A staycation at The Westin Desaru Coast Resort is incomplete without a visit to Kedidi. Named after the graceful sandpiper that frequents these sun-drenched shores, the restaurant beautifully mirrors the serene elegance of the Johorean coastline.
The restaurant’s name also pays tribute to the native Orang Seletar, who have inhabited this land since time immemorial. Much like the bird, these indigenous “sea nomads” lived in harmony with the tides, migrating along the shoreline in rhythm with the sea.
Overlooking a serene lotus pond, Kedidi’s al fresco setting provides a direct connection to the coast’s natural beauty. Here, the restaurant strikes a perfect harmony, nestled in the tranquility between the land and the sea.
The bar boasts a curated selection of premium spirits and non-alcoholic creations. If you are seeking something unique, the friendly bartender is delighted to concoct a signature drink that resonates with your palate.
Kedidi’s ambience is particularly mesmerizing in the evening. Between the rejuvenating coastal breeze and warm golden lighting, the dining hall takes on a wonderfully welcoming charm.
Kedidi’s thoughtfully crafted menu is curated by Sous Chef Hazlan Husin, who brings over a decade of culinary experience to the table.
At Kedidi, each dish is thoughtfully tailored to the guest’s preference and paired with a choice of signature sauces. A meal here is a tribute to the ocean’s seasonal bounty, ensuring that every visit offers something uniquely fresh.
The catch of the day is ever-changing, dictated by what the local fishermen bring home from their early-morning expeditions.
From 1 January 2026 to 31 March 2026, Kedidi invites guests to experience the Earth on Your Plate menu. Guided by the philosophy that sustainability begins at the table, every dish is made of locally-sourced ingredients and thoughtfully crafted to achieve zero waste.
This evening, our dinner menu takes us on a gastronomic journey that transitions seamlessly from the opening amuse-bouche to the final dessert.
The meal commences with Nasi Lemak Arancini, an inventive palate-opener that transforms Malaysia’s favorite dish into a single crispy bite. Complemented by the vibrant heat of sambal, the golden sphere reveals a quail egg hidden in its core.
The Cream of Tomato Soup follows, infusing a classic favorite with tropical flair. Prepared from coconut milk and semi-dried cherry tomatoes, the soup delivers a concentrated burst of sweetness, preparing the palate for the courses to come.
Instead of bread, Char Kuey is served as an accompaniment. These Chinese crullers are a brilliant twist and a uniquely Malaysian way to savor every drop of the soup!
The journey continues with Manuk Pansuh, an iconic poultry dish from Sarawak. The chicken is traditionally cooked with tapioca leaves in a bamboo pot. When cooked over open fire, the bamboo releases natural woody aroma that enhances the chicken’s aroma and flavor.
The savoriness of Manuk Pansuh is further enhanced by wild-harvested spices such as torch ginger, galangal, shallots, garlic and lemongrass. As the dish is poured out from the bamboo pot, we are greeted by a lovely fragrance that makes the mouth water!
Next is the Grilled Wild Seabass. Sourced both locally and responsibly, this dish upholds the “Earth on Your Plate” philosophy while celebrating the purest flavors of the sea.
The fish skin is seared to a perfect crisp while the delicate flesh underneath remains succulent. The dish comes with a vibrant trio of condiments: Air Asam, Sambal Kicap (an essential condiment in Johor) and Kedidi’s signature Sambal Hijau Ikan Bilis.
The signature Sambal Hijau Ikan Bilis elevates the natural sweetness of the fish. The presence of anchovies in the condiment provides a subtle hint of brininess that tantalizes the taste buds.
The meal moves on to Tempura Fried Local Squid. The crispy squid can be enjoyed on its own, or dipped into salted eggs sauce. I suggest that you try both to appreciate the differences.
Tumis Sambal Aubergine serves the counterweight to the bolder dishes earlier, but it still shines in its own right. The luscious sambal clings on to every morsel of the eggplant, ensuring a burst of spicy-sweet flavor in every bite.
The abovementioned dishes are best consumed with Steamed Coconut Rice, which serves as an anchor for the complex flavor profiles. Infused with rich coconut milk, the rice is topped with julienned cucumber and crackers for the extra crunch.
As for the dessert, Sago Gula Melaka offers a refreshing return to simplicity. This classic sago pudding is bathed in creamy coconut milk, and garnished with strawberries and gooseberries.
Remember to drizzle some Gula Melaka onto the pudding before taking your first bite. Made of palm sugar, the thick syrup brings deep notes of caramel and butterscotch that linger on the tongue long after the sun has set.
From the smoky depths of bamboo-cooked chicken to the vibrant heat of the seashore’s freshest catch, the gastronomic journey at Kedidi is a heartfelt tribute to the bounty of the land and the sea!
To round off the evening, two signature mocktails are particularly recommended: Screwpine Lychee and Settling Into Autumn.
Screwpine Lychee is an ideal choice to savor the taste of the tropics. This non-alcoholic drink combines the zesty tang of calamansi with fruity sweetness of lychee.
Meanwhile, Settling Into Autumn is concocted from chamomile, orange and passion fruit. The drink offers floral accents that balance the spicier notes of the meal.
Kedidi offers more than a meal. Surrounded by lush vegetation, the restaurant combines soulful flavors with attentive service, creating a true sanctuary for the senses. Kedidi is open from 12:00pm to 11:00pm daily. To reserve a table here, contact the restaurant via WhatsApp or email.
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Directions to Kedidi @ The Westin Desaru Coast Resort
