The best steak in town… |
|
|
| Posted: 24 December 2008 12:38 PM |
[ Ignore ]
[ # 41 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
A good steak supposed to has good marbling, aged, cooked to medium rare and take without sauce. Many local steak houses tenderised their steak, serve sauce to cover up dryness, over cooked and poor flavour.
Riding on halal issue, export of beef from the US and Australia is restricted to very limited number of meat processors. Hence, quality of halal beef available in the country is expensive, not prime nor top grade. No matter how hard local chefs tried, the steak can only be 2nd grade at best (if compared with Australia, US or Europe).
|
|
|
|
|
|
| Posted: 12 January 2009 05:29 PM |
[ Ignore ]
[ # 42 ]
|
|
|
Newbie
Total Posts: 24
Joined 2008-12-02
|
An interesting fact to consider is that, while many take for granted that restaurants/cafes/etc in Malaysia are halal by default, most aren't. The coveted 'halal' sticker is actually very difficult to obtain, so most likely, unless the restaurant actually displays the green halal logo, it isn't certified. However, it's most likely that the ingredients used are halal. That being said, I suspect that many Western restaurants in KL that prefer a gastronomic delight to a religious experience may actually forgo 'halal certified' meat for the benefit of better grade meat.
But yes, I whole-heartedly agree that a good steak should be eaten medium rare, a nice deep pink, and doesn't need condiments or sauce and Victoria's Station, Jake's and many other restaurants are guilty of drowning the taste with sauce. Then again, I've found that many of my friends and relatives can't stand beef that is even slightly pink. I found this out when I barbecued steak to a medium-rare pink perfection. As I marvelled at its softness with my uncle and my dad, the other guests disgustedly threw theirs back on the flames.
|
|
|
|
|
|
| Posted: 13 January 2009 05:01 PM |
[ Ignore ]
[ # 43 ]
|
|
|
Sr. Member
Total Posts: 403
Joined 2006-08-14
|
I for one consider a gastronomic delight to be a religious experience. The last time I went to Jake's, the sauce was served on the side in a gravy boat so I dont think sauce drowning is an issue there any longer. I agree that no sauce is required or recommended for an exceptional cut of steak but for lesser cuts from lesser donors at the hands of lesser chefs, discrete saucing can lend grace and hide a multitude of sins. By the by, I trust you are leading your misguided friends and relatives either towards repentance for their steak eating habits or a bucket of KFC instead.
igotthis - 12 January 2009 05:29 PM An interesting fact to consider is that, while many take for granted that restaurants/cafes/etc in Malaysia are halal by default, most aren't. The coveted 'halal' sticker is actually very difficult to obtain, so most likely, unless the restaurant actually displays the green halal logo, it isn't certified. However, it's most likely that the ingredients used are halal. That being said, I suspect that many Western restaurants in KL that prefer a gastronomic delight to a religious experience may actually forgo 'halal certified' meat for the benefit of better grade meat.
But yes, I whole-heartedly agree that a good steak should be eaten medium rare, a nice deep pink, and doesn't need condiments or sauce and Victoria's Station, Jake's and many other restaurants are guilty of drowning the taste with sauce. Then again, I've found that many of my friends and relatives can't stand beef that is even slightly pink. I found this out when I barbecued steak to a medium-rare pink perfection. As I marvelled at its softness with my uncle and my dad, the other guests disgustedly threw theirs back on the flames.
|
|
|
|
|
|
| Posted: 13 January 2009 09:28 PM |
[ Ignore ]
[ # 44 ]
|
|
|
Jr. Member
Total Posts: 34
Joined 2006-07-30
|
Did you know you could get them to replace the steak if it's not cooked the way you like it? However, if you think it's dry because there's no sauce, steak is actually best taken without any sauce, so you can savour the taste of the meat.
igotthis - 02 December 2008 10:40 AM Surprisingly, the best steak I've had in KL is in Plaza TTDI at a little bistro called La Vista. It was soft and very tasty, and the sauce was great. Servings were just the right portion for one person. Dessert was alright only, though. I've also been to Prime and was disappointed because the steak was dry on the outside, which is just a sin because they were so expensive. La Vista is quite affordable and a great steak choice (NB: I've only been there once, but was really blown away).
|
|
|
|
|
|
| Posted: 22 January 2009 03:44 PM |
[ Ignore ]
[ # 45 ]
|
|
|
Newbie
Total Posts: 2
Joined 2009-01-22
|
I agree with you if we were talking about Victoria Station sometime back in late 90's and early 2000.
