CLUB PRIVÉ presents: "Art & Dine" at TemuHouse by Chef Raymond Tham of Skillet KL

In collaboration with Skillet KL and TEMU House, Connect PRKL brings you the next Club Privé gourmet experience with a bespoke 5-Course "Art & Dine" Modern European wine pairing menu @TemuHouse prepared by Executive Chef/Co-Owner Raymond Tham of award-winning restaurant, Skillet KL.

Chef Raymond, an alumnus from Westminster Kingsway London founded by Auguste Escoffier and César Ritz, trained under Chef Pascal Cialdella who was the disciple of Chef Jean Jun, the finalist at the 1987 MOF Meilleurs Ouvriers de France (MOF) before becoming a chocolatier for the world’s biggest cocoa manufacturer Barry Callebaut. He worked in London and at the Fairmont Hotel in Bermuda before returning to Malaysia 14 years ago and currently leads both Skillet and Beta KL restaurants as Executive Chef/Owner and lectures a culinary lecturer at KDU University College. 

https://www.skilletkl.com

This creatively inspiring Modern European 5-Course Wine Pairing Dinner will be privately prepared by Chef Tham himself, paired with a fine selection of French wine labels ranging from Margaux, Pomerol and Pauillac, served in the midst of Temu's latest curated artist's exhibition commencing on 7th-23rd Jan 2022.

Specially for this evening, artworks entitled “Fire That Burns Again” are featured; a personal interpretation of contemporary ceramic sculpture and installation work through clay materials by multidisciplinary artist Kim Ng, the Head of Fine Art Department at Dasein Academy of Art. 

'Come & Be Inspired' as you Art, Wine & Dine at TemuHouse, discovering the powers of art through the physical ceramic works on exhibit that evening (Follow instagram: kim_ng_artworks).

The seat price is RM1,788.00*nett per person. 

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DINNER MENU & WINE PAIRINGS:

AN INSPIRATIONAL "ART & DINE" WINE PAIRING DINNER

SATURDAY | 15TH JANUARY 2022 | 7PM

AMUSE BOUCHE

Wheat | Truffles Butter by Karls

Franck Bonville Grand Cru Brut Blanc de Blancs Champagne

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ENTREE

Binchotan Grilled Calamari  | Fermented Tomato | Duck Prosciutto     

2010 Château Cantenac Brown Grand Cru Classé Margaux

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Truffles Mille-Feuille | Mushroom Royale | Cordycep Flowers

2003 Château La Conseillante Pomerol

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Venison | Beurre Noisette | Cherry 

2008 Château Le Gay Pomerol 

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MAIN COURSE

Dry Aged Duck  | Red Cabbage | Celeriac

OR

Lamb Rack  | Lamb Bacon Pudding | Jus

2012 Château Lynch-Bages Grand Cru Classé Pauillac

2007 Château Clerc Milon Grand Cru Classé Pauillac

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DESSERT

Silhoutte du Mont Blanc

To confirm your seat(s), kindly remit payments via:

- Bank Transfer to :

Connect PRKL PLT

IBAN: Maybank A/C No:  5644-9045-8537

MBBEMYKL 14495/64490

Your payment confirmation and a receipt will be provided to you. SOP and Social distancing guidelines will apply including venue capacity restrictions to experience this degustation menu. 

If you wish to reserve this dinner or for further enquiries, kindly whatsapp : 018-203-8866/ 019-662-8218.

Thank you,

Connect PRKL

"Forging Strategic Partnerships & Networks"

*nett = includes Service Charge & SST tax