Nadodi delivers an outstanding fine-dining experience in Kuala Lumpur, featuring “engaging nomadic cuisine” of the southern Indian subcontinent from Tamil Nadu to Kerala and across the straits into Sri Lanka, where traditional recipes are rendered with modern techniques and presented with a creative flair.
The smart and cosily-lit space with white-linen tables, dominated by shades of black and white, has its walls adorned with prints of captivating imagery from this southern region.
There are 3 menus: 11, 13 & 15 Miles Journeys, each representing the number of courses. We chose the later 2, and both delighted, with all the items innovatively executed and beautifully plated on bespoke crockery.
Chef Johnson brings a tantalising finesse to Indian curries and spices, just like Gaggan in Bangkok, but with his own distinctive style – less molecular, and not necessary in a bad way. What both has in common is you get to saviour a variety of excellent regional foods without the heaviness associated with them.
The minute we were served the appetisers, we knew we’re in for a treat. The trio of snacks were very creatively presented and whetted our appetites. The crew did a good job of explaining the dishes – the ingredients and the traditions behind each dish.
The Smoking Seed is a delicious snack made from smoked Jackfruit seed infused with spices; I would have sworn it’s a potato croquette.
Seafood features strongly on the menu – the Hokkaido Scallops with Coriander Foam is fresh and spicy presented with billowing smoke from the dry ice; and the Seabass is faultless; fresh and moist – one with a silky Mango Curry, and the other with a delicate coconut and vegetable sauce.
We love how all the dishes are aesthetically plated, and in portions that doesn’t overwhelm.
The ubiquitous South Indian Rasam soup was cleverly concocted in a siphon, brewed at the table. A tantalising and appetising broth.
A fascinating dish is the Idiyappam (string hoppers), a ubiquitous rice flour dish of the region, with the humble Sodhi of yellow coconut curry handed a luxurious touch of Lobster and Truffles.
Desserts provided a refreshing end to an indeed engaging culinary journey.
The restaurant manager was kind enough to give me a quick tour of behind-the-scenes in the kitchen – fascinating to see the chefs busy at work.
If Chef Johnson sustains this standard, I’ll wager that Nadodi will be inducted soon into Asia’s Top 50 Restaurants list.
Lot 183 of, Jalan Mayang, Kampung Baru,
50450 Kuala Lumpur,
Phone: +60 321814334