Unfortunately, they have done too many mistakes I guess; I was there 2 days ago and feel it so sucks. The Rib Steak I had was out!! Totally not VS standards that I used to enjoy 12 years ago. So the 'Premium Cut' is sucks. I was so surprised with the quality. I ordered ceaser salad with anchovies inside. But the menu didn’t say anything about anchovies. When I asked the waiter, he said, there is. Emm...am I blind or he doesn't know how to read??
Well, we leave that as it is..now desert time!. It even worst. I asked for Vanilla Lychee Ice cream..guess what? the lychee has black spots all over it. When asked, why, they said it comes like that in the tin. Emm..the aluminum (from the tin) contribute to the taste!!
One more thing, the waiters stand too near to you. Your privacy has been taken away. And they like to hear your conversation, (key poh chi).
In conclusion, I will not go there again..never ever. VS is out of my fav steak restaurant list.
|
|
|
|
|
|
| Posted: 23 January 2009 03:10 PM |
[ Ignore ]
[ # 46 ]
|
|
|
Newbie
Total Posts: 1
Joined 2009-01-23
|
I will never visit Gauchos anymore. The service is lousy and steak is burn at the outside. All you can taste is your burn steak, can never savour the juice of the meat even I order medium rare. Very disappointed especially you are paying premium price.
|
|
|
|
|
|
| Posted: 24 January 2009 03:55 AM |
[ Ignore ]
[ # 47 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
Burned surface supposed to enhance the meat flavour. A juicy steak means the meat is moist inside but aged steak is less juicy. Juice outside means the steak is overcooked.
|
|
|
|
|
|
| Posted: 07 February 2009 05:37 PM |
[ Ignore ]
[ # 48 ]
|
|
|
Newbie
Total Posts: 4
Joined 2009-01-19
|
To steak lovers out there, I was fascinated by the comments and suggestions on where to get a good steak. I have a little butchery called Las Vacas Meat Shop in Kelana Jaya and I think its the answer to your question.
I am sure we all have been thru an occasion (or many occasions) dining in a steakhouse, where after paying the bill, we felt that the steaks were not worth the amount we paid. It was either the meat was tough, tasteless, rubbery or even bad.
A little update on the beef imported into Malaysia:
1. There is no difference if the beef is air flown or sea freighted into Malaysia. 90% of the time, importers will only fly in the beef if they are low on stock (due to sudden high demand) or the type of meat brought in is not a fast moving cut such as Angus or Wagyu, hence cannot bring in big volumes. The difference is in the age of the animal when it was slaughtered. The best grade is called 'YG' Beef (upto 18 months) and the lowest is 'A' Beef (upto 8 years). The younger the animal, the better the beef.
2. When you eat a steak in most restaurants, I would say that 80% -90% of the reataurants are serving you frozen beef that has been thawed. Reason being is buying frozen beef is at least 60% cheaper that buying chill beef. There is a huge difference in quality between chill and frozen beef. Most steak eaters will not know that the meat they are eating is actually poor in quality because the meat has been tenderized and when its served to the diner, its flooded in black pepper or mushroom sauce.
With AFC, the demand for good and HALAL beef or lamb in Malaysia has gone thru the roof. Most Malaysians are now trying to grill their own steaks at home. I get many customers who pop in to get their meat supplies on a regular basis as they find it a lot cheaper to grill their own steaks and at the same time enjoy much better quality meat.
