The Skillet Kuala Lumpur: Malaysia's Recent Culinary Revelation

The Skillet KL has relocated to Menara Hap Seng 3, but will the upscale restaurant transition from Michelin Select to potentially earning a Michelin Star?

The KARLS Group is flourishing, having recently earned a Michelin star at Beta KL and established a new location for Skillet KL in the upscale Menara Hap Seng 3. The group's inaugural child is due for an enhancement, and on our latest visit to the restaurant, we believe it is progressing positively.

Situated on the first floor of Menara Hap Seng 3, the recently inaugurated restaurant — named Skillet 2.0 — significantly differs from its former iteration at Colmar Suites. The restaurant has been meticulously divided, making the transition between rooms an exciting journey. Upon entry, you are welcomed by the wine cellar on your right, with an exceptional selection of wines carefully handpicked by Chef Raymond Tham. We advise selecting the wine pairing with your tasting menu, as each bottle is meticulously matched to the dish.

Sous Chef Eric Kit

Following our appreciation of the wine selection in the cellar, we are escorted to the Social Room, an intimate lounge area overlooking the cocktail bar. As indicated by its designation, it serves as a venue for socializing while awaiting the arrival of your companions or the preparation of your table. Enjoy a complimentary beverage upon arrival, or commence the evening with specialty cocktails crafted by the restaurant's professional mixologist to stimulate your appetite. It was also communicated that clients who want not to dine may visit the Social Room for beverages and light refreshments. Tham has informed us of intentions to develop a distinct food menu to accompany the cocktails.

It is now time to proceed to the primary dining area. During your journey, remember to pause and appreciate the flowers — specifically — at the Symphony of the Four Seasons floral exhibit. These botanical concoctions exemplify Skillet KL’s commitment to seasonal vegetables and its tasting menus, which generally change many times annually: Spring, Summer, Autumn, and Winter.

The Social Room

We had the opportunity to sample the Spring menu for the new launch. As Tham maintains oversight of the menu direction for Beta KL and Skillet KL, Sous Chef Eric Kit has been able to showcase his culinary skills more extensively at the latter establishment. The menu showcases European flavors and techniques, utilizing locally obtained products.

The Spring meal is vibrant, featuring sweet veggies, abundant fish, and soft red meats. The amuse-bouche establishes the ambiance for the evening, showcasing a trio of morsels: Spot Prawn adorned with an aspic jelly derived from prawn head broth; Fresh, crisp Spring Peas integrated with chicken blanquette; Quail Eggs crafted in a style reminiscent of Scotch eggs, enhanced by a local twist featuring a stuffing of fermented soybean chili.

For the subsequent dish, Skillet KL delved into its repertoire and presented Oyster—a quintessential Skillet favorite—adorned with Amur caviar, normally sourced from the vicinity of China, celebrated for its delicate and buttery flavor. The meal is accompanied by kombu cream for richness and cucumber granita for freshness, and is garnished with homemade chili oil for added spice. Next, we descend to ground level with Cameron Highland Asparagus, a quintessential spring vegetable, accompanied by another favored spring delicacy: firefly squid. In the third meal, Skillet KL adopts a subtly Asian influence with Morel, a dish dominated by mushrooms, accompanied by radish and a Silkie chicken broth infused with chicken garum.

We have two options for the main course: Threadfin Fish from Pulau Ketam accompanied with a Shaoxing wine emulsion, or Aged Cherry Valley Duck from Penang, which has been dry-aged for five days and slow-seared for crispiness, served with foie gras mousse and a mandarin peel jus sauce. Both options are excellent, contingent upon your mood—select the fish for a lighter entrée, but the duck offers a robust flavor that satisfies a want for something hearty.

Subsequently, dessert was served. Regulars at Skillet KL will recognize this dish, a distinctive creation by Chef Raymond Tham that has evolved in several iterations over the years: Chocolate Textures. This iteration is adorned with strawberry pink, infused with strawberry compote and a touch of spice from pink peppercorn, while the sphere is composed of ruby chocolate, characterized by its naturally occurring pink hue. The execution remains unchanged: collide with the sphere and consume it. It is enjoyable, delectable, and serves as a reminder that Skillet KL is cognizant of its origins while progressing forward.

Address: Lot 1-01, Level 1, Menara Hap Seng, 3, Jalan P. Ramlee, Kuala Lumpur, 50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia.