Pushing through the main doors, I am greeted warmly into DC’s lower floor also known as “Le Comptoir” (the Counter). However, for now, the kitchen is solely focused on the second floor, called “La Salle” where Chef Darren and his team make the magic happen. La Salle seats about 25 patrons at one go and runs under a reservation-only basis. The minimalist feel of the second floor is unpretentious and paves the way for an intimate setting to truly appreciate the experience.
We were greeted with a basket of freshly baked breads and unpasteurized butter and DC’s non-traditional “Vitello tonnato”, which is Bachi big eye tuna with smoked olive oil and Italian veal fillet, dried red miso and Wasabina aemono which provided a spicy, wasabi-like flavour at the end of each bite. A good start to an anticipated meal!
The Chef’s Daily Amuse Bouche consisted of a Sydney rock oyster with ponzu, poached Irish nugget with a light truffle essence and Tempura courgette flowers from Cameron Highlands. Each of them had a distinct taste but light enough to transition from one to the other.
Before the 1st entrée, Chef Darren presented a supplement add-on which is usually an option to diners who choose the 3 course menu. It was a delicate Alaskan king crab leg, with Hokkaido uni, lightly drizzled with aged Ponzu and pickled black summer truffle. This was a pretty exciting dish as the many textures complemented each other to yield one unified flavour.
As for the entrée, guests are allowed to choose from DC’s signature AOP French Anjou Pigeon or the Gindara black cod. I particularly enjoyed the pigeon, and it’s no wonder that it’s a signature here. Flown directly from Anjou, France, the pigeon was slow roasted and paired with a mille feuille of black truffle shavings and white asparagus, crusted lamb sweet breads, and Jerusalem artichoke cream that was light enough to keep the pigeon as the star of the dish.
Chef Darren suggested that I try DC’s Seafood Medley, comprised of Hokkaido scallops, pan seared Kurau fillet, grilled local slipper lobsters, Hokkaido uni, vegetable vinaigrettes, topped with a sea urchin emulsion. Each seafood had a different texture and taste, resulting in a true harmony of flavours just like music to medleys. It was definitely worth the wait.
In time for dessert, I was presented a Gariguette French strawberry sherbet with fresh strawberries that refreshed my palate with a sharp and sweet zing. What surprised me more though, was the next dessert; topped with soft Yuba soybean skin, a middle of Pistachio pudding, a base of sticky rice with steamed mung bean and Macadamia, coupled with fresh coconut ice-cream and chopped nuts, displaying clear Thai influence, this dessert had all kinds of textures jam-packed together with strong and soft flavour all together. It certainly was not too much, providing the ‘just enough’ feel to the meal.
Guests can also opt from a choice of 5 types of cheese from their cheese trolley, which is a rare sight in other Malaysian fine-dining restaurants. All cheese are farm fresh from France and are accompanied with Yuzu marmalade, dried fruits and crusty bread.
DC Restaurant 44, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia