CHALET SWISS RESTAURANT,
Hotel Equatorial Kuala Lumpur,
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2161 7777 ext 8333.Business hours: Mon to Fri, noon to 2.30pm (lunch),
6.30pm to 10.30pm (dinner);
Sat, Sun & public holidays;
6.30pm to 10.30pm (dinner only).
VALENTINE’S Day is an excuse for an intimate rendezvous, and no one does it better than Chalet Swiss Restaurant at Hotel Equatorial Kuala Lumpur when it comes to love and romance.
Although Valentine’s this year coincides with the first day of Chinese New Year, lovers wishing to celebrate this special day can still enjoy a romantic dinner prepared by hotel executive chef Jochen Kern in a cosy, candle-lit ambience.
Alternatively, lovebirds can opt for a pre-Valentine’s Day dinner on Feb 13 that is just as perfect. The divine six-course meal, carefully whipped up by Kern, is bound to leave couples with an evening to remember.
Hotel marketing communications director Carol Chin said the restaurant was placing more emphasis on its Valentine’s eve menu, which was why Kern showcased the Feb 13 menu at a press review recently. A completely different menu is served on Feb 14.
For starters, we were served the appetiser of Poached Warm Marron in Bouillabaisse Stock with Crisp Salad and California Purple Potatoes Capriccio in Sour Cream.
The German-born Kern, who was witty and funny, explained that the marron was actually an Australian crayfish. The meat was bursting with freshness, and sat in gravy made from onion, fish stock, fennel, saffron and garlic.
The salad consisted of vegetables, like aragula, oakleaf, lettuce and butterhead, tossed in balsamic dressing.
Next was the Game Consomme with Truffle Quenelles. The clear venison broth was flavourful, and came with three little dumplings made from a blend of truffles (Italian mushrooms) and venison.
Then came the entree of Ricotta and Alaska Crab Tortellini in Morel Butter.
“Tortellini is basically pasta, with blended spinach that gives it its green colour,” Kern said, adding that the morel, like truffle, was an expensive type of mushroom.
To cleanse the palate, the rose sorbet, lovingly served in a rose petal, just sweetens the mouth and heightens one’s appetite for the main course.
There are three choices of main course. The first is the Miso Glazed Ocean Trout with Tomato Jam, Braised Fennel and Prune Gnocchi on Anise Jus. There is also a beef option — Wagyu Strip Loin in Smoky Garlic Jus with Caramelized Young Carrot, Celeriac Mash and Porcini Stew.
The third option is the Grilled Lamb Rack Fillet in Fresh Mustard Crust and Rosemary Gravy with French Haricots Vert and Lyonaise Potatoes.
“The trout is from Australia, baked in miso paste sauce. Gnocchi is mash potato and, in this case, has prunes to sweeten it,” Kern said.
The prized wagyu beef was juicy, which Kern said was because it was infused with all the fatty layers.
My serving was the lamb, done medium. The tender slivers of meat fell smoothly under my knife; it was a joy to eat, indeed! The kitchen team will happily oblige guests who specify how they want the meat cooked — rare, medium or done.
The dessert of Duo of Chocolate and Blueberry Hearts on Orange Pepper Sauce was rich and velvety, and sweet, of course! One heart is made from dark chocolate and the other, milk chocolate,
The Valentine’s eve dinner menu is priced at RM180++ per person, while the Valentine’s Day menu, which is different, is priced at RM560++ per couple.
Guests will receive a door gift, a stalk of rose for the ladies and a digital photo as memento, while resident strollers Los Muchachos will serenade diners with love songs as they enjoy their meal.
During the review, we also got to sample the hotel’s signature Yee Sang with Norwegian Salmon, Tobiko, Seoul pear, and Gold Coins, whipped up by chef Ng Chee Wah, who is executive chef of the Golden Phoenix outlet.
According to Ng, the yee sang is most special as it signifies abundance and prosperity with wealth and recovery from the economic slowdown last year.
The ingredients are abundant, too, with carrot strips, Seoul pear, jellyfish, raw salmon, ginger, spring onion, flying fish roe (tobiko), yam, pickled onion, orange rind, and the ubiquitous crispy crackers and sesame seeds.
The outlet is offering six to seven varieties of yee sang, which are available in small, medium and large portions. The yee sang can be ordered and served at any of the hotel’s outlets where the guests are dining.
This is the writer’s personal observation and not an endorsement by StarMetro.