Restaurant Review : De. Wan 1958 by Chef Wan

Vibrant Interior of De. Wan 1958 by Chef Wan

Looking to impress a date with an instagenic restaurant with a touch of posh in Kuala Lumpur Malaysia? Look no further. Great ambiance, pretty dining room and wonderfully authentic dishes. What more could one ask for?

Kerabu Pucuk Pak with Kerang (RM 28)

Fresh, crunchy & deliciously seasoned with kerabu sauce. The cockles were fresh & onions were a lovely touch to the dish. Best of all, prawns were crunchy and deveined.

Price: Reasonable

Recommended? For sure

Udang Galah (RM 88)

Extremely crunchy and tasteful fresh jumbo prawns grilled to perfection. Served with 3 sauces at the side for the curious foodie. Our personal favourite was the dark sauce with chilli, onions and lime. Preserves the original taste of the prawn and delightful.

Price: Reasonable

Recommended? Mouth watering

Otak Otak (RM 48)

Loved the fact that there were both fish and fresh prawns as most restaurants seldom serve both. Literally an explosion of flavours.

Price: Towards the high side

Recommended? Delightful

Babur Pulitzer Hitam (RM 14)

Pleasantly surprising as it wasn’t too sweet and the rice was of a very nice texture complete with a scoop of coconut ice cream.

Price: Reasonable

Recommended? Lovely

Butterfly Pea Tea (RM 25)

Its instagenic for sure. However an acquired taste. Not unpleasant but for the adventurous.

Price: Towards the high side

Recommended? To each its own

Mango Tango (RM 15)

Very refreshing with a dash of passionfruit.

Price: Reasonable

Recommended? Addictive

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