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
 

A TIMELESS CULINARY JOURNEY AT SHANG PALACE

In tribute to Shang Palace’s four decades as a pillar of Cantonese fine dining in Kuala Lumpur, Executive Chinese Chef Keith Yeap has unveiled a special à la carte anniversary menu — paying homage to tradition, heritage, and the artistry of time-honoured flavours.

 
Since opening its doors on April 20, 1985, Shang Palace has been a bastion of refined Chinese gastronomy. With its intricately carved wooden doors, opulent carpets underfoot, and plush interiors evoking the grandeur of an imperial court, the restaurant continues to draw the city’s elite — from captains of industry to elegant society ladies.

 
Showcasing classic Cantonese dishes through Yeap’s techniques and know-how, the “Timeless Journey” menu brings diners on a nostalgic culinary trip, harking back to the 1980s interspersed with the chef’s contemporary touches.

 
The opening salvo of Shunde-style Shredded Fish Broth, a nod to the culinary prowess of Guangdong’s Shunde region, proffers silky hand-shredded fish in a creamy-white fish bone broth.

Accented with earthy black fungus, enoki mushrooms, luffa gourd, and the whisper of dried tangerine peel, the inherently sweet broth is a soulful curtain-raiser.

A showstopper brimming with delicate sweetness is Qilin-style Steamed Live Grouper. Doused in aromatic soy sauce and fried shallot oil, the tender grouper is uplifted by the punchy accents of ginger, spring onion, and coriander. Black mushrooms and carved carrot slices lend textural depth and finesse to the dish.

 
Crisp on the outside and springy to the bite within, the Golden Almond-Crusted Stuffed Crab Claws make for delightful mouthfuls. With toasted almond flakes adding nutty crunchiness, this dish proves to be a unanimous crowd-pleaser.

 
A sumptuous blend of shrimp, chicken, and salted duck egg yolk formed into oversized meatballs make the Braised Lion’s Head Meatballs with Crab Roe in Yellow Sauce an indulgent yet comforting speciality. We love how the golden crab roe sauce seduces our palate with its umami lushness.

The Ocean Harvest Hotpot, simmered with clams, crab, and chicken, delivers soul-nourishing depth. Ginger and scallion infuse the seafood and poultry with fragrant warmth — that tasty savoury broth begs to be relished with white rice.

Perfumed with the signature earthy aroma of lotus leaves, each Lotus-Wrapped Steamed Beef Cake whets the appetite at first bite. Imagine savouring tender minced beef punctuated by crunchy sweet water chestnuts and aromatic dried tangerine peel – it’s a flavoursome party in your mouth.

Chef’s vast experience is underscored by his creation of Stir-fried Canadian Wild Black Rice and White Rice. Every grain comes imbued with superb wok hei and further nuanced with a medley of nutty, chewy, and crisp textures from the inclusion of shrimps, edamame, and corn kernels.

No Cantonese meal is complete without dessert, and the chef’s choice of Ma Lai Go (steamed brown sugar sponge cake) and Peony Blossom Pastry are just the treats to conclude the culinary journey.

Spongy soft with a mildly caramelised sweetness, the Chinese cake is ethereally light. Meanwhile, the Peony Blossom Pastry is a visual and culinary delight: delicate layers of flaky pastry shaped into a vibrant pink and yellow blossom, cradling a rich lotus seed paste at its core.

 
Shang Palace’s 40th anniversary menu is more than just a celebration — it’s a reverent journey through the legacy of Cantonese cuisine, lovingly preserved and artfully reimagined.

 

For dining reservations and inquiries, please contact Shang Palace, Shangri-La KL, tel: +603 2786 2378 or email: 
dining.kl@shangri-la.com