Pre-Weekend Highlight: Enjoy An Exquisite Dining Experience With Four Points By Sheraton Kuala Lumpur, Chinatown x Skillet KL

Four Hands Supper Club – an initiative by Quan’s Kitchen at Four Points by Sheraton Kuala Lumpur, Chinatown, was first introduced early this year prior to MCO 2.0 with an aim to let guests enjoy the best of two worlds. For every new collaboration, the chefs from Quan’s Kitchen and another restaurant would come up with a curated menu which is made available for the public to try. This time around, Executive Chef Gerald Chong from Quan’s Kitchen and Chef Eric Lee from Skillet KL joined forces to come up with a Malaysian-meets-modern-European menu to satisfy the cravings of all of us who’ve been waiting to experience a good twist of flavours once again after being stuck at home for three to four months. I got the chance to taste four dishes from the seven-course meal that was prepared by the chefs, and here is my verdict.

For starters…

To tickle my taste buds, the first course was made up of oyster, smoked hamachi tartare and chicken liver pâté which was served on a platter. The oyster was drizzled in ponzu kombu that’s similar to soya sauce and topped with cucumber granité to give it a refreshing taste. The combo of all three ingredients was similar to cold soba which will give your palette that burst of energy and leave you wanting more after one bite. Next up was the smoked hamachi tartare which was served on a charcoaled sago puff. The smoked tartare that’s wrapped in shallots and pickles was topped off with salmon roe, which turned out to be the ideal combo. The last of the lot was the chicken liver pâté that had a similar texture as a biscoff. As pâté is well-loved in France, the chefs decided to give it a spin by opting for chicken instead and combined it with five spice sable and pickled onions. To cut down the fats from the chicken liver, framboise sauce was added, so you can enjoy the dish without feeling guilty at all!

Instead of a typical salad…

While I was expecting salad to come next, I was surprised when prawn laksa panna cotta was served to me, which was indeed a true East-meets-West delight. Believe it or not, the base that formed the panna cotta was made from a local homemade laksa paste, which was surprisingly very mild and not overwhelming as how I expected laksa to taste like. Topped with prawn, pea sprouts, snap pea and foam, this dish filled my tummy up in a good way and was also the perfect opener to prepare my taste buds for what was coming next.

Dig into the main course!

Unlike regular meat cuts that usually come in huge pieces, the way the lamb loin was plated was perfect and I loved how it didn’t make me suffer from palate fatigue towards the end. On the left of the plate was the lamb which was marinated in koji – a type of mould that’s popular in Japan which is used to make sake. For cooking, however, it’s used to make the meat tender and concentrate the flavours of the meat. The texture of this was similar to breaded meat except the lamb remained juicy and the layer of koji wasn’t too thick. On the right of the plate was the roasted garlic dauphinoise that was flavoured in herbal tea. To go with this was baby kailan which was cooked with Malaysian truffle that gave the dish a tinge of garlic taste. To top it all off, the chefs had Pu’er tea drizzled on the plate to cut down the fats of the lamb.

Time to wrap things up with a sweet treat

No matter how full you are, there’s always room for dessert and I was completely mind blown by the creativity of the dish that was presented next. If you’re guessing that it’s some kind of chocolate dessert, then you’ve got it wrong as it was a carrot lava cake. Made from carrot, the cake was filled with thick passionfruit lava on the inside and served with cardamom gelato, a dollop of mango puree and fresh berries from Cameron on the side. The combination of sweet and sour ingredients on the same plate truly made the perfect ending to this entire dining experience!

The Four Hands Supper Club x Skillet KL menu will be exclusively available at 7pm on 21st & 22nd October 2021 at Quan’s Kitchen, Four Points by Sheraton Kuala Lumpur Chinatown, and is priced at RM288 nett per guest. For enquiries or reservations, contact 03-20357333 or email dining@fourpoints.com.