Darren Chin, a name known to many in the Malaysian culinary world, has opened his newest establishment in the heart of Bukit Kiara. His very first brainchild DC. by Darren Chin should instantly remind you of his commitment to culinary excellence which earned him a deserving Michelin star, and two Michelin-selected recognitions for Bref by Darren Chin and Gai by Darren Chin.
For his latest establishments, Chef Chin has dedicated an entire 3-storey building located on the grounds of M Resort & Hotel. This new culinary enclave situated just across the lobby entrance of the hotel, represents the evolution of Chef Chin’s dining empire, offering three distinct dining concepts under one roof: Bref 2.0, Gai 2.0, and Monsieur Darren.
BREF 2.0 & Monsieur Darren
Upon entering, the interior space boasts tall, crimson ceilings adorned with starlights, reminiscent of the domed cathedrals and historic buildings of the Italian city– inspired by Chef Chin’s recent sojourn to Florence. The interior is also complemented by green moss walls which brings a touch of nature into the space while simultaneously adding softness to the ambiance. But what really caught our eyes was the centerpiece of the expansive open kitchen: a Mibrasa oven, fueled by fresh balau wood from local mangrove trees, facing the extensive counter seats. The open kitchen concept allows diners to bask in the preparation of well-executed plates infused with smoky aroma and a lick of the flame.
Guests indulging in brunch, lunch, or dinner are treated to a complimentary signature basket of freshly baked bread, accompanied by a selection of delectable dips, setting the stage for a memorable dining experience. The menu at Bref offers an impressive array of plant-based options and healthier choices in terms of their sandwich menu, where diners are given the option to substitute the breads for a gluten free option if they wish.
We started off with the Ultimate Apple and Brie Sandwich which was absolutely delicious. The idyllic combination of textures and flavors of creamy Brie Meaux, caramelized pecans and the tartness of sliced apple stacked between fresh sourdough was indeed a match made in heaven. For those who prefer something more savory, the Smoked Salmon and Poached Egg Toast would be a fitting choice – think buttery avocado smothered on an open-faced sandwich, loaded with salmon, jammy yolk and topped with multi seed tuile for that crunch.
Bref also offers dishes made with fresh produce like Australian Kohlrabbi and Charred White Pearl Corn Ribs. Patrons who prefer a carb loaded dish, should give their handmade pastas a go like the Conchigilie Con Gamberi with juicy, succulent tiger prawns. As for the mains, our favorite was the Whole Turbot prepared ala meunière from the Mibrasa grill– the buttermilk emulsion and crispy kale complemented the soft, tender flaky fish so perfectly and left us craving for more.
Meanwhile, Monsieur Darren Home Of Pastry, helmed by executive pastry Chef Hazel Chen, who’s proven herself to be a master at her craft, also shares the space with Bref. An island of meticulously crafted French pastries and desserts sit in glass domes beneath spotlight lamps. The moss covered display looks straight out of a fairytale, enchanting guests to feast their eyes on the delightful spread.
We wrapped up our meal with Monsieur Darren’s all time favorite petit gateau, the Fromage Blanc. Wrapped within a flawless, creamy-white exterior lies a harmonious blend of vanilla yogurt mousse, tangy yuzu curd, delicate almond Joconde sponge, and crunchy sable, it is no surprise why the Fromage Blanc is a crowd’s favorite. My pick on the other hand, was the Intensite Cacao 70% – an indulgence made for true chocolate lovers.
If you’re not one for heavy meals, Monsieur Darren also serves afternoon tea from 3pm-6pm where guests can enjoy a High Tea Set for two, meticulously curated by Chef Hazel. The High Tea Set includes an assortment of sweet and savory delights, accompanied by two teas or coffees.
Bref @ M Resort is located at M Resort Hotel, Jalan Damansara, Bukit Kiara, 60000 Kuala Lumpur. For more information, visit their website.
GAI 2.0
In the very same building, the Michelin starred chef has opened a second outlet for Gai or Gai 2.0, which pays homage to Northern Thai cuisine. Oversee by Darren Chin alongside his dear wife, Nana to capture the flavourful Thai food culture. Here, his in-laws’ homely recipes are reimagined into contemporary elevated flavors, offering a fresh perspective on familiar dishes.
The restaurant boasts neutral, earthy tones fill the restaurant accompanied by natural light from the ample windows. Despite its spaciousness, the ambiance remains intimate, thanks to the wood and bamboo arches that form cozy alcoves for added privacy. Herringbone-patterned tiles comprise the flooring, complementing the muted browns and tans of the furnishings while every table was meticulously arranged with matching plates, napkins and glassware.
Right next to the kitchen, is a separate chamber housing ten massive tanks brimming with live seafood, offering an impressive selection of fish, oysters, crabs, and crustaceans for patrons to choose from. Chef Chin expresses his pride in the live seafood tanks where each creature is housed in its own tank to maintain precise conditions tailored to its species as well as, a constant flow of filtered water ensuring the utmost cleanliness and delivering a pristine flavour profile to every seafood dish.
The Thai Milk Tea, Green Thai Milk Tea and Thai Iced Coffee were also perfect companions to the dishes we ordered. First came the Pomelo Salad with Tiger Prawns, followed by fresh Live Oysters. The plump and juicy oysters were nothing short of exceptional, especially paired with Gai’s signature Hoy Naang Rom dipping sauce.
Next was Gai’s Signature Crab Omelette, brimming with chunks of succulent crab meat, enveloped with a light, crisp airy batter, leaving a fluffy eggy middle as we sliced through its middle. We paired the omelette with a spread of other mouthwatering dishes made for sharing like the Pha Naeng Red Curry, Stir Fried Green Eggplant and Lady Boss Nana’s Signature Tom Yum Seafood.
Gai also offers an extensive range of alcoholic beverages from wine to sake. Guided by Chef Chin, we found ourselves delving into the captivating realm of sake with the Tosatsuru 48% Junmai Dai Ginjo Genshu. For the sweet tooth, Gai also offers a variety of Thai desserts to be savored like Red Rubies, Kahnom Tuai, Kahnom Tom, Sohm Choon and our personal favorite, the Luk Chup. A tiny fruit shaped desserts with mung bean filling which reminded me of the Malaysian ‘ang koo kuih’ but with an outer casing of marzipan.
What began as a humble ode to Chiang Mai’s rich culinary heritage has evolved into a culinary gem with multiple locations, where premium ingredients and time-honored recipes take center stage. While Gai may not boast a “fine dining” label, it certainly celebrates quality in every aspect. Each dish is a harmonious blend of exquisite flavors, skillfully crafted through a marriage of traditional recipes and modern culinary techniques. The result? Memorable dishes that leave a lasting impression, a testament to the impeccable quality of ingredients and the masterful collaboration between Nana and Chef Darren Chin.
Gai @ M Resort is located at M Resort Hotel, Jalan Damansara, Bukit Kiara, 60000 Kuala Lumpur. For more information on Bref and Gai @ M Resort, click here for Bref and click here for Gai.
