Bref By Darren Chin

Perfectly charred broccolini topped with smoked beef cecina crumble, shaved roasted almonds, Parmesan crisp and a light salted egg emulsion on the side. RM38 per serving.

Lightly poached Irish oysters topped with pickled Lebanese cucumber, Oyster emulsion and local ulam-ulam leaves. RM12 per piece.

Freshly shuck Irish oyster topped with grapefruit oil, Ikura Shio and Ponzu sauce. RM12 per piece.

This is one of the most luscious and highly recommended item. Nicely interpreted dish using the best Burrata from Puglia with some Asian element, the Mandarin orange Hollandaise, crispy buttery croutons, topped with pickled sardine fillers and purple basils. I love it is served in a warm plate but the Burrata is cold creamy and the citrusy sweet taste from Mandarins balance it all. RM45 per serving.

A very light version of millefeuille with paper thin filo pastry layered between caramelised banana & spices, bitter coffee ganache and crème pâtisserie served with burnt butter ice cream and crumbs. It’s been one of the best version I’ve tasted in town and that ganache is made with local Semai chocolate. Totally worth the calories. RM38 per portion.

I’ve always wanted to revisit DC restaurant for Chef Darren’s signature dishes as they gave me great memories of taste and texture. I’m glad that they feature them in Bref along with other bistro comfort food. The Cold Somen is a must order! Nicely cooked somen with drizzles of truffle oil, aged ponzu, celeriac cream topped with King Crab meat and Hokkaido Bafun Uni. Love the combi of fresh sea, sour and umami taste. RM85 per serving.