Soleil Restaurant & Wine Bar is an award-winning restaurant in Damansara City Mall. Meaning “sun” in French, Soleil specializes in European cuisine complemented by a large collection of wines. Soleil is not only patronized by wine connoisseurs, but also an ideal place for anybody who appreciates gastronomy.

Chef Evert Onderbeke takes helm of the kitchen. Hailing from Belgium, his area of expertise is contemporary European cuisine integrated with Asian elements. Chef Evert favors a hands-on approach to food preparation, going so far as to make pasta and bread from scratch. The Chef’s Table allows diners to watch Chef Evert and his team in action.

For diners who prefer some privacy, Soleil has a section of the dining area that can be cordoned off for private dining. Against the wall is an image of Château de Chambord, one of the most recognizable châteaux in France.

Soleil has a walk-in wine cellar stocked with over 200 wine labels, each of which are personally handpicked by Soleil’s resident sommelier. French wines are overwhelmingly popular among regulars. In addition, the restaurant also carries Belgian beer, gluten-free beer, hard liquors and more.

Soleil takes an entirely different approach to its wine dégustation experience. Instead of crafting the food menu from scratch and then working out the right wine to pair with each dish, Soleil does things the other way round. Diners are taken on a culinary to taste the best wines Soleil has to offer, whereas the selection of food serves to complement the qualities of each wine.

The first glass of wine is 2016 Château de Hartes from Bordeaux. The wine is soft on the palate and has subtle notes of strawberry. It is paired with Duck Pâté with beetroot sauce and truffle dressing.

Next in line is 2015 Château Corbin from Montagne-Saint-Émilion, one of the sub-appellation satellites of Saint-Émilion. This is the point when the wine starts to build up strength. Complementing the wine is Charred Mackerel that comes with tangy escabeche and pickled vegetables on the side.

2015 Les Demoiselles de Larrivet Haut-Brion hails from Pessac-Leognan, a wine appellation in the Graves region of Bordeaux. To savor this medium body wine, Chef Evert has prepared Pumpkin & Ricotta Gnocchi with baby spinach, eryngii mushrooms and pecorino cheese.

Moving on, 2015 K de Kirwan comes from the Margaux appellation of Bordeaux. The red wine conveys earthy and berry flavors. The corresponding dish is Beef Short Rib served with fennel, black olives, capers and piquillo pepper.

Building to the climax, 2012 Château Tronquoy-Lalande serves as the ultimate wine this evening. Harvested from vineyards of Saint Estèphe, the grapes produce a wine that complements red meat such as Slow-Cooked Lamb Neck. Cooked in its own fat, the scrumptious delicacy comes with organic red beans, butternut squash and aged Gouda cheese.

Tonight’s 5-course wine dégustation menu is priced at RM330.00++ per person. Considering Soleil’s refined ambience and impeccable table service, the price is very affordable to people who appreciate fine wines. In fact, Soleil aims to make quality wines more accessible to the average customer.

Name: Soleil Restaurant & Wine Bar
Address: Lot 7 & 8, DC Mall, Damansara City, Jalan Damanlela, 50490 Kuala Lumpur
Contact: 03-2011-8261
Business hours: 10:00am-10:30pm (Monday-Friday), 9:00am-10:30pm (Saturday-Sunday)
Website: http://www.soleil.my
Coordinates: 3.14625 N, 101.66172 E
Directions: Damansara City Mall (DC Mall) is a shopping mall at Damansara Heights. Soleil is located at Level 2 of the mall. DC Mall has parking spaces in its basement levels.

Platform 9 3/4 Fine Dining & Cellar is named after the hidden railway station platform in Harry Potter lore. In fact, it is not easy to find the restaurant because there are absolutely no sign boards at the front. But you will know once you arrive; the dining hall resembles the Great Hall of Hogwarts!

Platform 9 3/4 serves French cuisine in a fine dining setting. Since my previous visit, the restaurant has revised its 6-course Chef Tasting Menu in order to take advantage of seasonal ingredients. Today’s menu features several delicacies with earthy flavors through liberal use of truffles and mushrooms.

