GASTRONOMIC HEAVEN
Come to Vantador for the dry aged steaks, stay for practically everything else on the menu, writes
ArgentiniAns tAke grilling meAt very seriously. To p ut i t i nto perspective, it’s just like how we Malaysians don’t just eat any nasi lemak, there’re standards to it, levels. An art form perfected by the Gauchos, Argentine cowboys, Vantador aims to introduce that art form to Malaysians. Bringing with them Argentinian chef Ramiro Moya along with the sourcing of an Asado grill, the first in Malaysia, reaffirms this commitment. To the unfamiliar, Asado is a traditional way of preparing food and a traditional event in countries such as Argentina, Chile, Paraguay and Uruguay. Asado is grilling in its purest form – just fire, grill and meat.
Nestled in Desa Sri Hartamas, Vantador is a cosy three-storey establishment. With the presence of t he Asado grill, patrons on t he ground floor are treated to witness the grilling of the meat. Level 2 consists of the bar area, where diners can relax and get their drinks on after their meals. Level 3 is catered to guests who prefer a quieter atmosphere, with nothing else distracting them from the food apart from the pleasure of their company. Two private rooms are also found on level 3, with a very cosy dining setting that overlooks a part of Desa Sri Hartamas fit for a party of 10, while another homey 8-seater room that ensures maximum privacy, with a book shelf disguised as the entrance. All throughout the restaurant diners will be able to indulge in the antique collection scoured by the founders themselves.
The menu boasts an impressive array of choices besides the famed beef. The seafood options will surprise you, as t he freshness and execution of the dishes would make one wonder how these dishes aren’t talked about in the same lines as the beef, which really is a hallmark as to just how good the beef is. But of course, it would be forgiven if you were here for only one reason: the Rubia Gallega. The crown jewel of the meticulous selection of cuts by Chef Ramiro, the Rubia Gallega is a breed of cattle from Galicia, northwest of Spain. At t he age of eight, the cattle are brought to meet their maker, in which t he selected cuts would then be aged for 30 days.
An education is required here though, as one would make the common mistake of comparing the Rubia Gallega to wagyu. Chef Ramiro stresses that to make that comparison would be equivalent to comparing apples and oranges. The Rubia Gallega will have a tougher texture than that of other cuts, as well as hints of gaminess. The Rubia Gallega is an acquired taste, and those that favour what the Rubia Gallega has to offer in terms of taste and texture will definitely love it.
What better way to cap off a meal than dessert, and in dessert is where you discover the true versatility of Chef Ramiro. Lending his genius i n crafting a dessert menu that speaks volumes i n terms of his inventiveness and creativity. It is definitely the perfect way to end a spectacular meal.