Step inside Supperclub KL and you’d immediately feel as though you’ve uncovered an unassuming culinary secret that adds an interesting flair to an otherwise overly saturated Electric Boulevard at TREC KL. Those were our literal thoughts after the recent visit we made there.
Our excitement began as soon as we took a glance through the menu. The industrial urban-chic gem offers some of our favourite French fare, from fashionable tapas and bar bites such as Escargots “a la Bourguignonne” to fancier items such as live lobsters, oyster dishes and the Wagyu Tomahawk Steak as well as Truffle Beef Consomme with Foie Gras.
More than the swanky nightclub with an electrifying after-hours atmosphere, this upscale French gastrobar and club lounge that is nestled within Kuala Lumpur’s main entertainment hub – TREC KL – along Jalan Tun Razak actually serves pretty impressive food. Who knew?
For starters, we were presented with an extensive fresh variety on the Cold Seafood Platter which comes overflowing with wonders of the sea, featuring Tiger Prawns as well as Whelk (Bulot), perfect for those who enjoy savoury shellfish such as periwinkle (bigorneau), conch and clams, as they share similar taste and texture.
The highlight on the platter though are the freshly shucked Fine de Claire oysters which come all the way from France, taking us on a short trip by the ocean (minus the seawater taste) and its sweet, fruity flavours paired extremely well with little hints of squeezed lime.
In case you’ve had the misfortune of having scrawny prawns and soggy oysters masquerading on a seafood platter, then you have our word: this is the place to get your seafood fix. On top of that, you can opt for the Classic French Pairing Set which includes the Cold French Seafood Platter (RM190++) and Michel Lynch Sauvignon Blanc (RM168++) for only RM350 nett.
Then came the Double-boiled Beef Consommé with Truffle ‘Luttée’. This bespoke French classic with a twist, created by Supperclub’s Chef Romain Fabre from the prestigious Culinary Institute of Paul Bocuse in France, is indulgently served with Foie Gras and Truffle ‘Luttée’ with a Baked Puff Pastry over the top of the soup bowl.
Two words about this fragrant broth: exceptionally splendid. Boiled for six hours to ensure the tenderness of the oxtail, its rich flavour is immense in the unmistakable savouriness and aroma of white truffles. We highly recommend the beef consommé (RM65++) as the dish is astonishingly good.
The Butter Roasted Hokkaido Scallops (RM65++) was also one for the books. The scallops are cooked to perfection with celeriac puree and glazed chestnut, a signature dish by Supperclub KL’s in-house hero, Chef Fabre, which he has been developing for over two years.
“I love scallops and although it is shellfish, it can be cooked like meat,” remarked the skilful chef. The dish was uncomplicated yet light and packed an absolute punch, paired nicely with the Lobster foam and slivers of button mushrooms.
Exquisitely presented, the Chef surprised us with a fusion dish, Pan-seared Foie Gras with Green Apple in 3 Ways (RM75++), dubbed as a luxurious delicacy in France. On the plate are three different variations of apple sauces – apple puree, butter roasted apple, and Granny Smith sorbet topped with balsamic reduction.
It was an interesting combination indeed as we did not expect apples and foie gras to pair so well together. The slightly charred foie gras was satisfyingly fatty and the three sauces added an array of textures to the dish as the roasted apple offered a light crunch, while the tangy sorbet and smooth cream balanced out the heartiness of the liver.
Another standout is the Tomahawk “Côte de Boeuf” served with two options of side dishes – Roasted Potatoes, Truffled Mashed Potatoes, Ratatouille or French Fries. Chef Fabre has his own unique way of pampering the Tomahawk, juicing it over with butter, garlic and thyme repetitively before cooking.
Devouring that luscious 1.5kg piece of Black Angus was delightful. The medium-rare doneness was executed just the way we liked it. The Tomahawk is priced at RM450++, while the US Black Angus Tournedos, served with mashed potatoes and sautéed mushrooms costs RM165++ and Australian Rack of Lamb with Lamb juice & sautéed potatoes is priced at RM 125++.
Though we’re not usually fond of fish, the Turbot fish in “Grenobloise” with steamed potatoes (RM95++) was gratifyingly tasty. The flaky fish is topped with a sauce composed of brown butters, capers parsley and lemon for a distinctive and appetising piquancy.
After stuffing ourselves with more food than we thought possible, it was time for dessert. We had the Strawberry Pie with vanilla “creme pâtisserie” served with peach-lychee sherbet (RM38++) and the delectable Mango Soufflé with passion fruit caramel and peach-lychee sherbet (RM35++), which both satiated our sweet tooth.
Just so you know, anyone celebrating their birthday at the urban chic venue would be entitled to a Special Soufflé on the house, complete with a little sparkler. If you’re dining in a group, check out Supperclub’s WOW Platters deal, which enables you to share the best possible items from the menu at a reasonable price.
The bonafide cocktail lineup at Supperclub includes Dragon Fists – Brandy, bols dry orange, homemade mixed fruits bitter, Flying Without Wings – Rum, angostura bitter, cinnamon, lemon & anise, The Sangree Vodka – cherry brandy, rose wine, strawberry, Anise Citrus Gin – lemon juice, angostura bitter, rosemary, anise & honey syrup, The Jungle Bird Rum – Campari, lime, pineapple and Clover Club Gin – raspberry, lemon.
We left Supperclub KL feeling pleasantly stuffed, still perplexed as to how come we have never stepped into the gastrobar prior. If you’re looking for feel-good good that guarantees tongue-gasm, then this fine-dining club lounge is definitely worth trying. Chef Fabre is certified by the Culinary Institute of Paul Bocuse in France after all and we frankly wouldn’t have expected anything less.
Supperclub KL is located at Lot E12-14, Electric Boulevard, TREC, Jalan Tun Razak, Kuala Lumpur, from Tuesday to Sunday (5pm – 3am). Dial 03-2110 0866 if you’d like to make reservations.
