The story
At a 1970s three-storey building along Persiaran Zaaba in TTDI, Kuala Lumpur, DC. by Darren Chin offers a multi-layered dining experience. Each floor houses a distinct concept, all driven by the same spirit of innovation. The restaurant has earned a Michelin star for its high-quality cooking, a recognition that speaks to the precision and soul found in every dish.
Chef Darren Chin, who trained in France for two years and has cooked professionally for over fourteen, describes his approach as "la Jeune Cuisine" — a young cuisine that strips away the unnecessary to present ingredients in their purest, most delicious form. His philosophy is rooted in exploration, sustainability, and a deep respect for terroir.
The cuisine is a thoughtful amalgamation of French technique and Malaysian soul. Chef Chin believes Southeast Asia is at the centre of a global culinary evolution, and his menus celebrate the region's cross-cultural flavours. The result is a style of world cuisine that feels both grounded and adventurous.
The flagship experience is DC 4.0, an immersive omakase where Chef Chin cooks directly in front of guests in a private setting. The menu is built around seasonal, premium ingredients, hand-selected by the chef, and presented with focus and restraint. The space also houses a walk-in wine cellar with 4,000 bottles, curated for wine connoisseurs seeking a perfect pairing.
Other levels include the main dining room, private salons for groups, and a collaboration space with Grand Maison Louis XIII. The Moonbar, with its striking oil-painted moon and fibre-optic ceiling, serves classic cocktails and tapas — ideal for a prelude or nightcap.
Recognition
Ambience
Details
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