The Royale Chulan Kuala Lumpur,
Jalan Conlay Kuala Lumpur.
Business Hours: Lunch, 12.30pm – 2.30pm,
dinner 6.30pm -10.30pm
Tel: 03-2688 9645.
Email: lheritage@theroyalechulan.com.my.
Website: www.theroyalechulan.com.


EXPERIENCE Switzerland gastronomically at The Royale Chulan’s L’Heritage this month with its Swiss menu and stand a chance to win an all expense paid trip to Jungfrau, Switzerland.

Taking part in the Malaysia International Gourmet Festival 2012 (MIGF) for the fourth time, L’Heritage sets to take your taste buds to Switzerland.

In previous years, the restaurant had offerings of French cuisine and French-inspired delights.

Last year, the restaurant won the award for Best Value Menu and Most Outstanding Overall Dining Experience.

Swiss chef and Zurich native chef Fritz Tschantre, who has 40 years of experience in European cuisine, lends his expertise in the conceptualisation of the Swiss menu.

Chef Khairuzzaman Ahmad Hadzri, hotel representative chef for L’Heritage, works with Fritz to conjure authentic Swiss dishes for the festival.

During the launch of the Swiss Promotion, guests had a glimpse of Swiss traditional music as musician Niki Martini played the alphorn and schwyzerörgeli, a type of accordion.

Guests, including Swiss Ambassador Dr Rolf Lenz and Tourism Minister Datuk Seri Dr Ng Yen Yen, were then treated to the flavours of Switzerland with a Swiss contemporary menu.

“During olden times when we did not have telephones, the alphorn was used to send signals to each other in the mountainous region,” he said.

ED583440A7B644BAB572D09316DDE2D0Creamy: The Aargauer Carrot Soup with Butternut Pumpkin and Walnut Foam is served in Sourdough Bread Bowl.


We started the meal with Smoked Foie Gras in Mango Roll on Raspberry-Red Wine Jelly.

I’m not a big fan of Foie Gras but the mango did a good job of masking the strong taste and the jelly complemented the dish well.

The Aargauer Carrot Soup with Butternut Pumpkin and Walnut Foam was served in Sourdough Bread Bowl, a unique presentation. If you are up to eat, you can eat the bread bowl too.

I love salmon so I was looking forward to the next dish Salmon Escalope “Basler Art” with Swiss Chart Marmalade and Blood Orange Béarnaise; and it sure did not disappoint.

Next on the menu was Quail Leg Confit with Sunflower Seeds, Asparagus Lemon Frittata and Morel Dumpling.

Accentuated by sunflowers seeds and pomegranate seeds, it was a unique and pleasant combination.

For main course, we had Wagyu Beef with Winter Truffle Sauce; Poached Chicken Breast with Green Pea Mash, Carrot Stew and Parsnip Paper; and Veal Tenderloin with Sweet Bread Fricassee on Sauternes-Vanilla Sauce with Red Pepper Canneloni.

While waiting for desserts, we munched on cheese and crackers.

For desserts, enjoy Grand Cru Dark Chocolate Mousse with Fresh Berries, Gstaader Mustard Parfait and Sweet Basil Panna Cotta, garnished with gooseberry.

En guete (Swiss German for Bon Appetit)!

A full course is priced at RM170++, RM150++ for five course, and RM120++ for three course.

Guests have the option of choosing a course or dish from the featured menu of the hotel’s fine-dining Malay cuisine restaurant Bunga Emas.

Other dining outlets at the hotel are the Warisan Café and Lanai Lounge will also feature a Swiss corner this October, offering traditional and modern Swiss delicacies and delights

This is the writer’s personal observation and is not an endorsement by StarMetro.

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