DC Restaurant

Fire + Finesse: A French-Siam Dialogue, in collaboration with Evian.

On the 20th and 21st of May, DC Restaurant welcomes Chef Nick of Wang Hing Hoi — Bangkok’s enchanted forest restaurant, where fireflies illuminate the dark and Thai cuisine is reimagined from the ground up.

Over seven courses, Chef Darren and Chef Nick trace the space between two culinary worlds: French precision and Siamese instinct. Expect scallop with nam-prik kee-ga and ma-uek, line-caught fingermark snapper reeled in by Chef Darren himself, prawn pad cha with white asparagus, and free-range chicken in two expressions.

An optional wine pairing is available.

Reservations are now open. Tap the link in our bio to book your table.

For one night only, DC Restaurant turns to Wuliangye—one of China’s most storied and high-end baijiu—for an exquisite and unique rendition of French cuisine shaped by contrast and harmony.

Moving through a curated 5-course menu, Wuliangye is presented in various forms or served alongside, exploring the dialogue between baijiu and cuisine through the delicate, controlled craft and imagination of chefs Darren, Nathan and Nico.

A French menu, interpreted through a Chinese spirit.

Join us on the 14th of May, 7:00 pm. RM688++ per person. Seats are limited.

Tonight, we will be serving what Chef Darren reeled in himself this very morning: wild-caught fish from the coastal waters off Port Klang, and on your plate before the day is out.

Today, we pause to honour the hands, the hearts, and the quiet dedication that makes DC what it is. Happy Labour Day.

For two nights last week, we filled D’s Wine Bar for a particularly special collaboration between DC Restaurant’s own chef-owner, Darren Chin and Chef CC Lee of Juju Restaurant Lounge, Penang.

The chefs went of on an excursion off the coast of Port Klang, line-catching fish that was then treated onboard with the tsumoto method using a chinuki tool, so that the catch arrived fresh as can be and full of natural flavour.

Standout dishes from Chef Darren and the DC team include giant trevally crudo with yuzu kosho emulsion, fig leaf oil and fennel granite; and nigiri by Chef Emer.

Chef CC and the Juju team wowed diners with torpedo scad two ways: escabeche and piri piri; coral leopard grouper Provençal with capers and dill; and a Crema Catalana to close.

Thank you to everyone who joined us, and to Chef CC for making the journey to the big city.

Stay in touch for upcoming collaborations, something is always simmering.

Our Louis XIII Special Red Rooms offer space to savour the finer things in life, housing a collection of rare expressions from the Grand Maison, blended from eaux-de-vie that took generations to produce.

DC built a room around that legacy: two intimate spaces or one for up to twenty, finished in deep red. Personalised cognac lockers. The kind of attention to detail that suits the occasion.

For private gatherings worth remembering, reach out to reserve.

A look back at last week’s Tatler Best Takeover Series at DC Restaurant. The four-hands collaboration between Chef Zor Tan of Restaurant Born and our very own Chef Darren Chin brought two culinary forces together for a wonderfully balanced menu — bridging two of the region’s most celebrated kitchens for two evenings that we won’t forget quickly.

Thank you to Tatler Dining and Mastercard for making it happen, and to every guest who shared the table with us.

When chefs say sea to table, this is what they mean: two chefs on one boat off the coast of Port Klang at dawn to create a special à la carte menu for two sold out nights at D’s Wine Bar this 22nd and 23rd April.

Featuring line-caught fish, treated on board with the tsumoto method using a precision tool to remove the bloodline through the bone.

New on our wine list this month: rare and exquisite whites from Northern Rhône and Burgundy.

Three expressions of viognier, from the world’s rarest Château Grillet to its more accessible Côtes-du-Rhône Blanc, and three Grand and Premier Cru burgundies from Maison Louis Latour’s 2020 production.

From Château Grillet: the elusive 2020 monopole — one of only 6,900 bottles produced, the expressive 2022 “La Carthery” from Condrieu’s steep granite terraces, and the bright, mineral-driven 2022 Côtes-du-Rhône Blanc.

From Maison Louis Latour, three whites from the 2020 vintage: the “Sous le Puits” Puligny-Montrachet Premier Cru, directly translated as “Under the Well” in reference to a nearby spring; the Corton-Charlemagne Grand Cru, the Maison’s flagship Chardonnay from 30-year-old vines on stony limestone; and the Bâtard-Montrachet Grand Cru “Clos Poirier”, sourced from a single 0.85-hectare plot.

Exquisite pours, side-by-side here at DC Restaurant.

Dark and bitter, then cold, then rich. This dessert doesn’t arrive all at once — it unfolds.

65% Madagascar dark chocolate and espresso, moving between contrasts. The coffee caviar bursts sharp and clean. The white chocolate chantilly softens what came before. The cacao sorbet pulls it back to somewhere deep and quiet. A coffee pecan praline underneath, holding everything together with a delicate crunch.

Available à la carte and as the sweet course on our tasting menus.

Built around a rare collection of Grand Maison releases, our Louis XIII Special Red Rooms offer a sanctuary for the true connoisseur. Featuring a rich, red-panelled aesthetic curated by the maison, as well as personalised cognac lockers, the room is a tribute to the art of indulgence.

The layout can be split into two intimate rooms or combined to accommodate up to 20 diners. Reach out to us to reserve the space for your next private gathering or celebration.