I posted earlier this week about my sneak preview dinner at the highly anticipated soon-to-be-open Restaurant Darren Chin and had many messages over my social sites about the menu.
On the night of our exclusive dinner, there was no menu except for what was to be served to us.
However, just to give you insight of what to expect from Chef Darren who is also the main genius behind the Dave’s Bistro in 1 U (earlier review here –> https://www.rebeccasaw.com/daves-bistro-grill-1-utama-pork-pizza-pasta/) here’s the menu and pictures of the dishes we enjoyed that evening.
Chef Darren, who is a graduate from the prestigious Le Cordon Bleu cooking school in Paris was also the first Asian to win the Delifrance Sandwich Cup.
Ever since his return from Paris he has been diligently at helm at Dave’s Bistro. His dream however, was to open his own restaurant and to serve good, unpretentious food. That doesn’t translate to sloppily prepared food!
On the contrary in fact; for every element of each dish was obviously carefully thought out and crafted for the best harmony of texture, flavours and presentation.
I will not go into detail of each dish (this is NOT a review) as this is not the exact menu for Restaurant DC.
Chef Darren had said; “Even though I have been classically trained in french kitchens, I am a strong believer in “la Jeune Cuisine”(young cuisine). This philosophy is driven by a new generation of chefs, determined to strip away the unnecessary and redundant. To me, this term denotes a new cuisine, unpretentious, to a certain extent raw, and which presents nature’s bounty it in its purest form.
The end result is a plate of food that unpretentious, natural, and of course, delicious!”
Well that’s exactly what we experienced that evening. Thank you Chef Darren. It was a great meal!
To start: Restaurant DC’s own baked breads with raw unpasteurised French butter.
Amuse bouche 1 of 3: Charcoal rice crisp w eggplant caviar /anchovy cream/Fraisse des bois confiture/baby coriander frm DC’s garden.
Amuse bouche 2:
Yam puffs with guinea fowl confit/sauce hollandaise with Korean chilli pepper.
Amuse bouche 3:
Lamb tartare “Isaan” style /bitter sorbet.
Entree :
Cold soba noodle/Boston lobster consommé /lumpfish tarama/iced vegetables.
“Seafood Medley” – catch of the day ala meunière /slipper lobster (Mersing Johor)/ razor clams/hard shell clams ala meunière /watercress /seafood emulsion /lemon basil oil /fennel-nashi pear salad/potatoes a l anglaise.
Main:
Slow roasted supreme of guinea fowl stuffed with summer black truffles /seasonal vegetables tarte tatin with garlic cream/pomme purée /glazed carrot /jus.
Cheese:
Tete de Moine Rosette/Turkish fresh fig braised in red wine /mesclun salad.
Pre-dessert :
Pistachio Creme brûlée with soy milk /black jelly/hazelnut tuile/green tea.
Dessert :
Chocolate fondant/pear sherbet/wild strawberry confiture.
Finalement :
“Ka chai” ginger ice cream /baby coriander.
Petit four: Dexters chocolate Bon bons.
Coffee/and tea:
Freshly brewed illy coffee/gourmet assortment of teas infused with fresh herbs Restaurant DC’s garden.
For reservations please contact @ 0122232991
* please allow 48hrs notice to allow us to source for the freshest ingrediants.
** At the moment Restaurant DC is serving dinner with only 1 round of service.
First seating starts @7.30pm.
No 44, Persiaran Zaaba, Taman tun dr ismail.
60000 kuala lumpur
http://www.restaurant-dc.com/
https://www.facebook.com/pages/Restaurant-Darren-Chin
Love your photo of all that butter! I’d happily dive into that butter! 😀
Hahah same here! I do enjoy a good butter! 😛