Main of slow-roasted, milk-fed lamb en parmentier, lentils du puy, sherry jus, side accompaniment of seared veal sweetbreads, onion glaze, grilled Eryngi mushrooms with soy glaze, porcini emulsion, rocket Swiss chard. DC Restaurant. RAYMOND OOI/ The Star
DC Restaurant in Kuala Lumpur is the embodiment of its owner Darren Chin, who serves up food that reflects him and his French culinary skills.
The breads already set the tone for dinner at DC Restaurant. In the basket were freshly baked levain and sourdough bread with cranberry, bread with nigella seeds and ciabatta, served with origin-protected butter from France – the irresistible Pamplie “raw” unpasteurised butter. I could barely restrain myself from over-indulging in these, for a long evening of French gastronomy lay ahead.
