Restaurant Dulang Tokwan
Restaurant Dulang Tokwan offers a variety of breakfast and lunch dishes, featuring a wide selection of traditional Malay cuisine such as asam pedas (sour and spicy stew), masak lemak (coconut milk-based curry), and kari (curry).

Our Outlets
Lorem ipsum dolor consectetur adipiscing elit eiusmod.
Our Products
Lorem ipsum dolor consectetur adipiscing elit eiusmod.
Cooking Tips
Lorem ipsum dolor consectetur adipiscing elit eiusmod.
Get to know our team
Lorem ipsum dolor consectetur adipiscing elit eiusmod.
Our Menu

Our Best Sellers

Masak Lemak
Sem quis erat nibh id neque tincidunt molestie convallis ut nibh vel, lorem consequat ullamcorper.

Gulai Kari
Sem quis erat nibh id neque tincidunt molestie convallis ut nibh vel, lorem consequat ullamcorper.

Asam Pedas
Sem quis erat nibh id neque tincidunt molestie convallis ut nibh vel, lorem consequat ullamcorper.
Our Story
Restoran Dulang Tokwan is a fine dining restaurant in Puncak Alam, Selangor, Malaysia, specializing in traditional Malay cuisine like Asam Pedas, Gulai Lemak, and Kari. Established in 2023, it proudly continues a culinary legacy with recipes handed down since 1969. The restaurant operates from 7 am to 5 pm, offering an exquisite breakfast and lunch menu alongside catering services. Customers choose Restoran Dulang Tokwan for its authentic flavors and exceptional dining experience, making it a cherished spot for locals and visitors alike.


“With a passion for authentic flavors and a commitment to exceptional service, we aspire to create the finest Malay fine dining experience.”
Asyraf Khalil, General Manager
Why Choose Us
Passionate
Tempor ullamcorper urna, est, lectus amet sit tempor pretium mi sed morbi cras posuere sit ultrices bibendum augue sit ornare.
Professional
Tempor ullamcorper urna, est, lectus amet sit tempor pretium mi sed morbi cras posuere sit ultrices bibendum augue sit ornare.
Support
Tempor ullamcorper urna, est, lectus amet sit tempor pretium mi sed morbi cras posuere sit ultrices bibendum augue sit ornare.
