Chambers Bar & Grill, located on the lobby level of Hilton KL, offers a selection of prime meat cuts dry-aged in a custom-designed Himalayan Salt Tile Dry Aging Cabinet. The meat 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.
Before the main event, we had a couple of appetizers, starting with the Hokkaido Bay Scallop (RM48). Two plump scallops are grilled, and served with a green pea moussoline, potato straw and crispy bacon. We enjoyed this, wish we had listened to our server and ordered two portions of this.
The citrus-marinated Tiger Prawn (RM48) came with three butterflied prawns, served with a sweet-tangy mango & papaya salsa,coriander dressing and toasted sesame seeds. Light and tasty.
The star of the evening is the Wagyu Tomahawk (RM820 per kg) which has been dry-aged in the Himalayan Salt Tile Cabinet. Each tomahawk portion is approximately 1.0-1.5kg, ours was slightly over 1.3kg. The Wagyu selected for Chambers Bar & Grill is one of the highest quality Wagyu products available outside Japan and has been sourced from one of Australia’s most awarded Wagyu producers “Sher” owned by Sher family producing Full Blood and F1 Crosses since 1991. Sher Wagyu uses Tajima, Fujiyoshi & Kedaka bloodlines which the pedigree can be traced back to Japanese ancestors.
The tomahawk has been grain-fed 400+ days, with a marble score 6-7.
The tomahawk is cooked on the charcoal grill and comes with buttered corn, confit garlic and a choice of sauce. Arriving on a large wooden board, it was most certainly impressive-looking and turned heads in the restaurant. Beautifully cooked to medium doneness, we enjoyed every bit of this platter. The meat was tender and full of flavour, as expected of a dry-aged Wagyu beef. There are also "small surprises" in the form of deep fried crispy beef fat topped all over the tomahawk. To go with the steak, we ordered the sautéed baby spinach (RM18) and hand-cut steak fries (RM24).
Juicy, tender and grilled to perfection
Chambers Grill serves three types of salt - red wine salt that goes with meat, lemon salt with seafood, and smoked salt to go with chicken. In the background, jalapeno bread.
For desserts we had the Bourbon vanilla creme brulée (RM32) with Cointreau-marinated Forest Berries and raspberry sorbet, warm Chocolate Brownie (RM32) with butterscotch sauceand pecan ice cream and lavastone-grilled Sarawak pineapple (RM30) with peppermint jelly and coconut ice cream. Our favorite is the chocolate brownie - rich and sinful!
Chambers Bar is connected to the Grill with access from both the Grill room and the lobby lounge. It offers a good selection of champagne, wine, hard liquor, cigars as well as hip and trendy cocktails in a stylish setting. Great place for chilling and people-watching, while enjoying a glass of cocktail or whisky on the rocks.
Malaysian Mule (RM41) - Lemongrass-infused Vodka, kaffir lime juice, brown sugar, fresh ginger and ginger beer
Macallan 12 Years (RM38)
Classic Mojito (RM41) and Long Island Iced Tea (RM41)
Opening times: Lunch: 12noon to 2.30pm; Dinner: 6.30pm to 10.30pm daily. Bar open from 10am to 1 am daily.
Location: Chambers Bar & Grill, Lobby Level, Hilton Kuala Lumpur, 3, Jalan Stesen Sentral, Kuala Lumpur Sentral, 50470 Kuala Lumpur.
Tel: +603 2264 2596
GPS Coordinates: 3.135685, 101.686524
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