Chalet @ Equatorial Hotel Kuala Lumpur
September 9, 2009
The grande dame is no longer a hugely popular draw, but she's aging with dignity.
The Chateaubriand au Poivre, a thick cut from the tenderloin that's sufficient for two diners, is prepared at the table.
It's a hearty steak that would excite raging carnivores (this photo only shows half of it). The taste is satisfactory but not spectacular.
Dinner here would be kinda incomplete without the Sabayon Du Chalet, also known as the "dancing dessert" because a parade of restaurant staff members take turns to whip the sabayon into shape while dancing the twist.
The Chateaubriand au Poivre, a thick cut from the tenderloin that's sufficient for two diners, is prepared at the table.
It's a hearty steak that would excite raging carnivores (this photo only shows half of it). The taste is satisfactory but not spectacular.
Dinner here would be kinda incomplete without the Sabayon Du Chalet, also known as the "dancing dessert" because a parade of restaurant staff members take turns to whip the sabayon into shape while dancing the twist.