DC restaurant is located along Persiaran Zaaba TTDI, Kuala Lumpur - an urban township, housed in a 3-storey building built in the 1970s.

Each floor houses a different experience, inspired by the same spirit of innovation -

Starting with the ground floor

"Le Comptoir"- by darren chin. Literally "the counter"
A perfect pre-dinner waiting area. Where guests can enjoy a apparative before proceeding to "La Salle". Le Comptoir also promises a dining experience with a more casual feel, but with no compromise on quality. Focusing on French regional bio dynamic wines. And offers a concise ala carte menu with dishes varying from day to day depending on what we find at the markets. As well as a prominent spice display featuring spices from all over the world.

"La salle" - ON THE 1ST FLOOR

" Literally means -The Room- features
DC restaurant's main dining area, still with a daily changing prix fixe menu, but in a more formal environment. Here, our culinary experts push the boundaries, with a touch of luxury transporting diners into the sublime.


"A Cuisine that Revels in Freedom..."

"I am always asked how I describe my cooking style. On a cursory glance of my menus since I first opened DC in November 2014, an easy answer might be to say that it was classic French cuisine with a strong overlay of Japanese influences.

Cooking is a creative endeavour, and those who say that it is merely repetition of time-honoured rituals miss the point. Every day, we create anew, and while our creations are necessarily ephemeral, they are creations, and the creative spirit that animates each ritual cannot be denied.

As I started to travel more in the intervening years, I saw my experiences, and the emotion surrounding each experience, starting to make themselves felt in my food. The joyful simplicity of an amazing foie gras and white port at Pedro Lemos in Portugal, the sublime larb spices from my wife Nana's hometown of Chiang Mai, gently dry-toasted then painstakingly pounded by hand in a mortar, or the ecstasy of indulging in Alain Passard's incredible vegetable-centric yet luxurious tasting menus.

I started to realise that for me, the joy of cooking, apart from seeing the happy faces of my guests, lay in challenging myself with new techniques and flavours, and allowing myself to be open to that challenge.

I have realised that my cooking over the years has revelled in absolute freedom: the freedom to explore the world's best ingredients, the freedom to support our local farmers and encourage them to ever greater heights, the freedom to explore fresh and exciting wine pairings with new flavour profiles, and the freedom to incorporate techniques from various cultures and schools, all with one single goal in mind: the pleasure of my guests. For me, it would be disingenuous to circumscribe one's ability and reach for the sake of remaining true to a label, if it does not enhance my guests' experience. For it is my guests who remain the ultimate inspiration for what I do, and who are the main reason why I continue doing it.

It has been such a privilege to serve you over the last five years. Nana, Yann, and my team and I look forward to serving you for many more years to come.

Chef Darren Chin

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Having cooked professionally for 14 years and trained in France for 2 years. I hold strongly to certain principles, which form the fundamentals of my cuisine and art.


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!


I want to give back to the community what I have learnt. share with fellow chefs the techniques and concepts which I have developed, educating younger chefs, as well as diners, to be more open to the possibilities of cuisine.


Proper cooking technique forms the building blocks of good cuisine. Without basic knowledge and technique, there is no innovation and creativity. This is what distinguishes a chef from a cook.


I am truly passionate about what is in season, how we can prepare a good recipe by celebrating ingredients at their peak.

Even though we do not have four seasons in Malaysia, we speak with our suppliers and farmers daily, so we know when ingredients are at their best.

Weather also plays a important role, in our mood and how we feel whilst we eat. On a cold, rainy evening, I crave something warm and soothing, perhaps a steaming bowl of meat consommé, with homemade spicy sausage and the crunch of flax seed tuile...


Food is a powerful tool, and can make us feel different in so many ways. I would like to show diners a different kind of approach to food. All i ask for is our clients come into DC restaurant with an open mind. Allow the chefs and staff to take you on a special gastronomic ride, as our dishes and techniques constantly evolve. So please bear with us if we are not serving your favourite dish on any particular day; we are always looking to improve and add excitement to your dining experience!

Chef Darren Chin


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DC Restaurant


DC Restaurant

no 44 Persiaran Zaaba
Taman Tun Dr Ismail
60000 Kuala Lumpur

tel.:+60 3 7731 0502

mobile +60 1 2223 2991


Opening hours

(Dinner only)-7pm onwards