DC Restaurant

Treat your loved one to a meal at this sleek three-storey restaurant in TTDI. Before your meal, cosy up with a glass of wine on the ground floor – there's a stunning list of French regional biodynamic wines to choose from. Dinner is served on the first floor, and you can look forward to classic French food reimagined with Japanese flavours. There are three sets to choose from – Light (from RM348), Taste (from RM438) and Discovery (RM588) featuring top-quality ingredients like Japanese A5 wagyu, truffle and Hokkaido scallops. Pro tip: For a more down-to-earth French dining experience by the same chef, check out Bref by Darren Chin, also located in TTDI.
Photo by Burppler KF IP

Every single bite is heaven

Flavours that stick in the back of your head

Bookmark this spot for extra special occasions: birthdays, anniversaries or even to pop the big question. DC Restaurant is made for romantic dinners for two, promising a gastronomical adventure over reimagined classic French food. Expect full course meals featuring top quality ingredients like Hokkaido scallops and Japanese A4 Wagyu.
Photo by Burppler Nicholas Ng

The thirteenth dish, the sixth course, the wagyu was served with green gazpacho cream, cauliflower purée and handmade strigoli pasta. The A5 wagyu was cooked perfectly on a Robata grill, ensuring that the flesh is served medium-rare, still succulent on the inside, with the extra crispy char on the outside. Because of the high grade of protein used, the marbling on the meat ensures that each bite melts in your mouth after the crispy first contact. Every bit is really worth the extra RM198, better than most steakhouses that specialise. This dish is really taken to a whole new level.
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Full review is up on www.foodforthought.com.my
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💵 RM498.00 / degustation + RM198.00 / steak
💫 5 / 5
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The dish that Chef Darren is proudly of: Terre et Mer (Surf & Turf)
Rare Wagyu: Soignon fresh goat cheese: Black truffle: Crispy brick pastry
&
Katsuo (Japanese Bonito)
Koshihikari sushi rice: Black truffle: Akame

Cold Cappellini with Botan Ebi
Tossed in Konbu Shio and black truffle: Ikura: Hanaho flower