Food & Drink

The Passion of the Rose

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For the past decade, Rose Weiss has been cooking up and dishing out mouth-watering Austrian culinary creations. Her restaurant, Chez Rose (formerly known as Klimt’s) in Damansara Heights, has established itself as a premium purveyor of continental cuisine.
It is frequented by an ever-expanding group of loyal customers who come from near and far to partake in her fine food, delectable drinks and elegant ambience.

Rose herself is a Malaysian, but has lived and travelled extensively in Europe. After spending many years living in Vienna and learning all of the tricks of Austrian (and many other countries’) cuisine, she returned to Malaysia and set up Chez Rose, serving as the chef for many years. For Rose, owning and operating a restaurant is an “intimate” and “deeply personal” endeavour, the recipes of the dishes on the menu are her own and nothing pleases her more than a satisfied customer. Chez Rose’s menu has evolved over the years and now – besides the signature Austrian and Hungarian dishes – it also features a range of Italian, French and Spanish fare.

My meal at Chez Rose started scrumptiously with melt-in-the-mouth baked escargots swimming in walnut-garlic-herb butter and mozzarella cheese, smooth and creamy broccoli soup and the Chez Rose salad with her special honey mustard dressing.

This was followed by the main courses: the divine salmon strudel (salmon fillet coated with mushroom duxelle, wrapped with pastry and served with a pesto cream sauce) and the beef tenderloin with blue cheese dressing served with pan-fried potatoes. Each dish was paired perfectly with an appropriate wine by Rose’s knowledgeable staff.

The repast ended on a sweet note with Chez Rose’s renowned panna cotta and the wonderful warm apple strudel with vanilla ice cream.

Running a restaurant is a labour of love for Rose Weiss, and you can taste her passion and professionalism in every bite of every dish at Chez Rose.
For more information, visit Chez Rose on

This article was written by William Citrin 
Source: The Expat October 2010

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