{"id":1583,"date":"2019-08-19T18:27:20","date_gmt":"2019-08-19T10:27:20","guid":{"rendered":"http:\/\/hapa.asia\/?p=1583"},"modified":"2019-10-01T14:23:38","modified_gmt":"2019-10-01T06:23:38","slug":"dewakan-makes-asias-50-best-restaurants-list","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/dewakan-makes-asias-50-best-restaurants-list\/","title":{"rendered":"Dewakan Makes Asia\u2019s 50 Best Restaurants List"},"content":{"rendered":"\n<p>Kuala Lumpur\u2019s Dewakan was recently placed 46th on Asia\u2019s 50 Best Restaurants List at the S. Pellegrino and Acqua Panna 2019 Awards. Chef Darren Teoh who helms the restaurant, which opened in 2015, is acknowledged for his use of local produce such as goat, organic vegetables, ginger flower and ulam raja. It offers an inventive and creative re-imagination of modern Malaysian cuisine. The restaurant is located within KDU University College, Glenmarie, Shah Alam. Asia\u2019s top ten restaurants are &#8211; Odette (Singapore), Gaggan (Bangkok), Den (Tokyo), Suhring (Bangkok), Florilege (Tokyo), Ultraviolet by Paul Pairet (Shanghai), Mume (Taipei), Narisawa (Tokyo), Nihonryori RyuGin (Tokyo) and Burnt Ends (Singapore). <strong><a href=\"http:\/\/www.dewakan.my\">www.dewakan.my<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Kuala Lumpur\u2019s Dewakan was recently placed 46th on Asia\u2019s 50 Best Restaurants List at the S. Pellegrino and Acqua Panna 2019 Awards. Chef Darren Teoh who helms the restaurant, which&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/dewakan-makes-asias-50-best-restaurants-list\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":3167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1583","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1583"}],"version-history":[{"count":0,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1583\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/3167"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1583"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}