The KARLS Group is prospering — 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 youngster obtained an improve, and at our latest go to to the restaurant, we expect it’s on track.
Positioned on the primary ground 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 appears 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 number of wines within the cellar, we’re whisked away to the Social Room, a comfy sitting space going through the cocktail bar. As its identify 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 when 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 also 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 move over to the primary eating space. Alongside the best way, don’t neglect 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 strive the Spring menu. Whereas Tham continues to curate the place the menu route heads for Beta KL and Skillet KL, Sous Chef Eric Equipment was in a position to flex his culinary prowess to a higher deal on the latter restaurant. The menu options European flavours and execution, however the components 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 made from prawn head broth; Spring Peas that have been recent and snappy, melded in with hen blanquette; Quail Eggs ready in a fashion 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 sometimes 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 selfmade 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 hen broth flavoured with hen 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 made 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 need for one thing meaty.
After which, there was dessert. Skillet KL regulars shall be aware of this one, as it’s a Chef Raymond Tham signature that has taken on many kinds 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 neglect 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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