Spring 2025 Degustation Menu – Skillet KL
Words: Joanna Florento
Photos: Matt Wehner
“The earth laughs in flowers,” as Ralph Waldo Emerson once famously said, and we have returned to partake in both petals and peals at the marvellously cool Skillet KL. This time, we’ve come to journey through their Spring 2025 Degustation Menu and let the masterful medley of flavours bloom on our palates over the course of a rain-slicked yet cosy evening.
Two steps in, and I am struck by the muted yet inviting tone of the entryway, with neutral mauve and understated shades of emerald velvet giving way to the bright gleam of the bar. Veteran mixologist Sham Salabsab hands me a Pink Soul (RM 75) with a flourish, and I am pleasantly enveloped by the taste of seasonal strawberries in spring. This cocktail is a nod to the British dessert Eton Mess, with homemade strawberry syrup-infused rice wine expertly shaken with lime, egg white and strawberry liqueur and topped with pink peppercorn.
Skillet’s showstopping floral arrangement wall, artfully decorated with preserved fruit and flowers paying homage to the four seasons, stands sentry over the trains passing like clockwork – a gentle reminder of the need to pause and enjoy the moment amidst the unrelenting march of modern technology. We round the corner and meet Chef Eric Lee, who shows us the varied selection of fresh produce featured in our meal, explaining how Skillet’s adherence to zero-waste principles echoes its ethos of enjoying every bite through exploring each ingredient’s full potential. With that, we savour our delightful welcome drink with finely chopped torched lemongrass infused in a concoction of candied ginger, lime and Tabasco liquid, and garnished with lemon balm herbs and a dash of citrus oil.
Spring 2025 Degustation Menu – Skillet KL
Starters
We take in the elegance of our surroundings before settling at our table to sojourn through the Spring Degustation Menu, consisting of eight courses and four glasses of wine (if you opt for their recommended wine pairing). Almost instantly, we are captivated by their inventive trio of Amuse Bouche options. The Artichoke is served in crisp bite-sized boats, topped with thinly sliced prosciutto and grated Manchego cheese melting richly on our tongues. Next, we savour the Ramson, with the namesake flower delicately garnishing a small dome of finely chopped barramundi tartare and aged citrus peel in small tartlets. We then enjoy the Cauliflower, rolled into bite-sized donuts filled with chopped cauliflower and topped with caviar and edible flowers. Floral belle epoque flutes of Perrier-Jouët Grand Brut elegantly accompany our appetisers, adding subtle hints of fruit and vanilla that accentuate the delicate melding of flavours and textures.
Next, we sample the Longan Bread and Beurre Noisette. The longan bread is served in small, fragrant loaves that are slightly sweet, pleasantly counteracting the brown butter notes from the beurre noisette in small medallions stamped with Skillet’s logo. This duo was Skillet’s bestseller during the pandemic, and they’ve brought it back after five years to thank their loyal patrons.
We then wet our lips with the Green Essence (RM 75), a delightful concoction featuring olive oil-washed vodka, Cointreau, herbs de Provence, and grilled bell pepper. Inspired by ratatouille and lightly garnished with slivered courgette, this drink is reminiscent of summer barbecues at sunset. Another original creation, the Bonfire Bramble (RM 75), is a smooth combination of whiskey, sweet vermouth, apple, lemon, and cinnamon. This drink is aptly named, as the presentation’s final stage involves setting a pinned napkin alight and revealing the slightly charred apple slice hidden within – evoking fireplaces, apple-picking, and crisp autumnal air.
Our plates are smoothly cleared to make room for Mr Lee’s Asparagus, featuring chopped asparagus spears resting on a bed of scallops and fish roe bathed in a cucumber and jalapeño emulsion. This dish is refreshing, both in terms of the natural flavour of cucumber and its unexpected pairing with jalapeño peppers from Cameron Highlands with smoked Hokkaido scallops and locally sourced asparagus from Mr Lee’s farm. We enjoy glasses of the 2020 Hubert de Bouard Sauvignon Blanc from Bordeaux alongside this dish, subtly simmering with notes of peach and lemon. Normally a tricky pairing, the asparagus expertly brings out the minerality of the wine.
Next, we consider the Lobster, served in tender slices interspersed with crystal agnolotti dumplings from Italy that are also filled with lobster. This is accompanied by a shell bisque utilising lobster shells from the kitchen, with yuzu foam adding a touch of citrusy freshness punctuated by spicy drops of Mala oil. The medley of flavours folds delicately into each other, with creamy pine nuts and small spears of asparagus adding unexpected but elevated touches. The lobster is also paired with the Hubert de Bouard Sauvignon Blanc, but we note an almost oaky taste emerging from this new configuration.
Finally, we sink our forks into the Foie Gras, with small slices of chicken heart and foie gras layered with lentils and topped with roselle jelly and tamarind foam. The lentils add some nuttiness that gently counterbalances the slightly sweet tanginess from the roselle jelly, and each bite is accentuated by the tang of tamarind.
