When it opened back in 1974 at what was then the Equatorial Hotel Kuala Lumpur, Chalet was the only restaurant where authentic Swiss and European cuisines were served. Memorable dining experiences, award-winning cuisine, and a reputation for serving the finest imported ingredients quickly established Chalet as one of the city’s finest dining destinations. Although Chalet didn’t survive the hotel’s reincarnation into EQ Kuala Lumpur, fans who have been clamouring for its return can enjoy the next best thing: a nostalgic pop-up that is currently ongoing until 17 August 2024.
The Chalet pop-up on the third floor of EQ will feature a special menu of its most unforgettable offering, including Raclette Valaisanne—a luxurious dish of melted raclette cheese served with baby potatoes and cornichons. Chalet is also bringing back other classics such as whole-roasted duck and slow-roasted beef.
Chalet teased my tastebuds with these dishes during a preview of the pop up at Sabayon, EQ’s fine-dining restaurant. Lunch began with the classic Salade de L’Empire Romaine to whet my appetite. Little bacon bits are added to the salad for the sweet, smoky and salty aromas that blend well with the nutty note of the Swiss cheese shavings.
Next was the Crème de Champigons Sauvage, Chalet’s signature creamy wild mushroom soup served inside a giant bun. The soft and fresh texture of the bread on the inside soaks in the flavours of mushrooms, pepper and truffle, giving me the pleasure of scraping the insides and savouring its rich essence.
There are two mains to choose from: the veal and pan-fried Norwegian salmon. Elegantly named Emincè de Vueu à la Zurichoise, the sliced veal is slow-cooked with mushrooms to create a creamy sauce that is robust and rich in flavour. The earthy and woodsy notes are then balanced out with crispy rösti potatoes on the side. The salmon is pan-fried to perfection, keeping the seasonings light for the smoky aroma to dominate. It is served with a buttery sauce, sliced potatoes, and asparagus for an extra hint of bitterness.
Luncheon ended with a remarkable dance performance by the servers as they prepared Crêpe Suzette for dessert. Impressive moves aside, the crêpe pancake has an ultra-soft texture smothered in a buttery, zesty Grand Marnier sauce.
Chalet’s special menu will include Maine lobster, New Zealand rack of lamb, Australian wagyu, and Kafi Luz, a popular Swiss alcoholic coffee prepared with plum and Williams pear brandy.
The Chalet experience is now open for reservations. Email dineateqkl@kul.equatorial.com, WhatsApp +6012 278 9239, or call +603 2789 7722 to book your spot.
More photos of Chalet at EQ Kuala Lumpur
