THE well-loved raclette cheese, melted and served with cornichons and baby potatoes, is back, along with cheese fondue, sliced veal with rosti potatoes, crêpe suzette, and of course, sabayon.

Sabayon at EQ Kuala Lumpur will replicate the iconic Chalet experience, complete with sabayon dancing and crepe suzette flambeed tableside, for three weeks from Monday until August 17.

At the preview of the Swiss Chalet experience, I made a beeline for the raclette, from which wasted the unmistakable aroma of half a wheel of cheese melting under the salamander, scraped onto a plate and served with pickled gherkins, onions, and new potatoes. It was simply delicious.

I also enjoyed a portion of cheese fondue with cubes of bread for dipping. Those were just the starters.

The creme de champignons sauvage, a signature wild mushroom soup served in a hollowed-out, crusty bread bowl, followed. This flavourful, creamy mushroom soup tempted me to break pieces off the bowl and dip them into the broth. I didn’t, but it did seem a pity to leave the empty bread bowl for the waiter.

For the main course, I had emince de veau a la zurichoise, or sliced veal with mushroom cream sauce and rosti potatoes. The tender veal paired excellently with the mushroom sauce. The crispy, golden brown rosti potatoes complemented the veal and its sauce perfectly.

I also sampled the other main course – duck breast a l’orange, or pan-roasted duck breast with dauphine potatoes, broccolini, and bigarade sauce (French orange sauce). The duck slices were nicely pink, with a tangy sauce providing an extra kick.

Dessert time was entertaining. We watched Amerjit Singh, 60, the former head waiter at Chalet until he retired, demonstrate how to make crepe suzette, dousing the thin crepes in orange sauce with Grand Marnier and setting them aflame in the pan. It was a show not to be missed, and the crêpes served at the table were exquisite.

Then came the sabayon show, with former Chalet manager Azlan Alias, 62, as the star. Sabayon, a mix of eggs, sugar, and sweet wine, was whisked into a foam. Azlan’s impressive skills included bending his legs almost horizontally to the floor while continuing to whisk. Earlier, Amerjit showcased his dance moves with sabayon to the beat of “Let’s Twist Again.”

Azlan and Amerjit are well known for their impeccable service at Chalet, which opened in the Equatorial Hotel in 1973 and closed in 2011. They will be present at the dinner to charm the guests.

Sabayon offers an a la carte Chalet menu for three week. There are canard a la presse, or whole roasted duck on the press for two, steak tartare, and slow-roasted beef with Yorkshire pudding. Crepe suzette is flambeed tableside.

For reservations, call 03-2789 7722 or WhatsApp 012-278 9239. – July 27, 2024.

* 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.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.