Skillet KL

Skillet KL Modern European | Refined & Redefined
MICHELIN Guide 2026

Part of The KARLS Group experience They are also responsible for bringing us Beta KL and Burnt & Co.
(599)

At Skillet KL, we take your taste buds through a culinary road trip of European flavours - fueled by creativity, guided by passion. We’re a proud recipient of 🏆 Tatler Malaysia’s Best Restaurant 2022. Skillet KL is conceived by KARLS Group, a cohort of rebels who wanted to create a modern European dining experience with a touch of Asian flair. Head chef and co-owner Raymond Tham distills his vast

experience into the group’s creation, cementing its status as the culinary powerhouse of Kuala Lumpur.

A signature dessert created as an exploration of chocolate through contrasting textures, flavours and forms.For Summer 2...
20/08/2026

A signature dessert created as an exploration of chocolate through contrasting textures, flavours and forms.

For Summer 2026, we drew inspiration from the iconic Sagrada Família in Barcelona. After more than 140 years of construction, its evolving vision continues to captivate visitors from around the world, a testament to craftsmanship, patience and the beauty of time. A fitting inspiration as we celebrate Skillet’s 11th anniversary this summer.

The hand-sculpted chocolate composition takes inspiration from the basilica’s intricate geometry and organic forms. Within, the smoky depth of Wuyi Mountain tea meets the brightness of lemon and the delicate caramel notes of blonde chocolate.

A dessert shaped by patience and precision, where chocolate becomes architecture, and time becomes part of the story.


MICHELIN Guide (official)


Locally sourced Cherry Valley duck, dry-aged to deepen its character and flavour, is gently seared to achieve a delicate...
17/08/2026

Locally sourced Cherry Valley duck, dry-aged to deepen its character and flavour, is gently seared to achieve a delicately crisp skin while retaining its succulence.

Melaka MD2 pineapple is fermented and transformed into a refined jus and compote, its natural sweetness and gentle acidity bringing brightness and balance to the richness of the duck.

Alongside, a reinterpretation of the Swedish kroppkaka, a slender, crisp potato cylinder filled with smoked duck filling, introducing delicate texture and a subtle smokiness.

KARLS [ 酷 楽 ]]




At Skillet, every service is a collaboration of craftsmanship, creativity, and genuine hospitality. With over 11 years i...
06/07/2026

At Skillet, every service is a collaboration of craftsmanship, creativity, and genuine hospitality. With over 11 years in the industry, we continue to grow, and we are looking for individuals who share our passion for excellence.

We’re Hiring
— Chefs (All Levels)
— Service Team
— Host / Hostess

If you are driven by curiosity, take pride in your craft, and aspire to create memorable dining experiences, we would love to welcome you to our team.

Grow with us. Create with us.

KARLS [ 酷 楽 ]]



As we welcome a new chef from Sweden to our team, the first appetiser pays homage to the Scandinavian tradition of gravl...
29/06/2026

As we welcome a new chef from Sweden to our team, the first appetiser pays homage to the Scandinavian tradition of gravlax — a timeless technique of curing fish with salt, sugar, and aromatics.

We cure our striped jack with seaweed powder, served with dill cream and marinated pomelo from Tambun, bringing together the essence of the sea with the brightness of local citrus. A dish that reflects the meeting point between Scandinavian heritage and Malaysian terroir.

MICHELIN Guide (official)
The Best Chef



The final amuse is escargot paired with pickled mustard greens. The combination pays tribute to the flavours of Chinese ...
28/06/2026

The final amuse is escargot paired with pickled mustard greens. The combination pays tribute to the flavours of Chinese cuisine, where preserved vegetables are often used to bring depth, brightness, and balance to a dish. Here, those familiar notes are reinterpreted through a French lens, creating a meeting point between tradition and contemporary gastronomy.

All the amuse-bouches are beautifully presented on Legle porcelain, reflecting the elegance and craftsmanship behind each creation.


MICHELIN Guide (official)



Inspired by the Swedish raggmunk, we reimagine the classic with local sweet potato as the foundation, topped with Banon ...
27/06/2026

Inspired by the Swedish raggmunk, we reimagine the classic with local sweet potato as the foundation, topped with Banon goat cheese from Provence and Tualang wild honey from Taman Negara. Both ingredients are carefully sourced through our artisan suppliers, reflecting our commitment to celebrating passionate producers and embracing thoughtful sourcing wherever possible.

FROMAGE
Honey I’m Home 🍯



Our Summer Menu begins with blue swimmer crab from Taiping, paired with gazpacho gel and delicate crab shell jelly.Balan...
22/06/2026

Our Summer Menu begins with blue swimmer crab from Taiping, paired with gazpacho gel and delicate crab shell jelly.

Balanced with watermelon and pickled watermelon rind. A refreshing harmony of sweetness, acidity, and the ocean’s natural sweetness.





A Tribute to Summer’s BountyWhere the richness of local produce meets the spirit of a European summer.Crafted by Two Che...
17/06/2026

A Tribute to Summer’s Bounty
Where the richness of local produce meets the spirit of a European summer.

Crafted by Two Chefs, Guided by One Vision.

A journey of seasonality, craftsmanship, and shared passion awaits.

Stay tuned — 19th June.





Some moments are not simply tasted, they linger long after the last course.This 520, celebrate love through flavours, co...
18/05/2026

Some moments are not simply tasted, they linger long after the last course.

This 520, celebrate love through flavours, conversations, and memories shared around the table.

Experience our seasonal Spring Menu, featuring a delicate abalone creation inspired by the freshness and elegance of the season.

An evening crafted for love, warmth, and unforgettable moments.

#520


Locally sourced Threadfin Bream from our coastal waters, stuffed with a light aromatic prawn and charred red bell pepper...
14/05/2026

Locally sourced Threadfin Bream from our coastal waters, stuffed with a light aromatic prawn and charred red bell pepper farce, highlighting the purity of its silky flesh and gentle sweetness, paired with Petits Pois à la Française delicately scented with lemongrass.





Address

Menara Hap Seng 3, Lot 1-01, Level 1
Kuala Lumpur
50250

Opening Hours

Tuesday 12:00 - 15:00
18:00 - 22:00
Wednesday 12:00 - 15:00
18:00 - 22:00
Thursday 12:00 - 15:00
18:00 - 22:00
Friday 12:00 - 15:00
18:00 - 22:00
Saturday 12:00 - 15:00
18:00 - 22:00
Sunday 12:00 - 15:00
18:00 - 22:00

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