If you really want experience what a good steak is all about, drop by the shop and I will personally show you the difference between Grass Fed, Grain Fed, Angus or even Wagyu Beef. We are located at No 23, SS 5A/11 Kelana Jaya. The shop is just behind WISMA FAM and its called Las Vacas Meat Shop. You can also call me at 019 338 0811(Yusof)
|
|
|
|
|
|
| Posted: 07 February 2009 11:28 PM |
[ Ignore ]
[ # 49 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
Do you stock US Prime cut?
|
|
|
|
|
|
| Posted: 08 February 2009 03:49 PM |
[ Ignore ]
[ # 50 ]
|
|
|
Newbie
Total Posts: 4
Joined 2009-01-19
|
Sorry i dont. We source our meats from Aus & NZ. I think most people like US beef because its corn fed beef. I have Aus Grain Fed Beef which is the same in quality but much cheaper in price.
|
|
|
|
|
|
| Posted: 09 February 2009 02:57 PM |
[ Ignore ]
[ # 51 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
May we know how many days on grain? Breed? What marbling grade? Any aging? And how much per kg for cube roll block? Thanks
Apart from the Prime at Meridian, a restaurant that can cook steak consistently good is Bruno’s at Jaya 33. Both steak and lamb at Bruno’s are grain fed and they can cook to medium rare correctly. At Jake’s Damansara, the kitchen is reluctant to cook lamb for less than medium-well.
Vacas - 08 February 2009 03:49 PM Sorry i dont. We source our meats from Aus & NZ. I think most people like US beef because its corn fed beef. I have Aus Grain Fed Beef which is the same in quality but much cheaper in price.
|
|
|
|
|
|
| Posted: 10 February 2009 04:28 PM |
[ Ignore ]
[ # 52 ]
|
|
|
Newbie
Total Posts: 4
Joined 2009-01-19
|
Australian Grain Fed beef is usually from cattle which has been feedlotted on grain for 120 days. There are some meat plants that do 150 to 180 days. The beef from these meat plants never ever reaches Malaysia as they cant be bothered getting the HALAL certs from Malaysia.
The cattle slaughtered are usually the Shorthorn.
In terms of mabling, it is not very prominent as its not feedlotted like the Wagyu. There are occasions where you see a score of 2-3.
Aging is between 21 -30 days.
Price of Aus Chill Grain Fed Cube Roll is RM 101.00 per kg
|
|
|
|
|
|
| Posted: 10 February 2009 05:55 PM |
[ Ignore ]
[ # 53 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
Thanks for the reply, will drop by your shop one day.
Agree with you, it is regrettable that we can’t get the best beef for steak in Malaysia.
|
|
|
|
|
|
| Posted: 20 February 2009 07:03 PM |
[ Ignore ]
[ # 54 ]
|
|
|
Newbie
Total Posts: 4
Joined 2009-02-20
|
Hi everyone,
I have just joined and would like to share some perspectives from a chef's point of view on this topic. Asking which restaurant serves the best steak in town is a loaded question - ask ten persons for their views and you will get 15 opinions.
Price is an important factor for everyone, and for the person who enjoys his RM 25 steak at his favourite restaurant, then for that person, I would say, good for him. Then again, there are some people who can tell the difference between Grass-Fed and Grain-Fed, and again, good for them. Again, don't expect Chilled Airflown Grain-Fed steaks for RM 25. I once asked a waiter if the steaks sold were frozen or chilled because nothing was indicated in the menu and the answer was "Our steaks are chilled. First, we take the frozen meat from the freezer and then we thaw them and after that they are always chilled."
For my part, I think it is important to know what meat you are eating in the first place, and from there, to appreciate the reason for the pricing of that steak and the taste derived therefrom. As a restaurant owner, I dont have any comments about other steak houses, but we believe in selling large portions, e.g. our australian chilled airflown sirloins and ribeyes go for 300 gms and our Wagyu Ribeye stands at 250 gms @ RM 105.
|
|
|
|
|
|
| Posted: 20 February 2009 07:21 PM |
[ Ignore ]
[ # 55 ]
|
|
|
Newbie
Total Posts: 18
Joined 2007-06-08
|
Until now Prime at Le Meridien still stays on the top of my list for the best steak... However, i tried one Cote de Beouf at Courtyard Garden Restaurant in Bukit Damansara. It's sooo....ooo good.. Although it's pricey at RM225 but the size... (seriously)1kg...!!!! They use OP rib for the steak, it's enough to share for 3 people (in my case only me and my hubby...  . The doneness and marbling were perfect. All sauces are on the side and so subtle, never overpower the steak. I think it's the only restaurant that has that kind of steak. It's not on the normal menu. They have it for December til March (i think...). It's really worth the try.. |
|
|
|
|
|
| Posted: 22 February 2009 01:06 AM |
[ Ignore ]
[ # 56 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
Concurred with you.
