Darren Chin, chef-owner of DC, one of four restaurants awarded a star in Malaysia's first Michelin Guide tells CNA Luxury his grand plans for the future.
in 2013, an opportunity to open a place of his own arose by sheer happenstance. “It so happened that my wife knew the landlord, who was gracious enough to lease the entire building to us. There was no pretence at all, and it was more about having a place of my own and developing my cuisine,” said Chin.
“While working in Paris, I realised I was not a fan of Le Cinq at George V and what you see in three-star . Instead, I chose to work at restaurants run by chef-owners. This solidified my preference for personalisation and energy transfers. This honesty of cooking and how it has developed into the freedom of cooking resonates with what I do now.”Wake up to one of Penang Hill’s most spectacular views from the restored Eythrope bungalow
DC was a sensation almost from the day it opened. It evolved through the years, with expansion into various themed floors, including a dedicated bar, Louis XIII red rooms and a Moon Dining room. While Chin began with a more classic bent, he acknowledges that, like the location, his cuisine has evolved along the way. “When we first started, it was with very heavy, which is essentially my roots.
Chin’s F&B empire shows no signs of flagging as the entrepreneurial chef discloses the details of an upcoming project. A collaboration with Malaysian hospitality brand M Resort, the building is called M/D and comprises three floors at about 6,000 sq each and the concepts are based on the current brands he owns.Diners can look forward to Gai 2, featuring Gai’s favourites and more Lanna dishes based on his mother-in-law’s regional fare.
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