DCH was not conceived as a place but as an experience, experience of the senses evoked by warm food and rich aroma, the clatter of silver, buzzing with ladies in frocks and suited gentlemen on a Sunday brunch, overlooked by a captain in long coat, Jazz in the background complimented by the soothing buzz of the slow rotating fans, the only thing with a constant pace in the entire space. It was then a nerve wrecking journey of putting a shell around this experience without being stuck in the past. Choosing materials, designing details and furniture was a painstaking process given the benchmarks that have already been created by the clubs the food is inspired from.
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