Last week Haze and I went to meet Ciki for some catching up and plenty of red meat. The location was Prime, one of the five star restaurants that isn’t exactly known to be budget friendly.
We went there anyway only because Ciki promised a 50% discount she was getting from the friendly Director of Communications, Cheryl, whom I also met over the fabulous review session at Favola, the Italian restaurant at Le Meridien.
the irresistible wagyu prime rib
Torn between a lavish self indulgence and not bursting budget, we ordered a bottle of wine and the wagyu prime ribs (per kg RM 478) to share among the three of us.
Prime ribs and filet mignon are my two favorite cuts when it comes to red meat. While I had filet mignon a few times since coming back from the States, this was the first time I had my beloved prime ribs since 6-7 years ago.
served with wedges, and just look at the pink center of the beef
The prime rib is the cut of meat between the 6th and 12th ribs of a cow, and in this case, Wagyu beef. This cut usually has quite a lot of fat marbled muscle that makes it very tender and juicy.
Needless to say, the Wagyu prime rib was excellent. We had it prepared medium rare, Idaho steak fried potato , wild forest mushroom friscassee and light black summer truffle jus are accompanied the dish, we didn’t really need them to enjoy the beef though. It was already so good as is.
The portion was huge too, the three of us actually had trouble finishing it.
red wine, spinach and mozzarella salad, lobster bisque
As we were about to finish, Cheryl joined us “for a drink”. The one drink turned out to be two extra bottles of red wine, and she ordered the spinach and mozzarella salad (RM50) and lobster bisque (RM 45) for us to try too.
The salad came with Master Kobe that were grilled perfectly, figs, aged balsamic vinegar dressing and of course, very delightful mozzarella cheese. The lobster bisque did not disappoint either, I especially like the combination of golden pastry and the bisque, sophisticated.
tiramisu, crème brûlée, chocolate pecan mud pie
After all the meat, salad, and soup, we activated the second stomach for desserts. The Illy Coffee tiramisu (RM 30) was perfect for someone who loves their dessert with plenty of alcohol (Sambucca liquor), texture wise it was a lot softer than normal tiramisu. Of course, the alcohol is added only to request, I recommend it.
Crème brûlée (RM 25) was made with Tahitian vanilla beans and served with fresh berries, we finished it.
My favorite dessert of the day, however, was the pecan mud pie with chocolate sauce (RM 30). It was very rich, flavorful, and absolutely sinful.
KY, Haze, Ciki
The girls spent the next couple hours talking about anything and everything while I made my limited verbal contribution from time to time. It was an awesome dinner and great hang out session that only made better by ….. the fact that Cheryl signed off the bill!
So thank you Cheryl, and when I’m loaded, I’m gonna go to Prime more often. 😀
2 Jalan Stesen Sentral,
Kuala Lumpur 50470
Tel: 03-2263 7888
One of the perks of running a food blog is having the opportunity to sample foods at restaurants that I typically wouldn’t walk in myself. This is due to the preconception that these restaurants must be really, really expensive, and there wouldn’t be anything I can afford to eat and then still feel it is okay to shit em out 12 hours later.
I know food would usually be of very good quality, but the prices are just not tallied with my income level just yet.
Mandarin Grill at Mandarin Oriental, Kuala Lumpur
Mandarin Grill is one such restaurants, so when I was contacted by the Nicole, the PR exec from Mandarin Oriental KL, it didn’t take me more than half a second to decide that this is one that I am going for sure. Since Sheryl and I both stayed in US and enjoyed good steak, I asked her to tag along with me to this review session.
Located at the space previously occupied by Pacifica at Mandarin Oriental, this restaurant is tastefully decorated. Gone are the funky colors and overly in-your-face deco at Pacifica, the ambiance at Mandarin Grill is a lot more relaxed with elegantly arranged pieces of furniture as well as artworks.
bread, scallop carpaccio, grilled sea bass
Like most fine dining restaurants, bread is served at the beginning. There were half a dozen interesting named breads on offer to go with their five spice and normal butter. They were good, but I only tried a bit to conserve stomach space.
Before even the appetizer is served, we were treated with a tidy plate of scallop carpaccio accompany with diced mango and a bit of “some other shellfish”. It was certainly fresh, and positively yummy.
The grilled sea bass was another one of those samplers in between appetizer and main course. The bread and these two samplers are both on the house, and depending the chef’s mood, you might get something completely different.
pumpkin veloute and french onion soup
The ladies started off with soup. Sheryl had the pumpkin veloute (RM 32) that’s got this very interesting foam like texture that I’ve never tasted before. Nicole ordered the french onion soup (RM 32). To be honest, while the pumpkin veloute had a very interesting texture and tasted alright, I’m not sure if I liked it, a bit too strange for me.
Other soup on the menu were lobster bisque (RM 48) and tomato gazpacho (RM 32)
appetizer sampler – lobster, crab cake, smoked salmon loin
Instead of soup, I chose the Mandarin Grill appetizer sampler (RM 125), perfect choice for someone who can’t decide between the other choices on the menu. The smoked salmon loin was tender to the point that it is almost “tofu” like, crab cake was rich, but the slow cooked lobster tail was my favorite, very sweet and succulent.
The other two interesting looking appetizers on the menu were Angus steak tartar (RM 82) and foie gras au torchon (RM 82).
USDA prime – 80% Angus, grain fed tenderloin
Then came the steak. Since I spent quite a lot of time in the States and sorely missed the steak there, I chose to go with the USDA prime – 80% Angus tenderloin 250g (RM 190).
