As a lover of steak, I was eager to dine at Chambers Bar & Grill of the Hilton Kuala Lumpur, and upon the recommendation by Chef Marc Fery, its chef de cuisine, I went for a beautiful Wagyu striploin from their specialized dry aging cabinet. It was delightful. Read more…
Chambers Bar & Grill, located adjacent to the lobby of the Hilton Kuala Lumpur, is a well-established restaurant, admired for its superb steaks. Its interiors are attractively sleek and modern, and it features a live grilling station and an impressive glass wine wall display.
At the helm of the kitchen is Chef Marc Fery who has been cooking since he was 14, giving him more than 17 years of experience. Before Kuala Lumpur, the French-German cooked for several hotels and restaurants, including some Michelin-starred ones, in Germany, Austria, Italy, Switzerland, Australia, and the United Arab Emirates.
The menu’s highlights, of course, are its steaks, which as Chef Marc showed me, are preserved in a specialized fashion:
One of the key highlights of the grill room is its custom designed Himalayan Salt Tile Dry Aging Cabinet. Most of the meat on the menu is hung and dry aged from 14 to 36 days in this climate controlled cabinet where excess moisture is extracted from the meat giving it an intense depth of flavour while tenderizing it beautifully. This unique aging process coupled with the different grilling techniques creates an alchemy of flavour and smoky infusion that is guaranteed to delight meat aficionados.
But for those who aren’t in the mood for steaks, the restaurant offers a few burgers, sandwiches, and pasta, as well as lamb and salmon.
Although the entire meal was exquisite, it was understandable for the steak to stand out. After all, it was a 250-gram premium-cut Wagyu striploin (grain-fed 500+ days in Tallangatta Valley, North East Victoria), and it was absolutely tender because of excellent marbling (full blood score of 9+) and the masterful cooking by Chef Marc himself. Also, the Creamy Yukon Gold Mashed Potato was so silky and tasty that it was surely one of the best I’ve ever had.
Some steakhouses I’ve tried in the past don’t do so well when it comes to desserts, making them an afterthought rather than a highlight, but Chambers’ Sticky & Nutty Chocolate Bar came out as a sweet surprise. Its sweetness and richness weren’t cloying, and the tartness from the passion fruit ice cream was a nice touch.
VALUE FOR MONEY
Steaks, even the Wagyu ones, are priced reasonably, as with the other entrees. And with the elegance of the place, the level of its service, and the quality of its food, there’s no denying that every ringgit is well-spent at Chambers Bar & Grill.