1 | P a g e S o l e i l I n f o J a n 2 0 1 5

THE RESTERAUNT - Soleil [pronounced Soh-lay],  Meaning  ‘Sun’  in  French,  is  a  modern  upscale  casual-dining restaurant located in section 17. Serving mostly modern European cuisine with subtle Asian influence, the restaurant boasts a plethora of fresh imported and local seafood options as well as other delectable items including a small selection of meats and pastas on its menu.

The restaurant layout is split into two floors with the ground floor catering comfortably for up to 45 persons. The second  floor  houses  the  restaurant’s  wine  cellar as well as the cigar lounge and private room. Upstairs has a maximum seating capacity of 35 persons.

Soleil Restaurant open from Monday till Saturday, serving lunch and dinner with a wide range of A La Carte and customize set menus available thru out the weekend.

2 | P a g e S o l e i l I n f o J a n 2 0 1 5

AWARDS TIME OUT KL Food Awards 2014 - Soleil Restaurant Best European & Finalist for Best Fine Dining and Best New Restaurant

About The Time Out KL Food Awards 2014

The Aim of the Time Out KL Food Awards is not only to recognize the best in  KL’s  dining  scene,  it  is  also  to  show  that  culinary  excellence  exist  across  the  Klang  Valley  and  that  the  public’s  opinion  matters.

To make sure the Food Awards remains independent, Time Out KL leaves every aspect of the Awards to the readers – the nominees, the shortlist and the winner are all decided by the public through voting.

About Time Out KL

Time  Out  magazine  is  the  definitive  entertainment,  arts,  culture  and  lifestyle  guide  to  the  world’s  great  cities.  Kuala  Lumpur has taken its place amongst other important global centres including London, New York, Chicago, Mumbai, Singapore  and  Dubai  where  citizens  have  access  to  their  own  city’s  version  of  Time  Out  magazine

From the very first edition in London in 1968, Time Out has been covering topics from bars to spas and culture to couture. Time Out has grow to become a trusted and respected magazine all over the world.

Time Out Kuala Lumpur is the most influential magazine in KL, boasting a readership of over 125,000 affluent, outgoing people who share a love of finding out  what’s  going  on  and  who  actively  participate  in  everything  that’s  happening in their city. It has independent, impartial, interesting and unbiased editorial – making it unique from every other publication in Kuala Lumpur and therefore has a huge and loyal readership.

3 | P a g e S o l e i l I n f o J a n 2 0 1 5

THE CHEF - Evert Onderbeke was born in Ghent, Belgium in 1976. From an early age he was fascinated by the restaurant experience and aged fifteen began his studies at Belgium's most famous culinary school, Ter Duinen in Koksijde.

After qualifying, he assisted in the opening of a new restaurant in Ghent before relocating to New York to study under Belgian Chef Steven Debruyn. He returned to Belgium and soon joined the premier fine dining catering  company,  ‘Diner  Prive’  in  2003.  

There, he was mentored by the legendary 2 Star Michelin Chef Roger Souvereyns, who instructed him on the art of fine dining. This evolved the way he experienced and approached cookery, instilling within him a commitment to high standards and quality dining.

Chef Evert has also worked with 2 Star Michelin Chef Wout Bru who was a Guest  Chef  at  ‘Diner  Prive’.  Chef  Evert  moved  to  Malaysia  to  head  the  kitchen  at  ‘High  Tide’  before  joining  ‘Batu  Batu  Resort’  in  Pulau  Tengah  where he expanded his knowledge on local taste buds, while exploring domestic ingredients. He has now been here for four years and currently heads the culinary team at Soleil Restaurant section 17.

“Chef Evert’s forte may be in the creation of the most finely balanced seafood dishes that hinges

upon the styles of European cuisines but his true mastery is shown in blending local and imported

ingredients alike to create his unique world of flavors. From blending a barramundi with tempeh to

harnessing the citrus wonders of yuzu in harmony with a live crustacean and momotaro tomato

and root wasabi, he dares to create dishes with both rarity in ingredients and sublimity in flavors.

