What would Dom Pierre Pérignon (1638–1715) say if he could witness the uncorking of wines of his doing at DC Restaurant? Conveying a certain zest for life, a Latin phrase chiselled into the Benedictine monk’s grave translates to: “In the best possible way.”

We reckon the Benedictine monk would have been pleased by Maison Dom Pérignon’s deliberate decision to release the 2008 two years after the 2009. Well worth the wait, the legacy vintage reveals interesting tensions and delicious ironies.

“This Champagne, which has not been officially launched to the public, signals the passing of the baton from Richard Geoffroy to Vincent Chaperon as chef de cave of Dom Pérignon,” announced Darren Chin, head chef at DC Restaurant and Dom Pérignon ambassador. “There hasn’t been any activation for the 2008 until now. As such, the highlight of tonight’s dinner is the vintage 2008.” Marked by simplicity and freshness, dishes such as Shimaji striped mackerel, Alaskan king crab and Landes white asparagus met the guests’ approval without stealing the spotlight.

Just as magnificent is the Rosé 2006, which carries all the traits of a signature pink by Dom Pérignon. Decidedly delicious paired with DC’s signature rack of lamb, the copper-coloured rosé sees cacao jostling with candied orange and figs.

Ending the evening on an optimistic note, Chin enthused, “The future of Malaysian gastronomy is on the up and up. I think it’s important to continue to build a name for ourselves and to continue to push farther. Similar to how Dom Pérignon makes its champagne, we are on an ongoing quest for epicurean excellence.”