Nadodi, Southern Indian and Sri Lankan fine dining restaurant, is moving to the Four Seasons

Nadodi, Southern Indian and Sri Lankan fine dining restaurant, is moving to the Four Seasons

The premium restaurant owned and managed by Cinnamon Group will relocate in the first quarter of next year

NADODI is officially moving to the Four Seasons Kuala Lumpur.

The fine dining restaurant established in 2017 was the first in Asia to serve a degustation menu – several bite-sized dishes served to guests as a single meal – of Southern Indian and Sri Lankan flavours.

A sample of the dishes available as part of the degustation menu at Nadodi. – Pics courtesy of Nadodi

Having secured a place in the prestigious Asia’s 50 Best Restaurants List for two consecutive years (2021 and 2022), the dining venue is hopeful about accomplishing a lot more in the years to come, making Malaysia proud by placing us on the global culinary map.

Currently located off Jalan Yap Kwan Seng, Nadodi will be relocating to the premises of the luxury hotel on Jalan Ampang in the first quarter of 2023. By associating with such a world renowned brand as the Four Seasons, it elevates both the experience and exclusivity of dining there.

Nadodi will sit on Level 7 of the hotel, and span 7,000 sqft to seat up to 48 guests. – Pics courtesy of Nadodi

Nadodi, means ‘nomad’ or ‘wanderer’ in Tamil and Malayalam, and the name was chosen to pay respect to ancestors who were the early settlers to Malaysia and the region. That migratory origin informs the restaurant’s cuisine in terms of authenticity and the diversity of flavour.

There will be an exclusive new menu spearheaded by Nadodi’s remarkable culinary brigade, in conjunction with the opening.

The Nadodi Globe, and Snack Me. – Pic courtesy of Nadodi

“We launched Nadodi with the aim of changing the perception upon Southern Indian and Sri Lankan cuisine, by shining a spotlight on the rich culinary heritage of the region.

“Since its inception, Nadodi has grown tremendously from our team to our menu offerings.

“Now, with its relocation to Four Seasons Hotel Kuala Lumpur, I am excited for the journey ahead as we continue to proudly present the unique flavours of Southern India and Sri Lanka,” said Abbi Kanthasamy, Cinnamon Group CEO and founder of Nadodi.

“With an amazing culinary brigade that has been with us from the very beginning, we will continue to raise the standards of fine dining, while becoming an accessible and iconic landmark within the heart of the city.”

(Clockwise from Upper L) Lobster with Pineapple Pulissery, Squid Game, Rose Jam, and Murukku & Chai. More examples of the dishes that Nadodi has served. – Pic courtesy of Nadodi

The new restaurant will sit on Level 7 of the hotel, and span 7,000 sqft to seat up to 48 guests. Diners will also be treated to an impeccable view of the city from its large bay windows.

There will also be two private dining rooms that can host up to 22 guests, as well as a new dedicated bar and lounge serving crafted cocktails with seats for up to 30 people.

(From L-R) Chef Yavhin Siriwardhana, Chef Pradeep, and Chef Sugeen. – Pic courtesy of Nadodi

Chef Yavhin Siriwardhana, who is in charge of culinary operations at Nadodi, has played an important role in laying Nadodi’s culinary foundation, which is based on both personal experiences from culinary associates and months of intense research.

Together with the Colombo-born Chef Pradeep (‘Master of Flavours’) who began his journey with Cinnamon Group over 17 years ago as one of the founding chefs at Aliyaa, the Group’s award-winning Sri Lankan restaurant, and Chef Sugeen from Penang who has been an instrumental part of Nadodi’s team for the past three years, the trio leads the culinary brigade and operations at Nadodi.

The culinary team at Nadodi have honed their skills to an artform. – Pic courtesy of Nadodi

With this dedicated team of skillful culinary experts, Nadodi has earned a reputation for layering flavour profiles with modern techniques and innovative plating art, with an eye on detail for an ever discerning clientele.

source – The Vibes

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