's gastronomic predilections, I undertook the playful role of liberating her purse strings from their customary burdens. 😂 Embarking on this culinary odyssey, a succinct yet incisive inquiry to the astute member of the staff at the helm of our ordering process was posited: "Pray, what epicurean delights might you deem worthy of recommendation?" Guided by sagacious counsel, our selection crystalized around the "Ekor Bakar" and the perennially gratifying "Masak Lemak Nyonya Style."

Culinary artistry unfurled before us as each dish graced our table, unfurling an entrancing narrative of flavors. "Ekor Bakar" unfurled as a rhapsody of umami, enveloping the senses in a warm embrace of comfort and indulgence. In kindred spirit, the "Masak Lemak Nyonya Style" embarked on an odyssey of cultural resonance, each morsel an eloquent homage to the intricacies of Nyonya cuisine.

To neglect the "Kerabu Mangga dan Pucuk Paku" would be a disservice to the culinary ensemble. A delectable synthesis of tangy mango and verdant pucuk paku, this creation unfurled a melodious symphony upon the palate, a testimony to the chef's harmonious composition.

Yet, it is paramount to acknowledge that De Wan's true triumph is embodied by its consummate staff. From the very threshold of ingress to our eventual egress, their attentiveness and warmth transcended the realm of mere service to become an elevated embodiment of hospitality. Such devotion, a rarefied quality in today's hospitality landscape, manifested seamlessly from the frontlines to our table, accentuating our dining encounter into an indelible memoir.

As an uncompromising devotee of culinary artistry, I hereby unequivocally extol De Wan by Chef Wan. For those whose reverence for gastronomy is akin to a sacred ethos, an expedition to this establishment becomes a reverential pilgrimage. Our palates continue to reverberate with euphoric delight, thus I implore fellow aficionados of the gastronomic tapestry to indulge in the orchestral culinary marvels that await within the hallowed...