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.
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!
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
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 consomme, 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
Chef Darren Chin