The KARLS Group is prospering — first a Michelin star at Beta KL, and now a brand new house for Skillet KL within the swish Menara Hap Seng 3. It’s about time the group’s first baby acquired an improve, and at our latest go to to the restaurant, we predict it’s on course.
Situated on the primary ground 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 together with your tasting menu — every bottle is paired to perfection with the course.
After admiring the choice of wines within the cellar, we’re whisked away to the Social Room, a comfortable sitting space dealing with the cocktail bar. As its title 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 whilst you’re right here, or get the evening began with signature cocktails by the restaurant’s resident mixologist to whet the urge for food. We had been additionally informed that patrons who don’t want to dine may also go to the Social Room for drinks and small bites. Tham has additionally informed us of plans to create a separate snack menu to enrich the cocktails.
It’s now time to go over to the principle eating space. Alongside the way in which, don’t overlook to cease and scent 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 every year: Spring, Summer time, 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 larger 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 recent, laden with candy greens, seafood in full bloom, and crimson meats tender to the chew. The amuse bouche units the stage for the evening, that includes a trio of bites: Spot Prawn with an aspic jelly topping manufactured from prawn head broth; Spring Peas that had been recent and snappy, melded in with rooster blanquette; Quail Eggs ready in a way impressed by Scotch eggs however given an area flavour due to a filling of fermented soybean chilli.
For the subsequent dish, Skillet KL dove deep and emerged with Oyster—a basic 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 selfmade chilli oil for a bit bit of warmth. Then, we return to floor degree with Cameron Highland Asparagus, a basic spring produce, paired with one other well-liked 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 selections for the principle 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 selections relying on the way you’re feeling—select the fish if you need a lighter foremost course, whereas the duck is wealthy in flavour that sates your want for one thing meaty.
After which, there was dessert. Skillet KL regulars shall be accustomed to this one, as it’s a Chef Raymond Tham signature that has taken on many types all through the years: Textures of Chocolate. This time, it’s wearing strawberry pink, flavoured with strawberry compote and a touch of spice due to pink peppercorn, whereas the sphere is produced 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.
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Deal with: Lot 1-01, Degree 1, Menara Hap Seng, 3, Jalan P. Ramlee, Kuala Lumpur, 50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia.
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