It has been a great 12 months for the KARLS Group—first a Michelin star at Beta KL, and now a brand new residence for Skillet KL within the swish Menara Hap Seng 3. It’s about time the group’s first little one obtained an improve, and at our current go to to the restaurant, we expect it’s on target.
Situated on the primary flooring of Menara Hap Seng 3, the newly-opened restaurant—dubbed Skillet 2.0—is vastly completely different from its predecessor at Colmar Suites. The restaurant has been thoughtfully sectioned out, so going from room to room seems 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 advocate choosing the wine pairing together with your tasting menu—every bottle is paired to perfection with the course.
After admiring the number of wines within the cellar, we’re whisked away to the Social Room, a comfortable sitting space going through the cocktail bar. As its title suggests, it’s the place you come to socialize whereas ready to your social gathering 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 had 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 way in which, 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 usually rotate a number of instances every year: Spring, Summer season, Autumn, and Winter.
For the brand new opening, we obtained to attempt the Spring menu. Whereas Tham continues to curate the place the menu path heads for Beta KL and Skillet KL, Sous Chef Eric Equipment was in a position to flex his culinary prowess to a larger deal on the latter restaurant. The menu options European flavours and execution, however the elements are domestically sourced.
Just like the season, the general Spring menu is recent, laden with candy greens, seafood in full bloom, and pink 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 product of 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 a neighborhood flavour because of 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 home made chilli oil for a bit bit of warmth. Then, we return to floor stage 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 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 product of mandarin peel jus. Each are nice decisions relying on the way you’re feeling—select the fish if you would like 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 can 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 because of pink peppercorn, whereas the sphere is constituted of 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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Tackle: 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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