DE.WAN 1958 INFUSES CNY SET MENUS WITH MUHIBBAH SPIRIT

Chinese New Year menus shaped by regional pride and the personal touch of Malaysia’s most recognisable culinary raconteur take the limelight at De.Wan 1958 by Chef Wan.

Three set menus priced at RM1288++, RM1588++ and RM1988++ per table of 9-10 persons are available; specially conceived for those who prefer something different from the usual Chinese fare or wish to celebrate in true Muhibbah spirit with non-Chinese friends. (Note: CNY set menus not available at TRX outlet)

De.Wan 1958 at Bangsar Shopping Centre is the epitome of style and taste, with the IG-worthy interior exuding clubby library vibes at the entrance before segueing into a spacious dining space. Vintage colonial era fans move languidly and warm lighting at strategic spots give way to a warren of tastefully furnished private dining rooms.

Most befittingly, our preview of the RM1288++ menu commenced with Golden Jade Prosperity Toss: an astute composition of vibrant hued vegetables and crisp snow pear. 

Pulled together by orange honey, sweet red chilli and nutty gado-gado sauce in addition to crushed peanuts and sesame seeds, the refreshing yee sang salad is a nod to the archipelago’s influences.

 
The same sense of joyful plurality runs through the meal. As a platform for telling Malaysia’s food story in full colour, and sweet, tangy and spice-laced flavours, each dish at De.Wan echoes those of home cooking, elevated without losing its soul.

 
Rice, always central to Malaysian meals, comes in two symbolic expressions: Nasi Bunga Telang, tinted jade-blue with butterfly pea for wisdom and fortune, and Nasi Pandan Delima, liberally studded with raisins and pomegranate, for vitality and wealth. The ideal foil to capture the lush flavours of the myriad main dishes.

Immersed in an aromatic green gravy, the braised Signature Green Lamb Opor entices with fork-tender meat redolent with the warm, hearty richness of spices and coconut milk.

Equally noteworthy is Auspicious Jumbo Sotong – succulent calamari pieces simmered in coconut milk and coastal spices – boast more delicate depth; the sublime flavours unfolding with each bite.

Fish, a perennial symbol of abundance to the Chinese, arrives as Five Blessings Steamed Siakap. Its clean, delicate flesh is enlivened with a fragrant topping of chilli padi, lemongrass, ginger and tomato. The harmonious balance is thoughtful rather than showy, allowing culinary and symbolic facets to take centrestage.

Delicious fried chicken pieces acquire extra appeal in the taste and colour spectrum with the accompaniment of glossy orange-butter sauce, creating a most winsome Golden Orange Treasure Chicken.

 
The assertive umaminess of fermented shrimp paste meets wok-fried greens, ensuring the Four Treasures Belacan King Vegetables an agreeable inclusion for the celebratory menu.

Dessert keeps things light and rooted in the tropics. Tropical Jewels of Longevity offers sun-ripened fruits, while little bowls of soft Gula Melaka Sago Pearls deliver subtly sweet indulgence without excess.

 
Toast to the Fire Horse Year with two specially concocted drinks: Jade Lychee Sparkle and Imperial Lychee Sparkle (RM15++ each). The first features refreshing lychee with watermelon and lime, infused with mint and pandan, topped with soda and finished with lychee and edible flower. The latter has lychee, grenadine, lime and mint with fresh orange pulp, adorned with dried orange slice, promegranate and edible blossom.

 
Signature Cucur Udang and Kerabu Paku Kerang round out the experience, grounding the menu in unmistakably local nuances. The huge, crispy prawn fritters are an unmissable appetiser for any visit to De.Wan. Young fiddlehead fern shoots coupled with cockles tossed in invigorating mixture of kerisik, (toasted grated coconut), shallots, torch ginger flower and lime juice is another must try option.

Dining at De.Wan 1958 is more than a mere meal. It speaks of a truly Malaysian story, told through the unmistakable voice of its owner-chef; a genial host who knows prosperity tastes best when it’s shared. 

For reservations at De.Wan 1958, visit the link below: 
https://www.tableapp.com/de-wan-1958
  

SINJE LEE'S DIRECTORIAL DEBUT IN 'DEAR CHILD, HOW ARE YOU?' DOCUMENTARY SERIES

Sinje Lee juggles her directorial debut with her producer role and a member of the cast

Golden Horse Award-winning actress Sinje Lee produced, directed and starred in ‘Dear Child, How Are You?’, a documentary series by Little Yellow Flower Foundation. 

Not only is Lee the executive producer of the entire series, she also makes her directorial debut for one of the documentary episodes, “Hilltop House”. The series explores the theme of "love”: family relationships, parenting styles, and the interactive communication of love between parents, educators, and children.

 
Two other episodes in the series, directed by emerging directors Tan Seng Kiat and Kethsvin Chee respectively, feature Sinje Lee in the lead role, sharing her life story in ‘The Journey of Sinje’, and about two families who homeschool their children in ‘We Rode An Ostrich’.

Sinje with her sons in her hometown

In ‘The Journey of Sinje', Lee accompanies her children to explore nature and cultivate interests such as drawing amidst her busy work schedule; highlighting different educational system from the perspective of a career-oriented mother and her views on education as well as different educational philosophies.
 
