Established by Mads Group with a vision to disrupt the local food scene (in a good way),
DoDoo Kitchen was opened with the aim of taking diners on a wild and adventurous culinary journey.
Not to be missed – Sweet white corn which is amazing toasty and sweet grilled Pearl corn. It had a nice roasted finished, yet the corn was still moist and juicy. This was poppingly satisfying and we noticed that every table ordered this dish.
The menu was curated by chef Richard Lau who took us on an amazing culinary adventure that evening.
He was kind enough to share how he sources for his ingredients and gets them in perfect condition.
The 14-Day Dry Aged Duck was a work of art by the chef. The duck was prepared with precision, displaying crispy skin, tender meat and great flavour from the shiitake duck jus that was elevated with the pickled plum. We enjoyed watching the making of this dish in the open kitchen. The fire action was in good hands. — Photos: BEN HOR
The restaurant is located in the heart of the city, directly opposite the Sri Maha Mariamman Temple on Jalan Tun HS Lee in Kuala Lumpur.
Dodoo Kitchen is located in the heart of Kuala Lumpur and the entrance is studded with bling.
The eatery’s entrance itself is full-on bling; the walls and reception counter are decorated with crystals. Inside, it’s cozy and chic.
We like how the table arrangements and decor were set up.
Chargrilled Beef was buttery smooth. The pairing with the Pommes Anna (classic French dish of sliced, layered potatoes) was a great combination.
The best highlight was the open kitchen where we could see Lau and his sous chefs cooking up a storm.
Their alluring Signature Cold Capellini was another plate of umami at its best. This was a harmonious combination of ‘umi budoi’ (sea grapes), truffle pate, ‘kombu shio’ and ‘hua diao jiu’ (rice wine). In terms of presentation, it had the best aesthetics.
Going by the tagline “Eat & Travel Responsibly”, Ben Hor hosts a food and travel blog.
SEA Spiced Hokkaido Scallops was an astounding entree with flavours that stood out, thanks to the mix of lemongrass, ginger and coconut cream with a dash of kaffir oil.
Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com
