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.

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.





As a modern European restaurant, the cheese course is essential, a bridge between savoury and sweet.We reimagine it as a...
11/05/2026

As a modern European restaurant, the cheese course is essential, a bridge between savoury and sweet.

We reimagine it as a pre-dessert tribute to Manchego, highlighting its nutty depth and subtle saltiness in a lighter, unexpected form. Creamy, bright, and refined, it offers a final savoury note before dessert begins.

Come and be surprised.





“One of the most famous lines by Pablo Neruda:You can cut all the flowers, but you cannot keep spring from coming.Inspir...
27/04/2026

“One of the most famous lines by Pablo Neruda:

You can cut all the flowers, but you cannot keep spring from coming.

Inspired by this spirit, our team presents a newly launched spring menu! an expression of European spring, reimagined through locally sourced ingredients. A season of renewal, interpreted on the plate.”




AN EVENING OF TERROIR & TASTE: SKILLET KL x ALKINAWe invite you to an evening of Malaysian fine dining in dialogue with ...
20/04/2026

AN EVENING OF TERROIR & TASTE: SKILLET KL x ALKINA

We invite you to an evening of Malaysian fine dining in dialogue with Australian provenance.

Chef de Cuisine Eric Lee curates a refined 5-course degustation featuring premium Australian lamb supported by Austrade, with each course matched to an expression from Alkina Wines, one of Barossa Valley’s most distinctive terroir-driven wineries.

The experience is guided by Ms Amelia Nolan, Managing Director and Winemaker of Alkina, who shares the story of her acclaimed vineyards and the philosophy behind their winemaking at the table.

Presented by Dionysus Asia .asia

▪️Thursday, 21 May 2026
▪️Pre-dinner reception 6.30PM | Dinner 7.00PM to 10.00PM
▪️Skillet KL, Menara Hap Seng 3
▪️RM500++ per pax

Limited seats available.
Reserve your table via the link in bio.

Pan-seared dry-aged Cherry Valley duck, served with preserved calamansi jus.Its bright acidity cuts through the richness...
27/03/2026

Pan-seared dry-aged Cherry Valley duck, served with preserved calamansi jus.

Its bright acidity cuts through the richness, while in local tradition, preserved calamansi is also valued for its gentle health-giving properties.

A harmony of technique, time, and heritage.





As we welcome the Lunar New Year, we will be taking a short break from the 16th to the 24th.We return on the 25th, inspi...
15/02/2026

As we welcome the Lunar New Year, we will be taking a short break from the 16th to the 24th.

We return on the 25th, inspired and ready to serve you once more.

May the New Year bring joy, good fortune, and new beginnings.




A timeless signature that has been delighting diners for 11 years, this dessert explores chocolate in layered textures a...
23/01/2026

A timeless signature that has been delighting diners for 11 years, this dessert explores chocolate in layered textures and refined compositions. Over a decade, it has evolved with the seasons, with flavours and presentation changing to reflect each occasion.

For this season, it features spiced Morello cherry paired with Saint Domingue dark chocolate, finished with a fragrant pink peppercorn sauce — a playful yet sophisticated tribute to 11 years of chocolate craftsmanship and seasonal inspiration.






A perfect lunch deserves the perfect bottle.At Skillet, enjoy complimentary corkage during lunch, thoughtfully extended ...
11/01/2026

A perfect lunch deserves the perfect bottle.
At Skillet, enjoy complimentary corkage during lunch, thoughtfully extended to you.
Lunch Only | Thursday – Sunday
Bring along your favourite bottle and savour a leisurely midday experience.

*Terms & conditions apply.





Charcoal-grilled Japanese Wagyu striploin, confit parsnip in beef fat, black garlic emulsion, finished with green pepper...
04/01/2026

Charcoal-grilled Japanese Wagyu striploin, confit parsnip in beef fat, black garlic emulsion, finished with green peppercorn jus and beef-fat foam.

Reserve your table now:
www.skilletkl.com






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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