In a dining landscape increasingly shaped by conscious choices, D Empire Dry Aged Steakhouse stands out for an approach that is both principled and deeply culinary.
For the kitchen team at D Empire, halal is not merely a certification, it is a standard of flavour and respect for the people they serve.
Founded in 2007 as a quiet passion project in Mont Kiara, D Empire was created to democratise European dining in Malaysia, offering what it describes as “serious food, unpretentious luxury and guilt-free dining”.
Today, with flagship locations in Pavilion Kuala Lumpur and Main Place Mall, the brand has become a benchmark for modern Western cuisine that feels refined without being intimidating.
Award-winning chef
Behind this culinary engine is chef Dallan Tan, whose two decades of experience across European and Asian fine dining kitchens have shaped D Empire’s Global French and Italian discipline. His belief is simple but exacting. A great dish should never hide behind heavy seasoning, but should celebrate the natural character of its ingredients. His recent Outstanding Master Chef Award at the 2025 World Top Gourmet Awards reflects this relentless pursuit of excellence.
During an exclusive interview with theSun, the chef spoke about why halal sourcing is fundamental not only for religious inclusivity, but for taste itself. He explained that all meats used at D Empire are The Malaysian Islamic Development Department (Jakim) halal-certified, which is among the most stringent and respected halal certifications globally.
“I can guarantee all the meats that we source are Jakim halal-certified, one of the highest and hardest halal standards to obtain in the world. I personally source halal meats because the way meat is sourced and handled has a direct impact on texture and flavour. Halal processes demand higher discipline across the entire supply chain and that discipline shows up on the plate,” he said.
Its halal-certified meats, raised without antibiotics, free from GMOs and without added hormones, are carefully matured and dry aged in-house, where temperature and humidity are controlled to unlock the steakhouse’s signature nutty and concentrated flavour profile.
Exquisite menu
The menu reflects the full depth of this philosophy, anchored by a lineup of signature dishes that define the restaurant’s identity. Standout selections include the stuffed escargots bourguignon, wagyu beef carpaccio layered with aged parmesan and pesto, as well as the indulgent bone marrow baked with garlic and served with caviar and focaccia.
Lighter offerings such as the apple and avocado salad balance the menu, while heartier plates like the seafood saffron risotto, pappardelle truffle wild mushroom, ravioli zucca e cipolle tostate, and the dramatic spaghetti al cartoccio showcase the kitchen’s range and technical confidence.
At the centre of the experience is the dry aged angus roasted beef, prepared from premium Australian grain fed halal-certified beef, with the hazelnut truffle providing a refined and satisfying conclusion.
Putting it all together
For Malaysia’s Muslim majority dining audience, this approach carries special significance. Rather than positioning halal as a limitation, D Empire reframes it as a culinary advantage that ensures inclusivity while elevating quality. Diners are able to enjoy premium European cuisine without compromise and without hesitation.
Yet D Empire’s success lies not only in what is served, but in how it is served. Each outlet is designed as an unspoken invitation, with European architectural elegance, warm lighting and an atmosphere that offers an escape from the city’s pace. It is a space where halal fine dining feels elevated, approachable and human.
In an industry often divided between exclusivity and accessibility, D Empire quietly bridges the two. Its continued growth, its international recognition and its loyal following all stem from a simple truth. When food is crafted with integrity, people taste the difference.