4 | P a g e S o l e i l I n f o J a n 2 0 1 5

CHEF EVERT SIGNATURE DISH

Starter - Marinated Crabmeat with Avocado, Momotaro Tomato & Basil Sorbet

Starter - Open Ravioli with Poached Canadian Lobster, Fine Vegetables and Seafood Emulsion

5 | P a g e S o l e i l I n f o J a n 2 0 1 5

CHEF EVERT SIGNATURE DISH

Main Course - Grilled Atlantic Turbot Pavé with Sautéed Green Asparagus and Lobster Béarnaise

Main Course - Angel Hair Pasta Aglio Olio with Tiger Prawns

6 | P a g e S o l e i l I n f o J a n 2 0 1 5

THE SOMMELIER - Yuhei Teraoka

Amidst the symphony of characters in this venture is the larger than life sommelier  Yuhei  Teraoka.  Yuhei’s  story  is  that  of  a  child  born  to  a  popular food critic in Japan. Growing up he has been blessed with numerous amazing culinary experiences. Having been trained in world class service etiquette paired with his deep understanding and eloquent expression of food knowledge, he merits expertise rarely found in Malaysia.

The  mainstay  of  indulging  in  wine  is  pairing  it  perfectly.  With  Yuhei’s  recommendation, you shall almost always find the right wine of your choice. This is one of the characteristics of Soleil, simply put - Good Food, Good Wine & Good ambience & service - perfectly balanced harmony.

Sister Company SW Wines - which supplies a wide range of the wines available at Soleil Restaurant

Our Business - Operation hours: Monday - Saturday (11am - 8pm)

We at SW Wine are passionate about wines. We enjoy sharing great wines from great vintages that are value for money with all wine lovers and enthusiasts.

Unique to the Malaysian market, we offer free wine cellaring at our premises for all wines purchased as we promote cellaring of wines to achieve full drinking potential over time for utmost appreciation and satisfaction.

With our extensive network throughout Bordeaux and Burgundy, we are able to source and offer value for money great wines, with certain labels only unique to us at SW Wines.

SW Wine Depot Sdn Bhd

2/4, 4th Floor, Jalan Medan Setia 2 Plaza Damansara, Bukit Damansara

50490 Kuala Lumpur, Malaysia

GL: +603 2095 1889

Fax: +603 2095 7889

Contact person: Jacky Loh

Email: jacky@swwine.com.my

7 | P a g e S o l e i l I n f o J a n 2 0 1 5

PARENT COMPANY - Sungei Wang Group has a track record going back more than 30 years ago. Its subsidiary is the developer of Sungei Wang Plaza, one of the most iconic and preferred shopping destinations in Malaysia. The Group has a unique imprint in the corporate history of Malaysia with its trademarked dollar logo and the name "Sungei Wang" which in its local language translates to "River of Money". Today, the Group has evolved into a diversified investment group with emphasis on lifestyle businesses such as property investment and development, food and beverage, retail home furnishing, financial services and other investments both in Malaysia and overseas which the group is actively identifying and pursuing.

LURING A Great team “I’ve been to all the finest restaurant in the world, dined and served by masters who pride their trade to

perfection. Let’s enjoy the richness of this perfection here in our homeland, let’s bring these dimensions

here to Malaysia” Derrick Tan, Owner, chairman of Sungei Wang Group.

8 | P a g e S o l e i l I n f o J a n 2 0 1 5

Article about Solei Restaurant

9 | P a g e S o l e i l I n f o J a n 2 0 1 5

Article about Solei Restaurant

10 | P a g e S o l e i l I n f o J a n 2 0 1 5

Article about Solei Restaurant

11 | P a g e S o l e i l I n f o J a n 2 0 1 5

Article about Solei Restaurant

12 | P a g e S o l e i l I n f o J a n 2 0 1 5

Article about Solei Restaurant

http://my.dining.asiatatler.com/

Home Features Exploring the wines of Château Angélus with Soleil Restaurant

REVIEW

Exploring the wines of Château Angélus with Soleil Restaurant Mar 21, 2014

We explore the diverse tastes of the L' Angelus label with a special dinner menu whipped up by Chef Evert Onderbeke.

By Karmun Ng

SHARE ON EMAIL

Two masters of the epicurean sphere – one a leading name in wines for four generations and the other, a rising modern-European restaurants hidden in the quiet folds of Petaling Jaya – recently teamed up for a wine pairing dinner of the most exquisite sort. Chateau Angelus, one of the top ten labels of wine in the world, worked hand in hand  with  Soleil  Restaurant’s  Chef  Evert  Onderbeke  to  present  a  special  4-course dinner to 22 select guests that will explore  the  vast  flavours  of  the  L’Angelus  wine. Six different wines were tasted that night, each of them beautifully complementing its respective dish pairing that ranged from mellow lightly-cooked poultry to full-flavoured oven-baked lamb.

