3 Meat-lover's Hotspots in Kuala Lumpur
A crop of meat-centric restaurants in Kuala Lumpur sears some flavor into the city’s dining scene. By Mark Lean
Published on Apr 26, 2013
South American steakhouse Est, located at the Doubletree Hilton, is not your run-of-the-mill hotel restaurant. Its quirky interiors, featuring a pile of retro-looking leather suitcases illuminated in pink at the entrance, plush high-back chairs, clocks from the 1950’s, old-school stereos and Hi-Fi sets, attest to this. The menu, created by restaurateur Benjamin Yong, includes standouts like the AAco Tomahawk Wagyu, a marbled, juicy rib eye steak cooked on the bone. All steaks are sliced by a Laguiole knife-toting chef, and dressed up with creative side dishes like spicy deep-fried Brussels sprouts and lentils, or eggplant croquettes in a tangy tomato sauce. The Intermark, 182 Jln. Tun Razak; +60 3 2163 5732; thebiggroup.co.
Decamped from its Chinatown location, the Ril’s restaurant and bar is housed in a two-story building at the heart of Bangsar, one of the city’s expatriate enclaves. The new joint sports 1920’s speakeasy-inspired interiors— think high timber ceilings, a marble-topped bar, gold-leaf wallpaper and handmade leather chesterfield sofas. The steak-filled menu from owner, chef and occasional surfer Khairil Ibrahim includes items like Australian Angus rib eye, filet mignon, Wagyu rib eye and porterhouse, all grilled in butter and roasted garlic jus. Desserts are an inventive mesh of East and West. Highlights include: the dark chocolate fondant with salted gula melaka ice cream, and the mango ginger cheesecake topped with lightly spiced mango chutney and crème anglaise with hints of lemongrass. 30 Jln. Telawi 5, Bangsar Baru; +60 3 2181 1634; thewarehouse.com.
Located on Changkat Bukit Bintang— arguably the city’s liveliest strip—is El Rincón, a restaurant with a cozy outdoor terrace that channels the environs of a casual Mediterranean eatery with authenticity and considerable flair. Its laid-back charm draws the city’s cool kids, who usually check-in for a late dinner and a jug or three of homemade sangria, before heading to the heaving bars and clubs down the road. Recommended starters include the jamon Ibérico cortado a cuchillo (slivers of cured Ibérico ham), followed by mains like roasted suckling pig, roasted goat, braised Ibérico pork cheeks as well as ribs. Spanish desserts like arroz con leche, sweet rice boiled in milk, provide a satisfying finish. 14&16, Changkat Bukit Bintang; +60 3 2142 7633; elrinconkl.com.