To bookend our appetisers, we enjoy a surprise palate cleanser of rose, peach, lemon and chamomile tea sorbet served in small scoops garnished with peppermint leaves and spritzed with vibrantly red edible perfume. The edible perfume is made from rosebud essence and dehydrated citrus, adding a beautiful floral dimension to the sweet sorbet with an added kick of freshness from the sprig of peppermint.
Mains
Before embarking on our main course, we are shown a selection of knives created from Chef Eric’s collaboration with local knife smiths. Each knife handle is inspired by multiple elements in nature, such as vibrantly green rice husks and tranquil aqua evoking the ocean. We select our favourites and set them aside. The Spring 2025 Degustation Menu comes with chicken as the main, but guests can upgrade to duck for an additional RM 90 or wagyu for a RM 200 add-on.
The Corn-fed Chicken features thin slices of chicken thigh and breast layered together, drizzled with morel emulsion created from combining morel mushrooms and fresh chicken stock. The chicken is tender and fragrant from added garlic, complimented by spring pea puree, a scoop of mashed potato, and bits of morel mushrooms. This is paired with a glass of the 2021 Jules Desjourneys Beaujolais Rouge, featuring 100% Gamay grapes and a sophisticated Coravin system that allows us to enjoy polished wines by the glass without compromising them from oxygen exposure.
Presented in elegant cuts accentuated by peppercorn, the Aged Cherry Valley Duck tastes as lushly appetising as it sounds. Skillet pairs their signature duck breast dry-aged for five days with layered potatoes with braised duck in between, swirled in a peppercorn jus that adds a touch of tang to the dish. The duck is slightly crispy, while the braised duck layered within the potatoes ensures continuity of flavour with every bite.
Meanwhile, the Japanese Wagyu Striploin features incredibly tender cuts of wagyu beef encircled by truffle jus, black garlic, and potato confit. The black garlic emulsion adds an extra dimension of flavour that leans more towards balsamic tanginess than the usual taste of garlic, which is refreshing and unexpected. The wagyu feels soft enough to fall into, and it’s easy to lose ourselves in the elevated complexity of each bite. The duck and wagyu are elegantly paired with the 2021 Rupert & Rothschild Vignerons Baron Edmond, a smooth-tasting Bordeaux blend with hints of nutmeg and black cherry.
Dessert
As always, Skillet’s latest iteration of their Texture of Chocolate dessert showed up to surprise and delight. With a crispy dome of dark chocolate filled with caramelised banana balanced on thin wafers spread like petals on a bed of Guanaja 70% dark chocolate, this dessert is sweetly formidable. When poured over with dry ice and given a mallet to (gently – I missed the memo) crack open, its playful presentation compliments its unusual depth. The medley of dark chocolate melts smoothly into the familiar sweetness of banana, with essence of banana leaf poured over to add an earthiness to the profile. While we got cracking, we also enjoyed a glass of 2017 Oremus Tokaji Aszu, a sweet wine with notes of candied oranges and honey.
A new addition since our last visit, is the digestive trolley. Perfectly time, Sham rolled out a collection of ports, whiskies, rums and other dark spirits to tie up our meal. My pick was a 10-Year Tawny Port (RM 30) with hints of cocoa, caramel, and fruit to savour alongside our mignardises. We enjoyed the rhubarb with white peach, served as cool and slightly tart domes on biscuits topped with white flowers. The profiterole with cream cheese and passionfruit boasted equal amounts of tanginess and creaminess. The peanut butter mouse dipped in hazelnut chocolate is a winning combination, comforting in its reference to childhood.
Spring 2025 Degustation Menu Review
Skillet KL’s Spring 2025 Degustation Menu is truly an experience to be savoured, with elevated and unexpected pairings that delight at every turn. Every item on the menu serves a level of familiarity that draws you in, but Skillet’s attention to detail, commitment to sustainable dining, and passion for inventive ingredients ensure that you come away with renewed curiosity and appreciation for how flavour boundaries can be artfully redrawn. With appreciation for beauty, renewal and emphasis on slowing down and enjoying the moment, Skillet’s Spring 2025 Degustation Menu beautifully evokes spring in every bite.
Reasons to visit Skillet KL: the Spring 2025 Degustation Menu is well-presented and delicious with inventive pairings; meticulous attention to detail while maintaining a commitment to sustainable dining; masterful wine pairing; professional service; and the ever-fabulous Taste of Chocolate dessert.
Skillet KL
Lot 1-01, Level 1, Menara Hap Seng
3, Jalan P. Ramlee, 50250 Kuala Lumpur, Malaysia
Link to Skillet KL on Google Maps
@skillet_kl
+ 019-212 1240
Underground parking is available.
Skillet KL Hours
12-3 pm, 6-10 pm daily. Closed on Mondays.
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