AB Steak by Chef Akira Back
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).