DC restaurant is located along 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
Literally the counter
Le Comptoir operates as a pre-dinner cocktail area whereвЂôs guests can enjoy well crafted cocktails by our mixologist Sebastian Jeremy whom encompasses his take on light bodied cocktails to entice the palate preceding to our different dining rooms for a gastronomic dinner experience.
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.
Adjacent to that we have our salon private rooms, which feature 3 private rooms that fits perfectly larger groups of 10 persons per room. This is a intimate dining space for private dinner parties, smaller exclusive events and special occasions.
Showcases a collaboration with Grand Maison Louis xiii Cognac.
Complete with personalised lockers and two individual private rooms. This seamless design interior is paired
with exquisite dishes crafted for this great cognac house.
Along side, is our breathtaking Moon Bar with key elements of a life size oil painted Moon and blinking fibre optics, this space Could literally transcend diners to the stars and beyond. Resident Mixologist Sebastian Jeremy concocts neo-Parisian french style cocktails. A ideal place where guests can enjoy after dinner drinks into the cool breeze of the midnight moon.
I am always asked how I describe my cooking style. On a cursory glance of my menus since I first opened DC
in November 2014, an easy answer might be to say that it was classic French cuisine with a strong overlay of
Cooking is a creative endeavour, and those who say that it is merely repetition of time-honoured rituals miss the point. Every day, we create anew, and while our creations are necessarily ephemeral, they are creations, and the creative spirit that animates each ritual cannot be denied.
As I started to travel more in the intervening years, I saw my experiences, and the emotion surrounding each experience, starting to make themselves felt in my food. The joyful simplicity of an amazing foie gras and white port at Pedro Lemos in Portugal, the sublime larb spices from my wife Nana's hometown of Mae Ai-Chiang Mai, gently dry-toasted then painstakingly pounded by hand in a mortar, or the ecstasy of indulging in Alain Passard's incredible vegetable-centric yet luxurious tasting menus.
I started to realise that for me, the joy of cooking, apart from seeing the happy faces of my guests, lay in challenging myself with new techniques and flavours, and allowing myself to be open to that challenge.
I have realised that my cooking over the years has revelled in absolute freedom: the freedom to explore the world's best ingredients, the freedom to support our local farmers and encourage them to ever greater heights, the freedom to explore fresh and exciting wine pairings with new flavour profiles, and the freedom to incorporate techniques from various cultures and schools, all with one single goal in mind: the pleasure of my guests. For me, it would be disingenuous to circumscribe one's ability and reach for the sake of remaining true to a label, if it does not enhance my guests' experience. For it is my guests who remain the ultimate inspiration for what I do, and who are the main reason why I continue doing it..
Chef Darren Chin
Having cooked professionally for 14 years and trained in France for 2 years. I hold strongly to certain
principles, which form the fundamentals of my cuisine and art.
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!
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
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.
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 consommГ©, with homemade spicy sausage and the crunch of flax seed tuile...
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
no 44 Persiaran Zaaba
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tuesday to Sunday (Dinner only)- 6pm to 11pm