Château Dionne

Château Dionne opened in Bukit Damansara in September 2020 as the Kuala Lumpur sister of a Shanghai restaurant founded in 2014. It fills a two-storey shophouse on Jalan Medan Setia 2, with an à la carte room and kitchen counter downstairs and a tasting-menu and private-dining space upstairs. After the kitchen team changed in 2025, founder David Lim rebuilt the restaurant under executive chef Maxc Cheng, formerly of the Les Amis Group.

The cooking is modern French built on classic dishes. Cold capellini with truffle ponzu and amaebi remains a fixture, alongside smoked salmon gougères, frog legs à la provençale, Hokkaido scallops and a bouillabaisse marseillaise. Beef Wellington is served as a sharing dish for two. The grand soufflé is the signature dessert, with more than 19,000 sold, and can be finished with Grand Marnier.

It suits a date, a celebration or a long lunch. Starters run from about RM33 to RM88 and the bouillabaisse is RM168. Lunch is served Wednesday to Sunday and dinner every night; book by phone or WhatsApp, and ask about the upstairs tasting menu.