Chambers Grill at Hilton Kuala Lumpur

Hilton KL’s sweeping F&B revamp brings us another new restaurant this month: Chambers Grill, a lobby-level outlet that taps into the thrill of broiled meat and seafood.

A robatayaki-style counter is this establishment’s centerpiece, with a gleaming backdrop of Himalayan salt chambers where prime cuts of beef are dry-aged for weeks before being cooked.

Bread

Commence with complimentary charcoal-black bread rolls, completely befitting of Chambers’ burn-baby-burn theme, served with unsalted butter.

Steak

Dry-aged steaks are the highlight here: The least extravagant protein-powerhouse possibility is this 250-gram, 28-day-aged Black Angus rib-eye (RM188++), prepared fully rare and partnered with mushroom sauce that’s laced with Hennessy X.O.

For tighter budgets, try a skewer of dry-aged, barbecue-rubbed Argentinean sirloin (RM38++).

Or opt for Wagyu (the menu says it’s Marble Score 8) with yuzukosho paste (RM88++).

Wagyu intercostal muscle ‘char siu,’ basically beef marinated with honey, five-spice powder and hoisin sauce, complemented by a Chinese chili dip (RM68++).

Red-meat lovers can also have lamb rump with Mexican rub and guacamole (RM38++).

Unusual Side Dishes

Chambers’ side dishes are unusual: Smoked rice with hand-churned salted butter (RM18++) …

… and sand-baked King Edward potato, densely smooth, with spiced sour cream (RM18++).

Signature Salts

The restaurant supplies a trio of signature salts to pair with the food: Red wine salt goes with meat, smoked salt with chicken and veggies, while lemon salt’s for seafood. Where’s the remainder of that menu? A tale for another time.

Wine

Unfortunately, wine’s also exorbitant here; this New Zealand Sileni Cellar Pinot Noir’s only the second-cheapest bottle on the main menu, clocking in at RM210++.

Cocktails

Cocktails are OK: Pimm’s Royal Cup (RM35++; Pimm’s No. 1 topped up with Bollinger champagne, with apples, cucumbers, oranges, lemons and strawberries).