Occupying a prominent corner lot on TREC’s Electric Boulevard, Supperclub KL beckons the gourmet who fancies a gratifying meal prior to partying.
Don’t let its name fool you – the establishment isn’t a supper club in the literal sense, but a suave French gastrobar with swift service and a sultry ambiance; think black marble counters, mood lighting and raised platforms for live performances.
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Some stellar dishes that steal the spotlight include Chef Romain Fabre’s sharing platters and French-inspired specialties. The alumnus of Institut Paul Bocuse, a prestigious culinary academy in Lyon, puts his own spin on comfort food ranging from flavourful consommé to fall-off-the-bone ribs.
Sup up à la carte dishes or take the full tour of Supperclub’s signatures by ordering the four- or five-course menu dégustation priced at RM218++ and RM268++ respectively.
Few things connote la bonne vie more than this French Christmas tradition: the plateau de fruits de mer or cold seafood platter. A visual feast to say the least, Supperclub’s version comprises of plump oysters, sweet tiger prawns and earthy bulot (whelks) served atop ice to maintain optimum freshness. Dress with a squeeze of lemon or dip in homemade mayonnaise.
The best foods are often messy, as evidenced by this enticing consommé. Shatter the crispy puff pastry – never mind the explosion of crumbs – to release the heady perfume of truffles. The inherited recipe was introduced to Supperclub’s menu as an ode to one of Chef Romain’s mentors.
Even finicky eaters who decry fatty foods won’t be able to resist this dish. Rich foie gras finds harmony with a refreshing, palate-cleansing trio of apple sides. Demonstrating a thoughtful play on texture and taste, Granny Smith is grilled until golden, mashed into an airy foam and churned into an icy sorbet.
Cooked to a tee, this caveman’s delight sees perfectly medium-rare steak pre-carved for your convenience. Be judicious. Watch your friends pile their plates high with slabs of meat, but go for the bone (the meat clinging to it is the tastiest prize). The béarnaise and black pepper sauces seem like an afterthought since the steak stands well on its own, but don’t for the life of you pass on the mashed potatoes, which are so velvety they ought to be called ‘cream of potato'.
Well into our fifth dish, it’s evident that Supperclub’s strength lies in its red meats. If the Tomahawk was tantalizing, the Australian rack of lamb poses a real threat to vegetarians with unsure footing. Each perfectly seared cutlet with a rosy pink centre comes with a flourish of black pepper sauce & sautéed baby potatoes.
While most restaurants fall back on Chocolate Lava Cake as a safe exit, Supperclub takes a tango on the wild side by toying around with tropical twists. Vanilla ice cream provides a pleasing contrast to the warm, eggy soufflé, and the kitchen sure doesn’t skimp on the buttery lashings of caramel sauce.
Flying Without Wings, one of Supperclub’s signature tipples, has graced the menu since day one. Served in a Tiki mug, the cocktail’s name speaks volumes about its effect as rum, vodka, apricot absinth and lemon pack a powerful punch. Another one of our favourites, the Earl Grey Martini may be less potent, but doesn’t compromise on flavour. A welcome alternative to the usual Espresso Martini, the gin-based thirst-quencher contains Earl Grey tea, lemon and honey. Think robust roasted milk tea for grownups.
Supperclub KL opens from 5pm-3am every Tuesday through Sunday. For more information, visit www.supperclubkl.com or ring 017-663-3398 to make a reservation.
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