Cover Story
Table Talk
By Evanna Ramly | 22 May 2017 00:38
"We need to talk.” 

This is a phrase most men shy away from but for Darren Chin, the award-winning chef and owner of fine dining establishment DC Restaurant in Taman Tun Dr Ismail, there is so much in the culinary universe to be discussed, from the new-fangled trends to the revival of age-old methods and their relevance in modern kitchens.

“There are a lot of misconceptions and self-proclamations out there,” he says, as conversation turns to the farm-to-table concept. “For instance, you can’t order produce from a farm without caring about the way plants were grown or how animals were bred, and then call it farm-to-table.”

Although DC Restaurant has been open for two and a half years, it is only now that Chin is able to proudly tell diners that he grows his own vegetables.

“To me, that should be the way. But you do spend a lot of time and money for it to work. You need to be really committed and focused on pursuing it.”

For his part, Chin has engaged a purveyor who locked in two separate farms in Cameron Highlands for his kitchen. “We tell them what we want to grow and they grow it for us. Whatever that is in excess or in season, we try to incorporate into the menu.”

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