Cover The open kitchen concept in Bref @ M Resort City
The open kitchen concept in Bref @ M Resort City
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With a couple of skilled apprentices ready to take on the kitchen, Darren Chin proves that too many cooks can expand an empire
Succession planning can be tricky business. But Darren Chin has taken a leaf out of Sir Richard Branson’s book—to train people well enough so they can leave, but treat them well enough so they don’t want to. Obviously, business owners wouldn’t want their best employees to leave, especially after all the time and energy spent developing them; so instead, Chin launched new outposts to expand his business and give his talented chefs their own platform to shine.
In the fourth quarter of last year, Chin opened new outlets at M Resort & Hotel in Bukit Kiara, Kuala Lumpur. Here, the chef-owner of Michelin-starred DC Restaurant branched out his three brands: Bref, specialising in French cooking techniques; Gai, focusing on Thai cuisine; and Monsieur Darren (MD), a pastry house.
See also: Darren Chin refines Taman Tun dining with DC Restaurant
Darren Chin (centre) started Horizon Hospitality to manage the brands he started
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“One of the main reasons why I did this was to empower a loyal and capable chef who has been with me for a long time. Chef Lim Wei Han has worked with me for close to a decade, and I wanted to build a better space for him. He has journeyed with me, and this was a great avenue for him to spread his wings, rather than leave us. Instead of rewarding him materialistically, I think this is something he enjoys and would appreciate more.”
“If we had only continued with Bref in TTDI, it wouldn’t have been big enough or scalable enough for his future and career [advancement],” says Chin about Lim, the executive chef of Bref at M Resort.
Meanwhile, Hazel Chen, the executive pastry chef at Monsieur Darren, joined Chin’s team during the pandemic and has proven herself to be a master at her craft. “She is (and still is) the executive pastry chef at DC [Restaurant], and that’s how MD came about. It’s always been my dream to establish a pastry concept that sticks to our roots. Most of the recipes reflect a reinterpretation of Parisian classics, resulting in creations using quality, seasonal ingredients,” Chin adds. MD shares its space with Bref at M Resort, functioning as both a showcase of Chen’s creations and a large-scale production kitchen for cakes and pastries catering to dine-in patrons, takeaways, and deliveries.
Don't miss: Discover M Resort, a luxurious urban oasis
Some highlights from our visit to the establishments at M Resort City:
A look at one part of the interiors at Bref @ M Resort City
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“It feels good to empower people and make them feel secure and able to grow where they are. And I’m glad that both of them have ideal kitchens to work and experiment in, enabling them to fully express themselves in this space. Our main focus still encompasses high-quality cooking, great provenance of ingredients with high-quality produce; and under veteran hands, I’m sure the place will flourish. And I hope to continue to build more avenues and structures for people to grow,” says Chin.
Needless to say, Chin’s restaurants at M Resort are well-designed. On level one, Gai by Darren Chin transports you to northern Thailand, from its decor to its cuisine. “The design is more relative to a hotel [ambience], so it feels like you’re dining in Phuket or a resort getaway,” he shares. The eatery also includes large fish tanks to ensure the freshness of its seafood for diners.
Located on level two, MD and Bref at M Resort are also beautifully designed. “The idea behind the metal [elements] was to recall the rawness associated with cooking, complemented by a touch of softness from the greenery in a specific section of the dining area to offset the metal. But a key highlight would be the domes and arches, made possible thanks to the high ceiling—this was inspired by my trips to Florence, Italy,” explains Chin.
Plans are also underway to build a live house of sorts above Bref. “It’ll be a relaxing space, with an open-air section where guests can enjoy live music, like jazz and more. Plus, we’ll be serving classic cocktails along with some food,” shares Chin.
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