Hennessy Paradis Imperial 2018 feat Chef Darren Chin

One of the more memorable lunches for us was the Hennessy Paradis Imperial, food paired lunches at DC restaurant, which happened last month.

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Whole Hokkaido live Uni; Truffled Eggs: Vegetal Emulsion

Hennessy Paradis Imperial is a contemporary creation by Yann Fillioux. Handpicked by the House of Hennessy, Chef Darren Chin was tasked to re-create the contemporary essence of Hennessy Paradis Imperial over lunch at his restaurant in TTDI.

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The menu curated by Chef Darren Chin shares the ideals of Hennessy Paradis Imperial, symbolized by three pillars: Art of Selection, Point of Elegance and Relentless Quest for Perfection. At the heart of this idea, Chef Darren Chin curates from carefully selected ingredients at their seasonal peak, to create a culinary journey for his diners that’s really a surprise I do not want to spoil for you. It’s happening from now till the 31st of July, so please check them out if this sounds like something you’d be interested in.

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“The menu caters to the intricacies and sophistication that comes with the Hennessy Paradis Imperial. To reinvent the essence of it, the menu uses the same unique processes that comes into the creation of Hennessy Paradis Imperial, replicated to match its high standards.”, said Chef Darren Chin, Founder and head chef of DC Restaurant.

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Seasonal White Asparagus from “Sud Ouest” – France

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Priced at RM998 per pax, this 6 course, Spring menu is available to the public for dinner from 26th June to July 31st, every Tuesday to Sunday at DC Restaurant, TTDI. Please note that prior reservations are required. More menu details on their website, DC Restaurant.  Tel : 03-77310502.


 

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