Summer Degustation Menu – Skillet Kuala Lumpur
Words: Karen Santosuosso
Photos: Matt Wehner
The new Summer Degustation menu (RM 530 per pax) is in full swing at Skillet KL, and we are keen to try it. Skillet has settled in well at their elegant new location in the Menara Hap Seng 3 building as they experiment with bold, seasonal flavours on rotation for each season.
Summer Degustation Menu – Skillet Kuala Lumpur
We are welcomed into the sleek space by Skillet’s attentive team. Sous Chef Eric Lee shares his passion for celebrating seasonal ingredients as we indulge in some welcome bites at the open kitchen counter. No ingredients are wasted here – we are treated to a morsel of cheese and smoked duck with watermelon rind for a textured crunch. Our delicate bites are washed down with a glass of bubbly Pierre Baillette Le Village. It’s an Extra Brut that is a welcome partner to our amuse-bouche course, too. (A 4 Glass Beverage Pairing is available for RM 270; 5 glasses for RM 290.)
Amuse Bouche
First up is a crab cracker filled with crab meat and summer squash, topped with a jelly made from the crab’s shell. Next is a spinach fritter topped with a fatty tuna tartare inspired by tuna fritters from Spanish cuisine. To finish off the amuse bouche is a bite inspired by French escargot de Bourgogne – a buttery toast topped with black garlic escargot and a basil pesto sphere that pops in the mouth. It’s an exciting way to introduce what’s to come.
Longan Bread & Truffle Mushroom Butter
It’s hard to go wrong with warm bread, and Skillet’s Longan Bread does not disappoint with its crispy crust and warm, soft centre. Chef Raymond created it during Malaysia’s stay-at-home orders during COVID-19, and it quickly became one of their delivery bestsellers. Slathered with soft truffle mushroom butter, I can easily see why.
Isaki Fish
Next is a glass of Hubert de Bourd Sauvignon Blanc with notes of citrus, green apple and pear. This goes beautifully with the Isaki Fish appetizer inspired by Italian carpaccio. Thick chunks of the white fish are served on a round of watermelon and water chestnut. Our server, Faiz, then pours a cucumber and green apple juice on top with drops of herby basil oil to finish. A dollop of Amur Caviar with gold leaf adds a definite decadence to the dish. Caviar lovers can top up for more with 30gm going at RM 380.
Clam
I always get excited about discovering a new vegetable or fruit on my travels, so I’m thrilled to try the German Eirstich-inspired egg custard (resembling chawanmushi on this side of the world) with flounder fish and celtuce. A combination of celery and lettuce, the celtuce provides a crisp and bitter crunch to the creamy custard. It is served together with meaty and smokey clams.
Ratatouille en Fleur
Our next wine is the Churchview Silverleaf Rosé – a fresh and lively rosé from Margaret River, Australia, with hints of lemon and grapefruit. It pairs nicely with our final appetizer, the Ratatouille en Fleur. The precision that goes into the delicately spun courgettes, tomato, and bell pepper is exquisite. The result is a beautiful flower atop a puff pastry base, which gives it a yummy crunch. The ratatouille is served with a clear tomato broth infused with lavender. The combination of tomato and lavender is new to me, but it certainly works!
Palate Cleanser
Sham then wheels out a playful wooden cart covered in fruits and foliage. We are learning that dining at Skillet is not just a meal but a full-on sensory experience. Our palate cleanser is amongst the foliage – a deliciously refreshing and tart Tayberry sorbet. We could end our dinner right here and be satisfied, but there’s more to be had.
Summer Degustation Menu – Choice of Mains
Our group divides and conquers so we can try all three entrée courses. The locally sourced grouper fish comes with a chrysanthemum, greens and fennel salad, which is then dressed in a Shao Xin wine emulsion. The filet comes with deliciously crispy and crunchy skin while maintaining a delicate and flaky texture in the middle. It’s really difficult to pick a favourite entrée, but I think this is the one for me with the umami richness that comes with the Shao Xin emulsion. Paired with a glass of Beaujolais Villages Blanc with notes of lemon and lime, it is divine.
Our photographer Matt’s favourite ends up being the Japanese Wagyu striploin (add RM200 for this choice). Tender, perfectly cooked cuts of premium Wagyu beef are served alongside a mixture of seasonal roasted veggies with a tripe polenta and malt barley jus. We are treated to a choose-your-own-adventure, too, as we get to choose from a unique collection of steak knives made locally by a knife crafter in the Klang Valley.
The final entrée is an aged Cherry Valley duck—one of Skillet’s signature dishes. It is a generous portion of tender duck with a satisfyingly crispy skin, served with a five-spice pâté, fresh apricots, and duck jus. Okay, this one is also my favourite.
Both meat entrées pair really well with the Chateau de Fonbel, a red wine blend with notes of plum and blackcurrant. It is an elegant red that’s nice to end the savoury portion of our meal.
Summer Degustation Menu Dessert
As if we aren’t wined and dined enough, Sommelier-in-training Chelle brings us a glass of 2006 Oremus Tokaji Aszu dessert wine from Hungary. It has a full-bodied palate with hints of apricot, orange, and pear and a perfect balance of acidity and sweetness. It’s produced by the famous Spanish winery Vega Sicilia and is an easy glass to finish with our dessert.
The Summer Degustation Menu has a big finale of a Cameron Highland sweet corn sphere encompassing a mixture of Velvet 32% white chocolate and corn sauce. There is a show of liquid nitrogen and excitement at breaking our desserts with wooden hammers. This dish is a bit divisive as not everyone can accept corn as a dessert, but Ivan (our reelographer) and I quickly devour it!
Petit Fours
To finish off our food journey, we are brought delicate petit fours. The warm, fresh-out-of-the-oven financier with salted caramel is scrumptious, as is the chocolate truffle with black smoked tea. They’re washed down with a soothing chamomile tea blended with herbs freshly cut right at our table.
Reasons to visit Skillet KL: Summer Degustation Menu; creative European fine dining with a changing seasonal menu; beautiful environment with whimsical floral decor and a private room for special occasions; knowledgeable and attentive service.
Skillet KL
Lot 1-01, Level 1, Menara Hap Seng 3
Jalan P. Ramlee, Kuala Lumpur, Malaysia
+6019 212 1240
Link to Skillet on Google Maps
@skillet_kl
Skillet KL Operating Hours
Tuesday & Wednesday: 6-10 pm
Thursday to Sunday: 12-3 pm & 6-10 pm
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