MY fondest memory of the iconic Chalet at the Equatorial Hotel Kuala Lumpur has always been the unmistakable aroma of Swiss raclette cheese melted under the salamander and served with cornichons and new potatoes. I loved its taste.

Equally unforgettable was the dancing and music that accompanied the arrival of the sabayon, a dessert of egg yolks, sugar, and marsala wine whipped to a fine, creamy foam.

These experiences and more will be replicated in a pop-up Chalet at Sabayon in EQ Kuala Lumpur, to celebrate the 50th year of the hotel.

From July 24 to August 12, Chalet’s menu of fine continental dishes will be served.

I recently had the pleasure of previewing these dishes at Sabayon. 

I relished the melted cheese of raclette with tart gherkins, onions, and new potatoes.

Next, I visited the cheese fondue station, dipping cubes of bread into the cheese bath.

At the table, we were served the best of Chalet’s appetisers, including Caesar’s salad with egg, smoked salmon loin with condiments, and steak tartare. The latter consisted of raw minced grain-fed beef steak with red wine vinegar, capers, and mustard.

Crème de champignon sauvage, the signature wild mushroom soup, arrived in a hollowed-out bread bowl, a classic and traditional presentation. We enjoyed breaking up the bowl and eating it with the creamy, earthy soup that was full of umami. 

Émincé de veau à la zurichoise, featuring sliced veal in a mushroom cream sauce, was served with crispy rosti, a coarsely grated potato pancake. Rosti, a popular Swiss farmer’s breakfast, paired well with the tender veal and the not-too-rich mushroom cream sauce.

We left our table to witness Amerjit Singh’s flame magic with the crepes suzette.

Amerjit, who was a head waiter at Chalet until his retirement, presented a show that shouldn’t be missed. He prepared the orange sauce, finished the crepes, and raised the flames as he poured and lit up the Grand Marnier. The crepes suzette was a truly delightful treat.

Throughout the meal, we enjoyed the impeccable service that Chalet was renowned for.

Former Chalet manager, the ever-attentive Mohd Noor Azlan Alias was the consummate professional.

The hotel not only brought back Amerjit and Azlan but also one of the Chalet chefs, Krishnan Ramachandran, to recreate the original flavours of beloved dishes.

Lobster thermidor, canard a la presse (whole roast duck on the press), and roasted mustard-crusted rack of lamb are among the dishes that capture the essence of Chalet. Remarkably, these dishes will be served on the original plates.

Chalet was an award-winning restaurant that opened in 1973. It closed when Hotel Equatorial shut down for redevelopment four years ago.

It is not mere coincidence that the Chalet pop-up restaurant should return to Sabayon, which is named after that splendid dessert that is also featured on the menu, along with dancing and music.

Reservations are open for the pop-up event. To book, email [email protected], WhatsApp 012-278 9239, or call 03-2789 7722. – July, 2023.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.