August 15, 2025

Chalet at EQ KL returns

Revisiting a cherished chapter in Malaysia’s fine dining history, EQ brings back Chalet, once regarded the pinnacle of fine dining during the early days of Malaysia’s culinary history.

Returning as a limited edition dining experience hosted at The Conservatory, Level 3, a visit to Chalet is a walk down memory lane for those who remember, and a celebration of European culinary refinement.

First established at the original Hotel Equatorial Kuala Lumpur, Chalet was the mainstay of elegant dining from the 1970s through the early 2000s, you can expect signature favourites like raclette, flambé dishes, and the unforgettable ritual of Canard à la Presse.

The pop-up brings back Chalet’s classic menu, guided by the rich culinary heritage of Switzerland and the regional dishes that define it. At the heart of the experience are ingredients that evoke taste memories of the Alps — cheese, cream, game, and brandy.

Among the signatures is the Raclette Valaisanne, a staple of Swiss alpine kitchens where molten raclette cheese is served tableside over new potatoes and cornichon pickles. Fondue au Fromage — Chalet’s classic cheese fondue — is offered with truffle and served for two, convivial centrepiece perfect for sharing.

Main courses reflect the culinary traditions of Geneva, Zurich with dishes like Émincé de Veau à la Zurichoise, a Zurich-style sliced veal with mushroom cream and rösti potatoes, Filet de Boeuf Wagyu crowned with foie gras and shaved black truffle, accompanied by pommes dauphine and seasonal vegetables. Seafood lovers will appreciate the Homard Thermidor, a Maine lobster dish that balances richness with freshness. The famed Canard à la Presse — whole roasted duck presented on a gleaming silver press — returns as Chalet’s centrepiece. The rare art of pressing the bird tableside, then finishing it with a rich sauce made from its juices, is performed with ceremony and precision, creating a meal as much about experience as flavour. This signature dish is available by pre-order and is best enjoyed by two diners.

Starters include delicacies such as Viande des Grisons (Swiss air-dried beef), steak tartare, and foie gras de canard. Chalet’s wild mushroom soup, served in a hollowed bread roll.

Desserts are a nod to old-world charm, where liqueur, fire, and indulgence meet in gentle harmony. The Crêpes Suzette, flambéed at the table, and the Hot Strawberry Soufflé are both nostalgic and satisfying. For a theatrical finish, there’s Chalet’s specialty coffees — laced with brandy or liqueur and topped with whipped cream.