Cover Sol, located on level 40 of The Met in Mont Kiara offers great food throughout the day, making it the perfect day to night spot (Image: Sol)
Sol, located on level 40 of The Met in Mont Kiara offers great food throughout the day, making it the perfect day to night spot (Image: Sol)
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Flame-grilled Latin fare is brought to new heights with Sol, nestled on the 40th floor of The Met Corporate Towers
Perched on the 40th floor of The Met Corporate Towers, Sol physicalises Kuala Lumpur’s ever-evolving culinary ambitions, bringing Latin vibrance to the city’s skyline. At its helm is chef Fazil Shahreen Ahmad, better known as chef JJay, who brings two decades of culinary experience to the rooftop haven.
The restaurant’s interior is a clever nod to its name, with the sun serving as architectural inspiration. It is hard not to notice the circular backlit bar—the restaurant’s centrepiece—surrounded by wave-inspired ceilings and cascading chandeliers that effortlessly transform into an expansive al fresco area where diners can toast to the glistening KL skyline or bask in the sunset.
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Above Claypot Seafood Paella, Spicy Chorizo (Image: SOL)
Above 6-Hour Pulled Lamb Shoulder (Image: SOL)
Claypot Seafood Paella, Spicy Chorizo (Image: SOL)
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Beyond the sleek space, Sol’s menu is driven by the primal appeal of charcoal cooking, with communal-style dining being each creation’s common denominator. The beating heart of Sol is its charcoal grill, tasked with imparting a distinct char into each of its dishes. Even the most unexpected items face the grill from Pacific oysters to pineapple.
Signatures here take on the forms of woodfired Pacific oysters topped with punchy chorizo, pulled lamb shoulder slow-cooked for six hours and served alongside fresh red chimichurri and hand-pressed tortillas, and a delicately decadent poached Packham pear dessert garnished with hazelnut crumbs and complex smoked vanilla mascarpone.
Above Main bar of Sol (Image: Sol)
Main bar of Sol (Image: Sol)
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The piece de resistance of Sol, besides its already impressive menu and interior, is its wine cellar, tucked in a corner of the expansive space and lined from floor to ceiling with old and new world wines spanning Italy, France, Germany, and even Syria. Stocked with over 100 labels, the establishment also boasts a dedicated sommelier on hand to guide guests on the perfect pairings. Better still, particularly loved bottles can be purchased and taken home—a thoughtful touch for wine enthusiasts.
Above The restaurant’s interior is a clever nod to its name, with the sun serving as architectural inspiration (Image: Sol)
The restaurant’s interior is a clever nod to its name, with the sun serving as architectural inspiration (Image: Sol)
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The cocktail list is a highlight that cannot be overlooked, featuring Latin-inspired concoctions alongside a comprehensive selection of agave-based classic and tiki-inspired tipples including margaritas spiced with bell pepper syrup and rum-based remedies featuring pistachio orgeat. For those avoiding alcohol, the menu of mocktails, smoothies, and a curated selection of tea blends ensures that Sol excludes no one.
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6-Hour Pulled Lamb Shoulder (Image: Sol)
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Looking ahead, Sol plans to make the most of its impressive wine programme and host a series of wine pairing dinners and collaborations with guest chefs in the near future to keep its offerings continually exciting. Since its incredibly recent opening, Sol’s greatest achievement so far has proved to be creating a space that exudes novelty without teetering on the edge of pretentiousness—where wood-firing is king and Latin flavours shine, all the while being complemented by breathtaking views.
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Above Sol’s circular backlit bar—the restaurant’s centrepiece—is surrounded by wave-inspired ceilings and cascading chandeliers (Image: Sol)
Sol’s circular backlit bar—the restaurant’s centrepiece—is surrounded by wave-inspired ceilings and cascading chandeliers (Image: Sol)
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For a standout experience at Sol, it is recommended to begin a dining experience here with its signature Pacific oysters before moving onto the ceviche mixto—a seafood fiend’s dream that blends prawns, octopus, and snapper—before taking on the Australian Black Angus dry-aged sirloin.
At a weighty 300 grams and served with fragrant chimichurri butter and roasted balsamic grapes, it is a dish that exemplifies what Sol does best: robust flavours, premium ingredients, and cooking that lets both shine.
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About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