Sliced bread is served soon after we are seated. Fresh from the oven, the bread has a chewy texture that goes well with herb and sour cream butter.

It is nice to start with an apéritif to stimulate the palate. Deconstructed Gin & Tonic is a molecular cocktail created by Master Of Spirits 61, the restaurant’s sister outlet. Enclosed in spherical shells, gin is infused with butterfly-pea flower to assume a deep blue color.

Today’s Amuse-Bouche is a crispy crêpe topped with ikura (salmon roe) and salmon purée. The canapé is presented over a bed of roasted coffee beans for better aroma. This dish is meant to be eaten in one bite.

There are two choices for the next course. Cut into halves, Seared Hokkaido Scallop is served with black garlic aioli, apple strips and crispy chestnuts. The dish is garnished with microgreens too.

If you prefer something more refreshing, the Hokkaido Scallop Carpaccio is a better choice. The scallop is served chilled with sake granita, which is essentially shaved ice infused with Japanese sake. Meanwhile, poached pears and green apples provide some fruity sweetness.

Foie Gras is seared to perfection, giving it a distinctive buttery texture that naturally melts in the mouth. The delicacy is served with port wine reduction. Also worth mentioning is apple caviar, another product of molecular gastronomy. The dish also comes with lime meringue and green apples. A daisy flower improves the aesthetics.

Beef Cheek is braised au jus until it becomes delightfully tender. Truffle oil and roasted sesame make the beef even more appealing. On the side is a succulent raviolo filled with mushrooms. Also present are crispy beef bacon, truffle aioli and baby spinach.

Like the previous dish, the Mushroom Espuma enjoys lovely aroma of truffle oil. Dehydrated shiitake mushrooms are added too. As expected, this dish has strong earthy flavors.

There are four options for the main course. One of these choices, Duck Confit, has a scrumptious crisp that delights my palate. The duck is flavored with port wine emulsion, black garlic aioli and a hint of truffle oil. Pickled cucumber, broccoli and potato cream are served on the side.

Diners who prefer spicy flavors can opt for the Salmon. Rubbed with masala, the fish is seared with its delicate skin intact. The Salmon comes with the chef’s signature butter yogurt and curry aioli. When combined, they produce a tantalizing blend of sour and spicy flavors. Ikura, potato cream, okra (lady’s fingers) and an edible flower are involved in the plating.

Philadelphia Mousse features a slice of baked lemon cheesecake made of Philadelphia cream cheese. Like crème brûlée, the cheesecake is glazed with caramelized sugar. The dessert dish comes with microwave sponge cake, red velvet crumble, fresh strawberries and blueberries. Meringue serves as icing on the cake.

If you still have room in your stomach, Chocolate Martini serves as the finale. The cocktail is concocted from vodka and chocolate-flavored liqueur. Extra chocolate sauce on the glass’ rim gives it a “dirty” appearance. Meanwhile, marshmallows can be dipped into Chocolate Martini as a fondue.

Platform 9 3/4 has a reasonably large collection of wines; there are tens of labels to choose from. The wines are stored in a room-size cellar, which is interestingly positioned at the lightwell. By design, the room has a living tree that provides some shade from sunlight.

Besides the 6-course Chef Tasting Menu, Platform 9 3/4 also offers Omakase Bespoke Experiences where dishes are specially crafted to suit customers’ taste buds. In fact, the restaurant has a small private room for diners to enjoy such exclusive dining experiences.

Name: Platform 9 3/4 Fine Dining & Cellar
Address: 61, Jalan Magazine, 10300 George Town, Pulau Pinang
Contact: 017-414-5945
Business hours: 6:00pm-11:00pm, closed on Tuesdays
Website: Click here
Coordinates: 5.41221 N, 100.33206 E
Directions: Platform 9 3/4 is located at Magazine Road (Jalan Magazine), approximately 200 meters from the junction with Jalan C.Y. Choy. The restaurant is located on the left side of this one-way street. There is an outdoor parking space on the opposite side of Magazine Road. The parking fee here is RM3.00 per entry.

