Beta

Beta is the younger brother of Skillet - a bold venture by the same five dynamic individuals behind the vibrant Malaysian-inspired Modern European restaurant.

Only a few months old, the venue already runs seamlessly thanks to an all-star team led by Skillet’s Chef and part owner Raymond Tham. The menu represents the diverse flavours of Malaysian cuisine - a mélange of flavours that have authentic roots but are prepared in an utterly modern manner, taking guests on a journey into four distinct regions of Malaysia demarcated as North, South, East and West. The result is a unique gastronomic experience that ensures that all the zest, vibrancy and vigour of Malaysian cuisine comes through on every plate.

The scene is set from the moment you enter. Guests are led into the sleek dining area which is anchored by a central bar covered in shiny turquoise tiles and adorned with high end liquors. At the back, a floor-to-ceiling mural splashed with edgy batik print intrigues as you sit down at your table.

We loved tasting our way through the Tour of Malaysia degustation menu. To start, some snacks to whet the appetite – we loved the Malaysian rojak inspired mouthful and there was even a cheeky Malaysian black “truffle”.

To follow, local Tawau conch was served with luxurious avocado, kedondong granite and Tanjung Malim caviar. We loved this restrained dish which truly allowed the natural flavours of the elements to shine through.

The dish of mum’s aubergine was similarly delicious. Inspired by a fermented Black Beans and aubergine dish that Raymond’s mum used to cook for him when he was growing up, this dish was elegant but without a single compromise to flavour. We loved the rich unctuous texture of the eggplant.

The dish of Crab Custard was yet another highlight. Inspired by the Japanese chawan mushi, the custard simply melted in our mouths and boasted fiery flavours of Chilli Crab.

Continuing on the trend of deliciousness, the Lawas Highland Rice had our tongues singing. Similar to a risotto, this dish was served with Cordyceps Flowers that had been deep-fried to produce a crispy textural element.

The savoury courses continued to impress whether it was the duck rillettes with pongteh and fermented starfruit; or the main dishes of Tanjung Malim Tropical Sturgeon with Tamarind or the final savoury course of Lamb Rump served in a stunning Bak Ku The sauce.

Dessert time is theatrical at Beta beginning with table side freshly churned sorbet using liquid nitrogen. This was followed by a duo of desserts.

The Birdnest was a wonderfully refreshing dish served with various textures of coconut while the dessert of Musang King was simply glorious. Strictly for durian lovers, it was a heady dessert of Musang King mousse served with decadent Pahang Single Origin Chocolate and peanuts.

To match the outstanding food menu is the exciting cocktail list, made using premium spirits and featuring Malaysian flavours. The Ramos Cendol was an absolute highlight – a heady mix of Coconut Oil Washed Gin mixed with Durian Dry vermouth, Red Bean Cream, Salted Gula Melaka and a side of green chendol jelly and kidney beans for good measure.

With a menu grounded in authentic Malaysian flavours paired with modern techniques, local produce and ingredients, Beta pleases with a sophisticated and interesting menu unlike any other.

Location: Fraser Place, Lot 163, No. 10, Jalan Perak, 50450, Kuala Lumpur, Malaysia

Phone: +603-2181 2990

Link: https://www.betakl.com/