Saturday, July 6, 2013

Invited food review : The Steakhouse KL

I was invited to do a food review for the almost a year old The Steakhouse KL located on Changkat Bukit Bintang. For those who's interested to know, this restaurant is owned by Master Chef Werner Kuhn. He's not just a fantastic chef but an entrepreneur in his own rights. 

The Steakhouse is not his only venture in the F&B industry. He's the proud owner of El Cerdo (the famed porky restaurant),  Werner's on Changkat, Dining in the Dark, The Whisky Bar, Bar Forest KL and The Bier Bar KL.

I'm a big fan of The Whisky Bar (TWB) for its cosy environment and leather upholstered chairs. Among all the pubs along Changkat Bukit Bintang, I feel most comfortable here because of the crowd. It's a good crowd to be with and I'm able to have a decent conversation. The floor crews are attentive and knowledgable too which is a plus.

The Steakhouse is located next to The Whisky Bar. You may also enter The Steakhouse from The Whisky Bar. After all, the place is called The Steakhouse at The Whisky Bar Kuala Lumpur.

 
The menu. A simple menu of 2 pages on food and the last page for sweet endings (desserts). Keeping things simple is essential.

  
Smoking area.

Indoor dining area.


Fresh Live Oyster on ice with shallot and wine vinaigrette. One word : FRESH. What I love about this is that there are sufficient ice and knowing bloggers, we'll be busy taking photos of food before tasting it. And it's still very chilled when we finally get down to the tasting part. 
I tried it in 3 different ways; as it is, with some squeezed lemon juice and the wine vinaigrette. I'm a true believer in eating it as it is because that way I can truly taste the freshness of the oyster. It's briny and have a sweet after taste. With the lemon juice, it enhances the freshness and give chills to my body and finally with the wine vinaigrette it's a heavenly combo of salty, slightly sour and sweetness.

Escargot - baked snails with garlic herb butter. I personally feel that this is a hard dish to prepare. Don't get me wrong, I love escargot. There are times when the garlic overpowers the meat and it's a waste. It would be nice to have some gravy to dip to further enhance its taste.

Baked Portobello Mushroom - with spinach and seafood. This is the first time I've eaten this dish with prawn. It's a refreshing combo. The portobello mushroom itself is plump, tender, juicy and flavouful. This is a great starter for mushroom lovers. If you're suffering from seafood allergy, it's best to skip this.

Caesar salad - seasoned with smoked duck breast. This is indeed a salad with a twist. Dare I say that this is everyone's go to salad? Croutons, romaine lettuce dressed in parmesan cheese and generous portion of smoked duck. We have a winner here.

Panfried Duck Foie Gras - with fine bean and orange segments. This is a obviously a delicacy. Foie gras is made of the liver of a duck or goose (in this case a duck) that has been specially fattened. Foie gras is rich in taste and a little oozy, slightly crispy on the outer part.

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Before I continue, I would like to say that I've stopped consuming lamb and beef early this year due to personal reasons. The management and PR personnel of this establishment was very understanding and I'm very honored to be there for the food review. I brought along my friend (Ms T) as a plus one who is also a foodie. We share the same or similar palate and I trust her feedback on the beef dishes that you're about to read here.

Beef Stroganoff - beef stripes in mushroom sauce and rosti potato. I tried the rosti and it's extremely good. It looked burnt but there's no bitter taste to it. What I like about it is that it's not too oily and doesn't leave a bad after taste. The beef is tender and what Ms T enjoy this dish tremendously.

French Onion Soup - baked with gruyere and emmental cheese. This is a daring way of preparing this well loved soup. Traditionally, this soup is prepared with french bread as the base with beef stock/broth and chicken stock with croutons and cheese. Here, it is prepared differently with the bread and croutons cut into cubes topped with 2 different textured cheese; gruyere (hard) and emmental (medium hard). 

Wild Mushroom Soup -It was a wise choice to order this soup to balance off the more heavy French Onion Soup for this is a light soup.

Front : Rose Raspberry Sangria 
Back : White Wine Pear Sangria
Both are delightful cocktails for the ladies. The fruits made it less guilty :)

Grilled Black Cod Fish - serve with parsley, potato, mushroom and creamy wasabi pesto sauce.If you're like me, a non-beef eater you should opt for this dish. Forget the usual order of seabass for this fish is far more superior in taste and texture. The black cod fish is laden with Omega-3 fats and it's great for the skin. Ladies, please take note.


BBQ Short Ribs - Chunky meat that melts your heart fall off the bone. Well marinated with BBQ sauce and I don't think I need to describe this.

Australian Grain Fed medallion. The best way to describe this main dish is that it has a "real beef taste" and you can never go wrong with complementing it with red wine reduction sauce. I would not recommend you to dip it into BBQ sauce as it overpowers the original beef taste. If you're a true beef lover, eat it without any sauce to taste its originality.


Aged Black Angus Tenderloin. By aging the beef, it improves the taste and texture of the meat. It is moist and tender to the taste. Best eaten with the red wine reduction sauce.


Classic Italian Tiramisu. For those who are watching your weight, you won't feel guilty eating this simply because the classic italian tiramisu is prepared without any whipped cream. And this dessert with garnished with mango sauce. It is rich in anti-oxidant, minerals, fiber and digestive enzymes.

Baked Cheese Cake. Good ol' American style cheese cake. It's topped golden brown, firm in texture and will not fall into piece when you put a fork in it.

Homemade Ice Cream
Front : Mango sherbet 
Back : Vanilla ice cream

Front : Andreas Special - A dream in chocolate, white chocolate ice cream, milky chocolate mousse, chocolate crumble, banana in passion fruit and pear in red wine. Every single bite is a surprise and delightful as you'll be craving for more.
Back : Werner Special - Fruity and refreshing fresh strawberry in mango sauce with chocolate mousse and wil raspberry sorbet. A must for berries lovers.

Head on over next door to The Whisky Bar for a nightcap after your dinner. They have over 275 spirit labels  from around the world.

44, 46 & 48, Changkat Bukit Bintang,
50200 Kuala Lumpur.
03-2143 2268

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