It’s that time of the year when restaurants around KL begin offering a selection of Autumn/Winter menus highlighting key ingredients such as root vegetables, dark cherries, lamb, earthy mushrooms, and rich spices. It is also the season of white truffles – a time when restaurateurs and chefs around the world fight for a ration of these ‘diamonds of the kitchen’ to be included in their seasonal offerings.

From Japanese-inspired cuisine to a modern European approach to casual dining, here are four restaurants in KL to enjoy the flavours of fall.


Humble Onion
Autumn Texture of Chocolate

Tucked in the heart of KL city centre is Skillet@163. This time around, Chef Raymond Tham is putting together a special autumn menu that celebrates the qualities of roots vegetables, dark berries, red meat, and truffles. The idea of putting together a menu of comfort food allows diners to savour familiar flavours. The 3-course menu (RM128) starts with the Humble Onion – sous vide onion filled with Roquefort (blue cheese) served with nutty burnt butter and charcoal soil for an extra crunch. Surprisingly, the blue cheese complements the sweetness of the tender onions beautifully – a great starter even for vegetarians.

Other standout entrees include Guinea Fowl & Truffles Tortellini and the Deconstructed Cullen Skink that is inspired by a traditional Scottish potage of fish, potato and onions. For mains, Duo of Lamb comes beautifully with a crepinette, aubergine puree and a longan jus. Complete your meal with a special autumn version of Skillet’s signature Texture of Chocolate that comprises pumpkin popcorn, three-year fermented cranberries and a pumpkin-infused white chocolate sauce.

Skillet@163, Fraser Place Kuala Lumpur, 10 Jalan Perak, 50450 Kuala Lumpur, +603-2181 2426

Cilantro Restaurant at Micasa Hotel

Cilantro highlights modern European cuisine with Japanese influences.
You can never go wrong with a perfectly cooked steak.

Cilantro’s latest 3-course Discover Menu highlights the latest seasonal ingredients from both eastern and western regions. Located in Micasa Hotel Kuala Lumpur, Cilantro is one of the city’s earliest casual fine dining establishments and remains today a reputable restaurant headed by Executive Chef Takashi Kimura. Expect French techniques combined with Japanese influences and flavours. Start off with the Taglioni with Shaved White Truffles and Egg Mollet (RM288) or Roasted Foie Gras with Caramelised Pear and Autumn Truffles (RM188). For mains, the French Sole Meunière with Truffles Noisette (RM288) comes highly recommended. Otherwise, you can never go wrong with the Grilled Wagyu Tenderloin with Bone Marrow (RM288). Finish off with the Warm Chocolate with Bentong Ginger Ice Cream (RM58) or Truffle Honey Ice Cream with Roquefort and Walnut (RM58) for the perfect dinner soiree.

Cilantro Restaurant, Micasa Hotel, 368-B Jalan Tun Razak, +603 2179 8082

Bref by Darren Chin

Grilled Octopus is another highlight in Bref.
Pasta in Bref is a must-try.

Helmed by award-winning Chef Darren Chin, Bref is his latest venture after DC Restaurant. In this seasonal Autumn/Winter 2018 menu, he emphasises on earthy flavours using locally-sourced produce like vegetables, chocolate, mushrooms, and cheese. For the entrée, take a chance on the Salt-baked Beets (RM32) that is glazed in beet jus and served with Brillat-Savarin triple cream cheese. The Black Autumn Truffle pasta (RM78) is also standout in this seasonal menu – handmade tagliatelle tossed with truffle, wild mushrooms and soft leeks. Something for sharing is the local Shanshui free-range chicken slow-roasted in hay (RM138) served with wild mushrooms and creamy chestnut puree. Complete your meal with “Chocolate” (RM35), a dessert of macerated cherries and chef’s signature chocolate royale that uses cacao grown by the Semai hill-tribes in Sinderut, Pahang.

Bref by Darren Chin, 26A, Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, 60000 Kuala Lumpur, +603 7731 5032

Nobu Kuala Lumpur

Toro Yuzu Miso Truffle
Mocha Truffle Ganache, Charcoal Sponge and Mango Gel.

Nobu KL presents a month-long Truffle menu from the 2nd to 30th November 2018 featuring a brilliant selection of dishes prepared by Executive Chef Philip Leong and his dedicated kitchen team. Guests will be able to experience the distinct taste of truffles with a Nobu-style twist. As a perfect complement to the signature Black Cod Miso and Yellowtail Jalapeno, explore a showcase of remarkable dishes such as the Tai Taki with Fresh Truffle (RM138), Salmon with Truffle Pea Sauce and Braised Daikon (RM138), as well as the decadent Vannila Soy Panacotta with Truffle Pineapple, Milk Ice Cream and Crispy Rice (RM58). The highlight of this special truffle menu is the Wagyu with Truffle Salsa and Truffle Mash (RM298). If you’re up for an extra shaving of truffle, splurge on the Winter Black Perigold Truffle from France that is available at RM20 per gram.

Nobu Kuala Lumpur, Level 56, Menara 3 Petronas, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia, +60 3-2164 5084

Martin Teo
Content Editor
Martin loves traveling the world to see ancient ruins and classical architecture. He enjoys the culinary experience of various cities but (still) refuses to eat anything insect-like. On a daily basis, he finds time hitting the gym to compensate for the amount of food he needs to eat just to write an article.