Its a Swiss temptation

By Sharen Kaur (Published in NST on July 25 2008)

SWITZERLAND may be far and an expensive place to go to. Besides skiing and enjoying the snowy Alps and cheesy delights, the real attraction is the food, which you could also get at Chalet, a fine Swiss restaurant at Hotel Equatorial Kuala Lumpur. SHAREN KAUR has the story.

It's a pleasure dining at The Chalet, one of the oldest places in Kuala Lumpur. Running at 35 this year, it is as old as the hotel.

Since it was established, it has undergone a minor refurbishment that took place more than 10 years ago to change the white brick wall to cigar smoke finishings.

The restaurant displays a private lounge and bar, with a wine cellar that boasts some 500 wine labels amid dim lightings.

To me, the Chalet is a classic place and the atmosphere is superb to dine with your loved ones, or enjoy a birthday treat with family and friends.

If you are craving for sentimental value, then you wouldn't mind if dining here does burn a hole in your pocket.

According to executive chef Jochen Kern, who has been in charge od the food at the Chalet since July 2006, the structure of the restaurant, which has diplays of burnt timber all over, is exactly like a Swiss outlet in Switzerland.

"When you are at Chalet, it's like sitting with your partner in a forest, away from everyone, just the two of you enjoying the warmth and inviting surroundings, and even though it is empty, people still walk in to enjoy the serenity," Kern said.

"Whether you have been dining here, 10 years earlier or now, the place and food is still the same. We try to maintain its originality," he added.

Kern, who was born and raised in Braunschweig, Germany, has been a chef for 43 years working in international-class hotels across Europe, the Middle East and Asia.

He started at 15, cooking whatever came to mind at home. Now he cooks everything but places more emphasis on ethnic and seafood dishes.

Kern recently earned the professional title, Master of the Trade, which certifies him as a master instructor of the culinary arts and entitles him to test and certify chefs and cooks for various culinary degrees.

He recently conducted exams for official certification on behalf of the German Government in Hong Kong.

Kern is also the founder and president of the Cordon Noir Gourmet, a worldwide non-financial gastronomic club for fine food connoisseurs.

The Chalet, meanwhile, is famed for its award-winning cuisine and unique atmosphere, having delighted epicureans with a potpourri of regional Swiss continental specialities and cultural heritage, evolving over the centuries around a variety of seasonal home produce.

A mutiple Tourism Malaysia Gold Award winner (for Best Frontline Service in 1996/97 and Best Restaurant-Western Cuisine in 1993 and again in 1996/97), the Chalet's menu offers traditional Swiss continental fare such as the Raclette Valaisanne (RM58) - melted Swiss cheese with baby potatoes and homemade pickles.

"Raclette is very aromatic and spicy. I use leib, a whole body of cheese, which I scrape slowly over fire," Kern explained. "The cheese, as it falls onto a plate, is melted down in the process, and because of the melting process, the cheese is slightly brown at the top offering a slightly roasted flavour."

Connoisseurs can also enjoy the finest colossol caviar, fresh oysters and a variety of classic Swiss fondues including the famous Fondue Vaudoise au Appenzeller (bread cubes dipped in melted cheese enhanced with kirsch and wine), Fondue Bourguignonne (a classical preparation of beef tenderloin in hot oil), Fondue Terre de Chine (cubes of chicken and veal braised in vegetable stock flavoured with allspice) and Fondue d'

Emmenthal aux Cepes (fondue of Swiss emmenthal with pan-fried cepes and garlic).

The exquisite dishes complement with a wide selection of fine wines available from the Chalet, and an appetiser buffet of smoked salmon, fresh oysters, organic salads, seafood and cold cuts.

Chalet still maintains its dessert trolley featuring delicious cakes, fruit pies, puddings, imported fresh fruits and an extensive cheese board.
Apart from the selections on the dessert trolley, Chalet is renowned for its `dancing' dessert - the Sabayon Da Chalet (RM38).

This delightful Swiss dessert is special in the way its done and served. For one, there is a lot of rock and rollin' fun when the staff twist and turn to live music from the band members (New Faces) as they prepare the dessert. The result is simply delicious and creamy.

Another interesting thing here is the Caesar Salad (RM34), which is no plate of ordinary greens as its sharper in taste. The ingredients for this include fresh garlic and lettuce, egg yolk, mustard, anchovies, lemon juice and parmesan cheese, dashed with black pepper and olive oil.

"These are common ingredients for Caesar Salad in the real world. This is real stuff," noted Kern.

Preparation for the salad is done live for diners who can watch and request for items they don't want on their plate.

Chalet is also famous for its Cream of Wild Forest Mushrooms (RM28), uniquely served in a giant roll. The big round roll, filled with creamy mushroom soup, is cut at the top, allowing you to scoop the piping hot soup, which has generous helpings of minced mushrooms.
Chalet also serves grilled Australian Wagyu Beef Tenderloin priced at RM340, and Broiled Cod Fillet Verzaska for RM76, which are Kern's favourites.

(END)