“What’s your favourite restaurant?”

I get asked this question a lot, only because I blog about food and people assume that I am an authority in this area.  Taste is subjective.  There are so many external influences that differ from person to person that it is impossible to say that one restaurant deserves to be applauded as the best restaurant in the country.  Ask me to name ten favourites, and I’d still struggle.  It could be a hokkien mee stall today and a burger joint tomorrow; next week, it could be banana leaf rice, and next month, who knows what might tickle my fancy?  I don’t apologize for this fickle-mindedness; in fact, it is a compliment to the fantastic array of choices that are laid before us.  Having travelled quite extensively and tried some of the best foods in the world, I will unequivocally state that Malaysia ought to rank up there with the best because we have some of the tastiest offerings.  My constant lament is that roti canai isn’t sufficiently marketed abroad (along with the roti canai man).  Roti canai stalls should sprout in every country on as many road shoulders as possible because this delicious flatbread can be easily received and adapted by anyone.  In our country, roti canai has evolved with an unbelievable number of fillings and sauces.  “You want it, we got it!” is probably their silent motto, and honestly, I see no issue in serving it with haggis or smoked salmon or blue cheese.  Probably even hákarl, which Anthony Bourdain has described as “”the single worst, most disgusting and terrible tasting thing” he has ever eaten.  The world’s our oyster!

Time Out KL asked me to nominate my favourite restaurant for the Bloggers Choice category in the Time Out KL Food Awards 2011.  I put on my thinking cap.  Which restaurant had I visited more than 5 times where the food had been consistently prepared and executed?  Would I stake my reputation on it?  Has service been up to par?  What about parking facilities?  Cleanliness?  Aesthetic appeal?  Choices of wine/alcoholic beverages?  Have my reservations been handled properly?

After much pondering and subsequent elimination of some of my most frequently visited restaurants based on the points above, I arrived at one.  Prime.

I have blogged about Prime a couple of times before HERE and HERE, and I feel that these blog posts are comprehensive enough to support my choice for the Time Out KL Food Awards 2011.  Some excerpts from my posts are as follows:-

“My favourite order of all time (when there is company and a hearty appetite) is the Wagyu Prime Rib, a robust 1 kilogram slab of meat with an unhealthy (but extremely satisfying) portion of intra-muscular fat cells that literally allow the meat to melt in the mouth with every bite.   The meat is succulent and sweet, but I’m still fighting a losing battle when it comes to finishing a 500-gram portion.”

“The master kobe chuck flap tail tataki with cannellini beans stewed with smoked beef bacon, rocket leaves and a winter truffle sauce was lightly seared on the outside, thus retaining the juiciness inside. And the flesh? It was pink and tender and yielded easily as I sliced it with my knife.”

“If there is an equivalent of shouting on the internet, let me do it now by proclaiming that Prime is my favourite restaurant for good steak.  I go there once in a couple of months when I’m feeling indulgent because I’ve come to realise that there is a linear relationship between good steak and its price, and the enhancement in value is more than just marginal.”

The prime rib still makes me go weak in the knees!  If you agree with me, do vote for Prime on Blogger’s Choice on the Time Out KL website.  You can also check out what other bloggers are recommending, and I must say, they are all mouthwatering choices.  While you’re at it, do check out the other categories and vote for your favourite makan places!

Prime
Le Meridien Kuala Lumpur
2 Jalan Stesen Sentral, KL.

Tel: 03-2263 7434

Operation hours:
Monday to Friday – 12.00 pm to 2.30 pm (lunch)
Monday to Sunday – 6.30 pm to 11.00 pm (dinner)

Click on the button below to vote for me!

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6oz Imperial Wagyu strip loin with braised oxtail in roasted tomato ragout and slow-poached Idaho potato ragout

I like reading about our neighbours down south, and last week, it was about a bear hoax.  (Slow week for you guys, eh?)  It was an amazing example of viral marketing gone wrong and an apt reminder that not everything you read (or view) on the web is gospel truth.  Social media has progressed by leaps and bounds but there is always the pervasive question of how much is too much.  Don’t people consider the consequences of their actions on others any more?

