Chef Darren Teoh’s dining establishment Dewakan, which means ‘food from god’, has picked up an extra star at the second edition of the Michelin Guide Kuala Lumpur and Penang, making it the first two-Michelin starred restaurant in Malaysia.
Additionally, Beta, a Michelin Selected restaurant in the 2023 edition, has been promoted to one star. The modern Malaysia fine dining stalwart helmed by chef Raymond Tham posted a heartfelt note of gratitude on its Instagram following the win.
Beta now joins the rank of three other one-Michelin starred restaurants on the guide: Au Jardin and Auntie Gaik Lean’s Old School Eatery, both located in Penang; and DC by Darren Chin in Kuala Lumpur.
In addition to the Starred restaurants and Bib Gourmand recipients, 25 new recommended entries have been added to the selection this year, bringing the total number of Selected establishments to 77.
The 16 newly added establishments in KL are: Bōl, Café Café, Entier, Frangipaani, Jwala, Ling Long, Malai, Marini's on 57, Nadodi (relocation), Seed, Shanghai Restaurant, Sushi Masa, Tanglin (Bukit Damansara), Tenmasa, Teochew Lao Er, and Wagyu Kappo Yoshida.
The remaining nine from Penang consists of 888 Hokkien Mee (Lebuh Presgrave), Air Itam Duck Rice, Ceki, Fook Cheow Cafe, Jit Seng Hong Kong Roasted Duck Rice, Penang Famous Samosa, Richard Rivalee, Sambal, and The Pinn (relocation).
Special awards that highlight talented professionals in the industry who add to the customer experience are also given out. Wan Mohd Zulkifeli, recognised for his outstanding knowledge, attentiveness, and composed demeanour as he leads the team at Gai by Darren Chin, took home the Service Award. Yap Cze Ying, sommelier and restaurant manager at Hide Kuala Lumpur claimed the Sommelier Award.
Known for championing local flavours and making a name in the dining circuit through exciting collaborations, Johnson Wong Jia Liang from Gēn has honoured with the Young Chef Award. Last but not least, Remash Thangaraj from Jwala bagged the Opening of the Year Award, given to a chef, host, or restaurant manager, for the successful opening of a dining venue over the past 12 months, with a creative degustation concept and a cuisine approach which has had an impact on the local gastronomic scene.
International Director of the guide Gwendal Poullennec looks forward to the growing culinary diversity in KL and Penang, "From traditional heritage dishes to contemporary interpretations, the culinary landscape continues to evolve... It is also delightful to learn that many young talents are joining the culinary industry, devoting their time and energy to serve great food that is dedicated in showcasing the beauty and uniqueness of Malaysian ingredients and cuisine.”
For more info on the guide, see here.