During its halcyon days from 1973 until the original Hotel
was closed for redevelopment, Chalet at the old Equatorial Kuala Lumpur was the arbiter of
fine-dining in Kuala Lumpur. A rustic haven
with white linen-topped tables, gleaming silverware, and impeccable service, it
was an outpost to see and be seen; a rendezvous for Malaysia’s royalty, movers
and shakers, the glitterati and jet-setters.
I learned to enjoy classic Swiss-Continental
specialities such as fondue and raclette among others here. The signature
sabayon and crêpes suzette were delivered with such panache, few diners could
resist the table-side theatrics.
Chalet loyalists and new customers will have a
chance to relive those glorious days through the Chalet pop-up at Sabayon,
Level 51 from 24 July to 12 August. Former Chalet Restaurant Manager
Azlan Alias and Amerjit Singh Lakha Singh will be at hand to further evoke the
nostalgic feel.
During the recent media preview, Raclette
Valaisanne (RM118++) was the quintessential curtain-raiser. A Swiss tradition
from the Valais canton, half a round of raclette is melted in a specially
designed contraption. The melted cheese is then scraped off and served with new
potatoes and cornichon pickles.
Strong with rich savouriness, the briny cheese
came accompanied by boiled baby potatoes to offset its salty profile, whilst
tart pickles tempered its rich creaminess.
Another beloved classic, Fondue Au Fromage
(RM288++ for 2 persons) or Swiss cheese fondue with truffle also teased
our tastebuds. When you order this speciality, be prepared for an interactive
dining experience in which you use long skewers to dip bread cubes into a heated
pot of melted cheese mixed with wine and cornstarch. Cheese enthusiasts will
enjoy this.
We were also treated to popular appetisers of Salade
De L’Empire Romain (RM68++), romaine lettuce salad flecked with shaved Parmesan
cheese; Steak Tartare (RM108++), raw minced grain-fed beef steak with red wine
vinegar, capers and mustard; and Saumon Fumé Norvégien (RM108++), smoked salmon
loin with traditional condiments.
Those tasting portions did the trick to whet
our appetite, priming us for Crème De Champignons Sauvage (RM68++), Chalet’s
signature creamy wild mushroom soup. Served in a crusty bread bowl, the
generous portion of subtly woody-earthy broth enticed us to lap every drop up.
Deliciously lush, Émincé de Veau à la
Zurichoise (RM208++) – sliced veal in mushroom cream sauce complemented by
crusty rosti potatoes – was as delectable as I remember it.
Other much-anticipated specialities making a
comeback will include Lobster Thermidor, Roasted Mustard Crusted Rack of Lamb, and
Canard à la Presse (pre-order required).
The preview concluded with a dramatic flair when
Amerjit deftly
prepared Crêpes Suzette (RM58++), pancakes artfully flambéed with Grand Marnier
liqueur and orange juice. Served with vanilla ice cream, the tissue-thin pancakes
enhanced with the slightly bittersweet boozy-citrusy sauce left us on a nice
high.
Reservations are now open for the special pop-up event. For reservations and enquiries at the Chalet pop-up, email: dineateqkl@kul.equatorial.com, WhatsApp +60 12 278 9239 or call tel:03 2789 7722.