Click here to read our Best Restaurants Guide Review of Soleil

13 | P a g e S o l e i l I n f o J a n 2 0 1 5

Wagyu Beef Carpaccio with Goat Cheese Cream

and Herbs Salad

Thin slices of rare beef awoke the appetite in the

most unassuming manner. Its bloody top note was

kept in check by the briny goat cheese cream so the

taste of raw-ness wasn't too overwhelming. For the

crunch factor, the herbs salad came into play

towards the end with fragrant scents of basil

accompanying the crisp fresh bites of rocket leaves.

The La Fleur de Bouard 2011 lengthened the flavor of the beef just enough to ride off the strong flavors of the goat

cheese cream. Round in body and not too sweet, it proved to be an easy-to-drink appetizer wine with a crisp, young

opening. Alternatively, the Le Carillon d'Angelus 2011 made for a good replacement too, both being young enough

to not overcome the mild flavors of the beef and not too sweet so as to overshadow the cream cheese and salad.

Roasted Quail with Morel Mushrooms in Spiced Broth

A roasted whole quail done medium-rare bridged the gap between appetizer and main course as a slow progression

towards stronger flavors. Only lightly marinated, it brought a mild, light flavor to the palate, letting its broth speak in

terms of flavor. This worked great for the Le Plus de la Fleur de Bouard 2010 that was matched with it, as the

mildness of the quail meat allowed the wine's roundness to hold better. The wine itself is simply a longer aged version

of the La Fleur 2011 so it carries all the same

properties of the mild appetizer but with

stronger, bolder, middle notes. Its great tannin

was amplified by the un-competing white meat

of the quail that served only to buffer the wine.

For those who prefer a quieter bloom,

the Bellevue 2009 is a great alternative with its

earthy, wooden notes that really brought to the

forefronts the flavors of the Morel mushrooms.

14 | P a g e S o l e i l I n f o J a n 2 0 1 5

Oven-baked Tasmanian Rack of Lamb with

Pistachio Crumble and Glazed Vegetables

Wholesome on all levels -- texture, flavour and

presentation -- the rack of lamb burst with

flavor on first bite, its juices added with a nutty

touch by the pistachio crumble sitting atop it.

Glazed vegetables added a crunchy and sweet

dimension to the tender and savory lamb. With

the premier of the superstar dish, so did the

superstar wine of the night, the Angelus 2007 and 2006. Spicy, almost minty, top notes opened for the red meat

beautifully, with its smoky long finish almost indiscernible from the lamb jus. Wine and meat came together

harmoniously and melded almost into one on the tongue. The aged woody taste of the wine tail is drawn out to linger

by the pistachio as well so the experience is stretched for a longer enjoyment.

Valrhona Araguani Chocolate fondant with

Turmeric Ice-cream and Coconut Creme

Anglaise

The true versatility of the L'Angelus was tested

when it came to dessert. Any of the 6 would

have went well with the dark chocolate, but the

perfect one depends on how much of the

bitter-sweet chocolate you want to taste versus how much of the milky turmeric ice-cream. The La Fleur de Bouard

2011 would bring to the top of your taste buds the green, almost floral flavors of the turmeric ice-cream, while the Le

Plus de la Fleur de Bouard 2010, the rich chocolate sauce of the Valrhona fondant.

Château Angélus clearly is one of the most versatile labels today, carrying a variety of vintages that can match

appetizers, main courses and desserts of almost any kind. The label can be purchased at SW Wines. For more

information or purchasing enquiries, please call SW Wines at 03 - 2095 1889. Alternatively, feel free to visit the

official website at www.swwine.com.my.

15 | P a g e S o l e i l I n f o J a n 2 0 1 5

Events at Soleil

Soleil’s  versatility  as  an  event  space  is  apparent  from  the  moment  you  lay  eyes  inside  its  doors.  The  design  of  Soleil  

has  been  focused  on  chic,  minimalist  style  and  tranquil  mood  lighting.  One  undeniable  aspect  of  Soleil’s  look  is  the  

obvious attention that is given to personal space. This not only makes service flow easier and less awkward but also

immerses  diners’  in  a  private  atmosphere.    

Soleil’s  design  and  atmosphere  may  only  be  matched  in  tastefulness,  by  the  food.  Since  it  opened, Soleil has

gradually built a reputation of consistent quality of service and cuisine. Whether it is simple canapés service or an

intricate multi-course affair, the culinary magic produced by our Chef is guaranteed to please.

