Chambers Bar and Gril,
Lobby Level, Hilton Kuala Lumpur,
3, Jalan Stesen Sentral,
Tel: 03-2264 2592/2596
Business hours: Noon to 11.00pm, daily
It is an innovative grill room concept that offers top-grade cuts grilled over hot charcoal, lava stone or upright in a sandpit around a charcoal pyre in traditional robatayaki style.
The open grill concept also allows customers to view their meat being cooked.
While waiting for their company to arrive, customers can sit at the bar, which is tucked below the staircase of the lobby lounge, and enjoy a wide selection of Champagne, wine, liquor, cigars and classic cocktails in a cosy yet modern setting.
It is a semi-concealed space that is separated from the adjoining grill by a wine display.
Situated on the other side of the wine display is the Chambers Grill, where the main attraction is the grill room and a line of interesting storage and freezer units behind it.
Executive sous chef Michael Elfwing said the main highlight of the grill room was the custom-designed Himala-yan Salt Tile Dry Aging Cabinet.
This acts as a fridge where we can control the temperature and humidity inside. Behind the meat, you can see bricks of salt that pull out moisture from the various cuts of meat.
This gives the meat more flavour while tenderising it, he said, adding that the meat would lose about 30% of moisture during the process of drying between 14 and 36 days in the cabinet.
To start off, we savoured the Gindara fillet (RM30 for 120g), a type of cod fish served with curry powder to give it a tinge of spice without being overpowering.
Another seafood that is a must-try is the freshwater prawns.
Our freshwater prawns are seasoned with salt and pepper. They are then marinated lightly in our signature BBQ sauce so that when grilled, develop a delicious sticky caramelised flavour, explained Elfwing.
My favourite was the Chicken Chilli Lemongrass with Kaffir Lime (RM18), which had a Thai chilli-like taste while the chicken was tender and tasty.
Those who prefer something light can try the Caesars Salad (RM18), consisting of baby lettuce, soft-boiled egg, anchovies and Parmesan cheese to lend some saltiness.
Also served was a selection of side dishes to complement our carnivorous meal, such as Tomatoes Grilled with Feta Cheese and Spanish Onion (RM18) and grilled vegetables (RM18).
Although grilled, all the vegetables were nice and soft.
We were then served the star dishes of the night the dry-aged steak from the Himalayan Salt Cabinet.
For the main highlight, we were served an array of black angus prime rib (dry-aged 36 days RM198 for 350g), black angus ribeye (dry-aged 28 days RM188 for 250g), wagyu ribeye (dry-aged 14 days RM298 for 250g) and wagyu tomahawk (dry -aged 21 days RM798 for 1kg.
Our prime cuts are seasoned with salt and pepper and brushed lightly with oil before going on the charcoal grill.
Quality cuts like this dont need much, particularly with the dry aging process. This, combined with the grilling techniques we use, gives the meat a dimension of flavours that are really fantastic.
But for those who prefer more complex flavours, we offer a selection of complimentary sauces such as natural beef jus and mushroom with XO Hennessy, said Elfwing.
Alternatively, as additional seasoning, they offer lemon, red wine and pink Himalayan flavoured salts.
My other favourite was the wagyu ribeye, which melted in my mouth and was juicy.
Elfwing said the grilling over hot charcoal was dependant on the touch of the chef.
There is no control of the temperature like a stove. It is based on the chefs experience to control the cooking of the meat, he said.
This is the writers observation and is not an endorsement by StarMetro.