For this writer, whose childhood induction into the joys of eating out included family meals at Dave's Deli, dining at Café-Bistrot David feels like coming full circle
Long lauded for breaking down barriers between chefs and their clientele, the open kitchen is a primary feature of Café-Bistrot David (CBD), which enjoyed several weeks of success before Malaysia's MCO dropped the curtain on all operations.
On March 12, however, business couldn't have been better. My mate was running late for our 1pm lunch date, but people watching kept me plenty occupied: dressed to the nines, ladies who lunch daintily dismantled their pies, while a band of merrymakers uncorked bottle after bottle of red.
The ceiling behind the counter, a beautiful ochre burnished with gold and flecked with robin egg blue, resembles speckled sunlight or Claude Monet's plein air paintings. And beneath this vaulted ceiling simmered a pot spilling forth a giddying aroma, one more associated with Cantonese or Hokkien kitchens and less with Parisian chic bistros.
"Is that chai buey?" I asked of Darren Chin, who spun around distractedly. He seemed almost surprised to spot the gurgling pot.
"Yes, but I wouldn't know how to make it," confessed the chef. "That's dad's dish, which goes really well with our roast duck, white rice and house-made chilli sauce." He returned to his scrutiny of the Pecorino Romano croissants before him, admiring his own handiwork before deeming them worthy of being served. There is no overstepping of boundaries in this father-son business.