Food lovers, get ready for a delicious throwback as EQ is bringing back Chalet, the iconic restaurant that once defined fine dining in Kuala Lumpur. For a limited time, this beloved name returns as a pop-up at EQ’s award-winning Sabayon, blending nostalgia with a modern European dining experience.
If you remember Chalet from back in the day at Hotel Equatorial (yes, that Chalet), you’ll be glad to know the charm, the showmanship, and the flavours are all making a comeback from classic Swiss dishes to tableside service that’s hard to find these days.
Chalet originally made its mark from the 1970s to the early 2000s, winning hearts with dishes like raclette, flambeed everything, and of course, the dramatic Canard à la Presse (pressed duck). Now, it returns not as a replica, but as a respectful reboot — a fresh take that still captures the spirit of the original.
The pop-up menu leans into Swiss heritage, with rich alpine ingredients like cheese, cream, game, and brandy all thoughtfully rebalanced for modern Malaysian palates. One of the stars of the show is the Raclette Valaisanne, where gooey melted cheese is served over new potatoes and pickles, right at your table. There’s also the cheese fondue, made with truffle and served for two, great for sharing and dipping to your heart’s content.
For mains, expect favourites from different corners of Switzerland. There’s the Émincé de Veau à la Zurichoise, tender sliced veal with a creamy mushroom sauce, served with crispy rösti or, for something more indulgent, the Wagyu beef filet, topped with foie gras and shaved black truffle. Seafood fans will love the Homard Thermidor, a luxurious Maine lobster dish that’s all about richness balanced with freshness.
And yes, the famous pressed duck is back, roasted whole and then theatrically pressed tableside in a gleaming silver contraption, creating a rich, silky sauce. It’s a rare treat, best enjoyed in pairs and by pre-order.
The starters are no less exciting, think Swiss air-dried beef (Viande des Grisons), steak tartare, foie gras, and a comforting wild mushroom soup served in a hollowed-out bread roll.
Dessert is where the theatrics kick in again. Crêpes Suzette, flambéed at the table, and the Hot Strawberry Soufflé offer that warm, old-school charm. And if you’re lingering a little longer, Chalet’s boozy speciality coffees, spiked with brandy or liqueur and topped with whipped cream and are the perfect way to round things off.
More than just dinner, Chalet is about bringing back the golden days of classic hospitality, the kind where meals were a performance, and service came with silver trays and a smile. It’s old-world elegance with a modern edge.
The Chalet Pop-Up runs for dinner only from 14 to 30 August 2025 at Sabayon, EQ Kuala Lumpur. Seats are limited, so booking ahead is a must.
For reservations or enquiries:
- [email protected]
- +60 3 2789 7839
- WhatsApp +60 12 583 5319
