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
  

SAJIAN SANTAPAN RASA WARISAN AT LE MERIDIEN KL

Over 200 dishes celebrating timeless local flavours will be the focus at this year’s buka puasa dinner at Latest Recipe, Le Meridien Kuala Lumpur.

 
Spearheaded by Executive Sous Chef Budiman Bistari, the culinary team highlights local herbs and classic dishes of yesteryears hence the Sajian Santapan Rasa Warisan theme.

A notable speciality is Botok Botok, Johor’s version of otak-otak (fish paste) albeit inclusion of more local herbs such as daun kaduk, mengkudu, bebuas, etc. Chef Budiman used tenggiri (Spanish mackerel) flakes to blend with spices and grated coconut then steaming the banana leaf wrapped parcel. Distinctive grassy herbal accents is evident upon the first bite of Botok Botok. A dash of bold spicy sauce dials up its appeal further. 

Threaded on sugarcane skewers, the grilled beef of Daging Kepal Tempayan Berempah, comes stuffed into fluffy soft buns. Layered with fermented cabbage, garlic-chilli sauce, egg mayo, popiah cheese chips and black pepper sauce, the mildly smoky beef ‘sliders’ prove to be a huge flavour bomb.

The kerabu selection is a veritable showcase of locally sourced produce such as tripe, young mango and banana flower among others. My favourite has to be Urap Desa as one of the standouts. Also included is a wide variety of fresh ulam (local herbs) accompanied by sambal, salted egg halves, fried tempeh and salted fish.

Several curries such as Udang & Betik Muda Masak Lemak Putih (prawns and young papaya in creamy coconut milk gravy) and Kerutub Itik Santan Rempah Bawang Wangi (duck stewed with spices, coconut milk and aromatic shallots) also left an indelible impressions. Hearty and deeply flavourful, they’re perfect accompaniments for white rice.

Kambing Bakar Rempah Waqas – a whole roast lamb rubbed with ground cumin, fennel seeds, coriander seeds, star anise and cinnamon – also draws attention. Japanese food lovers can have their fill of sashimi and sushi rolls, piping hot tempura and teppan-cooked seafood. 

Sweets ever after are no less varied, covering a spectrum of local kuih, trad cookies, modern Euro-centric confectionery, fresh fruits and hot dessert broths. 

 
Limited Early Bird Vouchers at RM168 nett per adult and RM78 nett per child (23 Feb-1 Mar), and at RM178 nett per adult and RM78 nett per child (2-15 Mar) are available for purchase from now till 17 February 2026.

 
From 23 Feb to 1 March and 16-20 March, the buffet is priced at RM218 nett (adult) and RM99 nett (child) whilst from 2-15 March, it’s priced at RM228 nett (adult) and RM99 nett (child).

For reservations at Latest Recipe, contact Le Meridien Kuala Lumpur, WhatsApp: +6012 602 1367 or email: dining.reservation@lemeridien.com