The city’s most authentic Swiss restaurant just got a little more Swiss!

Through the end of the year – and in checking our calendars, we see that’s not far away at all – the award-winning Chalet Suisse is pleased to have in residence a budding young chef all the way from Kaltbrunn, Switzerland.
Though Alexander Frei is only 21 years old, he’s been working and training in the culinary arts for six years already! He’s had stints in the restaurants of two 5-star hotels in Switzerland and has built upon his education in four different countries. We always enjoy the dining experience at Chalet Suisse in Ampang, a delightfully charming restaurant that has stood the test of time for 26 years, so we were excited to try some of Alex’s gastronomic creativity.

One of the most crucial attributes for any successful chef is a sense of adventure; perhaps even a dash of fearlessness. After all, cooking is an artform all its own, and the best artists are usually the ones who dare to step outside of the established boundaries and really push the envelope. Strawberries with balsamic vinegar and cracked black pepper is a well-known combination now, but something that unexpected – and unconventionally delicious – certainly wasn’t created by a chef who made a living by playing it safe.

Perusing the menu for our Chef’s Table meal, it was easy to see that pushing the envelope is definitely something Alex is comfortable with. The first dish was an Apple and Celery Soup with Gin. We loved this unorthodox start to the meal, although wonder what this soup might have been like served cold rather than warm. The tiny bits of apple offered a textural contrast to the smooth and creamy celery soup, and the botanicals from the gin really came through nicely.

Following a tantalising Salmon Gravlax with Horseradish Mousse, another creative dish was Alex’s Aubergine Tartare with Arabic Coffee. Though it’s common to see a tartare made with tuna, salmon, or even beef, this was definitely something new! The notes of the coffee were very subtle, but it was the preparation of the eggplant and its presentation as a tartare that really wowed us. The addition of a small pickle was a brilliant touch, too, as the sharp acidity was a delicious contrast to the smooth earthiness of the tartare. This was a very well-received dish indeed, and one we’d eagerly have again.