Nestled away in the quiet neighbourhood of Section 17 is one of Malaysia’s finest restaurant, Soleil. They well deserved the numerous MIGF awards last year as their fellow restaurateurs have also acknowledged them to be one of the best restaurants in town.
For the next few days, from today till 29th January 2016, Soleil brings us Bon Vivant 2 featuring degustation menus by Soleil’s award-winning Chef Evert Onderbeke and Guest Chef Frank Kilan (image above) from the prestigious and very exclusive Tower Club, Singapore. Chef Frank has extensive culinary experience in some of the best restaurants in the world including a Michelin star Knightsbridge (London) restaurant and he was previously Senior Sous Chef of Australia’s finest seafood dining, Pier Restaurant, Sydney. His international stints include St. Andrews in Scotland. He has been at Tower Club for the past 5 years and I was very fortunate to have had the opportunity to taste Chef Frank’s unique creations.
A Four Hands Degustation Dinner Menu of 6 courses is available at RM325++ and the price includes a glass of champagne (the price is very reasonable compared to what one would have to pay for a similar menu in Singapore).
However, one can opt for items from a specially created menu available only till 29th January 2016 (image above). One can choose between cold or warm starters, for mains there is a choice of fish or meat dishes and there are 3 desserts to choose from. Chef Frank’s specialties and signature dishes are the torched Dutch veal loin (starters), John Dory & baby milked lamb (mains) and “Warm Tiramisu” (dessert).
For my starter, I chose blue fin tuna, Kaluga caviar, red radish, croutons, Riesling vinaigrette. For the main course, I had baby milked lamb rump, heirloom carrot, black garlic, shallots and potato and for dessert, I chose “Warm Tiramisu”, coffee granite, coffee jelly, chocolate soil, coffee meringue.
The blue fin tuna, Kaluga caviar, red radish, croutons, Riesling vinaigrette starter is one of the most exquisite starters I have ever tasted. This is a starter of such incredible finesse and bursts with the right kinds flavours, mostly sour and sweet. The radish slices are so thin and crispy and the small chunks of blue fin make me want another bowl of this unforgettable starter. The caviar is like the icing on the cake, marvelous beyond words.
My main course of baby milked lamb rump, heirloom carrot, black garlic, shallots and didn’t disappoint one bit. The lamb is from The Pyrenees, France and goes through quite a time-consuming process in order to get it this tender and I do mean “melt-in-your-mouth” kind of tender. The potato crisps are so good with the carrot puree that I wondered if the chef would provide me with a bag to snack on during Chinese New Year! Couldn’t get enough of everything on this plate, so divine was the taste of the meat and vegetables.
Take my word for it, pictures don’t do justice to the “Warm Tiramisu”, coffee granite, coffee jelly, chocolate soil, coffee meringue. There are a number of textures in this dessert from crispy to soft. We have all seen what tiramisu looks like and tasted different restaurants’ tiramisu but Chef Frank’s tiramisu is simply the best and most unique as it’s warm and cold at the same time. tastes so good that you will be licking the spoon. I love the coffee jelly – every aspect of this dessert is superb. Anyone who loves coffee will find this dessert remarkable, there is a prevalent bitterness yet combined with a slight sweetness.
This is an event not to be missed especially by discerning gourmands. What I had for lunch today was created by chefs of such talent that there are few equals. Soleil has great ambiance and service and the food here will keep diners coming back for more.
Business Hours
12.00 Noon – 2.30 pm | 6.30 pm – 10.30 pm (last order) | Off Day – Sunday
For Reservation Please Call
GL +603 7932 5989 | F +603 7932 0877 | HP +6012 612 5989
Online Reservation: Book now
E enquiries@soleil.my
Address : Ground Floor, 22A, Jalan 17/54, Seksyen 17, 46400 Petaling Jaya, Selangor Darul Ehsan, Malaysia.
