Michelin-Selected Bref By Darren Chin Gives Malaysian Classics A Fine Dining Twist
Executive Chef Lim Wei Han introduces a fresh lineup of dishes across Bref and Monsieur Darren.
- Bref by Darren Chin blends European techniques with Malaysian flavours, drawing on Chef Lim Wei Han's childhood memories for inspiration.
- Standout dishes include a mango curry seabream and a luxurious Claypot Seafood Rice that took five months to perfect.
- The refreshed menu also introduces charcoal-grilled meats, fresh seafood, and new tasting menu exclusives alongside returning signature favourites.
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For over a decade, Bref by Darren Chin has built a loyal following with its refined French cuisine. Now, the Michelin-selected restaurant is taking a more personal direction, drawing inspiration from the Malaysian dishes many of us grew up eating.
Led by Executive Chef Lim Wei Han, the restaurant’s latest menu blends European cooking techniques with familiar local flavours. Since relocating from its original TTDI home to M Resort & Hotel Kuala Lumpur in Bukit Kiara, Chef Han has been given the creative freedom to shape Bref’s identity, using childhood memories as inspiration for many of the new dishes.
From the beginning, our aim has been simple: to create a dining experience that
Chef Lim wei Han
is joyful, relaxed, and memorable, where good food and wine bring people together.
Among the highlights is a crispy-skinned seabream served with mango curry sauce, inspired by the flavours of fried fish with banana leaf rice. Another standout is the Signature Claypot Seafood Rice, a luxurious reinterpretation of traditional claypot chicken rice featuring blue swimmer crab, Japanese abalone and Australian king prawns, finished with a crispy socarrat. Chef Han revealed that perfecting the dish took five months, and it has quickly become one of the restaurant’s most popular offerings.
Fans of Bref’s original menu need not worry, as signature favourites remain. The restaurant continues to serve its “Echo of the Sea” cold capellini topped with cured amaebi, snow crab and bafun uni, alongside classics such as the pistachio-crusted rack of lamb and Australian Pureblood Wagyu MB9 sirloin.
New Menu Featuring Charcoal-Grilled Meats And Fresh Seafood
Recently, the Michelin-selected restaurant has refreshed its menu with a selection of new dishes that blend premium ingredients, live-fire cooking and contemporary French techniques, while its adjoining patisserie, Monsieur Darren, has also rolled out a fresh range of desserts.
Chef Han’s latest creations include new starters like the Trio of Ceviche Cornet and the Irish Oyster Rockefeller, a rich take on the classic baked oyster dish.
The restaurant’s Mibrasa charcoal oven also takes centre stage in several of the new offerings, imparting a smoky finish to dishes such as the Wagyu Karubi, Chicken Skewers, Uruguayan Angus Striploin, and Norwegian Fjord Trout.
For those opting for Bref’s tasting menu, there are several exclusive additions to look forward to, including the Seared Scallop, Cold Somen, and Fourfinger Threadfin, showcasing the restaurant’s more refined and seasonal approach to dining.
The refreshed menu marks another step in Bref’s evolution as it continues to expand beyond its French roots while maintaining the fine dining experience it has become known for.
Reservations are now open for Bref by Darren Chin on their official website.
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