DAUNDAUN

SCENTS OF MALAYSIAN COOKING

daundaun, meaning leaves in the Malay language, brings you aromatic Mala We do use a lot of leaves.

It’s not just about the taste; it’s just as much about the scents of good Malaysian cooking. It is the whiff of banana and pandan leaves, of turmeric and lime leaves, that makes Malaysians think of home cooking. The reason why we just had to start DAUNDAUN, which is the Malay word for leaves. Our typical Malaysian streetfood signature dish, the nasi lemak (rich rice), is cooked in coconut milk and

is infused with the aroma of pandan and banana leaves. It is served with sambal (chili paste), fried ikan bilis (little dried fish) and peanuts, cucumber and egg. Just as important as all the ingredients is the “air tangan”, literally translated meaning ‘water hand’. It is the Malay term when describing food made with love. Because of this, we dedicate all that we do at DAUNDAUN to Uda, the beloved woman who cooked with love for the Omar family and its extremely extended family in Kuala Lumpur all her adult life. DAUNDAUN brings old favourites like the Kuih Koci, Pulut Tai Tai and more at our pop-up culinary audiovisual cultural events in Berlin. We collaborate with other brands like KAYA MANIA, where Pinch has perfected the art of pandan and gula melaka kaya. Berlin-based mediamakers Zaki(ah) Omar and Hanno Baethe of mata-mata media are the people behind DAUNDAUN. Thank you so much Zaid Omar of Milk Design Kuala Lumpur for creating our brand image (https://www.theudderones.com/).

20/11/2025

Ahoy Berlin! Thanks to a Western seafarer and a Asian cook, the Chicken Kari Kapitan came to be, or so goes one of the tales.

Ribuan terima kasih kepada …
Thousands of thanks to …
for the amazing poster!

Thank you .berlin for having us back this Sunday. Drop by and have a taste of a Malaysian food medley paired with some great natural wines.

Featuring the one and only Chicken Kari Kapitan (and a Fried Tofu option) from the Straits Chinese cuisine coupled with the fav Malaysian flatbread Roti Canai found in the numerous Indian Muslim coffee shops in the country. A little green Cucumber Mint Chili salad, a variant of the Malay Kerabu Timun Nenas, makes it complete.

We brought our Cucur Badak to The Rad the last time and it was so well received that it is making a comeback. Translated, Badak = Hippopotamus and Cucur = Fritters. Don’t ask how this popular Malay market snack, sweet potato balls filled with sweet chili coconut, got its name.

This time, there will be a baked sweet, the Kuih Bingka Ubi, also from the Straits Chinese and Malay kitchen. It is somewhere between sweet and savoury. Made of tapioca (ubi in Malay), also known as cassava, with coconut milk, coconut oil and sugar, it is the perfect vegan dessert.

Across the oceans, these Malaysian favourites have made their way to Berlin-Kreuzberg!

18/09/2025

Food and illustrations go hand in hand, and you see this not just in magazines and books but on social media. With the popup and supper club scene spreading and expanding in Berlin and elsewhere with the need to make the events known, these two creative fields seem to be even more intertwined.

When we met Singaporean Kenn , just after he moved to Berlin, we knew we would become collaborators. Now, we are like family. Our first meeting was a foodie arty chat. Kenn, himself a passionate cook and an epicurean, talked about his illustrations for online mags like Eater. He has done wine labels and books. He designed two of our IG posters and for the next event, making it 3! All amazing

28/08/2025

Thank you for these stamps. Nostalgic. Malaysia’s past and its present filled with a spectrum of foods influenced by England and Portugal on the West and all the way to Japan on the East. Our histories are interwoven and visible on our plates. Like our Merdeka menu:

Cornish Pasties with Mushroom and Potato Filling
Kuih Cara Berlauk – curried beef and fried onion filled coconut milk turmeric mini cupcakes topped with chopped chili and fresh coriander
(vegan option with curried tofu)
… both served with our sweet chili jam

Roti Canai – Malaysian Indian flatbread. A national favourite found in Mamak (Indian) eating places, usually served with a selection of curries.

Beef / King Oyster Mushroom Rendang Tok – Malay/Indonesian slow cooked beef with whole and ground spices and aromatics, lemon grass, galangal, kerisik (roasted coconut paste), palm sugar, tamarind and coconut milk

Hainanese Chicken / Tofu Rice – chicken in ginger and spring onions, cooled in ice water, basted with sesame seed oil, served with rice cooked in chicken broth and ginger and garlic oil plus condiments: fresh ginger garlic chili, spring onion ginger peanut oil paste, soy sesame oil sauce and cucumber.

