CAFÉ-BISTROT DAVID BRINGS FOOD FROM THE HEARTTO THE TAMAN TUN DR. ISMAIL, KL COMMUNITY

Nestled amidst a row of shop lots in the well-established suburb of Taman Tun Dr Ismail (TTDI), Café-Bistrot David is the understated labour-of-love from veteran restaurateur and self-taught chef-patron, David Chin.

In 2020, after having retired for five years, David felt the need to scratch the itch with a new restaurant, a kitchen playground borne out of the sheer pleasure of creating and enjoying good food surrounded by even better company.

Chef-patron David at his favourite table, right in the centre of things

Cafe-Bistrot David is where he channels his unwavering enthusiasm for food, with a deep commitment to always sourcing high-quality ingredients, mastering techniques with precision, plus a refusal to bow to convention. The result is a compilation of over 30 years of experience, taste memories and creativity.

Inspired by his travels, memorable meals with family and friends and newly discovered ingredients, Cafe-Bistrot David offers deeply satisfying and robust dishes served sans gimmicks and frills in a warm, convivial setting.

David is unafraid to follow his whims, play with his food or blend French, Japanese or Malaysian influences. He cooks from the heart, making mouthwatering dishes that satiate, refining recipes incrementally over time.

Regulars keep coming back for signatures such as the Roast Chicken, currently served with a tarragon sauce and a side of buttery mash potatoes, David’s famous gourmet pies served with mash, mushy peas and gravy, and A5 Wagyu Burger stacked high with not one but two patties; whilst the ever-evolving specials board highlights a selection of bestsellers and new creations – think freshly made squid-ink pasta, tossed with tender squid, beautifully coated in a velvety sauce and topped with ikura, bottarga and century egg; Spanish seafood paella with crispy socarrat served with nam jim sauce inspired by his Thai daughter-in-law; a glorious New York Reuben with seven-day house-made smoked brisket pastrami, sauerkraut and pickles; an intense seafood bisque that came about by pure accident when he decided to try blitzing a surplus of tiger prawn heads in his kitchen; Indian “doughnuts” on a bed of tomato chutney with green chilli and crème fraîche; and torched wagyu sushi.

Shrimp & Crab Bisque made from blitzing a surplus of tiger prawn heads

“Make it taste good. That’s our internal mantra,” says David.

The restaurant is effortlessly charming, shaped by David’s penchant for storied pieces, discovered and rescued from old buildings and treasure yards around the country. Split over two levels, each space is distinct yet part of the same story. Arched over the 10-seater curved bar on the ground floor, the hand-painted ceiling captures the time-worn patina of European bistros, giving the space a casual, laidback atmosphere that’s family-friendly and familiar. Personal touches such as David’s collection of vintage tiffins and exquisitely detailed linocuts by his daughter Sharon also make an appearance. Black and white photographs by award-winning photographer and personal friend, SC Shekar, add character and warmth to the textured walls.

The terracotta tiles leading to the first floor are over a century old, and the stained glass windows were salvaged from the home of a Javanese sugar king. The cast iron balustrade framing the stairs is a work of art – a patchwork of collected relics from the 1950s welded into an intricate, hand-forged web by a skilled craftsman. The Mibrasa grill is here, stoked by David’s desire to play with fire which led him all the way to Spain to learn from the brand masters themselves, enabling the kitchen to cook over charcoal, then send star dishes like the grilled octopus from Galicia, Spain and udang galah (fresh water prawn) from the smoky heart of the Mibrasa, straight to the table.

Catering exclusively for the dinner service, the first floor extends the bistro aesthetic of the ground floor into a sophisticated and intimate dining experience. The space can also be booked for private dinner parties of up to 50 people and further divided into more exclusive sections by thick drapes, transforming it into a versatile venue.

The Grill Upstairs offers a more intimate dining experience

There is a sense of community at Café-Bistrot David, making space not just for guests but also for the team. The staff are warm, tight-knit and inclusive, bound by a genuine camaraderie that makes the space feel like home. They are also encouraged to be entrepreneurial, and the restaurant sometimes features their special homemade Burmese sambal, which sells out as quickly as they are made, instilling a sense of ownership and pride.

To David, family is integral – the restaurant is co-owned and managed by his son Brian, who also put together the heartwarming cocktail list. Familiar customers who have followed David over his career return time and again, not just for the food but for the sense of belonging. At the heart of it all, David himself can often be found at a table (when not in the kitchen), sharing stories and laughter over a bottle of wine with family and friends, exactly as he intended.

Café-Bistrot David is a reflection of David Chin himself: ever-evolving, driven by curiosity without pretence, yet grounded in experience and learned technique. Here, the food is personal, crafted with a deep love for the subject. Guests, whether familiar faces or first-timers, are welcomed into his world; one where good ingredients shine, rules are meant to be bent, and the joy of a great meal is always the star.

Opening Hours:

From Wednesday to Monday (closed on Tuesday)

Café-Bistrot David

Lunch

Weekdays: 12:00pm to 4:00pm (last order at 3:00pm)

Weekends: 11:00am to 4:00pm (last order at 3:00pm)

Dinner

Session 1: 6:00pm to 8:00pm (with a two-hour dining limit)

Session 2: 8:00pm to 10:30pm (last order at 9:15pm)

The Grill Upstairs

Dinner only

Session 1: 6:00pm to 8:00pm (with a two-hour dining limit)