• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Something About Us..
  • Contact

Malaysian Flavours

Malaysia Food & Travel Blog

You are here: Home / Food Venture / Skillet at 163 KL, Spring/Summer Menu pairing with Perrier-Jouët Champagne

Skillet at 163 KL, Spring/Summer Menu pairing with Perrier-Jouët Champagne

April 22, 2021 by summerkid_summergirl

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.

skillet-163

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

Perrier-Jouët House Ambassador, Jean-Baptiste in the house!

DSCF5961

Amuse Bouche
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

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.

DSCF5977

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

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

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.

perrier-jouet-blason-rose

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

DSCF6119

Aged Local Cherry Valley Duck Breast | Cherry Jus | Pomme Puree
Chateau De Fonbel St. Emilion Grand Cru 2012

Alternative 

DSCF6109

Japanese Omi Beef Striploin A5 | Sweet bread | Pomme de Terre
*Supplementary RM120
Chataeu De Donbel St. Emilion Grand Cru 2012

DSCF6129

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

DSCF6158

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.

DSCF6154

Petit Four
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.

Address:
Skillet at 163
Fraser Place,
Unit 1, Lot 163, Retail, No. 10,
Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur.
Opening hour: Mon-Sun 12noon-3PM, 5PM-10pM

Categories: Food Venture Location: Kuala Lumpur

Summerkid x Summergirl
Hello! He is Summerkid. She is Summergirl. We are, Malaysia food and travel couple bloggers from Malaysian Flavours. We love going around the town for good food. Travelling to different countries is our biggest dream! *Keep the fingers crossed* For reviews, advertorial and sponsorship, contact us at summerkid123@hotmail.com

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
about-us-malaysianflavours
hotel-staycation-review
Klook.com
Malaysia food & travel blog. For advertorial, food photography service, food review, hotel & travel review, product review, kindly email us at summerkid123@hotmail.com
hong-kong-malaysianflavours
japan-malaysianflavours
korea-malaysianflavours
malaysia-malaysianflavours
singapore-malaysianflavours
thailand-malaysianflavours
Malaysian Flavours

Food By Category

Afternoon Tea Baked Mooncake Bar/Bistro Breakfast Brunch Buffet Burger Chinese Food Chinese New Year Chinese New Year Menu Christmas Christmas Buffet Coffee/Cafe Crab Dessert Dim Sum Fried Chicken Fusion Hawker Ice Cream Italian Food Japanese Food Korean Food Lifestyle Malay Food MIGF Mooncake Nasi Lemak Online Food Delivery Pizza Pork Free Ramadan Ramadan 2023 Ramadhan Ramadhan Buffet 2023 Sashimi Seafood Snow Skin Mooncake Steak Sushi Thai Food Waffle Western Food Yakiniku Yee Sang

Footer

Archives

Awards

Media Coverage

CloudHax Magazine FOOD Magazine 5/12
FOOD Magazine 4/12
FOOD Magazine 2/12
FOOD Magazine 2012
Dragon Centre Blogger Trip

© Copyright 2009-2019 Malaysian Flavours ·