DC Restaurant

Named for its head chef’s initials, DC Restaurant espouses the slow food movement with la jeune cuisine. The result is a breath of fresh air, as Chef Darren Chin goes to great lengths to procure premium ingredients before adding layers of Japanese influences to his classical French training. Your evening begins at Le Comptoir for a round of aperitifs. Later, a server will usher you to La Salle. Vegetarian menu aside, DC offers three degustation options: a 3-course menu (Light), a 5-course menu (Taste) and a 7-course menu (Discovery). Stave off the temptation to chow down on the complimentary basket of crispy croissants to save room for DC’S signature cold capellini (available on all three menus)— its silken texture is enhanced by rich sabayon, truffle celeriac cream, and briny sea urchin. Diners who have visited DC on multiple occasions might be lured by new ingredients such as sturgeon grown in Tanjung Malim, Perak.

TATLER TIP

Grilled over Bincho-tan coals, a type of charcoal dating back to the Edo period, DC’S signature rack of lamb is crispy yet succulent, and pairs beautifully with the nutty and sweet flavours of sunchoke puree.

SIGNATURE DISHES

1. DC’S signature cold capellini

2. Alaskan king crab

3. Vegetarian menu $400-$1000 /PERSON

YES NO $100-150/BOTTLE

44 Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur TEL: 03 7731 0502 restaurant-dc.com