It has been yr for the KARLS Group—first a Michelin star at Beta KL, and now a brand new dwelling for Skillet KL within the swish Menara Hap Seng 3. It’s about time the group’s first little one acquired an improve, and at our current go to to the restaurant, we expect it’s on course.
Situated on the primary flooring of Menara Hap Seng 3, the newly-opened restaurant—dubbed Skillet 2.0—is vastly totally different from its predecessor at Colmar Suites. The restaurant has been thoughtfully sectioned out, so going from room to room looks like an experiential course of. Upon getting into, you’re greeted by the wine cellar to your proper, with a formidable show of wines personally curated by Chef Raymond Tham himself. We suggest choosing the wine pairing along with your tasting menu—every bottle is paired to perfection with the course.
After admiring the collection of wines within the cellar, we’re whisked away to the Social Room, a comfy sitting space dealing with the cocktail bar. As its identify suggests, it’s the place you come to socialize whereas ready on your occasion to reach, or your desk to be prepped. Sip on a welcome drink when you’re right here, or get the night time began with signature cocktails by the restaurant’s resident mixologist to whet the urge for food. We have been additionally instructed that patrons who don’t want to dine may go to the Social Room for drinks and small bites. Tham has additionally instructed us of plans to create a separate snack menu to enrich the cocktails.
It’s now time to go over to the primary eating space. Alongside the best way, don’t overlook to cease and odor the flowers—fairly actually—on the Symphony of the 4 Seasons floral set up. These botanical creations are reflective of Skillet KL’s dedication to seasonal produce and its tasting menus, which generally rotate a number of occasions annually: Spring, Summer season, Autumn, and Winter.
For the brand new opening, we acquired to attempt the Spring menu. Whereas Tham continues to curate the place the menu course heads for Beta KL and Skillet KL, Sous Chef Eric Equipment was capable of flex his culinary prowess to a higher deal on the latter restaurant. The menu options European flavours and execution, however the substances are regionally sourced.
Just like the season, the general Spring menu is contemporary, laden with candy greens, seafood in full bloom, and purple meats tender to the chew. The amuse bouche units the stage for the night time, that includes a trio of bites: Spot Prawn with an aspic jelly topping manufactured from prawn head broth; Spring Peas that have been contemporary and snappy, melded in with rooster blanquette; Quail Eggs ready in a way impressed by Scotch eggs however given a neighborhood flavour because of a filling of fermented soybean chilli.
For the following dish, Skillet KL dove deep and emerged with Oyster—a traditional Skillet favorite—topped with Amur caviar usually discovered close to the borders of China, famend for its gentle and butter flavour. Paired with kombu cream for richness and cucumber granita for freshness, the dish is topped with home made chilli oil for a bit of bit of warmth. Then, we return to floor degree with Cameron Highland Asparagus, a traditional spring produce, paired with one other common springtime produce: firefly squid. For the third course, Skillet KL veers barely Asian with Morel, a mushroom-forward dish with radish and a Silkie rooster broth flavoured with rooster garum.
We’re given two decisions for the primary course: Threadfin Fish from Pulau Ketam with a Shaoxing wine emulsion or Aged Cherry Valley Duck from Penang that’s been dry aged for 5 days and sluggish seared for crispiness, served alongside foie gras mousse and a sauce manufactured from mandarin peel jus. Each are nice decisions relying on the way you’re feeling—select the fish if you’d like a lighter principal course, whereas the duck is wealthy in flavour that sates your need for one thing meaty.
After which, there was dessert. Skillet KL regulars will likely be acquainted with this one, as it’s a Chef Raymond Tham signature that has taken on many varieties all through the years: Textures of Chocolate. This time, it’s wearing strawberry pink, flavoured with strawberry compote and a touch of spice because of pink peppercorn, whereas the sphere is constructed from ruby chocolate whose pink hue is of course occurring. The execution continues to be the identical: smash into the sphere and eat it up. It’s enjoyable, it’s scrumptious, and it’s a reminder that Skillet KL doesn’t overlook its roots regardless of going onwards and upwards.
Click on right here to make a reservation.
Tackle: Lot 1-01, Degree 1, Menara Hap Seng, 3, Jalan P. Ramlee, Kuala Lumpur, 50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia.
This text was first seen on Grazia.My
For extra on the most recent in luxurious life-style and gastronomy reads, click on right here.
