Chef Evert Onderbeke of modern European restaurant Soleil has teamed up with Chef Frank Kilian of Tower Club Singapore for a six course menu that combines the best of both worlds.
Chef Frank Kilian
Known for his love of refined Italian dishes where the ingredients speak for themselves, Chef Frank comes from an impressive background, having built his experience cooking in restaurants in Scotland, London, and at the famed Pier restaurant in Sydney, Australia.
Currently the Executive Chef of Tower Club Singapore, where he has been for the past five years, he now brings his unique creations to Kuala Lumpur in a collaborative lunch and dinner menu with Soleil’s resident Chef Evert.
Seafood takes the spotlight here, with each chef creating complementary appetisers, main courses and desserts. The Four Hands Degustation Dinner begins with a duo of crab salad (Soleil) and Hokkaido scallops (Tower Club). One of Chef Frank’s specialties, the scallops blend beautifully with the trio of corn presented in three ways.
For the main courses, both land and sea are represented in Chef Frank’s baby milkfed lamb rump and Chef Evert’s grilled turbot. One of the top dishes in Tower Club, Chef Frank’s lamb rump is a delight to the eyes and the tongue taste buds – perfectly cooked and seasoned lamb paired with potato rosti.
Finally the gastronomic journey ends with a deconstructed tiramisu dessert, another of Chef Frank’s top dishestop dishes. Texture is key here, with the crispy coffee granite playing off the melt-in-your-mouth softness of the coffee meringue.
Hokkaido scallops, baby corn, sweet corn, spiced popcorn, chicken vinaigretteKing crab leg, butternut pumpkin, onion skin, pumpkin skin granola, black truffle jus
Beef tenderloin, kale, celeriac, button mushroom, parmesan, Port jus
Tooth fish, fennel and artichokes barigoule, preserved lemon, black olives, potato
An a la carte Bon Vivant 2 menu is also available with cold and warm starters; fish and meat main courses and a choice of three mouth-watering desserts.
The Four Hands Degustation menu (26-29 January) is RM325++ including one glass of champagne and the Bon Vivant 2 menu is RM250++
WHERE Ground Floor, 22 A, Jalan 17/54, Seksyen 17, Petaling Jaya