Start with the salmon hinava - inspired by the Sabah Kadazan-Dusun people's equivalent of ceviche - featuring raw cubed salmon cured with fresh lime, ginger, bitter gourd and bird's eye chillies for a zesty fish dish (RM39) and the steak tartare of freshly ground Angus tenderloin beef with onions, capers, pepper and Worcestershire sauce, topped with a free-range egg yolk, for a true taste of a cherished classic (RM39).
Cork & Cleaver is both a butchery and a grill, so the highlight of the meal will come from the chiller. Choose from Australian 200-day grain-fed Black Angus cattleman's cutlets to Japanese Omi A5 striploin - we picked the Argentinian pasture-fed rib eye, prepared medium-rare; at RM20 per 100 grams (with a RM25 cooking fee), this was one of our most worthwhile steaks at any restaurant this year, beautifully done with a crusty bite and succulent, sizzling chew, rounded out with no fewer than four sauces (chimichurri, jus, blue cheese and Diane). Pair with house pours at a reasonable RM30 per glass.
Lot A-2, Taman Tunku, Off, Jln Langgak Tunku, Bukit Tunku, 50480 Kuala Lumpur. Daily, 10am-10pm. Tel: 012-482-7494
This post first appeared on eatdrinkkl.com
