After months of anticipation & angst-ridden postponements (who knew electricity could prove so elusive?), Restaurant DC is bracing to officially launch on October 21 - following private test sessions this week - capping a long & tumultuous journey by its French-trained chef-founder Darren Chin to share what he calls 'the joy of cooking' with his soon-to-be-ecstatic guests.
We've been tracking Restaurant DC's progress from the beginning of this year, back when it had still been set to open in Empire Damansara. A change in location has since landed it in Taman Tun Dr Ismail, where it now occupies a three-level shop-lot, with each floor serving a distinct function. Many thanks to Darren's team for this tour inside.
Still a work in progress when we visited, but it's now easier to envision what the final look might be: Restaurant DC's ground floor is billed 'Le Comptoir' - with a long counter dominating what's meant to be a relatively casual space where customers can get up close & personal with the restaurant's chefs & their work.
The first floor is named 'Le Salle' (The Room) the main formal dining hall where patrons can enjoy prix fixe (fixed price) menus that evolve daily - based on what's now in season & what ingredients are at their peak, prepared with inventiveness & integrity.
The cuisine? Expect to start with something like caraway seed ciabatta paired with raw unpasteurised Pamplie French butter, followed perhaps by an entree such as local slipper lobster (potentially supplied by MySeafoodMart) in squid ink tempura with watercress puree & sauce gribiche.
A creative flair streaks across the menu: think lamb tartare with a Thai Isaan twist, paired with bitter sorbet & coriander cress. Or yuzu citrus tartlets with ginger ice cream, lemon basil soil & pomegranate gel.
The top floor features the restaurant's herb patch, as well as a space where cooking classes & workshops can be conducted.
Customers can now make reservations by contacting Darren at 0122232991 ... watch this space in TTDI.
If Darren's name rings a bell, well, it should; his family runs the long-enduring Dave's Bistro, one of 1 Utama's best restaurants.
Darren's creations are also showcased at Dave's, but in the form of heartier, bistro-style fare; still, recipes like the 'World's Best Sandwich' (RM28; baguette with crispy roast pork belly marinated in local herbs, garnished with daikon radish, carrot, cucumber, bird's eye chilli & tonka vinaigrette - named for its triumph as the Delifrance Coupe du Monde du Sandwich 2012) highlight the breadth of Darren's capabilities.
Restaurant DC will not offer pork, but Dave's Bistro absolutely does - everything from sous vide Sanbanto pork cheeks served with its own jus, mash & buttered veggies (RM58) to pork ribs & knuckles.
Aussie 120-day-aged Black Angus roast beef (RM58); solid pairing with the Chateau Ferthis 2010 house pour, RM75 by carafe
Restaurant DC by Darren Chin @ TTDI
44 Persiaran Zaaba, Taman Tun Dr Ismail, Kuala Lumpur
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