Nadodi

Nadodi Engaging Nomadic Cuisine Our cuisine at Nadodi is analogous to the ever evolving food of the nomadic cultures.
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Without forgetting their roots, we are enticing the time-worn flavours with new age cooking methods. This way, the enchantment and lustre of nomadic cuisine will never fade, but will instead pave the way to a sensory ever-engaging experience for you.

Starfruit HighballLocal starfruit, reimagined with modern finesse. Bright acidity, gentle sweetness, and a crisp sparkli...
20/01/2026

Starfruit Highball

Local starfruit, reimagined with modern finesse. Bright acidity, gentle sweetness, and a crisp sparkling finish.

Reservations: +6017 296 9520 | www.nadodikl.com

High-land, Sea-bed.Tomatoes from the highlands, and scallops from the seabed. Tomato sorbet and marinated guava with sal...
17/01/2026

High-land, Sea-bed.

Tomatoes from the highlands, and scallops from the seabed. Tomato sorbet and marinated guava with salt-cured scallops, dressed in rasam dashi vinaigrette.

Light on the palate, precise in flavour. Crafted to complement the journey, not overpower it.

Sivapu InjiStrawberry • Ginger • MezcalSoft fruit, subtle smoke, a clean ginger finish. A pairing cocktail that refreshe...
12/01/2026

Sivapu Inji

Strawberry • Ginger • Mezcal

Soft fruit, subtle smoke, a clean ginger finish. A pairing cocktail that refreshes the palate and keeps the plate in focus.

Harvested in Pahang, neighbouring the very farm we trust for our caviar, this passion fruit speaks for itself — intense,...
22/12/2025

Harvested in Pahang, neighbouring the very farm we trust for our caviar, this passion fruit speaks for itself — intense, aromatic, and naturally radiant. For us, it is never just an ingredient, it is a relationship with the land and the people who nurture it.

Celebrate the season at Nadodi.From 24th to 31st December, 6pm onwards, our Festive Menu by Chef Yavhin presents a refin...
19/12/2025

Celebrate the season at Nadodi.

From 24th to 31st December, 6pm onwards, our Festive Menu by Chef Yavhin presents a refined interpretation of South Indian and Sri Lankan flavours for the year-end.

For reservations, please contact +6017 296 9520 or visit www.nadodikl.com.

Spanish Mackerel confit in our spiced oil, paired with short grain tamarind rice loaded with a spicy peanut crumble, and...
15/12/2025

Spanish Mackerel confit in our spiced oil, paired with short grain tamarind rice loaded with a spicy peanut crumble, and finished with a deep fish head curry made with the heads of the Mackerel.

Excellence happens when perspectives meet. With Sashi, our manager, and Jack, our junior sommelier, collaborating in st...
09/12/2025

Excellence happens when perspectives meet.
With Sashi, our manager, and Jack, our junior sommelier, collaborating in stride, every detail — from service to pairing — is shaped with intent, respect, and a shared commitment to elevate the guest experience.

Pure flavour from Penang waters — smoked mussels folded into a spicy coconut sauce and stuffed into its own shell.
27/11/2025

Pure flavour from Penang waters — smoked mussels folded into a spicy coconut sauce and stuffed into its own shell.

A warm savory egg custard steamed with crab rasam, topped with tempered mud crab from Sri Lanka and finished tableside w...
21/11/2025

A warm savory egg custard steamed with crab rasam, topped with tempered mud crab from Sri Lanka and finished tableside with Jaffna crab curry.

Thank you, , for recognising us once again. It is a privilege to be a Michelin Selected restaurant for the third year i...
19/11/2025

Thank you, , for recognising us once again. It is a privilege to be a Michelin Selected restaurant for the third year in a row.

We are deeply grateful to all our guests for their continuous support, and to Chef and the Nadodi team for their dedication in shaping a cuisine that celebrates Indian and Sri Lankan heritage with a strong Malaysian identity.

Your belief in our journey keeps us moving forward.

“Fire next course, table 5.”Some roles are seen, others are felt. Atik’s has always been both.
18/11/2025

“Fire next course, table 5.”
Some roles are seen, others are felt.
Atik’s has always been both.

Pearl Lobster from Sabah — gently cooked in spiced oil before being roasted over charcoal, finished with Sarawakian Moun...
12/11/2025

Pearl Lobster from Sabah — gently cooked in spiced oil before being roasted over charcoal, finished with Sarawakian Mountain Pepper, and served with braised barley and sand ginger leaves.

Address

Level 7A, Four Seasons Hotel Kuala Lumpur, , No 145, Jalan Ampang , Wilayah Persekutuan Kuala Lumpur
Kuala Lumpur
50450

Opening Hours

Monday 12:00 - 15:00
18:00 - 23:00
Tuesday 12:00 - 15:00
18:00 - 23:00
Wednesday 12:00 - 15:00
18:00 - 23:00
Thursday 12:00 - 15:00
18:00 - 23:00
Friday 12:00 - 15:00
18:00 - 23:00
Saturday 12:00 - 15:00
18:00 - 23:00

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