Admittedly, Chalet restaurant at the Hotel Equatorial looks like it ought to be used for a remake of The Sound of Music. But cliched decor notwithstanding, the food here is pure Swiss escapism.
Established in 1974, and a stalwart part of the Kuala Lumpur fine dining scene ever since, expect to find regional Swiss specialities, such as raclette Valaisanne (traditional melted Swiss cheese with baby potatoes and homemade pickles), emincee de veau a la Zurichoise (thinly sliced veal and mushrooms in cream sauce with roesti potatoes) and the famous fondue Vaudoise (a melted cheese dip enhanced with kirsch and wine), on the menu.