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DC Restaurant
La Gastronomie Française
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Brought up in the restaurant industry and later trained by Le Cordon Bleu in Paris, Chef Darren Chin is a man who knows his way around a kitchen. Chef de cuisine and owner of DC Restaurant, his dazzling French fare has already won the restaurant a host of regulars and fans in the two years it has been open.

Now entering their first MIGF, DC Restaurant caused a major splash at last month’s Gala Launch and Taste MIGF and anticipation was high for their first ever Publicity Dinner. In the relaxed venue in Taman Tun Dr Ismail, 26 eager foodies gathered to sample Chef Darren’s five-course menu, many returning visitors and many dining there for the first time.


The pristine dining area upstairs at DC Restaurant


Zahida Rafik, Che Puan Nur Lisa Idris, Tunku Dara and Tunku Datuk Mudzaffar


Tunku Dato' Johanez bin Tunku Annuar, Martin Belson, Dato' Sri Thong Kok Khee, Dato' Dimitri Pantazaras and Datin Sri Kwee See

Among the esteemed panel of diners for the evening were Belgian Ambassador HE Daniel Dargent, Tunku Dara Tunku Tan Sri Naquiah Binti Al-Marhum Tuanku Ja’afar and her husband Tunku Kecil Besar Tunku Datuk Mudzaffar bin Tunku Mustapha, Tunku Dato’ Johanez bin Tunku Annuar, actress Zahida Rafik and Insas Berhad Executive Deputy Chairman Dato’ Sri Thong Kok Kee. Joining them were Festival Advisory Committee members Melium President Dato’ Sri Dr Farah Khan, celebrity chef Datuk Redzuawan Ismail (Chef Wan) and Low Keng Huat Brothers Realty COO Datin Winnie Sophia Low.


Puan Sri Datin Molly Low, Chef Rodolphe Onno, Datuk Redzuawan Ismail (Chef Wan) and Ming Ho


Lukas Tho, Tho Yow Yin, Ming Ho, Datin Winnie Sophia Low and HE Daniel Dargent


Dato' Dimitri Pantazaras, Dato' Sri Dr Farah Khan, Che Puan Nur Lisa Idris, Zahida Rafik and Karim Khan


Chef Wan, Dr Elizabeth F.Y. Lee and Cheah Ming Chiew

As the guests gathered downstairs, animated chatter could be heard throughout and exquisite canapes were served. Irish Oyster Nuggets with light Ponzu, Ikura and Shisho; Courgette Flowers, Truffled Celeriac Cream and Kizami Wasabi; and Tuna & Tuna; - Big eye Tuna and Blue Fin Tuna Tartare with Smoked Olive Oil, Anchovy Cream, Mentaiko and Crispy Rice Puffs were brought around before dinner to whet the appetites.


The oyster canapes were a huge hit with the diners

MIGF Organising Chairman Dato’ Steve Day gathered the group together to announce the dining group for the evening and introduce Chef Darren. Being hailed as a man whose ‘sterling reputation precedes him’, Chef Darren’s impressive list of accomplishments and accolades did nothing but increase the palpable anticipation for the meal ahead.


Dato' Steve Day introduces Chef Darren

As the diners took their seats, Chef Darren and his team sprung to life in the kitchen, preparing the first course – a Crudo Symphony. The dish brought together Japanese Hamachi, Swordfish Belly, Ikura Shio, Jellied Aloe Vera, Aged Ponzu, Lime-Honey Vinaigrette with Terre Bormane Olive Oil and Mizuna. Delicately light but packing a hugely flavourful punch, the dish set the perfect tone for the rest of the evening.


Crudo Symphony


The Publicity Dinner in full swing

The second of the five courses continued the seafood theme with a Risotto of Canadian Lobster Claw with ‘ngiao’ dried red cotton flower Koji Shio and Thai Sweet Basil Pesto. The lobster was cooked beautifully, while the risotto offered the perfect creamy undertone, combining to showcase a dish that summed up all that is quintessential about French cuisine.


Risotto of Canadian Lobster Claw

The last of the three entrees quickly followed and was simply titled ‘2 Scallops’. The dish featured Pan-Seared Coquilles St Jacques (French Scallops), Hokkaido Scallops, Fine Herb Emulsion, Glazed Turnips, Uni Foam, Fresh Lily Buls, Macadamia and Glazed Baby Turnips. The two different scallops contrasted excellently while the turnips and accompaniments rounded out the dish in glorious fashion.


Chef Darren begins plating up his 2 Scallops dish


2 Scallops

Next up, it was time for the main course and almost unanimously, the diners agreed that it was the standout dish on the world-class menu. ‘DC’s Black Angus Medley’ saw a dish of 100% Black Angus Rump Cap, Black Angus Sirloin and slow-braised Black Angus short ribs, Perigord truffle jus, chestnut cream, glazed baby carrots, crispy Gaufrette potatoes and roasted chanterelles. On a table filled with gourmets who have dined all over the world, in many Michelin-starred and award-winning restaurants, there was widespread agreement that this was among the finest beef dishes any of them had ever eaten.


DC’s Black Angus Medley

To cap off the wonderful meal, Chef Darren brought forth a pair of tantalising desserts, the first of which was a Tartelette au Citron Vert (Mini Lime Tart) with Macerated Korean Melon and Pandan Ice Cream. Finally, a Coconut Dessert involving soft Yuba Soybean Skin, Pistachio Pudding, Sticky Rice with steamed Mung Bean and macadamia with fresh Coconut Ice Cream ended the dinner on a sweet note. The unusual contrast of flavours in the latter worked perfectly, showing off Chef Darren’s penchant for extraordinary dishes right through the menu.


Tartelette au Citron Vert 


Coconut Dessert

With the diners revelling in the culinary feast they had just enjoyed, Chef Darren and his team entered the restaurant to a huge round of applause from all 26.

Chef Wan was the first to speak on behalf of the diners and said: “The best word I can use to describe your menu is ‘consistent’. Across all the courses and utilising so many different ingredients, the high quality never once dropped and we are all very privileged to have come here this evening to enjoy such a wonderful meal.”


Festival Advisory Committee member Chef Wan address Chef Darren 

Following this was fellow Festival Advisory Committee member Dato’ Sri Dr Farah Khan who commented that: “Chef Darren, your talent is near unmatched in Malaysia right now and we are very fortunate to have you and this restaurant in Kuala Lumpur. There is no doubt that all of us will be back here again very soon.”


Dato' Sri Dr Farah Khan gives her closing remarks

The Festival Menus are available at DC Restaurant for just RM428 for the full seven-course menu, RM348 for five courses or RM248 for the three-course option. To view the full menus, click here or to learn more about Chef Darren Chin, click here.


The esteemed dining group of the DC Restaurant 2016 Publicity Dinner


Chef Darren and the team from DC Restaurant

The 7 Course Festival Menu at DC Restaurant is available for RM428 per person without wines; the 5 course Festival Menu is available for RM348 per person without wines; and the 3 course menus is available for RM248 per person without wines.

To stay updated on all things happening at the restaurant head to restaurant-dc.com.