DC Restaurant - By Darren Chin

DC Restaurant, fine dining in Kuala Lumpur

DC Restaurant is a fine dining establishment located on Persiaran Zaaba, in the Taman Tun Dr Ismail (TTDI) neighbourhood of Kuala Lumpur. It occupies a three-storey building constructed in the 1970s, and each level houses a different dining experience under the same spirit of innovation. The restaurant is led by Chef Darren Chin and is among the selections by 50 Best Discovery.

Floor layout and dining concepts

The ground floor is home to Moonbar, a cocktail and tapas space designed for a drink before or after dinner. Its resident mixologist, Ash, specialises in classic cocktails and makes dry martinis and negronis, as well as creating themed cocktails inspired by the Moon concept. The bar also offers light bites and tapas.

On the first floor is DC 1.0 "la Salle", the restaurant's main dining room, with a prix fixe menu that changes daily and a more formal atmosphere. Alongside it are the private rooms of DC 2.0 "Salon", three private rooms seating groups of ten people each, designed for private dinners, exclusive events and special occasions.

The second floor brings together two concepts. DC 3.0 Louis XIII Special Red Rooms is a collaboration with the Grand Maison Louis XIII cognac house, with personalised lockers and two individual private rooms, in a sleekly designed interior accompanied by dishes created for that cognac house. On the same level, DC 3.0 Moonbar Fine Dining occupies a space presided over by a life-size oil-painted moon and blinking fibre optics.

DC 4.0 Cellar with Darren Chin offers an omakase experience in which Chef Darren Chin himself cooks in front of the diner. The menus are based on premium seasonal ingredients personally selected by the chef, with dishes that are focused, restrained and precise. This space also includes a walk-in wine cellar with 4,000 bottles of wine.

Culinary offering and kitchen philosophy

The cuisine at DC Restaurant starts from French techniques applied with respect for the ingredient, combined with local and global produce and with Malaysia's multicultural heritage. The restaurant sets out its approach around five pillars: exploration of local and international flavours, a priority on fresh, locally sourced ingredients, terroir-driven cooking, support for local producers and artisans, and the pursuit of balance in every dish.

Chef Darren Chin has 14 years of professional experience and two years of training in France. He identifies with "jeune cuisine", a movement that seeks to strip away the unnecessary and present the product in its purest form, without artifice. His principles include technique as the foundation of cooking, working with seasonal produce, and passing on knowledge to new generations of cooks and diners. Although Malaysia does not have four seasons, the restaurant is in daily contact with suppliers and farmers to know the best moment for each ingredient.

Menus and dining offering

The menu is organised into several offerings: a personalised omakase menu presented by Darren Chin, seasonal menus, lunch menu, dinner menu, vegetarian menu (by pre-order), cocktails and tapas menu, and a wine list. The restaurant declares itself pork free.

Service hours

The restaurant is closed on Mondays and Tuesdays. Lunch is served on Fridays and Saturdays from 12:00 to 15:00, with last order at 14:30. Dinner is served from Wednesday to Sunday from 18:00 to 23:00, with last order at 21:30.

Location and contact

no 44 Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur · Phone: +60377310502 · Email: info@restaurant-dc.com