Chef Raymond Tham
Executive Chef / Co-owner of Beta & Skillet KL
Chef Raymond, graduated from the oldest culinary college in Westminster Kingsway College, London which founded by Auguste Escoffier and César Ritz. He trained in Wentworth Club, Surrey by Chef Pascal Cialdella who was the disciple of Chef Jean Jun, the finalist at the 1987 MOF Meilleurs Ouvriers de France Competition.
He continues his career with Fairmont Hotel in Bermuda and back in Malaysia 14 years ago as a chocolatier for cocoa manufacturer Barry Callebaut and culinary lecturer at KDU University College.
Raymond is the Chef / Co-owner of award-winning restaurants Skillet (Modern European draw inspiration from European seasons) & Beta KL (Modern Malaysian inspired by regional ingredients and flavours) Chef Raymond often incorporate sweet and savoury technique and support sustainable source ingredients with less waste concepts in his cooking.
Menu Degustation | RM650 net per person (BYOB) Amuse Bouche Wheat | Truffles Butter by Karls
Entrée
Binchotan Grilled Calamari
Fermented Tomato | Duck Prosciutto
--
Truffles Mille-Feuille
Mushroom Royale | Cordycep Flowers
--
Venison
Beurre Noisette | Cherry
Main Course
Dry Aged Duck
Red Cabbage | Celeriac
OR
Lamb Rack
Lamb Bacon Pudding | Jus
Dessert
Silhouette du Mont Blanc
Menu Degustation | RM1788 net per person Amuse Bouche Wheat | Truffles Butter by Karls
Franck Bonville Grand Cru Brut Blanc de Blancs Champagne
Entrée
Binchotan Grilled Calamari
Fermented Tomato | Duck Prosciutto
Château Cantenac Brown Grand Cru Classé Margaux 2010
--
Truffles Mille-Feuille
Mushroom Royale | Cordycep Flowers
Château La Conseillante Pomerol 2003
--
Venison
Beurre Noisette | Cherry
Château Le Gay Pomerol 2008
Main Course
Dry Aged Duck
Red Cabbage | Celeriac
OR
Lamb Rack
Lamb Bacon Pudding | Jus
Château Lynch-Bages Grand Cru Classé Pauillac 2012
Château Clerc Milon Grand Cru Classé Pauillac 2007
Dessert
Silhouette du Mont Blanc
Read more about the event here: https://bit.ly/3qiOtiB
To book, do get in touch with CONNECT PRKL at 018-203-8866 / 019-662-8218
The delicious menu by Chef Raymond Tham:
The night we had:
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