Many of us still recall the experience of dining at Chalet, one of the premier restaurants in Kuala Lumpur in the late 70’s and 80’s. Located in the Equatorial Hotel, Chalet was very well-known for its fine European cuisine and impeccable service of fine-dining.
To re-create this exceptional dining experience, EQ is bringing back the old world charm and grandeur of Chalet in a special pop-up event, running from 29 July till 17 August 2024 nightly from 6pm. A specially-curated menu featuring Chalet’s most memorable dishes will be available for guests. On top of the list is their famed Raclette Valaisanne, an elegant dish of melted raclette cheese served with new potatoes and cornichons, followed by unforgettable dishes like Viande de Grison (Swiss air-dried beef with pickles), freshly-minced Steak Tartare and Pan-fried Duck Liver in Port Reduction.
We tasted some of their other signature dishes at a media preview recently. Started off with fresh crisp lettuce in their classic Salade de l’Empire Romain and followed by their signature Creamy Wild Mushrooms served in Giant Roll. This thick robust soup is incredibly filling as the freshly-baked crusty roll can be quite addictive!
For mains, Chalet’s famous Sliced Veal in Mushroom Cream Sauce served with Rosti Potatoes is a popular dish. So is their staple Pan-roasted Duck Breast served with Dauphine Potatoes, Pine Seed Broccolini and Sauce Bigarade. In keeping with the restaurant’s history, only the finest imported ingredients will be used for the dinners. Other entrees to note are their Maine Lobster, Norwegian salmon, Zuercher Veal Emince, NZ Rack of Lamb and Australian Wagyu.
A quintessential Chalet experience, the Crepes Suzette served tableside with a flambéed flourish, will also be recreated at the dinners. Other classic desserts on the menu include souffle glace au Grand Marnier, warm strawberry souffle and sabayon, the voluptuous, velvety egg-yolk crème. Each order of the famed dessert will be prepared tableside, with waiters performing the entertaining ‘sabayon dance’, allowing waiters to interact with guests as they go about the steps of whisking the egg yolks and sugar until a perfect sabayon is formed.
EQ General Manager, Gerard Walker, summarized how it feels to dine at Chalet: “Chalet is one of those places you never forget. The Old World polish, and the gravitas of the dining experience is something many gourmets have cut their teeth on. An experience like Chalet helps a food appreciator understand the tradition and evolution of cuisine, while for old-time guests of Equatorial Hotel, this pop-up will be akin to seeing a good old friend once more.”
The Chalet experience is open for reservations. Reservations and enquiries can be emailed to [email protected], WhatsApped to +60 12 278 9239 or made in voice at +60 3 2789 7722.