Top 5 Steaks in Kuala Lumpur

In our previous steak feature, we have talked all about the different cuts of steak and how to best enjoy it. Following up to that, we decide to round up the best steakhouses in KL for your next gourmet Wagyu feast.

Over the past few years, steak has become one of our go-to dishes when we decide to dine out in a western restaurant – be it French, Spanish or Italian. With the boom in steak eateries all over town, the formerly rare and prized Wagyu beef has become a common staple in every restaurant menu, but there is no guarantee that the steak would be a good one.

So, here are five established steak houses we have round up that never fail impress us with succulent and tender steaks.

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Prime at Le Meridien Kuala Lumpur
Known to both local and international foodies as the steak paradise of KL, this restaurant offers a huge variety of beef including Black Angus, Australian Wagyu, Blackmore and Augustus, in different cuts and cooking procedures. For first-timers, the Wagyu Oyster blade is the recommended cut for its rich flavours, well-marbled fat and above all, affordable price!

Chambers Bar & Grill at Hilton Kuala Lumpur
For those who love slightly charred and smoky flavours in their meat, you need to visit the newly established Chambers Bar & Grill, where you can enjoy steaks cooked ala minute on charcoal grill. The core concept at Chambers is to offer prime cuts of meat including rib eye, sirloin, tenderloin and Wagyu marble 8 beef in bite sized skewers, allowing diners to taste more than just one type of meat in one sitting.

Gobo Upstairs Lounge & Grill at Traders Hotel KL
Yet another famous grill joint in town, the chefs at Gobo show complete love and adoration to the meat. Hence, there is at least one beef dish in every course of the menu from salads, appetisers to mains. With a new menu released recently, we are salivating over the Surf & Turf steak, a fillet mignon served with grilled prawns, pomme puree, glazed asparagus and madeira sauce – a perfect marriage of land and sea.

Beast at The Intermark
When you have a restaurant named Beast, you can expect nothing but meat, meat and more meat. So, take your pick from top breeds like the Black Angus, US Prime, Australian grain-fed, and the Master Kobe Wagyu Marble 9, all cooked to perfection and served with just a slice of lemon and a side of beef jus. Sides are optional as Beast believes that a good piece of steak requires no condiments to steal the limelight and we couldn’t agree more!

Mandarin Grill at Mandarin Oriental KL
I think we can all agree that grilling is the best way to cook a piece of well-marbled steak but in Mandarin Grill, Chef Reto Weber adds an extra twist to its signature steak dish. Instead of just grilling the meat to perfection, it is smoked with Swiss hay to develop sweet woody flavours in the meat, resulting to a refreshing and light taste.

(Photos courtesy of all respective restaurants and steakhouses)