DC. by Darren Chin

Divided into bars and dining rooms, the three-story restaurant also sports a Louis XIII-themed private room. Diners can choose from 4- to 7-course menus, plus one for vegetarians. Dishes range from modern classics, such as sole meunière and freshly made pasta, to novel creations with Japanese accents, all of which underscored by solid skills and quality international produce. Don’t miss the cheese trolley with 20 choices.

Notable Details

• A three-storey restaurant with multiple formats, including Moonbar for cocktails and tapas, main dining on the first floor, Louis XIII-themed private rooms, a fine-dining Moon Bar space, and an immersive chef’s-counter experience described as Cellar with Darren Chin.
• Menus are described as seasonal and built around premium ingredients, with the chef cooking in front of guests for the omakase-style experience.
• A walk-in wine cellar is described as holding 4,000 bottles.

Signature Ingredients

• Kaluga caviar (served with lavash, smoked butter, smoked shiitake, salted kombu)
• Premium oysters (Royale N°3, Marennes Oléron, France)
• Line-caught fish (including a daily fish option)
• Ofunato Bay scallops
• Songkhla wild river prawn
• Whole turbot (Elkano-style)
• Brittany blue lobster
• Quail and foie gras
• Free-range roast chicken (whole bird, pre-order)

Menu

• The 2026 seasonal menu includes an à la carte selection spanning caviar service, oysters and seafood, pasta and shellfish, large-format fish, and roast meats.
• Signature examples include Kaluga caviar with lavash and smoked butter, artisan oysters from Marennes Oléron, a breadfruit taco with seasonal line-caught fish and budu aioli, scallops with Comté potato cream and seaweed sauce, wild river prawn with fresh mafalde and abalone essence, and a whole grilled turbot served Elkano-style.
• For the table, classic French-style roast chicken is listed with 24-hour advance notice.