So we’ve been meaning to check out DC restaurant for the longest time, and we finally made it down there for dinner last week.
And since we were there already, we decided on the 7 course degustation, vs. the 5 or 3. Might as well go the whole hog, or not at all, I always say.
The 7 course was priced at RM428, wine being optional add ons – 2 glasses, RM100, 3 glasses RM130 or 4 glasses at RM175. Sommelier Arnaud, usually recommends the 4 glass option as it goes best with the lengthy meal and you can drink wine from Burgundy and Bordeaux or from more obscure regions like Bulgaria. Whatever it is, if you’re in his hands, you’re in good hands.
Breads baked inhouse and we highly recommend the sourdough & croissants (anytime is a good time!), paired with salted unpasteurised Pamplie French butter.
And though DC might be a French restaurant, but it is also experimental or progressive, with many Southeast Asian elements hidden in its food, that becomes apparent as the meal unravels.
The food is French, the techniques are French, the way of eating is French, aside from some of the un-French produce and ingredients that Chef Darren would rather employ, as he is a huge advocate of sustainable farming and eating local.
On the table
Antipasti of marinated local baby octopus, Italian green olives, Bresoala air dried beef with peperoncino & pear
Chefs Daily Amuse Bouche
Irish Oysters, lightly Poached -Uni Emulsion, Jerusalem Artichoke, Avruga Caviar; Courgette flowers stuffed with scallop; Cured Tasmanian Salmon, paired with the first wine, the Sunny Gruner Veltliner 2014. Just like its namesake this Austrian wine was a good choice – sunny and bright, with a long penetrating finish this bottle was still a little young and would have been even better in 10 years. The oysters (we already tried this version here) and cured salmon were fab, but we really went a little gaga over these lovely courgette flowers from Cameron Highlands – the surprise came when you bit into the crunchy flower, revealing stuffed scallops at the heart of it.
Wagyu oxtail ravioli with sea cucumber in Light Mushroom consommé: Dark German rye bread with blue cheese gratin
Rich and flavourful, ensconced in a pasta shell cooked just al dente, this was just delicious. No complaints about the Beef Tartar on Dark German rye bread with blue cheese gratin either.
Local Spiny lobster, Pulau Ketam crab, Japanese rice congee, Salted egg hollandaise, bamboo shoots, topped with Nasturtium flowers from Cameron highlands
Wow.. eating sustainably has never been more delicious. This second course was paired with the Auramaris Vermentino Maremma Toscana 2011. This was my favorite wine for the night, that hailed from Maremma, Italy.
Ripe, tangy with a mineral stoniness it was the juicy, delicious Auramaris, that won me over. Aromas of apricot and lemon complemented the lobster and crab flavours really well.
Cold capellini with fresh uni & salted konbu
Cold Capellini with fresh Uni & salted Konbu, which could have been colder. Loved the crispy kale bits that added texture and saltiness.
Seared foie gras with Pedro Ximenez Hibiscus, Macadamia chips, Beetroot & Cured Akami blue fin tuna, paired with the Le Roc des Anges Segna de Cor 2014. This wine that was blend of is a blend of 50% Grenache, 30% Carignan and 20% Syrah, was just on OK wine for me – came across as rather young. Still it was easy on the palate. The foie gras was deliciously unctuous and actually paired well with the more temperate tasting Akami blue fin tuna. Loved the macadamia shavings that added a rich nuttiness to the dish.
5th Course – Choice of Main Entrée
AOP French Anjou Pigeon – slow roasted and served medium rare, Lamb sweetbreads in coffee and cardamom glaze, Jerusalem artichoke veloute, lentiles du Puy with pigeon essence
Chilean sea bass with miso glaze
French white asparagus: Ume-boshi maltaise sauce, Grilled aust blue mussels, Pea-celeriac-bamboo shoot ragout, Oyster essence
*Supplement add on RM168
1/2 Brittany Blue lobster – Butter poached and lightly
grilled with lobster butter
Both were served with the Domaine Bessa Valley Reserva Enira 2008. What a delicious food wine pair, especially with the Pigeon. Bessa Valley Enira 2009 is one of the six of the best eastern European wines. From St-Emilion star Stephen von Neipperg’s impressive Bulgarian project, a merlot-led Bordeaux-style red that balances creamy vanilla oak and ripe plum and blackcurrant fruit. Simply delicious when paired with the gamy red meat, yet subtle enough not to obliterate the flavours of the delicate Sea Bass.
6th Course : Aust Lamb saddle (South Australia) crusted with porcini & sansho pepper
Slow roasted medallions (served medium rare), glazed rainbow carrots, truffled potato croquettes, Sauce bordelaise, Crispy kale.
*Supplement add on RM70
Pan seared 50gms Ernest Soulard Muscovy Duck Foie Gras
DC’s Seafood Medley
Hokkaido scallops, Pan seared fish of the day: Grilled local slipper lobsters, Vegetable vinaigrettes, topped with a sea urchin emulsion. I enjoyed both the lamb and the seafood equally well, but since I am more partial towards red meat, the lamb really hit the spot, for me. The glazed rainbow carrots, truffled potato croquettes and crispy kale were the perfect accompaniment. @tummyleejones had the seafood medley and was just swooning over the Hokkaido scallops plus the smoky slippery lobster. All in all, both were fine choices.
7th Course – Choice of Dessert or Cheese
And this next one is highly recommended for folks who like savoury desserts – the all about pumpkin, actually showcases butternut pumpkin cremeaux, pumpkin sherbet, candied pumpkin, garnished with baby coriander. Nice and refreshing but also not overtly sweet.
And this fabulous number which was as impressive in taste as looks, was the Soft Yuba soybean skin Pistachio pudding – Sticky rice with steamed mung bean & Macadamia, served with fresh coconut ice cream. Oo-la-la .. I dare you not to get a little dizzy over the fragrant, intoxicating scent and rich texture of the fresh coconut cream. The soft Yuba soybean skin was cool on the tongue, and as smooth as a baby’s bottom!
Choice of 5 types cheese, from the trolley
Curated by the well appointed Sommellier Arnaud Biseuil, who is the walking talking dictionary on cheese and wines.
Farm fresh from France accompanied with Yuzu marmalade, dried fruits and crusty bread.
Craved at the table.. talk about personal attention and service
L – R: Fourme d’ambert, Saint Nectaire fermier, Brin d’Amour-Corsica Island Goat cheese, Cantal & Brie a la Truffe – from Maison de la truffe.
In the staid, reputation-conscious world of fine dining, it is incredibly rare to find a restaurant that can hold its own, but DC is definitely one that does. We are certainly big fans of acclaimed chef Darren Chin who expertly combines a bustling informal ambience with innovative dishes that reflect his trademark of myriad influences. Big fans indeed.
44, Persiaran Zaaba, Taman Tun Dr Ismail,
60000 Kuala LumpuR
Phone:+60 3-7731 0502