A comforting classic, the Ratatouille à la Provençale is reinterpreted by Chef Phillip Dominic, who aims to lend French cuisine a lighter but still luxurious touch.
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In the previous Swiss restaurant of Hotel Equatorial, Chalet, the must-have was the Sabayon Du Chalet, which regulars will recognize instantly.
A slight smoke to the creamy mollusc makes for a fabulous bite.
The kitchen is helmed by Chef Hans Boren, who has over 20 years of experience holding a Michelin star at the helm of Restaurant 28+ in Gothenburg, Sweden.
Before it became the five-star hotel it is today, it was known as Hotel Equatorial Kuala Lumpur.