DC Restaurant

For two nights only, Bangkok’s illustrious Chai Jia Chia and KL’s DC Restaurant join hands for an ever-deepening dialogue between Chinese heritage and French culinary de rigeuer.

A formidable chef from Taiwan, Chef Tsai, named Iron Chef Thailand 2023, and recipient of Two Diamonds in the 2026 Black Pearl Restaurant Guide, brings with him a philosophy rooted in near-forgotten ingredients and the grandeur of the historical Manchu–Han Imperial Feast.

Reinterpreted and refined through the precision and craft of both chefs across nine courses, expect Giant Trevally crudo line-caught by Chef Darren himself, premium bird’s nest from Chumphon Province set in flower crab broth, Ofunato Bay scallops with morel and eight-year Hua Tiao wine sauce, a DC interpretation of Quail André Malraux with Foshan quail, bamboo shoot mousseline and aged tangerine jus, and a closing composition built around Muscat grape, Slim River bird’s nest and baijiu espuma.

Join us on the 17th and 18th of June. RM888++ per person, optional wine pairing available. Seats are limited.

An evening of exceptional back-vintage champagnes by Palmer & Co, only at DC Restaurant.

This June, DC Restaurant welcomes Mr Armand Briffoteau for an evening of back-vintage champagne by Palmer & Co. — seven expressions spanning 1976 to 1999, each disgorged recently after decades on lees, paired alongside a specially composed menu by Chef Darren Chin.

A rarity, even among prestige champagnes.

Join us on the 3rd of June. Welcome drinks at 6:30pm. Dinner begins at 7:00pm.

We will be seating 16 diners only. To reserve, contact Indulge Wines at +60 19-935 6218.