RM105 for 250g Wagyu ribeye is very reasonably priced. May we know the marbling grade? Can we know where is yours restaurant?
Brewsters - 20 February 2009 07:03 PM Hi everyone,
I have just joined and would like to share some perspectives from a chef's point of view on this topic. Asking which restaurant serves the best steak in town is a loaded question - ask ten persons for their views and you will get 15 opinions.
Price is an important factor for everyone, and for the person who enjoys his RM 25 steak at his favourite restaurant, then for that person, I would say, good for him. Then again, there are some people who can tell the difference between Grass-Fed and Grain-Fed, and again, good for them. Again, don't expect Chilled Airflown Grain-Fed steaks for RM 25. I once asked a waiter if the steaks sold were frozen or chilled because nothing was indicated in the menu and the answer was "Our steaks are chilled. First, we take the frozen meat from the freezer and then we thaw them and after that they are always chilled."
For my part, I think it is important to know what meat you are eating in the first place, and from there, to appreciate the reason for the pricing of that steak and the taste derived therefrom. As a restaurant owner, I dont have any comments about other steak houses, but we believe in selling large portions, e.g. our australian chilled airflown sirloins and ribeyes go for 300 gms and our Wagyu Ribeye stands at 250 gms @ RM 105.
|
|
|
|
|
|
| Posted: 22 February 2009 09:37 PM |
[ Ignore ]
[ # 57 ]
|
|
|
Newbie
Total Posts: 4
Joined 2009-02-20
|
The grade is 4/5 which I reckon is a reasonable grade vis-a-vis price/taste and if you order your steaks medium-well and well-done, I should think that there will be marginal difference with grade 6/7. In the right hands, 4/5 is perfectly acceptable as the pricing for 6/7 is triple that, some places can even screw up on 6/7 grade.
For serious meat eaters and for those who like gamey meats, chilled airflown lamb rump is a very nice alternative to steaks..tender, juicy and flavourful.
My restaurant, Brewster's is in Ipoh.
|
|
|
|
|
|
| Posted: 22 February 2009 10:40 PM |
[ Ignore ]
[ # 58 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
Normally prefer my steak cooked to medium rare but to melt the marbling, will accept wagyu cooked to medium.
For lamb, I like grain fed rib eye and tenderloin. If cooked properly, taste better than most beef.
Guess your primary competitor in Ipoh would be Indulgence?
|
|
|
|
|
|
| Posted: 25 February 2009 06:42 PM |
[ Ignore ]
[ # 59 ]
|
|
|
Newbie
Total Posts: 4
Joined 2009-02-20
|
Hi Iceman,
For the money that one pays for quality chilled lamb or wagyu, I would still recommend medium rare and your concerns on the marbling is addressed by allowing the steak to come up to room temperature or even slightly warmer, before cooking it, and then allowing the cooked steak to rest before eating. However, the fact that there is superior marbling enables one to cook wagyu in different ways with the same frying pan,e.g. crispy on the outside and jelly like on the inside. At the same time, most establishments serve a 200 gm serving, so it is thin enough to permit cooking it to medium rare, and yet not "endure" the oozing blood. I would agree with you that a properly cooked chilled lamb cut (especially rump) would beat a lot of fancy steaks out there.
