Soleil

The first dish, an amuse bouche course, was the Red Moruno Prawn Tartare consisting of red moruno prawns, served with a calamansi-mint sorbet, avocado, wild salmon roe and micro greens.The calamansi sorbet added a nice acidity to the dish, with the mint brightening it up. The dollops of salmon roe also added a nice briny umami burst, with the creamy avocado cutting the sharpness. The prawns were an interesting choice, but as with raw prawns, it can leave a slightly gelatinous texture, which perhaps would work better with a mix of prawn and scallop.
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Full review is up on www.foodforthought.com.my
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💵 RM270.00 / 6 course degustation
💫 4 / 5
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Chocoholic (RM35). White chocolate creme brûlée, speculoos, milk chocolate banana mousse, tonka bean ice cream and warm dark chocolate espuma. I love the addition of pop rocks in the chocolate espuma, leaving a fun tingling sensation in the mouth.

A beautiful dish with so many different elements. Blackcurrent parfait, raspberry mousse, mix berry sphere, strawberry mint sorbet, rose gel and chocolate soil. Wouldn't mind having this again.

Classic modern style fine dining restaurant serving contemporary European cuisine with Asian influence under the tutelage of chef Evert Onderbeke. Everything was perfect from the start to finish. The waiter was engaging and helpful to suggest what to order. Dishes were flavourful and presented beautifully.
In frame: Seared Hokkaido scallops w/ homemade tagliatelle and cod roe butter (RM80). Hands down my favourite for the night. Al dente pasta, scallops were plump and juicy and had a good golden brown sear and went so well with the cod roe butter.

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Pandan crepes dessert, with a Malaysian blend of flavors will wrap up the meal nicely.
7⃣Address = 22A, Jalan 17/54, Seksyen 17, PJ
8⃣Opening hours =
Tues-Sun: 1200pm-1100pm
9⃣Page=http://www.facebook.com/pages/soleil/326050024194499
🔟Contact no. = +603-79325989