Heavenly marbled cuts of beef and buttery-tender sections of lamb, all sourced from renowned suppliers across the world, have found their way to the capital and taken the city by storm
The culinary landscape of KL has recently witnessed a surge in outlets offering the most decadent of meats. Heavenly marbled cuts of beef and buttery-tender sections of lamb, all sourced from renowned suppliers across the world, have found their way to the capital and taken the city by storm. VisionKL prime you for three restaurants that have mastered the meats.
Chambers Bar & Grill
The Hilton KL’s robatayaki-grill equipped, Himalayan salt chamber-armed lobby-level outlet is set to introduce a lavish new menu featuring highquality, artisan meats sourced from the finest purveyors from down under.
Executive Sous Chef Kazi Hassan has worked tirelessly to establish close contacts with Australia’s most famous suppliers from regions including King Island, Margaret River and Victoria. The result is a menu that contains, among others, cuts of full blooded wagyu from the renowned Sher family – one of only three or four breeders that supply this highly prized meat.
|Full blooded Wagyu Tomahawk
||Chef Kazi Hassan
From Black Angus certified tomahawks to marble grade 12 Wagyu sirloins to New England grain-fed lamb, Chambers delivers on all fronts. Other delights include sliders on charcoal buns, fresh water king prawns from Sabah and a range of teriyaki grilled skewers.
All of these sit comfortably next to the beefy pleasures that are the crowning glory of Chambers. You may have to wait a while for the new menu to launch but when it does, prepare for some serious meat business.
The name says it all and what you get is what you see as soon as you enter this outlet in the idyllic resort-like Saujana Hotel. The whole lamb that rotates slowly on a rotisserie over a large open pit grill, sizzling and sputtering while flames lick the seared meat, lets diners know instantly that this is a place devoted to the grill.
With the tagline ‘A flaming revolution’, Charcoal has fast gained a reputation for serving top-notch meat courtesy of Australian born Chef Robert Johnston. Whether you opt for a T-bone steak – the perfect union of tenderloin and striploin – or the juicy lamb rack from Southern Australia, each cut is strictly grilled over charcoal.
|South Australian Lamb Rack
||Chef Robert Johnston
The beef is certified Black Angus and packed with a ton of flavour, so that you really only need a touch of smoked salt with each bite. Be that as it may, Charcoal offers a range of homemade sambals made by the Saujana’s revered Nyonya Chef Auntie Belle – renowned for making lip-smacking marinades and condiments.
Whether you opt for one of these sauces to accompany your dish or not, you’ll be in a meaty seventh heaven either way.
A meat connoisseur’s utopia, Marble 8 is the acme of steakhouse dining and the brainchild of prolific restauranteur Modesto Marini. The owner has spared no expense in designing a space that exudes refinement and elegance while sourcing meat directly from renowned Australian suppliers Stanbroke.
|Chef Chinellato Giampaolo
||21 day aged tenderloin on the bone
The heart of the establishment is the impressively sized dry-aging room which boasts thick slabs of Himalayan salt which impart an inimitable flavour to the meats that hang within. Seared to perfection and astonishingly soft, each cut that emerges from the kitchens is flavour-dense and really melts in the mouth.
Prime-rib and tenderloins on the bone, rib eyes and tomahawks adorn the menu, all aged between 21-40 days. The longer it hangs in the dryaging room, the more intense the flavour. Homemade, hearty sour dough bread is the perfect accompaniment to these gorgeous cuts along with sides like sautéed baby carrots with micro herbs and fleshy Portobello mushrooms.
Australian certified Black Angus tenderloin
Palate melting sauces like beef jus, peppercorn, mushroom and béarnaise also escort the meat platters but truly the flavour in each steak is a symphony on its own.