Soleil Restaurant is an upscale European restaurant located in Section 17 that offers modern cuisine with Asian influences and focuses on seafood. It has received awards including Best European Restaurant from Time Out KL Food Awards. The restaurant is part of the larger Sungei Wang Group and is helmed by Belgian Chef Evert Onderbeke, known for his seafood dishes that blend local and imported ingredients.

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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.

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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.

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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.

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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

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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

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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

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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.

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Article about Solei Restaurant

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Article about Solei Restaurant

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Article about Solei Restaurant

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Article about Solei Restaurant

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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
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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

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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.

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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.

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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.

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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.

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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++

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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