Notable Events include:

‘Ficofi’  Private  Tasting  Event  at  Soleil  Restaurant  (April, 2014)

‘Ruinart’  Champagne  Re-launch Dinner (April, 2014)

‘Château  Angelus’  Wine  Pairing  Dinner  (March, 2014)

‘Glenmorangie’  Whiskey  Pairing  Dinner  with  ‘The  Edge  Malaysia’  (July, 2014)

‘International  Food  Wine  Society  (Asia  Pacific)’  Dinner (July, 2014)

Berry Bros. & Rudd Bordeaux 1990 vintage Wine Pairing Dinner (Nov, 2014)

[Château Léoville Las-Cases Saint-Julien, Château Gruaud-Larose Saint-Julien, Château Cheval

Blanc Saint-Emilion, Château Angélus Saint-Emilion, Château Montrose Saint-Estèphe, Château

Latour, Pauillac]

Young President Organization (YPO) Chapter Manager - WPO Malaysia Chapter (Nov, 2014)

We have also hosted private functions for many corporate houses.

16 | P a g e S o l e i l I n f o J a n 2 0 1 5

Following  are  our  event  FAQ’s  and  Policy  Information.    

To help give you an idea of how Soleil could be utilized for your event, please read some of the answers we

have provided to our past event clients.

Question: What are your hours of operation?

For Lunch we open from 12pm to 2.30pm and dinner service start from 6.30pm to 10.30pm (This can be altered for

special events)

Question: Can I make a special request to have a personalized menu?

Yes, we can add a short personalized message to the top of our menu. Just let us know what the occasion is and

what  you’d like the menu to say (e.g. Happy Birthday, John!) Menus can also be customized and tailored according

to your preferred budget.

Question: What are your price ranges for sets?

We start from a minimum of RM135.00++ for dinner and go onwards from there.

Question: Can you accommodate guests with dietary restrictions, including vegetarians and those with

specific food allergies or someone who might be on a special diet?

Our chef will do his very best to accommodate specific requests regarding food allergies and other dietary

restrictions. Feel free to call the restaurant in advance to inquire about your specific needs. Once in the restaurant,

please let your server know exactly what your needs are as well, so that they can be clearly communicated with the

kitchen staff.

Question: Can I bring in my own centerpieces?

Yes, clients can bring in their own centerpieces or have them provided by a local florist or decorators.

17 | P a g e S o l e i l I n f o J a n 2 0 1 5

Question: Are table linens, napkins and cocktail tables provided?

We offer White Napkins at no charge for all event tables. Table Linen and cocktail tables can be arranged at a

separate charge.

Question: Can I book my own live music or DJ?

If you would like to have live music at your event, you are more than welcome to choose a band or DJ and book them

on your own. However, please set music volume considerately with other guests and our neighbors in mind.

Question: Do you have Audio Visual Equipment on site or can I bring my own?

We have Projector Screens and also an LCD Projector available or you can bring your own AV equipment in if you

prefer.

Equipment Available:

-Projector Screen (7 ft by 7 ft) RM300.00++ Rental Charge

-LCD Projector (this includes extension cords and power strip) RM300 Rental Charge

Minimum Charge:

Should you like to close off one of the floors or the whole restaurant to the public these are the minimum charges

applicable:

Ground Floor - RM 7,000++

First Floor - RM 6,000++

Entire Restaurant - RM 12,000++

18 | P a g e S o l e i l I n f o J a n 2 0 1 5

Guarantee:

A confirmed Guest Count is required two weeks prior to event date. This is very important as it determines the

amount of ingredients to order and prepare. If a guarantee is not provided, the original estimate will automatically

become the minimum guarantee.

Corkage:

Wine/ Champagne- RM50++ per bottle

Liquor- RM120++ per bottle

Billing:

All Charges will be charged to master bill which has to be settled by either cash or credit card on the same day based

on the guaranteed number of people or actual attendees, whichever is higher.

Damages & Breakage:

If damages occur to the restaurant during the event, an amount for these damages and/or breakages will be charged

into the final bill. However if the amount cannot be determined on the spot then a final invoice will be sent upon repair

of said damages/breakages, including any costs not covered in your estimated payment.

For more information, don’t hesitate to contact us through our various communication channels:

Phone :+603 7932 5989 Mobile: +6012 612 5989

Email : enquiries@soleil.com.my

Website : www.soleil.com.my