Third time in Skillet At 163 KL – our favourite modern European restaurant in KL city. And again, we know that we will not be disappointed, with wonderful creation, curated by talented Chef Raymond Tham.
Celebrating the brand new seasons of Spring & Summer, The KARLS Group has teamed up with Perrier-Jouët, bringing exciting Spring/Summer 6-course Pairing Menu inspired by the European seasons. Sit back, relax, take your tastebuds on a gastronomic journey while sipping on the floral Perrier-Jouët cuvees.
Perrier-Jouët House Ambassador, Jean-Baptiste in the house!
Wheat | Truffles Butter by Karls
Ratatouille, Savoury Black Charcoal Cannoli. Sourdough bread, made in-house, with all-time-favourite truffle butter by Karls.
Miyagi Oyster | Kedondong Granite
Perrier-Jouët Grand Brut NV
Miyagi Oyster, served in shell. Plump, sweet and clean in taste. Enjoyment elevated with tropical fruit Kedondong Granite to further bring out the briny flavours, along with refreshing, citrusy finish. Pairing well with Perrier-Jouët Grand Brut NV, a hormonious champagne with beautiful silvery gold in the glass, characterized by delicate floral aromas, rounded out by fresh fruit and hints of buttery brioche and vanilla.
Asparagus | Duck Bacon | Polenta |Smoked Koji
Umami is something that Chef Raymond wants to highlight in the coming course- through asparagus, koji, polenta and housesmoked duck bacon, specially curated to pair with Sybille Kuntz Spatlese Riesling 2011.
Asparagus is a popular spring ingredient. According to chef, though simple, it is a great ingredient to showcase different layers of umaminess. Duck bacon sprinkles that topped over is made in-house, smoked for 2 to 3 months to get the right umami taste too. While for koji, a type of ingredient used as starter to make Japanese sake, soy sauce, etc.., is lightly smoked for that extra layer of umami. Sitting on top of polenta, we have sea urchin – luscious, melt-in-mouth.
Escargot | Kulim | Parmesan
Next up, an artistic dish putting together escargot from South West of France, duck bacon, parmesan, mushroom. And the dish got more stands out with kulim – which is also sometimes named as Bawang Hutan or Garlic Nut, garlicky taste, harvest from Malaysia’s rainforest. Topped off with icy cold yougurt slaw for chilly, creamy contrast.
Sunflower | Foie Gras Torchon | Brioche
Perrier-Jouët Blason Rosé NV
Sunflower represents friendship, just like how we come together in this special occasion, with wonderful delicacies and great conversation. In fact, this dish is inspired by Van Gough, an artist who learnt to paint at the age of late 20s. Chef Raymond got the idea of creating this dish after reading how he painted over 30 types of sunflower while getting ready for a friends gathering, after he moved to France. Enjoy this Pan seared foie gras, topped with longan compote. On this side we had this adorable pastry that resembles sunflower, dusted with curry powder.
Enjoy along with Perrier-Jouët Blason Rosé NV- intense aromas of ripe red and black fruit including strawberry, raspberry, blackberry, further complemented by a hint of exotic pomegranate. Lush and lively on the palate, lingers into a full, generous finish.
Choice of Main Course
Aged Local Cherry Valley Duck Breast | Cherry Jus | Pomme Puree
Chateau De Fonbel St. Emilion Grand Cru 2012
Japanese Omi Beef Striploin A5 | Sweet bread | Pomme de Terre
Chataeu De Donbel St. Emilion Grand Cru 2012
Kobe beef, Matsuzaka beef, Omi Beef are among the top quality Japanese wagyu. A5 Omi beef has been selected, to pair with Chataeu De Donbel St. Emilion Grand Cru. Precious cut of meat with gorgeous marbling, contributing to tender, juicy, buttery goodness. Enjoyment elevate
Mocha | Macadamia | Belgium Chocolate
Dessert is something we always look forward to when dining at Skillet 163. Salted and sweet are always better together, chef made it right, as always. Smooth, delicate, chocolaty goodness, subtle hint of sea salt.
Martell Cordon Bleu
Skillet at 163 Spring / Summer Degustation Menu
pairing with Perrier-Jouët cuvees
6 course pairing menu at RM588++/pax
Limited seats available. Visit Skillet’s website www.skilletkl.com for online booking or call +603 2181 2426 for enquiries.
Skillet at 163
Unit 1, Lot 163, Retail, No. 10,
Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur.
Opening hour: Mon-Sun 12noon-3PM, 5PM-10pM