CHALET RETURNS WITH GOURMET SWISS-EUROPEAN CLASSICS

 

The unmistakable scent of Raclette Valaisanne — molten Swiss cheese paired with tender new potatoes, tangy cornichons and pickled pearl onions — heralds the triumphant return of Chalet to Sabayon, EQ Kuala Lumpur, from 14–30 August.

 
Dining is as much theatre as it is indulgence with Chalet’s signature show-stealers of Fondue au Fromage — a molten pot of velvety cheese and the majestic Canard à la Presse where a whole roast duck is dramatically pressed tableside in a gleaming silver duck press, making for an unforgettable performance of sorts.

 
Our preview begins with the alluring Raclette fresh from the grill, followed by sumptuous Beef and Cheese Fondues, the latter crowned with shaved truffle.

Pan-seared to perfection and paired with apple, port wine, brioche and endive, we take to the curtain-raising Foie Gras like proverbial ducks to water.

 
A luxurious hug in edible form best describes the silky Crème de Champignons Sauvages, wild mushroom soup served in a crusty bread boule.

 
Quality produce meets culinary technical expertise shine the spotlight on the timeless flavours of stellar mains such as Saumon Atlantique, pan-fried salmon with potato fondant, vegetables and a chive-kissed lemon butter sauce, and Carré d’Agneau Provençale, an unbelievably tender 30-day grain-fed Tasmanian lamb rack in herb crust with Provençale jus, asparagus and carrots.

 
Dessert is a grand finale in itself. The Notre Chariot à Dessert rolls in, an old-world trolley laden with sweet temptations: Saint Honoré avec Choux (shortcrust pastry piped with whipped cream crowned with caramelised choux puffs), Fruit Tarts, Almond Galette (flaky, buttery pastry filled with almond paste), and Apple Tart — each vying for attention.

Also, the pièce de résistance: Chalet’s flamboyant spectacle of Crêpes Suzette, flambé Cherries Jubilee, and the spirited Sabayon is memorable to behold, injecting a dash of delightful drama to the Chalet pop up experience.

 
For reservations, please contact EQ Kuala Lumpur, tel: 03 2789 7839, WhatsApp +60 12 583 5319 or email: dineateqkl@kul.equatorial.com
 

LET’S DO THE SWISS AT CHALET

You know the Chalet Pop Up has returned to EQ Kuala Lumpur when you detect the distinctly earthy-nutty cheesy smell of Raclette Valaisanne in the air. Also present will be original Chalet Restaurant Managers, Azlan Alias and Amerjit Singh Lakha Singh. Both stole the show with their nimble footwork as they demonstrated the vaunted sabayon routine along with younger team members at the recent media preview.

From 29 July to 17 August, get ready to savour classic Swiss-Continental specialities at the upcoming Chalet Pop-up. Once the go-to fine-dining outpost from 1973 until the original Equatorial Kuala Lumpur Hotel closed for redevelopment, Chalet will once again relive its halcyon days by serving its nostalgic culinary gems to loyalists and guests.

We experienced the restaurant’s theatrical table-side presentation with the chef on duty scraping off the melted Swiss raclette cheese on the spot. Served with new potatoes, pickled cornichons and pearl onions, we sighed with satisfaction upon tasting the nutty and creamy Raclette Valaisanne (RM118++). Its nice milky aftertaste and lush richness was balanced by the pickles and baby potatoes.

Cheese lovers mustn’t pass up on Fondue Au Fromage (RM288++ for 2 persons). Scented with truffle, the bubbling pot of savoury Swiss cheese also known as fondue promises an interactive dining experience. Dipping bread cubes into the melted cheese infused with wine makes for a novel, fun-filled experience for the uninitiated.

We also sampled the popular appetiser of Salade De L’Empire Romain (RM78++), romaine lettuce salad flecked with shaved Parmesan cheese, croutons and a sprinkling of diced air-dried beef. Light and refreshing.

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 and warm bread roll, the salubrious broth brimming with rustic woodsy broth beguiled us to lap everything up.

We also relished every bite of the sumptuous Émincé de Veau à la Zurichoise (RM208++), Zurich-style sliced veal in creamy mushroom sauce. Paired with a generous portion of crusty rosti potatoes to absorb all those rich flavours, we were transported to seventh culinary heaven.

Personally for me, the day's show-stealer was the supremely tender Duck Breast à l’Orange (RM188++). I was completely smitten by the excellent, full-bodied sauce bigarade – a classic Provence (bitter)orange sauce – matched the meltingly tender slices of duck breast. The rich flavours made resisting the dauphine potatoes (baked sliced potatoes with cream and garlic) and pine seed-broccolini impossible.

 

Amerjit wrapped up the lunch sess with his blazing Crêpes Suzette (RM68++), artfully flambéed pancakes in orange juice and Grand Marnier liqueur. The tissue-thin pancakes drenched in the slightly bittersweet boozy-citrusy sauce and complemented by vanilla ice cream was a most befitting finale.

Reservations are now open for the special Chalet Pop-up restaurant at EQKL. For reservations and enquiries, WhatsApp +60 12 278 9239 or call tel: 03 2789 7722 or email: dineateqkl@kul.equatorial.com.

 

CHALET POP-UP AT EQ KUALA LUMPUR

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.