AB Steak by Chef Akira Back

Exquisite Taste - - Up Close & Personal -

Oc­cu­py­ing MD Place’s mez­za­nine level, AB Steak by Chef Akira Back’s in­te­ri­ors speak of ca­sual elegance with lux­u­ri­ous un­der­stated fur­nish­ings and taste­fully cu­rated pieces. Warm am­bi­ent light­ing, dra­matic fire in­stal­la­tions and vi­brant hand­crafted art­works off­set the dimmed in­te­ri­ors. The main din­ing floor con­sists of plush stretch so­fas, hand­some din­ing chairs and table sets com­plete with com­mu­nal stain­less steel grill rem­i­nis­cent of Ko­rean BBQ restau­rants.

First-time vis­i­tors to AB Steak by Chef Akira Back will be well served in in­spect­ing the heart of the steak­house – a full-length glass dis­play of house-aged meats. Metic­u­lously sourced from bou­tique sup­pli­ers, the restau­rant’s pre­mium cuts fea­ture a ro­tat­ing sea­sonal se­lec­tion of 45day house-aged beef, whisky-aged Wagyu cuts amongst many other se­lec­tions.

For en­trees, vis­i­tors are urged to sam­ple the steak tartare. Served on a char grilled mar­row bone, the de­lec­ta­ble umami bone mar­row is matched beau­ti­fully with the fresh wagyu tartare. An all-time favourite at AB Steak by Chef Akira Back is the shi­itake cro­quette – fluffy crisp cro­quette balls fea­tur­ing sautéed shi­itake mush­rooms, potato puree and truf­fle oil ac­com­pa­nied by de­li­cious potato foam, topped with mar­i­nated raw sweet shrimps and uni, fin­ished off with Ko­rean Kei­jiang sauce. For mains, the 45-day house-aged porter­house comes highly rec­om­mended. Exquisitely mar­bled, the steak is grilled to ten­der per­fec­tion with aro­matic ap­ple wood chips. Con­nois­seurs of dry-aged beef will be well served in con­sid­er­ing longer age op­tions from 90 to 120 days as well as Jakarta's first dry-aged Hokkaido snow beef to be launched in Oc­to­ber. Din­ers have the choice of en­joy­ing their ul­tra-pre­mium steak as it is or with five types of sea­soned salt (truf­fle, Hi­malayan, gar­lic, yuzu and yuja) and five kinds of sauces (sesame oil with sea salt and black pep­per, ssam­jang, bul­gogi, soy and grated wasabi and chimichurri).

Shi­itake cro­quette

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