The tenderloin looked like a big muffin. I sliced it with the super sharp steak knife and admired the color for a minute before sending the meat to my mouth. It was every bit as tasty as it looked, very succulent, with perfect texture and the taste of a good USDA prime that I missed so much. It was really, really good and definitely worth every sen of the RM 190 asking price.
To go with the steak, there are a wide selection of butter, vegetable, potatoes, and sauces. I picked giant asparagus and steamed broccoli.
1824, Australia, grain fed 120 days, strip loin and ribeye
The girls had 1824 Australian grain fed strip loin 250g (RM 106) and ribeye 300g (RM 118). I had a bite of the strip loin and it too, was very good, but I still prefer my tenderloin though.
Other types of steak includes Master Kobe tenderloin and sirloin that goes for over RM 400 a piece, wagyu priced from RM 185 to RM 310, and even the jumbo 1kg T-bone at RM 320. They also offer lamb, veal, duck breast, and scallops.
Hazelnut Crème brûlée, Manjari Chocolate Ganache
I was already over full by the time I finished enjoying the excellent steak, but Nicole insisted that we must try their desserts.
With her recommendations we went for the hazelnut creme brulee and manjari chocolate ganache (all desserts priced at RM 32). It was seriously the best creme brulee I had, caramelized at the top layer and super flavorful underneath, with blueberry compote and yoghurt sorbet to go with it. Very rich and super delicious.
The manjari chocolate ganache is something a chocolate lover should not miss, I particularly like the chocolate sorbet.
Sheryl and KY at Mandarin Grill
To complete the dinner, I had a glass of red wine (they had a huge selection of wine). It was easily one of the best food review sessions I had, the ambiance, the food, and the company were all great.
I also learned that you don’t necessarily have to spend RM 300-500 per person to get a meal at these 5 star restaurants. If you keep it to the steak (which would feed me pretty good anyway) and perhaps share a starter or dessert, a meal for two could still be under RM 300-400.
I think I need to go there again.
map to Mandarin Oriental, KL
Mandarin Oriental Hotel
Kuala Lumpur City Centre
50088 Kuala Lumpur
GPS: 3.155771, 101.711748
Tel: 03-2179 8960
Despite working at KLCC (a stone’s throw away from Ascott) and having heard good things about SevenAteNine, I have never been to the place until this. I invited Michelle to join me for dinner. Michelle is actually one of the first persons I got to know through this blog from more than three years ago, and it had been quite a while since we last play catch up over a meal.
very posh interior, Guinness-infused menu
As with Cafe Chulo at Jaya One, Ronnie Q at Bangsar, and Gypsy WIne & Bar at Changkat Bukit Bintang I reviewed recently, SevenAteNine is running the Guinness-infused Christmas main course promotion until the end of the year. It works like this (just in case you missed the previous entries):
- order a Guinness-infused Christmas main course
- fill up a voucher with your details
- tear it in half and give the side with your details to the restaurant to redeem a small pint of Guinness Draught
- keep the other half of the voucher to get RM12 off 3 pint of Guinness Draught on next visit
KY, Guinness, and Michelle
SevenAteNine is a rather posh restaurant with very tastefully decorated interior, there are proper dining tables as well as sofas (more for drinking) arranged in fully indoor or semi alfresco settings. We picked a quiet corner upstairs and started browsing the menu.
Curiously, a plate of papadem with chili sauce instead of chips and salsa as tidbits, a little closer to home I suppose.
papedem and warm salad with foie gras
We ordered a serving of warm salad with foie gras as appetizer, lamb cutlet and Guinness-infused beef ribs as main, and a creme brulee as dessert to share.
I have been ordering foie gras whenever I have a chance since I first tasted the delicacy at Zipangu. The simplistic appetizer came with 2 slabs of fattened goose liver, salad, balsamic vinegar, and a few slices of strawberry. The foie gras was pretty good, though it could be served slightly less cooked, but still it did not disappoint and went well with the salad and balsamic vinegar. The bitter after taste of Guinness Draught complements the rich and creamy taste of foie gras perfectly.
lamb cutlet and Guinness-infused beef ribs
The lamb cutlet is prepared with a choice of medium or well done and served with potato, bell pepper, long beans, and some herbs. The taste was certainly pretty good and at least on par with those I had at Gaucho Grill. Juicy and full of flavor.
The Guinness-infused beef ribs, however, is another animal altogether (I apologize for the pun). A rather generous slab of ribs served cooked with a good deal of influence from Guinness Draught served with beetroot, coriander, and balsamic vinegar. Certainly a signature of the Chef in Black with its more complex and sophisticated taste. I like it.
the excellent creme brulee
The dessert picked by Michelle made a perfect conclusion to the excellent meal. A generous amount of some sweet liquid that smells of alcohol is poured onto the dish and set alight just prior to serving. The creme brulee came in three flavors, sweet, creamy, chocolaty, with a pretty strong taste of alcohol. It was very, very good, a must order if you are there.
SevenAteNine is located at Ascott KL
SevenAteNine is a proper fine dining restaurant, and thus with the good food and nice ambiance come the slightly upper class pricing. The two main dishes were priced RM 49.70 each, warm salad foie gras at 39.70 (pretty decent price for the ingredients), and creme brulee RM 19.70. With other drinks (Guinness comes free with the meal), service charges and taxes, the bill came to just under RM 230.
No. 9, Jalan Pinang
50450 Kuala Lumpur, Malaysia
GPS: 3.154967, 101.710589
Tel: 03-2161 7789