Harry Potter fans will be pleased to know that there is a new restaurant called Platform 9 3/4 Fine Dining & Cellar at Magazine Road (Jalan Magazine). It is named after the magical platform at King’s Cross railway station, at which Harry Potter boards the train to Hogwarts. Indeed, the fine dining establishment is designed to resemble Hogwarts’ Great Hall. Flying books above the floor present an almost mystical setting.

Wine cellars are usually built underground to reduce temperature swings. However at Platform 9 3/4, the wine cellar is defiantly placed at the lightwell. A living tree in the cellar is supposed to provide enough shade for wine bottles. But since the tree has not grown enough foliage, the ceiling must be covered during the day.

Besides à la carte dishes, Platform 9 3/4 offers 6-course dégustation menu. This season, the dishes revolve around earthy elements. The course meal is priced between RM220.00 and RM280.00 and includes a glass of wine. The actual dishes will be revised from time to time as the season progresses.

Our meal begins with Tomato Texture, a unique mixture of tomato gazpacho and watermelon granita. Also included are dehydrated tomatoes, basil seeds and mint. A lemon sphere is meant to be punctured to provide sourness. This sweet-and-sour starter truly keeps the appetite up.

Next, Mushroom Texture delights the palate with earthy flavors of portobello mushrooms. Topped with Béarnaise sauce and truffle foam, this gratifying delicacy is also garnished with dehydrated shimeji mushroom, onion confit and truffle aioli. The aroma is further enhanced with truffle oil.

Beef Cheek is served au jus and with roasted sesame seeds, sour cream and beef cheek bacon. Meanwhile, ravioli are filled with braised striploin. Two types of ravioli skin are used: spinach and sweet corn. Thanks to excellent cooking, the beef cheeks are exquisite indeed.

Cream Of Cauliflower Soup contains a fair amount of crispy croutons. In addition, the presence of truffle oil elevates the soup to an entirely new level. But perhaps most important of all, the soup is presented with a piece of foie gras, which literally melts in the mouth like butter. Last but not least, dehydrated cauliflower is added for a light texture of crispiness.

Duck Confit is one of the main course options. This French delicacy is cured with salt and poached in its own fat for several hours. To compensate for dryness, port wine reduction is added to lend a degree of sweetness. Served on the side are onion chutney, mashed potato, sautéed vegetables and dehydrated zucchini.

Cod Fish is arguably the most well received choice for the main course. Grilled to perfection, the fillet is truly succulent in its entirety. The fish is also served with mango sphere, mashed potato, sautéed vegetables, quail egg and black caviar.

An alternative choice for the main course is Burned Salmon. The salmon fillet is seasoned with balsamic vinegar, honey and soy sauce. The dish comes with mashed potato, sautéed vegetables, charred onion and herb aioli too. Shrimp roe is added for aesthetic appeal.

Moving on to the dessert, Apple Crème Brûlée comprises of sweet custard with caramelized sugar on top. Being rich in eggs, the crème brûlée is creamy indeed. Meanwhile, buttermilk apple chutney on the side is the chef’s special creation.

For customers who are on a limited budget, the restaurant also offers a 4-course chef tasting menu with fewer starters and choices for the main course. The restaurant’s menu is entirely pork-free.

Platform 9 3/4 is a popular venue for birthday celebrations and marriage proposals. Diners who prefer more privacy may request to be seated in a small dining room upstairs. The restaurant closes at 11:00pm, but if the night is young, you may head for the bar at the front for a round of drinks.

Name: Platform 9 3/4 Fine Dining & Cellar
Address: 61, Jalan Magazine, 10300 George Town, Pulau Pinang
Contact: 04-251-9223
Business hours: 6:00pm-11:00pm
Website: Click here
Coordinates: 5.41199 N, 100.33199 E
Directions: Platform 9 3/4 is located at Magazine Road (Jalan Magazine), approximately 200 meters from the junction with Jalan C.Y. Choy. The restaurant is located on the left side of this one-way street. There is an outdoor parking space on the opposite side of Magazine Road. The parking fee here is RM3.00 per entry.