Nadodi presents The Three Regions, a menu that celebrates provenance, restraint, and the beauty of simplicity.

Crafted by Chef Yavhin, this new journey pays tribute to the land and sea that sustain us — from local mussels and spotted Spanish mackerel to lobsters from the waters of Sabah. Each ingredient is thoughtfully paired with the flavours and techniques of South India and Sri Lanka, creating harmony between Malaysian produce and the traditions that inspire Nadodi’s cuisine.

Rooted in craft and shaped by nature, The Three Regions embraces a “less is more” philosophy, where every element has purpose and every flavour tells a story.