Inside Scoop: Supperclub KL

This week, we speak to chef Romain Fabre of Supperclub KL to learn a little bit about the restaurant side of this multi-concept nightlife venue.

Hi chef! Tell us a little bit about yourself. What brought you to Malaysia?

Hi, I am Romain Fabre, the Executive Chef of Supperclub Kuala Lumpur. I am an alumnus from Culinary Institute Paul Bocuse and I’ve worked for several Michelin-starred establishments in France and Switzerland, prior to Malaysia. I have always been interested to work in Asia and to discover different cultures and cuisine. Three years ago, when my friend approached me to join a local French fine dining restaurant as their chef de cuisine, I decided to join them without hesitation, and there my journey in Malaysia began.  

For those who don’t know what Supperclub is, how would you describe it?

Supperclub is a contemporary French gastrobar and restaurant that transforms into a night lounge with DJ acts and live entertainment later in the evenings. Being the chef, I like taking people through the food here, which consists of two parts: a French fine dining menu that boasts our Le Gourmet set menu and degustation menu, and a more casual menu made up of a la carte items for the bar and terrace area.

What do you think makes French cuisine unique?

French cuisine, often served at formal balls and gatherings during the monarchy era, comes down to two essential elements: intensive preparation and quality ingredients. It’s also a very diverse cuisine, with specialties from every region. Because each of those regions are so different in their culture, weather and even fresh produce, their food habits vary so much you’d be surprised they even come from the same country.

What’s the one dish you would always recommend to customers at Supperclub?

Well, it would be too difficult to pick just one dish! I highly recommend you go for the pan-seared Hokkaido Scallops or Tournedos Rossini (French-style filet mignon) whenever you’re here. For the first-timer, your go-to should really be our Le Gourmet set menu, which consists of three or four courses, including the two I mentioned above.

For something a bit more casual, try our rendition of Boeuf Bourguignon or our French Cold Seafood Platter, which consists of Fine de Claire oysters, whelks and tiger prawns, served with aioli sauce and shallot vinegar. You can also add on a lobster to the platter if you’re feeling luxurious!

Where do find inspiration for your recipes?

Most of my dishes derive from traditional French cooking, along with inspiration that I find through my travels, from my experiences of trying out new restaurants and reading cooking books, magazines or even simply scrolling through Instagram.

Lastly, what are some aspirations for Supperclub in the future?

We are planning to further develop our degustation menu and make it a must-try that comes to mind whenever one thinks of Supperclub.

Now that you're all caught up with chef Romain, check what the community says about his food at Supperclub Kuala Lumpur!

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