Home Food Reviews Chambers Bar and Grill, Hilton Kuala Lumpur

Restaurant interior

Chambers Bar and Grill at Hilton Kuala Lumpur serves mainly beef, aged in a special Himalayan salt-tile dry-ageing cabinet and prepared “a la minute” over lava stone, charcoal or “robatayaki” style. I’ve heard quite a bit about this new restaurant; a venue meat lovers call paradise.


Himalayan salt-tile dry-ageing cabinet




I was there to try the Wagyu Tomahawk (RM798 for 1kg), dry aged for 21 days for a more tender bite and deeper flavour. Served on a wooden board with my choice of chunky mushroom sauce with Hennessey XO, it looked and smelt delicious.


Charcoal bread to start


Wagyu Tomahawk (1kg)


Medium doneness

As expected from any good cut of wagyu, the meat (marble score 6) was beautifully tender with a remarkable depth of flavour. I especially loved the combination of charred edges and creamy fat – crisp, flavourful and insanely sinful.


Charred edges and creamy fat


While it was said to be a 1kg slab of meat, it didn’t look so to me. The 1kg steak from my regular steakhouse next door was considerably larger.


Beautifully tender and full of flavour


Caesar Salad

We also shared a Caesar Salad (RM18), a simple assemblage of lettuce, soft boiled egg, anchovies and shaved parmesan. It wasn’t much to shout about, but this salad made a good side dish to the tomahawk.


Long Island Iced Tea

Service was rather disappointing that night; it was almost non-existent. I had a hard time getting the staffs’ attention to order and pay our bill. I wouldn’t have expected such poor service from a 5-star hotel such as Hilton Kuala Lumpur. We skipped dessert because I didn’t want to deal with such service any longer.

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Ambiance: 6.5/10
Price: 5/10
Food: 7.5/10 (pork free)
Verdict: The tomahawk was good but my dining experience was marred by the terrible service.


Chambers Bar and Grill
Hilton Kuala Lumpur
Lobby Level
3 Jalan Stesen Sentral
Kuala Lumpur
50470 Malaysia
Tel: 03-2264 2264

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