BREF by Darren Chin @ TTDI
Procrastination game strong. Here is another piece I am supposed to write up before Christine popped, now Tako is already 7 months old and I finally have it done. Well, good things are always meant to be shared, isn’t it?! Menu may have changed; here am I putting this up for my own memory 🙂
BREF by Darren Chin
‘Bref’ means brief or short in French; another brainchild of Darren Chin after the well-known DC Restaurant. Bref has a more relax ambience, filled with casual atmosphere and there is an open kitchen where you can sit at the counter area and observe the chef in action.
Having heard so much about Darren Chin but I haven’t got any chance to make visit (wallet never able to make it to DC), here was I with my buddies for a tantalizing dinner.
Complimentary in-house baked brioche and dips
House’s specialty, made with 100% French butter. Flakey and buttery. Really very “heong” (aromatic).
Foie Gras Fait a la Maison, Au Torchon (Rm 55)
Made in-house using Jean Larnaudie foie gras, served along with fresh wildflower honeycomb from Chiang Mai. It wasn’t as creamy and as smooth to our liking, but I do love the floral note of the honey.
Chef Han’s Caesar Salad (Rm 35)
A classic done well, made with love and anchovy dressing with 100% Tuscan extra virgin olive oil, loaded with organic baby gem lettuce and touched with crispy beef Cecina chips. Seriously very good, especially that crispy beef chips and the dressing to go with the salad.
Black Autumn Truffle Pasta (Rm 78)
Fresh tagliatelle tossed with black autumn truffle, wild mushrooms and soft leeks. Made al dente and oh my, I fell in love with the earthy scent, kept sniffing on every forkful before digging in. yum!
Italian Milk-fed veal Chop– 500 – 600grams (Rm 198)
Slow-roasted in butter with potato façon ala chamvollon
The portion that is good for sharing in between 3 to 4 pax. The veal appeared in pinkish hue; extremely velvety smooth, fine in texture and very tender. We had to agree this was our best dish of the night.
Fish of the Day (Rm 75)
Giant garoupa fillet pan-roasted in butter, served with kale and Lebanese cucumber salad.
Tarte Fine Aux Poires (Rm 35)
Pear tart with Tahitian vanilla sober, pear coulis with tonka bean and drizzled with caramel with black olive.
Assorted cheese, we didn’t order this, maybe next time.
Bref by Darren Chin
26A, Lorong Datuk Sulaiman 1,
Taman Tun Dr Ismail, 60000 Kuala Lumpur,
Tel: +603 7731 5032
Opens from 6 pm till late
closed on Sundays