Dewakan, the celebrated contemporary Malaysian restaurant in Kuala Lumpur, has made history by being the first restaurant in Malaysia to receive the prestigious MICHELIN Green Star for its commitment to sustainability, while also retaining two MICHELIN Stars for its outstanding cuisine.

Chef Darren Teoh Min Guo leads Dewakan's efforts to source local ingredients, especially some unique local produce, and makes the best use of them to promote local Malaysian flavours, setting a great example.

Taking a nose-to-tail approach to ensure every part of the ingredients is utilised and reducing waste by fermenting food scraps into homemade sauces, Dewakan exemplifies how fine dining and sustainability can go hand in hand.

The introduction of the first MICHELIN Green Star in Malaysia reflects the growing importance of sustainability in the culinary world.

MICHELIN Guide International Director Gwendal Poullennec said MICHELIN Guide recognises that great food should not only tantalise the palate but also benefit the community and the planet. "Dewakan's efforts serve as an inspiration for other restaurants to adopt greener practices," Poullennec said during the unveiling of the highly anticipated MICHELIN Guide Kuala Lumpur & Penang 2025.

Poullennec highlighted that in the latest edition of the MICHELIN Guide, two new restaurants have earned one MICHELIN Star while 12 establishments were added into the Bib Gourmand.

"We are truly impressed by the remarkable progress of Malaysia's culinary landscape.

"From preserving cherished family recipes to embracing sustainability, these establishments reflect the heart and soul of Malaysia's culinary heritage We are excited to celebrate the passion, creativity, and dedication that make this country's cuisine special," Poullennec said.

The two restaurants who have earned the prestigious one MICHELIN Star were Chim by Chef Noom and Molina. Chin by Chef Noom offers diners innovative contemporary Thai dishes rooted in tradition but with creative twists and stylish plating while Molina offers innovative dishes that are a delectable amalgam of French techniques, Nordic sensibility and Asian twists.

"These two restaurants join a selected group of six MICHELIN-Starred restaurants, including Au Jardin, Auntie Gaik Lean's Old School Eatery, Beta and DC by Darren Chin," Poullennec noted.

In this edition, Poullennec said there were 12 new entrants into the Bib Gourmand category and 10 new additions for the MICHELIN Selected category.

"Among the notable entrants for the Bib Gourmand is BM Yam Rice that has been moved from the MICHELIN Selected category to the Bib Gourmand list.

"Known for its rich and flavourful broth served with savoury yam rice, this beloved establishment in Penang has earned its place among the country's most notable affordable dining options," Poullennec said.

As for the MICHELIN Selected, Poullennec said the new entrants range from street food vendors to steakhouses to innovative kitchens, each offering diners a wide assortment of culinary experiences.

"Notable newcomers in Kuala Lumpur include barbecue specialists Atelier Binchotan and Bar Kar, contemporary French restaurant Potager and contemporary Malaysian venue Terra Dining.

"In Penang, the Austrian dining room Christoph's, Italian trattoria Jaloux and innovative kitchen Lucky Hole are among others," Poullennec said, adding that this year's new entries showcased the exciting future of Malaysia's dining scene, bringing unique perspectives to the nation and blending tradition with innovation.

Poullennec said each year, the MICHELIN Guide would highlight the exceptional individuals who elevate Malaysia's dynamic dining scene and for this year, some of the MICHELIN Guide 2025 Special Awards recipients include Azmi Ahmad Kamal of Chim by Chef Noom (MICHELIN Guide Service Award), Han Lai from Terra Dining (MICHELIN Guide Sommelier Award), Waymann Cheong from Lucky Hole (MICHELIN Guide Young Chef Award) and Molina Head Chef Guillaume Depoortere (MICHELIN Guide Opening of the Year Award).

Poullennec stressed that these Special Awards reflect the dedication, skill and passion of Malaysia's culinary professionals and contribute to the nation's evolving gastronomic excellence.