Every chef has a forte, and Chef Saad Siddiqui happens to be steak. Ril's steak menu is split into two parts: Bone In (steak with bones) and Bone Out (fillet steak). The restaurant currently serves 7 different types of steaks with prices ranging between RM72 - RM208.
This 90 year old building was formerly a warehouse for textiles before transforming into a trio of art gallery, cafe and steak house.
The gallery provides a place for local and national artists to showcase their work all year round in the heart of Chinatown. New artists are being featured every month.
Behind the main gallery lies a Warehouse Cafe, which offers delicious non-alcoholic drinks and light snacks such as sandwiches, salads, cakes and pastries.
The lavish Ril's Steak House is located on the second floor of the WAREHOUSE.
Ril's Tiga Rasa Scallops (RM28) - Signature seared scallops served in three unique ways : sweet, sour and salty. The scallops were lightly seared, retaining its moisture and flavor.
Homemade fizz strawberry basil (RM14)
Spicy Grapefruit Margarita (RM28) - The tequila was super spicy with a tiny hint of grapefruit.
Filet Mignon 300g (RM96) - The steak was big and thick! The sides of the steak were well browned, while the top and bottom were charred to a dark brown color.
My medium Filet Mignon was slightly under cooked. The steak was more of a medium rare with mostly pink to red center. Even though it was under cooked, it was still extremely delicious and juicy. I had no problem finishing the entire steak by myself.
Medium Rare Australian Angus Rib Eye 300mg (RM 116) - The Angus Rib Eye was just done right, with hint of red in the middle. The rib eye was simple, succulent and satisfying.
Green Goddess (RM22) - Baby romaine and fresh tomatoes tossed in delicious anchovy tarragon dressing.
Chocolate Fondant (RM26) - Sinful dark chocolate served with The Last Polka salted gula melaka ice cream.
A perfect chocolate fondant should be soft and spongy on the outside, with a center that oozes out chocolaty goodness. Unfortunately, the center was a tad overcooked with limited oozing. Nonetheless, the cake paired well with the gula melaka ice cream.
Despite the under cooked steak and over baked chocolate fondant. It's still a steak worth climbing up the steep cast iron stairs.
Verdict: SOMEWHAT SMITTEN