Bonjour! I got to blog about this before end of the February because it was a throwback to my Valentine's celebration ( it will be weird if I blog about this during mid-year right? lol ). Anyway, this year, we decided to have a simple dinner at DC Restaurant by Darren Chin to celebrate Valentine's Day. What's better than enjoying good food right?
For your info, the DC restaurant is located along Persiaran Zaaba TTDI, Kuala Lumpur. It is an urban township, housed in a 3-storey building built in the 1970s.
About DC Restaurant
Each floor houses a different experience, inspired by the same spirit of innovation.
The floor that we had chosen was the third floor which is the Moon Bar.
Bear in mind, there are lots of stairs. If you're wearing high heels, make sure you take the steps slowly or just wear a pair of flats will do. It is more comfortable.
DC 3.0 Moonbar Dining, Cocktails And Tapas
The breathtaking Moon Bar with key elements of a life-size oil pained Moon and blinking fibre optics, this space could literally transcend diners to the stars and beyond. Resident Mixologist Sebastian Jeremy concocts neo-Parisian french style cocktails. An ideal place where guests can enjoy dinner drinks in the cool breeze of the midnight moon. Do you think we sit here? No, lol. We sit across the other section which is a more private setting. The room that we sat only can fit a maximum of 4 people.
The Chef | Darren Chin
Having cooked professionally for 14 years and trained in France for 2 years. Chef holds strongly to certain principles, which form the fundamentals of his cuisine and art.
Even though he has been classically trained in French kitchens, he is a strong believer in "la Jeune Cusine" (young cuisine). This philosophy is driver by a new generation of chefs, determined to strip away the unnecessary and redundant. To him, this term denotes a new cuisine, unpretentious, to a certain extent raw, and which presents nature's bounty in its purest form.
The end result is a plate of food that is unpretentious, natural, and of course, delicious.
They also have a vegetarian menu. However, it requires preorder so feel free to contact them in advance to avoid unavailability. There are a few menus to be chosen and the one that we had chosen was Le Menu "Fruits De Mer" which is a 4-course meal.
Le Menu "Fruits De Mer"
Bread and Pastries
Served with caviar butter with an assortment of bread and pastries.
Tried the croissant, Danish pastry and sourdough. Everything taste great except for the sourdough was a bit hard texture on the outside. Love caviar butter a lot! The fragrance of the butter is just so strong and I love it! Even my hubby who doesn't love buttery texture usually also finished it all.
Amuse bouche
Guess what, amuse bouche was always one of my favourite courses because they always surprise me. I always wonder what they gonna serve me since we all know amuse-bouche is just a bite-size and there's nothing more that they can do.
If I'm not mistaken, they serving tuna tartare and panna cotta something. Sorry, I'm very suck remembering those ingredients. Lol
Hokkaido jumbo scallops
Served with Chitose turnip, compressed cucumber, fermented apple jus, dill oil, and oyster emulsion.
Love the scallop, the temperature is just right. Paired well with the fermented apple jus. It freshens your palette.
Echo of the sea
Served with the old capellini noodles in signature imperial truffle sauce, Hokkaido uni, cured amaebi and snow crab.
This is actually our favourite dish of the night. If you're following me on Instagram, then you should know I'm a huge fan of truffle, uni, ebi and crab. In this dish, there are serving all my favourite ingredients! The Hokkaido uni and snow crab reminds me of my Hokkaido trip. The amaebi does surprise me because of the tender texture. For me, I personally think the capellini is just a side dish lol. There are too many wow characters in this dish that outshine the noodles.
Seasonal fruit sorbet
Having a break. Fruit sorbet to clean our palette before proceeding to the main course. The seasonal fruit that we had on that day was passion fruit.
French Dover sole
Served with à la Meunière, cauliflower tabouleh with cauliflower bavarois, potato gnocchi with morels aux Cognac.
When it comes to seafood, Dover sole is one of the best dishes you can eat. Even people who don’t enjoy fish often find that they like Dover sole. One of the reasons Dover sole is expensive is that world-class chefs love it. I mean everyone, from Gordon Ramsay to Wolfgang Puck, often sings its praises. It is only found in the Atlantic ocean and the Mediterranean Sea. If the item is difficult to create or find, then it’s going to be more expensive. That’s the case with Dover sole, too. I personally love this fish but unfortunately for my husband, he feels a bit "meh". Maybe not his type.
Le Fromage
served with 5 types of A.O.P cheeses, signature truffle brie sandwich and fresh wildflower honeycomb from Chiang Mai.
A cheese platter to end the night. We enjoy different types of cheese paired with the brie sandwich, some raisins and honeycomb. And I got to tell you, the wildflower honeycomb is so delicious! It makes the cheese fragrance pop! You can choose one beverage to match the cheese platter which is coffee or tea. I had chosen the chamomile tea here.
Price
RM438 per pax | RM788 per pax (with food and wine pairing)
Last but not least, a photo of us as a memory of our Valentine's celebration in DC Restaurant.
Happy Belated Valentine's Day my fellow readers.
Details
Location : 44, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.
Business hours : Tuesday - Sunday (6.00pm - 11.30pm) ; Closed on Monday
Tel : 03-7731 0502
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