TREC has always been that one place that seems interesting for its rows upon rows of pubs and bars, but also off putting to some for its reputation of wild nights. And let’s not even start on the traffic.
However, recently, we were invited to the Supperclub that is set right in the middle of TREC to test out their Christmas menu. And well, safe to say we were nicely surprised.
We thought we were entering a full-out pub, what with the stools, terrace, the bar, and the stools lined up, along with the low lighting and actual bar music which also strangely sounded like elevator music. But then going deeper into the place, there’s actually a huge dining area, decorated in sleek and minimalist furniture.
Totally fits with the whole TREC vibe.
The restaurant has recently hired a chef from Cannes, and he has cooked up a brand new Christmas menu that does not consist of the typical dishes you might in other restaurants out there.
We were first served with the Amuse bouche as our appetiser, a single bite-sized finger food that is meant to whet our appetites for what’s to come. Amuse bouche is different from the typical appetisers because they are not ordered from the menu and rather, they are served according to the chef’s selection on that particular day.
It just so happened that the chef decided to serve us beef tartare topped with caviar, and mushroom velouté. The mushroom platter was a delight, as it was creamy and not too savoury to eclipse the bits of meat in it. Along with the tender and flavourful beef, they certainly complemented each other well.
Next, we had the Cold Seafood Platter. They claimed that it was a two-person serving, but from the looks of it, it seemed to be able to feed more than than that, or maybe I just have a smaller appetite. There are whelks, oysters, and tiger prawns.
And while I love seafood, oysters have never done it for me, and, well, the ones in this platter did not either. My tongue just wasn’t having it. The prawns, on the other hand, were succulent and juicy, and definitely did not disappoint. Plus, the whelks totally made up for the oysters. Full disclosure, I have never tasted whelks before and I was very wary, but I was pleasantly surprised. The whelks tasted really good with the aioli, but if you ask me, I say that it works on its own as well.
You can be sure about one thing though, and that is that all their seafood is undeniably fresh.
To pace ourselves after that huge seafood platter, they then proceeded to serve us a soup called Veloute Dubarry. It is basically a cauliflower soup with a little twist, where there is poached egg to intensify the creaminess, truffle flakes, and cream of spinach in the mix.
At first sip of the soup, the cauliflower was definitely distinctive, but not so much as to drive people away from it. It melded well with the cream of spinach and the egg. You can also find bits and pieces of duck bacon in the soup, which served as a nice surprise every time you manage to spoon some along with the soup.
For the following course, patrons have to choose from two options: the Atlantic Salmon or the Turkey. Naturally, we got both for each one of us, and I chose the turkey. The turkey is roasted, and served with porcini mushrooms and baby potatoes, drizzled with mushroom sauce. The salmon, on the other hand, is pan seared, drizzled with bearnaise sauce with a side of cream of spinach.
The turkey was pretty tough to cut, and I thought that it probably would be more like chewing bubblegum than anything. But when I put it in my mouth, the texture was soft and it was as juicy as a turkey ought to be. I also really liked the potatoes; they were well cooked and the sauce went well with it.
I also had a taste of the salmon, and it wasn’t disappointing at all. It initially tasted like any other salmon you can find anywhere else, but when eaten with the bearnaise sauce, damn, it is as if heaven had taken up residence in your mouth.
For dessert, we also had two courses. The fact is that their main dessert dish is the Christmas Log, but if patrons feel like it, they can also get the Selection of 4 Cheeses for an additional RM25.
The Christmas Log, instead of ice-cream, is complemented with a small serving of sorbet. And both are entirely dark chocolate, so if you’re lactose intolerant, then you are in luck! However, despite the fact that they’re pure dark chocolate, we could taste something fruity in it for some reason. Maybe it’s the French magic.
The 4 cheeses are Comté, Sainte-Maure de Tourraine, Chaource, and Langres, with the former two being goat cheeses. We were already quite full after the previous courses, so we couldn’t quite get ourselves to finish the cheeses, but they were good nonetheless. Fair warning, though, the goat cheeses can be quite strong, so you should lather them with honey before you consume it.
Overall, the Christmas menu that Supperclub has come up with has been rather satisfactory, and we truly enjoyed ourselves. You can be assured that they are absolutely pork-free, so you don’t have to worry about that.
The Supperclub Christmas menu will only be available on Christmas Eve and Christmas of 2017. So if you’re still looking for a place to have a Christmas dinner, why not get an extraordinary experience at the Supperclub?
Supperclub
Hours: Monday: 5pm-1am, Tuesday-Sunday: 5pm-3am.
Address: Lot E12-14, TREC, Electric Boulevard, Jalan Tun Razak, 50400 Kuala Lumpur
Website: Supperclub
Tel: 03-2110 0866
