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Restoran Wun Nam Homemade Recipe Dinner
Cantonese
- RM100 - RM200 per pax
Chiefeater VK found the claypot lard rice, salted egg squid, and family-style Cantonese cooking make Restoran Wun Nam a standout
De.Wan 1958 Bangi Dinner
Malaysian, Pork-Free
Description
Post by Chiefeater VK
Dinner at De.Wan 1958 Bangi brought together rich Peranakan flavours with some modern surprises.
The dining room is large and inviting.
Appetizer
The Ayam Buah Keluak was the highlight of the evening. The chicken was cooked until tender and generously coated in a deeply spiced, dark gravy laced with buah keluak paste. For those unfamiliar, buah keluak is the fermented seed of the kepayang tree, commonly used in Peranakan cooking. It lends a complex flavour profile to dishes — earthy, slightly bitter, with deep umami and hints of dark chocolate, mushroom, and truffle. When cooked well, like here, it adds a complexity to the dish and left a memorable taste with me.
The Nyonya Jap Jai, however, was a bit of a surprise. Traditionally a stewed vegetable dish flavoured with fermented bean curd and glass noodles, this version was lighter and leaned more toward Cantonese-style clear broths. There were crunchy cashews, fresh herbs, and bright chili notes, giving it a refreshing yet unexpected twist. It may not have been a classic rendition, but it was still a well-balanced and enjoyable dish.
Business Hours
Opens Daily
11:00 am to 03:30 pm
06:00 pm to 09:30 pm
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Prices in RM
RM50 - RM100 per pax
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