When Soleil scorched its mark in the minds of PJ folk & KL-lites alike a couple of years back, there was no mistaking the sunny side of contemporary European Asian cuisine.
And now once more, Soleil shines bright from its spanking new, 4000 sq ft home at Damansara City Mall located in Damansara Heights.
And fans would agree with me, when I say, that the culinary radiance of Belgian Chef, Evert Onderbeke, transforms food from the ordinary, to the extraordinary.
Whilst continuing to maintain their fine dining roots, Chef Evert Onderbeke has added a Chef’s table,comprising a glowing, 5-seater dining area which allows a bird eye view of Chef Evert working his magic in the kitchen. There is also a new casual dining menu and an expanded bar section adding to the fine dining repertoire.
And if booze is your thing, there’s a 300 bottle strong cellar which should keep wine aficionados happy as well. Beer lovers should ask for Soleil’s Belgian draft beers or blaze on towards the cocktails made by mixologist Joel, whose fiery personality shines as apparently as his cocktails.
Botanic Sour – The Botanist Islay Dry Gin, Camomille Cointreau, Peach Liquor, Fresh Lemon juice, Egg White
Most of the cocktails are priced at RM35. Very reasonable if you ask me.
The Old Fashioned.. enjoyed the Old Fashioned way
Garnished with an orange twist the Old Fashioned is muddled sugar with bitters, bourbon, and a twist of citrus rind. Don’t miss this one.
Duck in Popiah Skin
An opening starter that seared itself into our memory was this special starter of Duck leg in crispy Popiah skin , Sunchoke (Jerusalam artichoke) puree, Duck consomme. Texturally crunchy with enough artichoke smoothness and duck consomme succulence to offset the gamy duck and seal the flavours. Nice one.
Oysters with avocado foam, tomato salsa and cucumber broth
This second luscious course of Oyster was interesting to say the least. With such delicate textures and flavours as cucumber broth and avocado foam, this dish allowed the fresh oyster to really shine.
Hidden pleasures.. oh so sweet!
Pan seared Hokkaido scallop with homemade tagliatelli Cod Roe butter
Hands down, my favourite dish of the night. I’ve eaten a similar dish done with preserved tuna roe (bottarga) and man this dish will thoroughly make you want to go, ‘holy mother of cod..’ Absolutely life-changing. The Hokkaido scallop was seared perfectly to confer caramelization on the outside yet retaining a juicy center.
Lamb Rump, with Mushroom, Barley , lamb jus, Salsify chips
Brawny, juicy medium rare lamb paired with meaty mushrooms, velvety barley and a crispy, skinnier relative of the parsnip, salsify, was utterly delicious.
Grilled Northsea Cod Bouillabaisse,Clam, Squid Roasted Fennel
Loved the samphire.. vivid green stalks, similar to baby asparagus, with a distinctively crisp and salty taste that complemented the succulent cod and fennel flavoured seafood to perfection. The bouillabaisse was worthy till the last drop which we mopped up with all our bread.
And for every raving Chocoholic, there’s the Chocoholic.
White chocolate creme brûlée, Speculoos, Milk Chocolate-Banana Mousse, Tonka Bean Ice-Cream, Warm Dark Chocolate Espuma. Decadently good.
Well what can we tell you..? We have only glowing praise for Chef Onderbeke’s ageless cooking. Visit Soleil and let its culinary flame consume you!
DC Mall Plaza DC, Lot 7 & 8, Jalan Damanlela,
Damansara Town Centre,
50490 Damansara City
Phone: +60 3-2011 8261