At the turn of the century, David Lim set out to make his mark in the local beverage industry, opening a wine shop in a modest shop lot in SS2, Petaling Jaya. As the business grew, so too did his ambitions, eventually leading him to Shanghai’s upscale Xuhui District, where he opened a French fine-dining restaurant, Château Dionne—named after one of his daughters. After a successful run in the Chinese metropolis, the restaurateur turned his attention back to his homeland, setting his sights on a two-storey shop lot within the bustling enclave of Damansara Heights. It was here that Château Dionne KL took root, bringing contemporary French cuisine to the city’s urbanites.
Since then, the restaurant has weathered its fair share of troughs and crests—from navigating the challenges of the pandemic to finding a new head chef to take the helm. Yet throughout it all, Château Dionne has remained a fixture in Kuala Lumpur’s French fine-dining scene, sustained in no small part by the close-knit circle of supporters Lim has cultivated over the years.
Now, as the restaurant marks its fifth anniversary, it unveils a thoughtful refresh that stays true to its character while introducing a more apropos atmosphere across its two floors. The ground floor has been dialled “one notch down”, adopting a more relaxed bistro sensibility where guests are encouraged to unwind, while the upstairs mezzanine has been elevated “one notch up”, retaining its commitment to fine dining alongside regular live music, wine tastings and other intimate events. It was here that Lim recently gathered those who have supported him and his “crazy” endeavours for an exclusive Glenmorangie whisky-paired dinner—a fitting full-circle moment for a restaurateur whose journey has been defined by community, resilience and refinement.
The evening opened with a tasting of the 10-year-old Glenmorangie The Original, whose notes of vanilla and ripening peaches were paired with an entrée of scallop carpaccio, crab rillettes and bafun uni—the indulgent seafood offering cutting neatly through the whisky’s sweetness. This was followed by the 12-year-old Glenmorangie Lasanta, paired with saumon de Norvège, where complex notes of warm spice and nuts met the rich, tangy curry beurre blanc bathing the fish.
The finale saw Magret de Canard Affiné (aged Cherry Valley duck breast) paired with the star of the night: the 18-year-old Glenmorangie Extremely Rare. Fruity on the nose and sweet yet spicy on the palate, the single malt delivers delicate, light notes anchored by a rich, sweet backbone—making it the perfect accompaniment to the dish’s sumptuous flavours.
