Nadodi’s New Menu, The Three Regions, Tells An Important Story

The restaurant’s new menu distils the flavours of Tamil Nadu, Kerala, and Sri Lanka into a six-course journey that celebrates migration and modern technique.

When Nadodi opened its doors, it wasn’t trying to reinvent South Indian and Sri Lankan cuisine. It wanted diners to look at it differently. That philosophy continues with The Three Regions menu, the restaurant’s newest tasting menu. While Nadodi’s signature nine-course experience remains for those who enjoy lingering over dinner, the new six-course menu offers a shorter route through the same culinary landscape. It’s less about doing less, and more about saying more with every plate.

Led by Executive Chef Yavhin Siriwardhana, the menu traces the flavours of Tamil Nadu, Kerala, and Sri Lanka—three regions whose cuisines have shaped Malaysia’s own food culture. Rather than treating them as separate destinations, Nadodi lets them mingle naturally, applying French precision and Japanese restraint to dishes that remain unmistakably rooted in South Asian traditions.

The journey begins, appropriately, with The Three Regions, a quartet of snacks that sets the tone from the first bite. An airy idli from Tamil Nadu arrives with karuvadu chutney and sea bream, while the playful Kosho Avial Pillow transforms the familiar vegetable curry into something unexpectedly light. They’re small bites, but they establish the restaurant’s knack for balancing nostalgia with curiosity.

One of the menu’s standout courses, Highland, Seabed, pairs cured scallops with Cameron Highlands tomato sorbet before a chilled rasam vinaigrette is poured tableside. The dish bridges Malaysia and the Indian subcontinent in a way that feels effortless, letting bright acidity and delicate sweetness do most of the talking.

Rice, unsurprisingly, takes centre stage in Nomad’s Globe. Here, fragrant Seeraga Samba biryani is served alongside tempura crab, blue crab curry, and cucumber-pomegranate pachadi. It’s familiar enough to be comforting, yet layered with enough texture and technique to remind you that this is fine dining with purpose, not just polish.

Dessert refuses to play by convention. Kesari & Petit Four takes the beloved semolina sweet in an altogether different direction, weaving together miso caramel, coconut ice cream, and a murukku-inspired calamansi and caraway financier. It’s a finale that feels both playful and deeply personal.

Nadodi, which means ‘wanderer’ in Tamil and Malayalam, has always explored the migratory nature of food, following the routes, ingredients and traditions that travelled between Sri Lanka, Kerala, and Tamil Nadu before finding new homes across the region. The Three Regions continues that story in a more accessible format, proving that six courses are more than enough to take diners on a remarkable journey.

All photos are courtesy of Nadodi