De.Wan 1958 Bangi Dinner

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.