Werner Kuhn is best known for the porky potency of El Cerdo, but he has a soft spot for beef too. Three years ago, the master chef opened bovine specialist La Vaca, but it closed too soon. Now, the cows have come home, with Werner's launch of The Steakhouse.
The Steakhouse's preliminary menu is a bare-bones one, but simplicity can be satisfying, as proven by this Spanish air-dried beef with rock melon (RM38++).
Beef stroganoff (RM48++), thick and tasty with mushroom cream and potato rosti. Our only complaint: prices seem steep, but we probably should count the cost of inflation.
Customers can order from The Whiskey Bar next door, so try the Sunday Roast (RM48++), available nightly, with roast beef, lamb shoulder, pork bacon, pork-wrapped asparagus, Yorkshire pudding, potatoes, peas, carrots and cauliflower. This one's worth it.
Last but surely not least, The Steakhouse's raison d'etre, chilled and aged Black Angus rib-eye, 10 ounces for RM88++. Fleshy and flavorful, but the kitchen might not consistently fulfill requests _ we asked for this to be prepared rare, but it swerved perilously closer to medium.
Come early enough in the evening and you might spot Werner relaxing at a table here, enjoying a bite before the nightly horde pours into Changkat Bukit Bintang.
Brave Bull (tequila and kahlua) and Manhattan cocktails.
The Steakhouse,
Changkat Bukit Bintang, Kuala Lumpur.
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