DC restaurant is located at 44 Persiaran Zaaba TTDI, Kuala Lumpur - an urban township, housed in a 3-storey building built in the 1970s. Each floor houses a different experience, inspired by the same spirit of innovation -
Starting with the ground floor
"Le Comptoir"- by darren chin. Literally "the counter"
Le Comptoir promises a dining experience with a more casual feel, but with no compromise
on quality. It offers a prix fixe menu (wine pairing optional) with dishes varying from day to day depending on what we find at the markets. This concept encourages guests to get close to the action, and watch as our chefs prepare and present their creations. On the 1st floor
"La Salle"- by darren chin
Literally means -The Room- features
DC restaurant's main dining area, still with a daily changing prix fixe menu, but in a more formal environment. Here, our culinary experts push the boundaries, with a touch of luxury transporting diners into the sublime. On the top floor
DC restaurant's "L'atelier"(workshop)/test kitchen, a private space for chefs to innovate new ideas as well as to host cooking classes on weekends. This floor features a mini greenhouse, supplying herbs and vegetables to the restaurant, as well as a prominent spice display featuring spices from all over the world. In this inspiring environment, Chef Darren shares his techniques and ideas with aspiring chefs, whether competent near-professionals or interested beginners. Category 3
-philosophy-
DC restaurant is based on the following philosophies which form the backbone of the restaurant
- respect for what our land has to offer (i.e. terroir)
- the principles of the Slow Food Movement - that the best product, and therefore the best food, is good, clean and fair. We respect nature only by using products at their seasonal peak. We honour the hard work of our farmers by making full use of every part of the harvest, from the skins that hold the pods to leaves that sprout from the trees.
- the combination of classical french and modernist techniques to show the product at its best.
-no boundaries
Tried and tested flavour combinations, be it a perfectly seared cured-smoked magret de canard with grapefruit granite, or the chef's signature foie gras ganache with hibiscus reduction and 66% cacao chocolat.
-spirit of sharing information
The joy of cooking is rooted in the spirit of sharing and bringing happiness to our guests. We gladly share this joy with people who have similar passions.
-Category 4-
-biography of the chef-
Having cooked professionally for 14 years and trained in France. I hold strongly to certain principles, which form the fundamentals of my cuisine and art.
1)Being honest and pure
Even though I have been classically trained in french kitchens, I am a strong believer in "la Jeune Cuisine"(young cuisine). This philosophy is driven by a new generation of chefs, determined to strip away the unnecessary and redundant. To me, this term denotes a new cuisine, unpretentious, to a certain extent raw, and which presents nature's bounty it in its purest form. The end result is a plate of food that unpretentious, natural, and of course, delicious!
2)The next generation
I want to give back to the community what I have learnt. share with fellow chefs the techniques and concepts which I have developed, educating younger chefs, as well as diners, to be more open to the possibilities of cuisine.
3)Technique
Proper cooking technique forms the building blocks of good cuisine. Without basic knowledge and technique, there is no innovation and creativity. This is what distinguishes a chef from a cook.
4)Seasons
I am truly passionate about what is in season, how we can prepare a good recipe by celebrating ingredients at their peak. Even though we do not have four seasons in Malaysia, we speak with our suppliers and farmers daily, so we know when ingredients are at their best. Weather also plays a important role, in our mood and how we feel whilst we eat. On a cold, rainy evening, I crave something warm and soothing, perhaps a steaming bowl of meat consommé, with homemade spicy sausage and the crunch of flax seed tuile...
5)finale
Food is a powerful tool, and can make us feel different in so many ways. I would like to show diners a different kind of approach to food. All i ask for is our clients come into DC restaurant with an open mind. Allow the chefs and staff to take you on a special gastronomic ride, as our dishes and techniques constantly evolve. So please bear with us if we are not serving your favourite dish on any particular day; we are always looking to improve and add excitement to your dining experience!