Focusing on Waldorf education in her directorial ‘Hilltop House’ episode, Lee shares how each family faces different educational problems, and cites the importance of teachers, parents, and children in the education process. 

Communing with Nature...Sinje and her twin sons

Sinje Lee says: “I never thought about directing for the first time, shooting a documentary I'm not good at. It comes from my love for children. I hope through this documentary, everyone can once again feel the power of truth, kindness, and beauty.”
 
She candidly admits as a director, she had to change her way of thinking, and gained lots of invaluable experiences as the filming period for documentaries is longer than for that for movies.
 
In her maiden role as producer, director and a member of the cast, she faced numerous challenges from the planning stages to the actual filming, but with the production crew team’s assistance and her husband, Oxide Pang’s support, she overcame everything.

The adorable young cast of Dear Child, How Are You?

Initially hesitant to share her complete three-generation family story in ‘The Journey of Sinje’, the low-profile Lee gives audience insights of her real life and educational beliefs after Sylvia Chang encouraged her to be honest and sincere in her creative process. Lee hopes her life story will bring encouragement and hope to everyone.  
 
Founded in 2007 by Sinje Lee and her celebrity friends: Charlie Young, Gigi Leung and Valen Hsu, Little Yellow Flower Foundation aims to spread love and hope, and make a difference in children’s lives.  

Children from Hilltop House

 
Through their collective love for children and concern for children’s welfare, the Foundation has provided assistance for children in need, regardless of nationality or social standing, through educational environment enhancement and giving the children better educational opportunities, to help create a better future for them. 

‘Dear Child, How Are You?’ was officially released on 13 April 2023. More information available in FB: https://www.facebook.com/littleyellowflowerfoundation     
 
‘Dear Child, How Are You?’  Movie Trailer Link: https://fb.watch/jRSBGLOWGv/?mibextid=MO6U97  
 
The Making of Video for ‘The Journey of Sinje’ Movie Link:
https://youtu.be/iNHWnoN0Cz4 
 
The Making of Video for ‘Hilltop House’ Movie Link：https://fb.watch/jN6xA1M353/?mibextid=RUbZ1f            
 

A TASTE OF CULTURE FOR BUKA PUASA AT CURATE

Sajian Tradisi Kita – a flavourful Malaysian sojourn by Chef Dato’ Fazley Yaakob – together with the Four Seasons Hotel Kuala Lumpur team awaits buka puasa diners at Curate this year.

General Manager Alex Porteous (right) says “the fasting month is a special time to renew connections with family and friends, and sharing a meal together is one of the most meaningful ways to do so.

“Chef Dato’ Fazley (right) has once again joined forces with Executive Chef Junious Dickerson (left) and the Four Seasons Hotel KL team, to make each dining experience even more memorable.”

Indeed, the culinary team rolled out the red carpet for recent sneak preview with a plethora of traditional and distinctive delicacies from different parts of Malaysia. 

The curtain-raiser of Sarawak-inspired Umai Umai Seafood Salad alone was mind-blowing. A prettily plated mound of chopped baby squid, prawns and lobster scented with daun kemangi, coconut oil, and native pickles left us eagerly chomping at the bit for more.

Sup Campur was Chef Dato’ Fazley’s more refined version of the popular ‘sup gearbox’ (beef bone marrow soup). Again nicely presented, the chunk of smoked bone marrow was richly flavoured with local spices and kampung herbs.

We also sampled Chef Dato’ Fazley’s Traditional Platters featuring Nasi Dagang with Gulai Ikan Tongkol, and Nasi Kerabu with Ayam Golek Pekan. Each rice platters came accompanied by various condiments customary to the said speciality: fresh ulam (herbs), sambal, crackers, cooked vegetable, and/or pickles.

The dishes’ piquancy and robust flavours were uncompromising; a testament to the chef’s staying true to the theme. Purists will have plenty to cheer about and relish the true tastes of home.

Ingenious combinations of spices and herbs were employed to create more signature offerings to tantalise our tastebuds including Tempoyak Daun Kayu (a show-stopper for die-hard durian fans), Daging Dendeng, Ketam Salai Masak Lemak, Lontong Dengan Sayur, Rendang Rembau, and Lamb Shank Curry among others.

Dessert was no less intriguing. Lovers of the thorny King of Fruits will embrace the luscious Pengat Durian Goreng – a rich and creamy coconut milk-based broth with grilled durian in it.

Rare, uniquely traditional sweet treats such as Ubi Telampong (steamed tapioca in banana leaf served with palm syrup), Puding Di Raj and Lepat Loi (glutinous rice wrapped in banana leaf, a staple of the Bugis community) proved to be memorable discoveries. Seasonal delicacies of Tapai Ubi and Tapai Pulut (fermented glutinous rice and tapioca) were also served.

The Sajian Tradisi Kita dinner buffet (6 pm-10.30 pm) is available from:

April 3 to April 9: RM198 per adult, RM99 per child

April 10 to April 25: RM238 per adult, RM119 per child

April 26 to May 2: RM198 per adult, RM99 per child

For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382-8888.