Makan Kitchen: A Feast Above the City
A Celebration of Malaysian Flavours
Perched on the 11th floor of DoubleTree by Hilton Kuala Lumpur, Makan Kitchen is a love letter to Malaysia’s culinary heritage. Malaysian dishes take centre stage, each section brimming with flavours that feel both nostalgic and proudly local.
For those craving variety, a Western corner ensures the buffet spreads across cultures, making it a true dining mosaic.
Sweet Traditions & Local Brews
The kuih station is irresistible — colourful, bite-sized delights that no Malaysian could say no to. Hot beverages add another layer of charm, with Teh Tarik offering a comforting change from the usual buffet drinks.
Culinary Highlights
The Chinese section, tucked away in a separate hall, tempts with steamed fish and other delicacies. Specials like Slow Roasted Wagyu Beef Leg and Spatchcock Jumbo Chicken headline the spread, while the live grilling station steals the show.
Think Baked Salmon on Cedar Plank with Granny Smith Apple & Chestnut Stuffing, Grilled Lamb, and Grilled Prawns — each dish smoky, tender, and full of character. Seafood on ice, crisp salads, and a medley of desserts round off the offerings, ensuring every craving finds its answer.
Atmosphere & Value
The Holiday Dinner Buffet balances local authenticity with international flair. Sundays to Thursdays are priced at RM168 nett per adult and RM84 nett per child, while Fridays and Saturdays rise slightly to RM189 nett per adult and RM95 nett per child. For the variety and quality, it’s a fair indulgence.
Final Bite
Makan Kitchen is more than a buffet — it’s a celebration of Malaysia’s culinary soul, elevated by international touches. Whether you’re drawn to kuih, wagyu, or seafood, this is a dining experience that captures the essence of Kuala Lumpur’s food culture in one sweeping feast.
De.Wan 1958: A Feast of Personality and Spice
A Living Gallery of Flavour
On Level 1 of Bangsar Shopping Centre, De.Wan 1958 bursts into view like a tropical fantasia. Walls bloom with fauna motifs, furniture hums in jubilant tones, and the space feels less like a restaurant than Chef Wan’s personal stage — exuberant, flamboyant, unapologetically alive.
Small Plates, Big Statements
The feast begins with dishes that speak louder than any introduction. The Fiddlehead Fern Salad with Oyster is a riot of fern shoots and cockles, dressed in tangy vinaigrette that wakes the palate like river spray. The Prawn Fritters arrive golden and crisp, crowned with peanut sauce — celebratory, addictive, impossible to resist.
For the adventurous, the Green Caviar Salad with Oysters offers sea grapes that pop like pearls, mingling with mango strips and oysters under shrimp’s chili paste that tastes of the shoreline itself.
Fire & Spice
Fish is best surrendered to the Sour Chili Paste. Half of the Soon Hock simmers in tamarind broth, sour and spicy, coaxing spoonfuls of rice into endless refills. The other half, grilled, arrives with chili paste that turns each bite into smoke and fire.
From the mains, the parade continues:
Smoked Beef with Thick Saute Chili, fiery coconut cream embracing smoky beef;
Braised Lamb Stew, slow-cooked until it melts into spiced gravy.
Even the experimental Softshell Crabs in Salty Egg Green Curry demand plain rice as a canvas for bold strokes. Vegetable classics like Eggplant with Shrimpy Chili Paste and Mixed Vegetables remind diners that simplicity, too, can be robust, sambal and spice carrying the weight of tradition.
Sweet Endings & Mocktail Magic
Desserts arrive like jewels: petite bowls of Som Som Porridge, custards dressed with fruit, each portion arranged to draw gasps before the first spoonful. Mocktails shimmer in tall glasses — Mint Lychee Soda, Spiced Pineapple Tonic, Fruity Sangria, and the cheeky Sour Tamarind with Pineapple — keeping the mood buoyant.
Chef Wan’s World
Dining at De.Wan 1958 is more than a meal. It is stepping into Chef Wan’s world — vibrant, generous, flamboyant. Every dish balances nostalgia and innovation, tradition and theatre. A halal feast that feels like a festival, lingering long after the plates are cleared.
De.Wan 1958 by Chef Wan
F1 & F6, Level 1, Bangsar Shopping Centre, 285 Jalan Maarof, Bangsar, Kuala Lumpur
Operating Hours:
Mon–Fri: 11am–3.30pm, 6–9.30pm
Sat & Sun: 11am–5pm, 6–9.30pm
