Ril's Steak House @ K.L. Chinatown

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

Prime @ Le Meridian KL

A dinner at Prime is a journey for nearly everyone. A recent meal there proved that the restaurant is as good as ever.

Surroundings - Prime is located on the 5th floor of Le Meridian Hotel. The dining room offers an inoffensive muted elegance with a see through kitchen showcasing the Chef's skills. The soft acoustics Jazz Music buzzed without interrupting normal conversation.

Menu - At Prime, the focus is steak. The extensive menu features a wide variety of steaks in different cuts. It prides itself in serving only the finest imported beef. Be it the famous Wagyu beef, Black Angus 200 days grain fed steaks or the Australian 120 and 80 day aged steaks.

Three different bread spreads to be applied onto the freshly baked breads.

The Wagyu Beef Carpaccio was tucked under the Rockets, drizzled with whole grain mustard. The pleasantly bitter leaves gave the additional flavoring to the Carpaccio. This dish was accompanied by an asparagus soup and a western style chawamushi (the texture was thicker and more concentrated).

5 different sauces to go with the fresh oysters.

The Oyster are fresh and it tasted like seawater - in a good way :) It will be cool if I could identified the different types of oysters, time to hunt for an oyster book.

3 Way Foie Gras. 1St way : Creme Brulee Foie Gras - This sinfully delicious appetizer is a great alternative to the pan fried foie gras, with texture was as smooth and creamy as steamed egg coupled with a perfect crunch of caramelized sugar.

2th way : Pan Fried Foie Gras - This classic way of preparing foie gras will never go out of style.

3rd way : Terrine Foie Gras - In the southwest of France, liver is traditionally served in porcelain terrine mold, along with serving spoons and a bowl of hot water. Each person will dip the spoon in the hot water to heat it up before scooping out the Foie Gras and spreading it onto a coarse bread. The Terrine Foie Gras at Prime is elegantly sliced before serving. It was rich and smooth.

Oyster Blade Wagyu - simply awesomeeeee. The waitstaff did a good job in recommending me this dish. It goes perfectly well with the truffle sauce.

Wagyu Pro Flapmeat - The steak was artfully presented but it doesn't melt in the mouth like the Oyster Blade. Nonetheless, is still a good piece of steak.

The Fudgiest Brownie is indeed very fudgy. The presentation was beautiful surrounded by Strawberries, Blueberries and Cape Gooseberry. The Cape Gooseberry is a small, smooth orange-gold color round fruit wrapped in a papery case that have a delicate sweet and sour taste.

Verdict: TOTALLY SMITTEN