“Les Copains” 4 Hands Collaboration Dinner with DC Restaurant and Soleil Restaurant

The Experience

Chef Evert Onderbeke of Soleil and Chef Darren Chin of DC Restaurant, two award-winning chefs, collaborate to bring you “Les Copains”, a 4-hands collaboration comprising 8 courses, with carefully curated accompanying wine lists.

RM754.00nett per person
(excluding beverage and optional wine pairing packages)

*All prices displayed are in NETT and per person*

With friendship and mutual learning the theme for this two-night event, both Chef Evert and Chef Darren get to unleash their fine dining creativity and collective years of experience pushing culinary boundaries. 

And while food will be the highlight of this powerhouse collaboration, Soleil’s sister company SW Wine Depot will be releasing wines from their special cellar, offering two wine pairing packages to complement your dining experience. 

So come! Join us this 26 and 27 September in celebration of a long friendship, built between two chefs who have brought their own unique touch to Malaysia’s gastronomic scene!

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Date: Thursday, 26 September
Timing: 7pm or 830pm
Venue Address: 2nd Floor DC Mall, No. 6 Jalan Damanlela, Kuala Lumpur

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Date: Friday, 27 September
Timing: 7pm or 8pm
Venue Address: 44, Persiaran Zaaba, Taman Tun Dr Ismail, Kuala Lumpur


Evert X Darren 4 Hands Collaboration Dinner Menu

Brussels Style Smoked Mackerel Waffle
Argan Oil Chantilly
Crispy Brick Pastry
Salted Cod Cream, Pickled Kohlrabi, Black Lime Powder


1st Course by Soleil
Smoked Eel Sorbet
Wagyu Carpaccio, Umami Consommé, Tanjung Malim Caviar


2nd Course by DC
Tasmanian Wild Salmon & Carrot in Textures
Amur Caviar From Tanjung Malim, Orange Oil, Fermented Carrot Jus with 2% Salt, Homemade Crème Fraiche


3rd Course by DC
DC’s Signature Cold Capellini
Hokkaido Bafun Uni, King Crab, Savory Seafood Sabayon, Truffled Celeriac Cream


4th Course by Soleil
Bumbu, Brown Shrimp, Samphire, Soft Shell Crab Crumble


5th Course by DC
Tanjung Malim Sturgeon Fillet
Homemade White Miso, Braised Leeks, Whipped Beurre Blanc, Salsify, Kalamansi


6th Course by Soleil
Beetroot, Sweet Onion, Sichuan Pepper Emulsion


7th Course by DC
Pyrénées Milk Fed Lamb
Grilled Over Binchotan Coals, Apple Butter Sauce, Kale, Kumquat


Dessert Course by Soleil
Valrhona Jivara, Raspberry, Pumpernickel


Dessert Course by DC
Lemon Curd
Yuzu Cake, Black Sesame Ice-Cream


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Nicolas Feuillatte Brut NV
Clos des Lunes, Lune d’Argent 2016
Chablis 1er Cru Beauroy La Chablisienne 2015
Maranges 1er Cru Les Clos Roussots, Domaine Cyrot-Buthiau 2012
Château Prieuré Lichine, Margaux 2011
Château Clos de Bouard, Montagne-Saint-Émilion 2016
Château d’Anna Cuvée Louis d’Or, Sauternes 2010

Wine Pairing: Additional RM301.60nett per pax

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Dom Pérignon 2006
Henri Darnant Puligny-Montrachet 1er Cru Les Champs-Gain 2013
Joseph Drouhin Beaune 1er Cru Clos des Mouches 2010
Emilie Gantet Bonnes-Mares Grand Cru 2009
Château Angélus 2001
Château Haut Brion 2001
Château d’Anna Cuvée Louis d’Or, Sauternes 2010

Premium Wine Pairing: Additional RM1,030.08nett per pax


Join us for this unique gastronomic celebration!

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