Refined palettes of France are introduced in a contemporary scene at this French influenced restaurant. Once again, Chef Darren Chin has brought flavours of French cuisine in a modern and warm way to KL-ites’s plates.
Take your dining up a notch to:
BREF (French for ‘brief’) is chef Darren Chin’s vision of a contemporary Parisian bistro. Diners can expect similar French cooking and techniques but in a more casual setting. An open kitchen where diners can watch the chef and his team hustling to churn good meals.
The restaurant features a seasonal menu, tantalising guests with a creative take on the best ingredients sourced from all over the world. Here, one can expect finesse, flavours and exquisite presentation on a plate.
Also, according to Chef Darren, BREF is the return to what warmed the chef’s heart during his time in France, emphasizing that fine dining is just a part of France – – a lot of the best French cooking is found in the countryside. And now he’s bringing it to our table. Best shared with your loved ones.
Dinner was started off with some complimentary Mini Croissants made with 100% French butter!
Absolutely loving the deliriously buttery and fresh-baked taste, flaky sensation.
And in-house baked brioche with delicious dips.
Torchon of foie gras fait a la maison – RM55
Made in-house using Jean Larnaudie foie gras, served with wild flower honeycomb from Chiang Mai
Some misses on the foie gras torchon as it wasn’t too creamy and smooth to our liking (according to Papa C – as I have to skip foie gras for the moment)
Chef Han’s Caesar Salad – RM35
A classic done well, made with love & anchovy dressing with 100% Tuscan extra virgin olive oil, organic baby gem lettuce & crispy beef cecina chips.
One of the best Caesar salad we’ve tried, no joke
Black Autumn truffle pasta – RM78
Fresh tagliatelle tossed with black autumn truffle, wild mushrooms and soft leeks.
Pasta was cooked al dente and each strand was coated nicely with the earthy sauce and aroma from the truffles. Simple but bagged with nice flavours.
Was contemplating between the somen and this dish as Somen has quite a high rating from the netizens as well. Well, Papa C doesn’t really fancy cold noodles, so here goes! Haha.
Italian milk-fed veal chop (500-600 gms) – RM198
Slow-roasted in butter with potatoes façon ala champvallon
Our best order for the night. The veal was perfectly cooked, with a fine texture, a smooth taste and very tender. The portion is quite big and best for sharing with 3 pax or more!
Fish of the day – RM75
Giant garoupa fillet pan-roasted in butter. Served with kale & Lebanese cucumber salad.
Tarte fine aux poires – RM35
Fine pear tart with Tahitian vanilla sorbet, pear coulis with tonka bean, drizzled in Caramel with black olives
Some hits and misses but overall, we’re still a fan of Chef’s curation.