Helmed by revered Executive Chef Raymond Tham, Skillet is a restaurant that needs no introduction among local gourmands and fine dining enthusiasts. Part of the KARLS Group, which also owns the distinguished Beta KL, the modern European restaurant has made its mark on the local F&B industry for many years in its original home along Jalan Perak.
Now, the team is setting their sight on greater heights with a move to a new home in Menara Hap Seng 3. Located at the intersection of Jalan P. Ramlee and Jalan Sultan Ismail, Skillet 2.0 affords fine views of Kuala Lumpur’s towering skyline and bustling locale. With the updated address comes a fresh concept and dining experience that promises to give loyal patrons and newcomers alike something worth returning for.
The prelude
Right off the bat, the new Skillet extends a modern, sophisticated welcome with a Wine Cellar greeting guests as they enter its space. Curated by Chef Raymond himself, the cellar offers an extensive arsenal of wines that are handpicked to complement the kitchen’s offerings.
Another novel concept awaits guests in the room adjacent to the Wine Cellar. Dubbed the Social Room, this dimly lit bar-slash-lounge area offers an intimate corner to indulge in handcrafted cocktails and bar snacks over casual conversations. The hideout serves as a destination in its own right, where conversations flow as freely as the tipples from the skilled mixologists.
The dining hall
Should you desire a heartier meal, you’ll be guided down a walkway with a curved portico ceiling leading to the dining hall that’s open for lunch or dinner. Adorning the corridor wall is the Symphony of the Four Seasons, a beautifully crafted botanical masterpiece that pays homage to the seasonal flowers of Spring, Summer, Autumn and Winter. This hints at the culinary voyage that awaits, showcasing the best ingredients available for each season.
Featuring a square layout and uplit ceiling reminiscent of the Roman Domus architecture, the Dining Hall is decidedly distinct from Skillet’s former address – in a more elegant and refined way. An Open Kitchen sets the stage for guests to immerse in the gastronomic artistry of the dedicated team of chefs as they transform ingredients into edible (and delicious) works of art. Alternatively, those seeking a more intimate dining experience may reserve the Semi-Private Corner to indulge in a meal with loved ones in privacy.
The menu
While retaining its inspiration from Europe’s seasonal produce and flavours, Skillet’s refreshed culinary concept endeavours to source ingredients locally as much as possible. This entails a commitment to work with more local farmers to allow guests to experience the bounty of our local produce.
At the same time, the menu evokes a hint of nostalgia for the restaurant’s loyal patrons and fans of its Dried Longan bread. Introduced during the pandemic, the return of this dried longan bread and truffle butter duo is Chef Raymond’s way of showing his appreciation to guests who have supported Skillet during difficult times. And though the accomplished chef continues to spearhead the restaurant’s menu and direction, here, Sous Chef Eric Kit is given more of the spotlight to demonstrate his culinary prowess.
Aside from the bread course, the rest of the menu will feature dishes that incorporate ingredients that are synonymous with the season. With Skillet’s (re)opening being in spring, the launch menu aptly revolves around vegetables – it is harvest season, after all – and fresh seafood.
The experience
To start, a trio of morsels kicks off the dinner menu, consisting of Spot Prawn tartare topped with aspic jelly made of prawn head broth; Spring Peas with chicken blanquette; and Quail Eggs prepared a la Scotch eggs with a local twist of fermented soybean chilli filling.
The seafood odyssey continues with an oyster dish decadently topped with Amur caviar, renowned for its buttery, umami flavour. It is served with a rich kombu cream that’s balanced with cucumber granita for freshness, sea grapes for a slightly crunchy texture, and homemade Szechuan chilli oil for aded heat.
Next is a dish comprising two popular spring produce: Cameron Highland Asparagus and firefly squid, tied together with a delicious burnt butter emulsion. Morel mushrooms, another common spring ingredient, make their way into the fourth course, accompanied by a Silkie chicken broth and slow-braised white radish that borrows Asian influences.
For the main course, customers can choose between seafood or red meat. The former consists of Threadfin Fish from Pulau Ketam, served with slow-baked jicama, ramson and a Shaoxing wine emulsion. On the other hand, the latter presents Aged Cherry Valley Duck that’s dry-aged for five days and seared for a crispy skin, complemented with foie gras mousse and mandarin peel jus.
The final dessert course gives Skillet regulars something to reminisce about and look forward to simultaneously. A Chef Raymond signature, Textures of Chocolate has seen countless reinterpretations every season, typically comprising a chocolate sphere filled with smoking liquid nitrogen and broken apart with a hammer. This round, it comes with a pink shell made from ruby chocolate, adorned with strawberry compote, rhubarb, and pink peppercorn. But the meal doesn’t quite end there; wait for the rolling cart to arrive at your table to complete the experience with a soothing cup of Meijian DaHongPao Tea Green Plum Liqueur and petit four.
All in all, the new Skillet offers something old, something new, something borrowed, barring something blue, for a delightful dining experience worthy of its Michelin Selected 2024 title.
For more information or to make a reservation, visit skilletkl.com. Follow Skillet KL on Instagram for more dining updates.