Rojak Nyonya – a Straits Chinese (Nyonya) salad with chopped vegetables and fruits mixed in a paste of molasses, tamarind, palm sugar, chili and fermented soy, topped with crushed peanuts

Rojak Mamak – Malaysian Indian salad with julienned vegetables, blanched bean sprouts, boiled eggs and prawn fritters served with a tangy sweet potato peanut sauce

English Buttermilk Scones with Homemade Clotted Cream and Orange Marmalade

Kuih Talam Pandan – Nyonya steamed pudding with a sweet green layer infused with pandan and a top layer of salted coconut milk

Kuih Bingka Ubi - another Nyonya or Straits Chinese (early 16th century Chinese settlers in Southeast Asia - a mix of Chinese and Malay) sweet baked tapioca coconut milk cake

Our Merdeka (Independence) event is fully booked. We wish we could have hosted more. Selamat Hari Merdeka to all Malaysians. So happy we will be celebrating this day with so many Berliners.

21/08/2025

Merdeka! Merdeka! Merdeka!
- freedom, independence, not imprisoned or enslaved

With these words cried out at the Stadium Negara (National) in Kuala Lumpur on 31st. August in 1957, the Malayan Federation was born, ending British rule of over 100 years. Not to be confused with the formation of Malaysia in 1963.

London is full of Malaysians and everyone else from its former colonies. It’s culinary landscape flourished through the hands of the people they had ruled. Similarly Malaysia became the multi-ethnic nation it is today mainly due to British colonial rule. From today’s perspective, we are thankful, not only for the colourful nation we now are but the diverse food culture we have.

Besides forced migration, there were the early Chinese and Indonesian settlers, Arab and Indian traders. Through all these years, the authentic ethnic cuisine of the three main groups – the Indian, Chinese and Malay, merged and evolved. And … we still have the colonial kitchen, a strange mix of English and Malaysian. And … the High Tea, a 19th century British working-class meal with hearty dishes. While the upper class enjoyed the luxury of afternoon tea, workers only had time to eat and drink in the evening, from about 5pm.

Come join us for a Sunday High Tea on 31.8. with a spread reflecting our past and present.

Thank you so much Zaid Omar (Zaki’s brother in Kuala Lumpur) for the amazing visuals. He has been with us from day 1, creating our logo and identity. ❤️

A fun fact, Zaki‘s sister Oyah was born in 1957! ❤️

09/07/2025

Come join us for our next grill buffet event this Saturday 12.7. featuring Malaysian heritage cuisine. We still have spaces available at this very special open house.

We kick off at 5pm / 17:00 with our snack, the Tembosa (similar to the Malaysian all time fav Curry Puff).

Followed by:
- Pulut Panggang, glutinous rice rolls filled with zingy chili coconut and rolled like a sushi 😁 in banana leaves and grilled
- Ayam Percik, marinated boneless chicken thighs basted and grilled several times in a coconut milk spiced sauce
- Sambal Udang, our very special slow cooked for hours sambal 😁 with organic prawns
- Nasi Lemak, coconut rice
- Nasi Kerabu, blue butterfly pea flower infused rice tossed with fragrant fresh herbs like lime leaves and coriander
- Acar Rampai, a potpourri of pickled vegetables in chili rice vinegar brine
- Beansprout Salad, fresh tossed in a gingerish sesame oilish dressing
- Kuih Bakar Ubi, an amazing vegan baked cassava cake with coconut milk
and last but not least
- Onde-onde, glutinous rice pandan infused balls filled with palm sugar and rolled in salted coconut flakes.

Mari makan (Malay for Come Eat) ❤️ with us.

Thank you for again another amazing illustrated poster
Thanks for pairing wines from The Rad.

15/05/2025

Join us for a Berlin spring evening of Malaysian-Singaporean street food paired with excellent natural wines .berlin .

Grilled chicken or tofu satay and otak-otak (spicy fish prawn cake in banana leaves) and more.

Sunday, 25.5. from 4pm. Can’t wait to see you there!

Thank you for the amazing visuals.
Thank you for the lovely satay shot.

08/03/2025

Here’s to women’s day!
Thank you for this amazing photo in your book .msiaheritage .
To all those before us,
With us
And the generations to come.

01/03/2025

Which planet are we on?
May our planet be protected from evil.
May our food unite us.
Our Roti Canai - thinner than paper.
Brought to Malaysia by Indian Muslim immigrants.
Woven into the country’s rich culinary tapestry.
Great with all kinds of curries and sambal.

Adresse

Kollwitzstraße
Berlin
10435

Telefon

+491702463145

Webseite

http://www.daundaun.com/

Benachrichtigungen

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