Skillet x Beta KL: Where Modern European meets Malaysian cuisine

From now until November 2019, Skillet at 163 will be collaborating with Beta KL to present Skillet x Beta, with a special menu featuring new creations and old favourites showcasing the best of both restaurants.

The food, which will be served in Beta KL, is a spectacular combination of modern European and Malaysian cuisine. On the menu, you will find many wonderful local ingredients such as Malaysian caviar, Pahang single origin chocolate and Lawas Highland rice.

Snacks

To start, we had a variety of snacks; the truffle and rojak tart. The Truffle, is made with shitake mushrooms, topped with a sliver of pickled pumpkin and finally scented with truffle oil for the truffle aroma. The Rojak Tart on the other hand features a crisp spring roll tart filled with sengkuang and pineapple tossed in peanut sauce.

We also had the Kuih Loyang, a traditional snack commonly found during the Malaysian festivities. The crunchy biscuit is tinted with charcoal powder and topped with salted egg yolk cream, deep fried curry leaf and shallots, for a delicious sweet and savoury bite.

Appetizers

The Duck Rillettes was one of our favourite appetizers here. The duck leg is marinated in a pongteh marination for 2 days and then cooked sous vide, before the meat is shredded for the dish. Served with gula melaka syrup, starfruit gel, charcoal tuille and is best enjoyed with the crusty onion or sourdough bread.

Not to be missed is the Salmon Marble inspired by the Sarawak umai. Here, homecured Norwegian salmon is marbled with squid ink and served with pickled radish, mascarpone and a tangy fermented pumpkin juice.

We relished the sweet, juicy Tiger Prawn, skewered onto sugarcane and then deep fried with some quinoa. It was served with a spicy turmeric cream inspired by the gulai masak lemak from Negeri Sembilan. The accompanying spicy winged bean salad with budu was delish.

A marriage of French and Malaysian cuisine, the Escargot & Chicken Mille Feuille combines the flavours of otak-otak from Muar and escargot mille feuille. The water chestnuts and potato skin give texture to this dish while the spicy percik sauce gives it a nice flavour boost.

Mains

We love the unique Scallop Risotto, which is made using two types of rice grown in the Highlands of Lawas, Sarawak - Adan (white rice) and Beras Keladi (black rice). The Adan is a fine, small grain and is used for its fluffy and sticky texture. The Beras Keladi, on the other hand, is very rich and emits a sweet pandan flavour when cooked.The rice are cooked with cheese to give it a rich, creamy flavour and then topped with seared scallops and deep fried cordyceps flowers. BabySumoKids favourite mains here.

The Chicken Roulade, which has been cooked sous vide and then seared to finish, was wonderfully moist. Enjoy it with a touch of ginger, coriander and spring onion pesto, chargrilled chives, potato dauphinoise, pickled shallots and chicken jus.

My personal favourite was the tender Lamb Rump, which has been infused with all the bak kut teh goodness. The roasted garlic puree, along with the bak kut teh sauce further enhances the bak kut teh flavours. So good!

A beautiful, luxurious rendetion of the Penang prawn mee, the Lobster Noodle features pasta tossed with honey, butter poached lobster tail and a rich prawn-based sauce. 

Desserts

And then it's time for desserts. And when Executive Chef Raymond Tham makes his appearance, you know there is bound to be some dessert magic.

BabySumoKids were enthralled and captivated by the Signature Texture of Chocolate (Summer 2019 edition). Liquid nitrogen brings this chocolate dessert to life, and one of the kids were asked to pop it open using the mini hammer. As the name suggests, the dessert showcases different types and texture of chocolate, cocoa soil, and lavender popcorn along with a Thai milk tea sauce.

Specially created for the Mid-Autumn Festival is the Edible Lantern. Perfect for coffee lovers, indulge in the intense coffee mousse, coffee soil, chocolate flowers and tuile wafer.

Pretty in pink, the Strawberry Parfait comes with a rhubarb and ginger compote, white chocolate and pistachio crumb. Light and delicate.

Durian lovers, this one's for you. Featuring the king of fruits, the Musang king durian parfait with pandan cream, peanut croquant, Semai 72% chocolate from Pahang and edible gold paper was rich and creamy - every mouthful a delight. What an indulgent way to end the meal!

Petit fours - Smoked lemon praline and Coconut cookie with coconut cream and jackfruit

Mocktails

Oriental - apple vinegar, jujube, cinnamon, orange

Virgin Bird - pineapple, all-spiced, bitter orange cordial, CO2

Planter Mix (watermelon, rosemary, elderflower, ambra) and Asian Martini (earl grey, Asian cordial, lavender)

You can choose to have a 3-course meal at RM128 or a 7-course degustation menu at RM350. There is also a Lunch Menu, with prices starting from RM18 for a main course.

Pork-free.

Opening times: Lunch 12pm-3pm; Dinner 6pm-11pm. Bar open from 5pm-1am.

Location: BETA Restobar, East Wing, 163 Fraser Place, 10 Jalan Perak, 50450 Kuala Lumpur, Malaysia. (Parking: 1st hour RM4, every subsequent hour RM3).

Tel: 03-2181 2990

Website: https://www.facebook.com/betakualalumpur/

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