Skillet x Beta: First Fine Dining DIY Concept in Kuala Lumpur

Skillet 163 x Beta KL DIY Kit

Skillet and Beta have created a menu especially for home chefs, those that want to try a little fine dining cooking at home. With simple steps you can recreate a three-course fine dining meal at home. For instructions, all you have to do is head to their Highlights for a step by step approach.

Covid-19 Preventive Takeaway and Delivery Service

The Covid-19 has cause nationwide fear of people interacting with each other, and that’s why businesses have found new ways of delivering their service to your doorstep. From ensuring everything is sanitised and re-sanitised, restaurants and bars are ensuring that every step is taken to reduce contamination and the spread of the coronavirus.

“These meals are catered towards people who love to cook, but don’t want to take hassle to prep, whether it be for special occasion but can’t leave their homes at the moment or just anyone who want to impresses their partners by cooking fine dining restaurant dishes at home. Our delivery menu is ready to eat for people don’t have the time, don’t want the hassle or might have a simple kitchen. The technically easiest item on the menu would be the short ribs and some might find the scallop risotto a bit more challenging, yet worth its while.” – Raymond Tham, Executive Chef of Beta KL and Skillet at 163.

Home Fine Dining Menu

This current collaboration sees the best of both restaurants, with Skillet at 163 being modern European while Beta KL leans towards modern Malaysian. For those looking to have a taste of Skillet and Beta at home, the To Go Menu would be your best choice as it doesn’t involve any cooking, while the DIY Menu are all dishes you can cook yourself. The 3 Course DIY Menu comes with a bottle of champagne or Malbec, depending on what you prefer, and is perfect for a romantic dinner date. They currently offer 3 menus: –

• Skillet x Beta To Go Menu
• Skillet x Beta DIY Menu
• Skillet x Beta 3 Course DIY Menu

Pan-Seared Foie Gras

Ingredients: –
1 packet Foie gras
1 packet Cardamom prune compote
1 packet curry croutons
1 packet potato crisps with dehydrated raspberry powder
1 sachet curry sea salt

Instructions: –

1. Remove the foie gras from the packet and lightly dust both sides with the flour attached.
2. Place the foie gras on a pan with medium heat, there is no need to use any butter or oil as the fat will render out from the foie gras.
3. Flip once the foie gras starts to crust on one side.
4. Squeeze the compote onto the crisps gently.
5. Plate and serve.

This dish was quite easy to reproduce for that delicate flour full on flavour unique taste. The key is to ensure you flour both sides and leave it to cook on each side until it becomes crusty. You can tell by how the colour changes by viewing it from the side.

36-Hour Sous Vide Coffee Short Ribs

Ingredients: –
1 packet 36-hour sous vide coffee short ribs
1 packet pomme purée
1 packet broccoli, snow peas, carrot, pumpkin, brussel sprouts and butter
1 packet pickled shallots slivers

Instructions: –

1. Heat the butter in a pan, once melted, sautée vegetables.
2. While still in their packets, place the pomme purée and ribs in a boiling pot.
3. Remove vegetables once browned.
4. Remove ribs form the packed and reduce the sauce by 1/3 in a pan.
5. Plate the pomme purée with the vegetables and pickled shallot slivers followed by the ribs.
6. Drizzle the coffee reduction and serve.

Quite easy to cook. Toss vegetables in butter and pan fry until brown, and while you do that pop the beef and mash into a pot of boiling water. By the time the vegetables finish sweating you can remove all ingredients. Transfer out the vegetables and pop the beef into the pan to reduce the coffee sauce. Once 1/3 reduce, it’s ready. Decorate as you like.

Musang King Durian Mousse

Ingredients: –
1 slice Musang King durian mousse
1 slice Pahang single origin 72% chocolate
1 cup of peanut croquant and gold leaf
1 sachet creme

Instructions: –

1. Gently lift the durian mousse and place onto plate.
2. Squeeze cream onto the slice.
3. Place peanut croquants and chocolate slice on top.

Probably the most technically difficult to plate, but definitely an extremely decadent and flavour full durian cake. The gold leaf candied nuts are great too. We recommend to squeeze the cream on top of the cake which makes it easier to put the nuts on.

Skillet x Beta DIY Kit Delivery Service

For the duration of the Movement Control Order (MCO) Skillet and Beta shall be operating under different opening hours and you can contact them directly with by calling or Whataspp to the number below: –

Contact: +6019 2121 240
Operation Hours: 11.00 am to 7.00 pm
Location: Klang Valley
Payment: Online Banking
Order Online: Beepit

_{| PHOTOGRAPHY: NICHOLAS NG | WEBSITE: SKILLET AT 163 & BETA KL |}