The way the economy is going at the moment, restaurants are competing with all other retailers for the consumer's money. In any case, we don't compete directly with Indulgence for the fact that we do not put ourselves out as a "fine dining" establishment - we serve hearty good comfort food at reasonable prices for huge portions.
|
|
|
|
|
|
| Posted: 27 February 2009 12:18 PM |
[ Ignore ]
[ # 60 ]
|
|
|
Newbie
Total Posts: 24
Joined 2008-12-02
|
Brewster, where is your restaurant?
|
|
|
|
|
|
| Posted: 27 February 2009 01:34 PM |
[ Ignore ]
[ # 61 ]
|
|
|
Newbie
Total Posts: 4
Joined 2009-02-20
|
Brewster's is at 5, Jalan Sultan Idris Shah (formerly Brewster Road) near the Ipoh Padang and opposite the now defunct FMS Bar.
|
|
|
|
|
|
| Posted: 10 March 2009 11:48 PM |
[ Ignore ]
[ # 62 ]
|
|
|
Sr. Member
Total Posts: 241
Joined 2007-05-16
|
Man... this thread is so informative. I'm seriously interested in checking out that courtyard restaurant before march ends... Heh heh, maybe this saturday would be a good time.
And I'll probably visit Vacas to hear more about meat and stuff... maybe how to pan grill one properly. I can't even do lamb chops properly. It always ends up slightly chewy.
|
|
|
|
|
|
| Posted: 11 March 2009 02:34 AM |
[ Ignore ]
[ # 63 ]
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
Chewy because you over cooked. Suggest you to defrost the meat completely and cooked to no higher than medium. Another trick to make your lamb soft is to age for a few weeks.
TehBeng - 10 March 2009 11:48 PM I can't even do lamb chops properly. It always ends up slightly chewy.
|
|
|
|
|
|
| Posted: 28 April 2009 11:20 AM |
[ Ignore ]
[ # 64 ]
|
|
|
Newbie
Total Posts: 3
Joined 2009-04-28
|
Prime can be good but it is very expensive and so are their wines. I do like the aged Angus followed by the Argentinian beef next. A good idea is to order different meats one by one and share.
For a great Wagyu steak with just some Blue Cheese infused butter try Hakka Republic. They dont claim to be halal but it is pork free. Their burgers are also quite decent.Wine list is good.
|
|
|
|
|
|
| Posted: 30 April 2009 11:01 AM |
[ Ignore ]
[ # 65 ]
|
|
|
Newbie
Total Posts: 18
Joined 2007-06-08
|
TehBeng - 10 March 2009 11:48 PM Man... this thread is so informative. I'm seriously interested in checking out that courtyard restaurant before march ends... Heh heh, maybe this saturday would be a good time.
And I'll probably visit Vacas to hear more about meat and stuff... maybe how to pan grill one properly. I can't even do lamb chops properly. It always ends up slightly chewy.
|
|
|
|
|
|
| Posted: 30 April 2009 11:04 AM |
[ Ignore ]
[ # 66 ]
|
|
|
Newbie
Total Posts: 18
Joined 2007-06-08
|
Good news... The Cote de Beouf in Courtyard is still in the menu.... they decide to keep it due to great response. Went there again last week, it's really really good.. perfect pink and juicy thick steak.. no need sauce or condiments (although they serve 3 kinds of sauces on the sides)
foodaddict2 - 30 April 2009 11:01 AM TehBeng - 10 March 2009 11:48 PM Man... this thread is so informative. I'm seriously interested in checking out that courtyard restaurant before march ends... Heh heh, maybe this saturday would be a good time.
And I'll probably visit Vacas to hear more about meat and stuff... maybe how to pan grill one properly. I can't even do lamb chops properly. It always ends up slightly chewy.
|
|
|
|
|
|
|
|
Sr. Member
Total Posts: 241
Joined 2007-05-16
|
I'm heading for Vacas tomorrow for brunch so I've got to save the Courtyard restaurant for next month... since I'm on a minimum 40 day break from each steak I have. Where is the place anyway? Bkt Damansara as in the one near anwar's house?
|
|
|
|
|
|
|
|
Administrator
Total Posts: 196
Joined 2008-11-23
|
Not in Damansara bro. Its in Kelana Jaya opposite the Aunty Gemok Char Koay Teow (Near the FAM Football field)
|
|
|
|
|
|
|
|
Sr. Member
Total Posts: 241
Joined 2007-05-16
|
not vacas, i mean the courtyard... |
|
|
|
|
|
|
|
Sr. Member
Total Posts: 403
Joined 2006-08-14
|
Do you know where Jarrod & Rollins is in Bukit Damansara (the one in the bungalow just off Jalan Beringin)? The Courtyard is just the second bungalow away from it and right next to the Sri Lankan restaurant called Aliyaa. You cant miss it.