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Freshly baked bread served with three types of butter (made from Echire butter)

Foie gras experience – charcoal grilled, crème brûlée and terrine

Today’s post is about honest-to-goodness steak, grilled with just salt and pepper, naked and glorious.  If there is an equivalent of shouting on the internet, let me do it now by proclaiming that Prime is my favourite restaurant for good steak.  I go there once in a couple of months when I’m feeling indulgent because I’ve come to realise that there is a linear relationship between good steak and its price, and the enhancement in value is more than just marginal.

Wagyu prime rib – 1 kilogram

Seared sea scallops, parmesan potato, poached egg, fresh herbs dressing

Prime has a good selection of steaks to choose from.   My favourite order of all time (when there is company and a hearty appetite) is the Wagyu Prime Rib, a robust 1 kilogram slab of meat with an unhealthy (but extremely satisfying) portion of intra-muscular fat cells that literally allow the meat to melt in the mouth with every bite.   The meat is succulent and sweet, but I’m still fighting a losing battle when it comes to finishing a 500-gram portion.  I admit, I’m a wimp.

Slices of Blackmore Wagyu beef oyster blade served with beef consomme, Asian spices, noodles (see below) and sesame sauce (not available on the menu now)

140 grams braised Blackmore Wagyu beef with homemade BBQ sauce

Bald Eagle and I were at Prime a couple of months back to celebrate my birthday, and coincidentally, it was during the Blackmore Wagyu Beef promotion (which ended in August).   The Blackmore Wagyu beef is apparently known for its high marbling (score of 9+) which results in a smooth, buttery taste.   The feed is free from genetically modified foods (a secret ration developed over the past ten years) and the calves are fed this special ration for between 500 and 600 days.  Even though the Blackmore Wagyu promotion has ended, Prime has included it in its ala carte menu where a 220g striploin goes for RM388.

Imperial Wagyu cube roll (220 grams) served with bone marrow creme brulee

Imperial Wagyu tenderloin (220 grams)

Prime’s current promotion is the Imperial Wagyu beef.   Like the Blackmore wagyu, the calves are fed on an antiobiotic-free, hormone-free diet and the meat purportedly contains 30% more Omega 3 and 6 fatty acids. (Contrary to what you may think, there is no fishy smell hehe!)  This food-tasting session was courtesy of Ms Cheryl Lum of Le Meridien KL, and thanks to our numbers (all of three!) we got to try the tenderloin, striploin and cube roll (ribeye).   I liked the cube roll thanks to its lovely marbling and robust flavour; the tenderloin was a lot more subtle in flavour and a bit of a letdown when compared to the other cuts.   The charcoal grilling lent the meats a beautiful aroma and none of the meats were adulterated with sauces or other obtrusive flavours.

Chilled mango cheesecake, crackers crumble, coconut cream jelly and chocolate

Crêpe Suzette, preserved orange zest, rich vanilla ice cream (Cointreau liquor upon request only)

Rich hot chocolate cake, chocolate sauce, stracciatella ice cream (my birthday treat)

Rich hot chocolate cake, chocolate sauce

Other types of steaks are available at Prime too – Australian Black Angus (200 days grain fed, 120 days grain fed, gourmet pasture-fed), Organic Australian beef, USDA choice grade beef and Australian Master Kobe.  Different cuts are available, and done to your preference.   A whole array of sauces are available as well.  For those who do not eat beef, Prime also serves seafood, lamb and chicken.  I loved one of our starters, a pan seared scallop dish with poached egg that was done perfectly, both warm and wobbly.

Jago’s Vanilla Vodka Cream Liquor

Bald Eagle and I indulged in a bottle of Moet et Chandon for my birthday…if only everyday could be my birthday…..

Note: The above post is from a combination of two visits, the first was my birthday celebration in August while the second, an invited review from Le Meridien two weeks ago.

Prime
Le Meridien Kuala Lumpur
2 Jalan Stesen Sentral, KL.

Tel: 03-2263 7888