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 received an improve, and at our latest go to to the restaurant, we predict it’s on track.
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 appears like an experiential course of. Upon getting into, you’re greeted by the wine cellar to your proper, with a powerful show of wines personally curated by Chef Raymond Tham himself. We advocate 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 going through the cocktail bar. As its title suggests, it’s the place you come to socialize whereas ready in 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 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 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 usually rotate a number of instances annually: Spring, Summer time, Autumn, and Winter.
For the brand new opening, we received to strive the Spring menu. Whereas Tham continues to curate the place the menu path heads for Beta KL and Skillet KL, Sous Chef Eric Package was capable of flex his culinary prowess to a larger deal on the latter restaurant. The menu options European flavours and execution, however the components are domestically sourced.
Just like the season, the general Spring menu is recent, laden with candy greens, seafood in full bloom, and purple meats tender to the chunk. 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 have been recent and snappy, melded in with rooster blanquette; Quail Eggs ready in a way impressed by Scotch eggs however given an area flavour because of a filling of fermented soybean chilli.
For the following 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 mild and butter flavour. Paired with kombu cream for richness and cucumber granita for freshness, the dish is topped with do-it-yourself chilli oil for somewhat bit of warmth. Then, we return to floor degree with Cameron Highland Asparagus, a basic spring produce, paired with one other fashionable 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 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 selections relying on the way you’re feeling—select the fish in order for you a lighter foremost course, whereas the duck is wealthy in flavour that sates your need for one thing meaty.
After which, there was dessert. Skillet KL regulars might be aware of 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 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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Handle: 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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