TehBeng - 02 May 2009 10:21 AM not vacas, i mean the courtyard...
|
|
|
|
|
|
|
|
Administrator
Total Posts: 196
Joined 2008-11-23
|
Sorry bro.. my bad. Jarrod & Rawlins (Damansara Heights) 6, Lorong Dungun Damansara Heights KL. Tel: 03-2093 0708
|
|
|
|
|
|
|
|
Sr. Member
Total Posts: 241
Joined 2007-05-16
|
Las Vacas, Nice steak. Had angus ribeye, medium. Its was done properly and served without sauce. The meat is fresh but its only lightly seasoned. Its the first time ever I had to add salt to my dish on the table. But it was good!
8 people eating with 4 rib eyes, 1 mixed platter, 1 tbone, 1 burger and 1 hotdog plus drinks and 2 jars of pesto and some takeaway cost me rm300. Ok la tu.
Emm had some pictures taken using a phone, tapi left only the plate la. Cause I forgot to take before eating heh heh. Testament to the food's quality you will see the plates are empty. I'll think about posting the pics somewhere...
But seriously, they really should think about dessert and milk shakes la. Come on man, I had to resort to a latte for goodness sake.
Thanks adly for the add. Saved for July.  |
|
|
|
|
|
|
|
Newbie
Total Posts: 18
Joined 2007-06-08
|
It's near UOA/Help College/UN office area.. The address is Lorong Dungun, two doors away from Jarrod & Rowlins. I got their ph number: 2093 9331
TehBeng - 01 May 2009 11:00 PM I'm heading for Vacas tomorrow for brunch so I've got to save the Courtyard restaurant for next month... since I'm on a minimum 40 day break from each steak I have. Where is the place anyway? Bkt Damansara as in the one near anwar's house?
|
|
|
|
|
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
Believe some butcher/restaurant use mechanical tenderizer to 'improve' meat texture   |
|
|
|
|
|
|
|
Administrator
Total Posts: 196
Joined 2008-11-23
|
I don't know that they do that in Malaysia. It's called needling. You need a special machine to do this. Original ones are from Jaccard in New York. Neeedled steaks are more tender but it also destroys the fibre structure of the steak so people have mixed views about this. It tends to be drier and overcooks easier than the non-needled ones so you must know how to cool these.
|
|
|
|
|
|
|
|
Jr. Member
Total Posts: 32
Joined 2008-12-22
|
What about tenderized buffalo meat and passed on as beef? Inject water into meat?
|
|
|
|
|
|
|
|
Sr. Member
Total Posts: 403
Joined 2006-08-14
|
The things they do to "enhance" meat these days! Check this out:
http://www.meltiquebeef.com.au/aboutus.htm
Adly - 03 July 2009 12:19 PM I don't know that they do that in Malaysia. It's called needling. You need a special machine to do this. Original ones are from Jaccard in New York. Neeedled steaks are more tender but it also destroys the fibre structure of the steak so people have mixed views about this. It tends to be drier and overcooks easier than the non-needled ones so you must know how to cool these.
|
|
|
|
|
|
|
|
Sr. Member
Total Posts: 241
Joined 2007-05-16
|
Yay, its July and my meat day is coming up. Hopefully the courtyard still has the Cote de Beouf on their menu this week. Anyone want to join me? |
|
|
|
|
|
|
|
Member
Total Posts: 55
Joined 2009-04-13
|
What is meat day? What are you talking about? I WANT MEAT!
|
|
|
|
|
|
|
|
Sr. Member
Total Posts: 241
Joined 2007-05-16
|
Well, due to many reasons not easily understood by normally sane people, I choose to give myself a meat day every 40-60 days. The other days I make do with chicken, eggs, fish and tempe (that'll make me fairer btw ). |
|
|
|
|
