Chef Darren Teoh
DEWAKAN · Kuala Lumpur
Signature Meal
Dewakan Laksa
Laksa Dewakan
A deeply considered interpretation of the Malaysian laksa — bold, complex, and unmistakably Darren Teoh. Crafted from house-made rempah, heritage laksa leaves, and a spiced coconut broth built over many hours. The signature dish of Malaysia's most celebrated two-starred kitchen, now in your hands.
Chef Kim Hock Su
Restaurant au Jardin · Penang
Signature Meal
Hericium Mushroom Rendang
with Rose Water Rice
Nasi Mawar Rendang Hericium
Slow-cooked lion's mane Hericium mushroom in a rich, caramelised rendang spice base, paired with delicate jasmine rice perfumed with rose water. Chef Kim's celebrated precision applied to Malaysia's most beloved dish.
Chef Aidan Low
akar · Kuala Lumpur
Signature Meal
Dabai Curry Rice
Nasi Kari Dabai
A celebration of Borneo's treasured dabai — the "Sarawak olive" — transformed into a rich, deeply aromatic curry. Chef Aidan's roots-driven philosophy applied to one of East Malaysia's most precious and undersung ingredients.
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Chef Raymond Tham
Beta KL · Kuala Lumpur
Signature Meal
Kadok Chicken Rice
Nasi Ayam Kadok
Named for Malaysia's wild pepper leaf, Chef Raymond reimagines a hawker classic: herb-infused steamed chicken over fragrant rice cooked in kadok leaf essence, a deeply Malaysian flavour hidden in plain sight.
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Chef Darren Chin
Gai by Darren Chin · Kuala Lumpur
Signature Meal
Tom Yam Ramen
Ramen Tom Yam
Thai tom yam's bright, citrusy heat folded into Japanese ramen's collagen-rich broth. Chef Darren's playful, boundary-pushing approach to cuisine distilled into a single, unforgettable bowl.
Chef Nurilkarim Razha
Jawi House · Penang
Signature Meal
Rose Chicken with Buttered Rice
Nasi Minyak & Ayam Ros
Floral rose-braised chicken glazed in a rose water reduction, served over rich, fragrant nasi minyak. A dish that evokes the Malay-Arab culinary heritage of the Straits — the food of celebrations.
Chef Johnson Wong
gēn根 · Penang
Signature Meal
Buah Kulim Noodle
Mi Buah Kulim
Buah kulim — a rare forest fruit of the Malaysian rainforest — forms the soul of this extraordinary noodle dish. Chef Johnson's philosophy of returning to roots, expressed in its most delicious form.