CHALET
Category: Swiss
Hotel Equatorial Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur
www.equatorial.com/kul 
 Festival Reservations: 03 2161 7777
Chalet, who’s interior resembles the charming wooden Swiss house of its name, serves a delightful potpourri of regional Swiss specialities evolved over the centuries and focussed around a variety of seasonal and home-grown ingredients. Established in 1974, Chalet is one of the few restaurants in the city that can boast a list of three-generation clientele.

An evening spent at Chalet may turn out to be somewhat romantic, thanks to the restaurant’s band of strolling minstrels that serenade diners with a wide repertoire of old favourites and ballads. As well as a fine selection of traditional Swiss fare, Chalet also offers pleasant ambience and impeccable service. It comes as no surprise that Chalet is a multiple Tourism Malaysia Gold Award winner.
THE CHEF
Executive Chef and Master of Trade, Jochen Kern began his culinary journey in 1965 in Germany as an apprentice and soon became a world renowned chef. With numerous international culinary awards, Chef Kern who is the President of Cordon Noir, has spent the greater part of his career working in Singapore, Hong Kong, Africa and Malaysia. Chef Kern’s favourite cooking utensil is the wok, as he feels it provides the greatest flexibility when creating.

Chef Kern prefers to work with a variety of fish in creating his cuisine as the ingredient affords flexibility and plays well in both Western and Oriental cuisine. Chef Kern’s signature dish is Scottish Salmon and Balinese styled Smoked Salmon.

QUICK BITES
Favourite ingredient: Opportunity and ambition
Most used utensil: The wok
Inspirations: Great teamwork
Influences: Passion
Years in the kitchen: 41
THE FESTIVAL MENU

RM180++ per person without wine (5-course menu)
RM250++ per person inclusive of 1 glass of Festival wine per person from choice of 1 red wine, 2 white wines and dessert wine (minimum booking of 4 persons)

Cold Appetiser
Chalet Smoked Salmon with Aphrodisiac Pearls
Horseradish Sour Cream, Hot Hash Brown Potatoes

Hot Appetiser
Combination of Crisp Parmesan Glazed Asparagus and Porcini Mushroom Cappuccino

Choice of Main Course
Broiled Boston Lobster and Pacific Cod
on Linguini in Boullabaisse Stock
OR
Pan Seared Canadian Lake Trout Fillet with Crustacean—Cilantro Salsa on Garlic Mash with Fragrant Dill Courgettes and Yellow Squash
OR
Mustard Crusted Rack of Tasmanian Baby Lamb on Braised Potato and Leek Compote with Minted Apple and Thyme Gravy
OR
Pan Seared Veal Steak on Onion Soubise and Morel Sauce
Caramelized Carrots and Potato Spirals

Dessert
Warm Manjari Chocolate Pudding with Lemon Myrtle Ice Cream and Caramelized Orange Sauce

Coffee or Tea
FESTIVAL OFFERS
Festival Menu Price:
• RM180++ for 2 persons without wine (6-course menu)
• RM250++ for 2 persons inclusive one glass of Festival wine per person from choice of 2 red wines or 2 white wines (minimum booking of 2 persons)

Door Gifts: Complimentary candleholder for every 1 bottle of Festival wine purchased during the Festival (while stocks last)

PAY WITH VISA AND ENJOY THE FOLLOWING
 Wine Offers: • Casillero de Diablo Merlot @ RM100++ per bottle / RM20++ per glass • Casillero de Diablo Shiraz @ RM100++ per bottle / RM20++ per glass • Casillero de Diablo Chardonnay @ RM100++ per bottle / RM20++ per glass • Casillero de Diablo Sauvignon Blanc @ RM100++ per bottle / RM20++ per glass • Late Harvest Sauvignon Blanc @ RM100++ per bottle / RM20++ per glass
Beverage Offers: Complimentary after dinner drink of Vodka Expresso in the Flo Lobby Lounge when dining on the Festival Menu
Block Bookings: 6 Festival diners and above will enjoy a complimentary bottle of Festival white wine