Chambers GrillChambers Bar
Chambers Bar and Grill, Hilton Kuala Lumpur Hotel
Skewered to Perfection
You’ll find no woks, saucepans or skillets in this kitchen. All meat, poultry, seafood and vegetables are grilled one way or another at Chambers Bar and Grill. Whether it’s on lava stones, hot charcoal or on the traditional ‘robatayaki‘ style charcoal pyre upright in a sandpit, customers are guaranteed food cooked with the most fundamental of techniques, maximizing the flavour and tenderness of quality produce. These age-old cooking methods are sure to incite the primal urge in many a carnivore in the city, drawing them salivating from their homes to satisfy yearnings of sinking their chompers into succulent chunks of flesh prepared over an open flame.
Grill and Himalayan Salt CabinetThe grilling area doesn’t just boast the aromas of freshly charred flesh though, it too forms part of the attractive design of Chambers Grill. Heading the room with a giant stainless steal tub, the fire is held within and viewed through transparent screens, protecting customers from the flame, while providing in house entertainment. Plentiful glass and mirrors reflect warm lighting from lamps and the glow of the grill. Simple wooden tables fit with the uncomplicated concept of food preparation and, a long glassed wine display beckons meal completion with a drop from the vineyards.
Three Types of Grilling MethodsLet the Grilling Begin!A custom designed Himalayan Salt Tile Dry Aging Cabinet provides a stunning background to the grill, and is another piece doubling up in form and function. Meat is hung and dry aged in the climate controlled cabinet from 14 to 36 days, assisting the release of excess moisture. The result is an intensified flavour and a perfectly tenderized finish.
Tomahawk SteakAs mentioned before, everything is made on the grill. Evidence of the heat is seen in charred lines on meat and veg and a subtle smokiness imbues every dish. Skewers are perfect for sharing, enabling a sampling of many items. Salt and pepper is usually the seasoning of choice for those who truly appreciate a quality cut of meat. A variety of marinades are available too for those looking to mix things up a bit. Although skewers are the signature reason to visit, traditionalists who just want a big slab of meat are catered for too. Black Angus Prime Rib, T-Bones and Wagyu Ribeye are on the menu. Side dishes are ordered separately and a fine selection of wine, beer, spirits and cocktails completes the party.
Malaysian MuleA fine place to begin or end the night is with a beverage at Chambers Bar. Don’t miss restaurant manager Maurizio’s Malaysian Mule (RM35) cocktail. Vodka, brown sugar, ginger beer and lime juice are poured over a glass full of fresh lemon, lime, orange and ginger slices, stirred with a long lean stick of lemon grass (making the perfect swivel stick) and adorned with a gooseberry. Ideal for Malaysia’s warm climate, it’s fresh and energizing. Continue the lubrication with your meal with a great collection of wines. Our choices, Tenimenti Conti Neri Prosecco DOC (RM60 per glass) and a 2011 Ohau Vineyards ‘Gravels” Pinot Gris (RM57) from New Zealand were both unfaultable and paired well with our first skewers of poultry and seafood.
Charcoal BreadScallops and Pinot GrisChicken Chili Lemongrass and Kaffir Lime (RM18) brandished a finely chopped layer of dressing across its charred skin giving both tang and sweetness to the moist meat. Grilled Hokkaido Bay Scallops, Espuma and Baby Spinach (RM48) were presented in fan shells in a tray of rock salt. Wilted spinach and slices of garlic formed a base while the Espuma was best served on the side to fully appreciate the quality of the plate. The dressing was creamy and delicious but not necessary. The Gindara Fillet Dusted with Japanese Curry Powder (RM30) had a wispy layer of crispiness on the outside resulting from the heat of the grill and proved fleshy and smooth within. A tiny zing of curry remained in the back of the throat after swallowing and was washed down nicely with the last sips of Pinot Gris. All three warranted a place on our “would definitely reorder” list.
Chicken Chili Lemongrass and Kaffir Lime
Red meat must be eaten when my carnivorous hubby has any say in the matter. Beef and lamb were both on his list. The Black Angus Tenderloin (RM45) was a perfect example of how simple is often best. Seasoned with a sprinkling of salt and pepper and, garnished with juicy pomegranate seeds, the outcome had even me banging forks with my opponent to secure the last piece. Guacamole made a fine partner to the Lamb Rump (RM38), which was delivered pink within and seared lightly on the outside.
Selection from the Grill – Black Angus Tenderloin (right)