Cover In a hot kitchen, a cool head leads the team, and Vantador's sous chef Emir Farid is doing just that
In a hot kitchen, a cool head leads the team, and Vantador's sous chef Emir Farid is doing just that
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Discover how one of Malaysia’s pioneer of the Asado grill is building a world-class menu by prioritising culture over charcoal
Within the Malaysian dining landscape, Vantador holds the title for being one of the first pioneers for open flame cooking with the Argentinian asado grill. Introducing this grill to Malaysians was not as simple as a menu update, but rather a cultural shift that required mastering a primitive, unforgiving cooking method that relies entirely on wood, fire, and instinct.
For many experiences in the world of culinary greatness, the kitchen is often depicted as a battlefield—a place of shouting, stress, and scorching heat. At Vantador, although the heat is undeniable, the team work together in unison to create and maintain this beloved restaurant.
In case you missed it: Vantador to bring Bodega El Capricho's world-class steaks to Kuala Lumpur
Above Only working with premium cuts of meat
Above The finest cuts that forge flavour together with the flame
Only working with premium cuts of meat
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At the center of this shift is sous chef Emir Farid, a 29-year-old talent who believes that the best food is born not from fear, but from a kitchen that feels like family. He leads with a cool head amongst the flames, and brings with him experiences from around the world.
Within many kitchens, he sometimes found an unforgiving environment, where burnout and stress were common experiences amongst his peers. Whilst these experiences sharpened his skills, more importantly, they shaped his character. Reflecting on his journey, chef Emir notes that he would not have “the same level of empathy and discipline if I didn’t go through the experiences I did in the past.”
Above Chef Emir Farid, the sous chef of Vantador leads his team with empathy
Chef Emir Farid, the sous chef of Vantador leads his team with empathy
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It is this empathy that defines his tenure at Vantador. When he first took the reins as sous chef, he admits that he felt unprepared and daunted by this new role. So, he didn’t start by overhauling the recipes; he started with the people.
“I spent so much effort just building culture first before I even went into the technical details,” chef Emir explains. He understood that before the team could master the technical skills of learning how to dry-age meats and using the asado grill, they had to do it in a space where they felt safe, supported, and heard.
The result? The team produces food that feels hearty, made with care and attention to detail. Vantador’s team is a diverse mix, and chef Emir credits that as one of his favourite things about the team. Trust being the invisible ingredient that ensures consistency within the pursuit of excellence.
Above Mastering the primitive method of cooking over a live fire is a skill not to be underestimated
Mastering the primitive method of cooking over a live fire is a skill not to be underestimated
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To truly make your way through the menu, there are some unmissable items, such as their Signature Beef Experience, which is a starter specially curated for guests to try out a range of different ways beef can be prepared. Other starters that should be on your list include their Rubia Gallega Bone Marrow with Beef Tartare.
For your mains, chef Emir recommends his favourite cut—the bone-in ribeye—if you’re a beginner in the realm of steaks. The Wagyu is aged for 30 days, and arrives on the table with an array of sauces and their signature sea salt. For those who love a beefy flavour, the José Gordón Rubia Gallega 50 Days Dry Aged Chuletero comes from an old Spanish ox. True meat lovers will know that this cut is best known for its subtle marbling and covered by a delicious, creamy fat cap.
The Signature Beef Trio
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End your meal with desserts, and of course, their Dry Aged Burnt Cheesecake made with beef fat has made a name for itself already, and if you’re with a big group, we suggest expanding your horizons and ordering more than one type of dessert.
At Vantador, the fire may be what cooks the steak, but the flavour comes from the passion and determination of the team, built on empathy and trust that has truly fuelled Vantador for nearly a decade, and many more to come.
Credits
Images: Vantador
