WHY GO

T.Dining Malaysia Tatler Best Restaurants - - Steakhouse & Grill -

Pan­der­ing to meat-lovers’ car­niv­o­rous fan­cies with its meaty menu, at­ten­tive ser­vice, lux­u­ri­ous sur­round­ings and awe­some views in a prime lo­ca­tion is what this es­tab­lish­ment does best.

A great starter is the Hokkaido scal­lops, thinly sliced and pre­pared carpac­cio-style with flavour com­ing in the form of hol­landaise sauce, a splash of ponzu dress­ing and sprin­kles of Sevruga caviar.

Then, it’s down to the real busi­ness of Mar­ble 8; dry- and wet-aged beef cuts with the tom­a­hawk dry-aged steak be­ing the king of the heap. For some­thing more mod­est, order the Wagyu sir­loin on the bone to ap­pre­ci­ate just how good beef can be. De­scribed as hav­ing medium fat con­tent (mar­bling), the chefs treat the cut with due re­spect and min­i­mal­ist in­ter­ven­tion; the plat­ing is also sim­ple so as not to dis­tract from the rich­ness and tex­ture of the cut. On the wet-aged side of the menu, the Black An­gus filet mignon is more mod­est in weight but just as flavour­some.

If there’s still room af­ter that, the meringue with yo­gurt ge­lato, bal­samic re­duc­tion and straw­ber­ries is de­li­cious. Sport­ing thin meringue wafers, the tart but creamy ge­lato per­fectly matches the bal­samic vine­gar and straw­ber­ries.

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