Chateau Dionne

Bukit Damansara, Malaysia

Sit at Chateau Dionne’s counter and enjoy watching the team of chefs at work, plating up contemporary French dishes

 

Sit at Chateau Dionne’s counter and enjoy watching the team of chefs at work, plating up contemporary French dishes. The menu changes seasonally, but is rooted in French techniques. The ambiance of the restaurant is elegant yet cosy, and service is smooth. A wine pairing is available, as well as a mocktail selection for those looking for non-alcoholic options. Don’t leave without trying the soufflé, which is a favourite that guests return for.

ON THE PASS

Chef-patron Andy Choy brings with him more than 15 years of experience working overseas, having returned to Malaysia to bring his expertise in French cuisine home.

TATLER TIP

The restaurant keeps a tally of how many soufflés they have served since opening, and at the time of writing, the number is 13,000.

Must Try


  • Cold Capellini
  • Foie Gras
  • Soufflé