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‘Soleil Restaurant & Wine Bar announces at Damansara City Mall, Damansara Heights'


Since its inception, Soleil has striven to provide an epicurean retreat from the world offering the finest offerings in gourmet cuisine and fine wines. Soleil’s mission is to bring to our guests a holistic dining experience like no other.

 From beginning of December Soleil will be moving to its new 4000 sq ft home at Damansara City Mall located in Damansara Heights. Whilst continuing to maintain our fine dining roots complete with our two new private dining rooms, Chef Evert Onderbeke will in addition be offering a new casual dining menu at our much expanded bar section. This includes an Alfresco area and the Chef’s Table comprising 5-seat dining area which allows a bird eye view of Chef Evert preparing his award winning creations.

 If food is one side of Soleil’s golden coin, our offering of wine is the other. Our sister company, SW Wine Depot has prepared over 300 of the finest labels for our new custom built cellar where our sommelier will be on hand to help our customers choose the perfect wine and vintage to match their moods and tastes. We will also be launching the 'Wine Emotion Machines' which is a specially imported wine dispenser allowing vintage wines to be purchased by the glass rather than the bottle. This will come in three portions, namely tasting, half or full glass portions. Wine lovers will have a unique eclectic flexibility which up until now has not been widely available to them. In addition, beer lovers will be offered a unique range of Belgian draft beers developed specifically for Soleil’s new bar.

 We ask all our friends, old and new, to come and join us as the Soleil journey continues with our new opening at  DC Mall. It will also be a great venue for private and corporate functions.


About Soleil Restaurant & Bar


Founded in August 2013, Soleil Restaurant & Bar is known for its sophisticated fine dining, dishing out authentic contemporary European cuisines weaved with Asian influences. The establishment has been thriving under the tutelage of award-winning European chef, Evert Onderbeke who honed his skills in Belgium’s finest culinary school and was later mentored under the excellence of Chef Roger Souvereyns, a two-star Michelin chef where he fine-tuned the art of fine dining.  Soleil takes pride in its extensive wine collection, many of which are exclusively handpicked by our Sommelier.



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.  



  • ‘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)
  • “Bon Vivant” 4 Hands Guest Chef Event - Soleil Restaurant & Osia Restaurant Resort World Sentosa Singapore  (21 - 23 Jan, 2015)
  • International Wine & Food Society Kuala Lumpur (1 July,2015)
  • Blackmores Company Annual Dinner - 25th Anniversary (24 July, 2015)
  • Deloitte's Singapore Branch Annual Conference Dinner (12 August, 2015)
  • Malaysia International Gourmet Festival 2015 (Participant) (4 - 6 Sept,2015)
  • Deloitte's Thailand Branch Annual Conference Dinner (10 Sept, 2015)
  • Malaysia International Gourmet Festival 2015 Festival Publicity Dinner-Dine Around Soleil (29 Sept, 2015)
  • Malaysia Belgium Luxembourg Business Council-Oval Debate (29 Oct, 2015)
  • Embassy of Belgium's Press Lunch-Belgian Week  (19 Nov, 2015)


We have also hosted private functions for many corporate houses.





Evert Onderbeke was born in Ghent, Belgium in 1976. From an early age he was fascinated by the restaurant experience and by 15 years old 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 in 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 moved to Malaysia where he was the head of kitchen at ‘High Tide’( Time Out KL award winner Best Seafood restaurant 2010, MIGF award winner best all round cuisine 2010) before joining ‘Batu Batu Resort’ in Pulau Tengah, Johor. Whilst there he expanded his knowledge on local cuisine, while exploring domestic ingredients. He has now been here for 7 years and currently heads the culinary team in Soleil Restaurant( Time Out KL award winner best European restaurant 2014, winner of 13 awards at MIGF 2015 including gold award Best all round restaurant)

Chef Everts forte may be in the creation of the most finely well-balanced seafood dishes that hinges upon the styles of European cuisine, but his true mastery is conveyed in blending local and imported ingredients to created his unique world of flavours. 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 rare ingredients and sublimity in flavours.




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