Cover The asado grill within Asador V is a spectacle alone, with the chefs as performers. Having spent a lot of time perfecting it, owner Leon Gee used his mechanical engineering background to master this grill for optimum flavour
The asado grill within Asador V is a spectacle alone, with the chefs as performers. Having spent a lot of time perfecting it, owner Leon Gee used his mechanical engineering background to master this grill for optimum flavour
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One of the most impressive asado grills in Malaysia resides in Asador V, where the owners bring their passion for food and background in mechanical engineering to maximise flavour with fire
Kuala Lumpur has its fair share of spectacular restaurants, but not many stand out like Asador V does. Within Menara Hap Seng 3, Asador V is tucked away like many secret gems are. Upon walking to the entrance, the avant-garde entryway—which was made with woks!—gives you the feeling of entering a portal to a bygone era.
The precision of mechanical engineering meets the primal allure of fire. With their sister restaurant, Vantador, also specialising in open flame cooking, Asador V takes it to the next level with their custom made asado.
In case you missed it: Asador V reimagines steakhouse experiences by marrying time-honoured techniques with contemporary opulence
Above The beautiful entrance, made with the help of woks!
The beautiful entrance, made with the help of woks!
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As you walk through the doors, visitors are immediately greeted by a transparent dry-aging room. WIth a special team overlooking the dry-aging process, it’s one of the reasons why Asador V stays ahead of the game. Experimenting with various cuts of meat, different breeds of cows, and different fat, it showcases the commitment to the slow, deliberate process of maturing meat just right.
The interior is impressive, with an overarching bar over the centre of the restaurant, and the asado open for every one to see. Crystal chandeliers cast a warming light over the space. Vintage machinery line the walls in the mezzanine, featuring the owner’s own trove of antique collections. Vintage typewriters, gramophones that still work, and old calculators made great points of conversation, bringing an edge with the restaurant’s industrial steampunk aesthetic.
In the evening, the space illuminates beautifully
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The private dining rooms feature vintage Hi-Fi stereo systems and great views over the city skyline, along with the restaurant. Each corner of the private rooms also houses a box of special steak knives collected by the owners, and for guests to select their special knives for their steaks.
The soul of the restaurant is undoubtedly the asado grill. Drawing from the Argentine “cowboy grill” tradition, this open-fire cooking method is a spectacle on its own. The team works in harmony with the fire, and shows true mastery of understanding how to control this powerful, earthly element.
Mastering the fire is no small feat
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This technique is not just for show; but rather essential to the flavour profile that is hard to replicate anywhere else. According to Leon Gee, the owner, it took a long time to get the parts. “We wanted it to be perfect, and we had to get many parts custom made for us to get it just right.”
Many guests will say it certainly paid off. Using wood and charcoal, it lends an unmistakable watermark to the flavour of the meat. The high heat of the fire quickly caramelises and forms a crust on the steak, which are essential to retain the juices within the meat.
Above Only the best cuts of meat are served at Asador V
Above The soul of the restaurant lies within the asado, available for all guests to see
Only the best cuts of meat are served at Asador V
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Whilst Asador V is arguably rooted in their dry-aged steaks, it would be a shame to miss out on their array of seafood. From fresh scallops or their Salmon Crudo, they’ve shown skills in mastering flavour outside of fire. For those with the kiss from the flame, try out dishes like their Grilled Whole Turbot and Lobster Paella.
Above Matched perfectly with their iconic sea salt
Matched perfectly with their iconic sea salt
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The headliners though, are arguably the Porterhouse and the Wagyu Tomahawk. The aging process breaks down muscle fibers to deliver a steak that is not only tender, but with an intense flavour.
Within the museum-quality decor and the custom-built grill, the true performance is the culinary skill of blending Argentine tradition with Malaysian innovation.
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