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: