Located in Taman Tun Dr Ismail, one of the suburbs of Kuala Lumpur, DC restaurant offers refined Modern Malaysian cuisine in which the Malaysian terroir is honoured.
Housed within a 3-storey building built in the 1970s, the ambience is modern and relaxed with the dining experience beginning on the ground floor at "Le Comptoir" where guests enjoy an aperitif before being taken to the "La Salle" on the 1st floor. White table cloths mixed in with minimalist designs of metal and wood fixtures create an intimate atmosphere perfect for indulging in the finer things in life.
A keen advocate of the slow food movement, owner and chef extraordinaire Darren Chin seeks the best in local and international produce, keeping a close eye on seasonality and making the full use of every part of the harvest. Chin's grounding in French culinary techniques showcases the produce at its best. Combined with a flair for South East Asian flavours, the results are quite simply breath-taking.
Not to be outshone is the excellent wine list which includes a great selection of wines. We were pleased to indulge in matching wines chosen by the sommelier to match each of our courses.
To start freshly baked bread with black truffle butter signal an excellent start and a mere glimpse into what is to come.
The first course of Takao Cold Somen with Bafun Uni and Truffle celeriac cream celebrates subtlety and simplicity.
This is followed by a crescendo of flavours with a perfectly balanced dish of smoked butterfish with slightly tart mulberry yogurt spiced with sofrito.
One of our favourite courses of the night graced our presence next - Local razor clams with abalone essence and charcoal olive oil. Perfectly cooked clams featured alongside tender octopus and aromatic curry leaves. It was a playful taste of the sea.
A Thai inspired dish of French Sea Scallops served with "Tom sep" essence and Green gazpacho and Kalamansi granite continued to impress.
For mains, we highly recommend the AOP pigeon de bresse (done 2 ways - slow roasted and confit). The pigeon was exceedingly silky and did not have the fibrous texture often associated with poorly prepared pigeon. It was perfectly seasoned with the natural gaminess of the pigeon showcased along with the delicate smokiness from theburnt carrot and the fragrance of the parsley aioli.
The cheese course at DC is nothing short of fabulous. A cheese trolley worthy of any high-end Parisian restaurant makes choosing your 5 types of cheese from the amazing selection both wonderful and painful at the same time.
For the sweet tooth, you will be pleased to hear that dessert time comes in 2 parts. On this occasion, a refreshing Morello cherry sorbet followed by a glorious plate of Wild honey and milk gelato accompanied by coffee croquettes made from caramel with salty black olives and a dusting of Dulcey pearls for good measure.
Dinner at DC Restaurant is an elegantly refined affair. Chin's subtle creativity paired with beautiful local produce hits all the right notes to produce a truly gourmet and unforgettable experience
Location: 44 Persiaran Zaaba, Taman Tun Dr Ismail, Kuala Lumpur
Phone: +601 2223 2991