How does one sum up their experience at Prime?
Gorgeous..
Gorgeous bread, gorgeous starters and gorgeous steaks..in the company of a gorgeous person as well..
This blogpost will be a combination of two visits (one in November and one in December) simply because I have too many outstanding blogs to write. During our first visit in November, we had the chance of tasting the Sher Wagyu Tataki (RM208++), a beautiful starter both in terms of taste and presentation. The award-winning Sher Wagyu is a mixed breed between an Australian Wagyu and Black Angus -- this was a special promotion for the month of November and December only.
I wish they would put it on their regular menu, as it was simply one of the most amazing starters I've eaten in Prime. The meat was juicy, tender and full of flavour. It was topped with a half runny egg and some truffles (yes!) as well as some grilled Portobello mushrooms.
The next starter was a special trio put together by Chef Antoine for us, you can still get separately from the a la carte. The trio consisted of jumbo prawns with avocado and spicy cocktail sauce, charcoal grilled foie gras, and truffle ravioli with mushroom fricassee. My favorite without a doubt is the foie, luscious and rich and the other two was also competently prepared.
Trio of appetizers
Truffle ravioli with mushroom fricassee
Charcoal grilled foie gras
Next, we were treated to yet another trio of gorgeous red meat... prior to this, we have tried both the thick skirt and Master Kobe Oyster Blade Steak. The other meat included here was the Blackmore Wagyu Chuck Flap Tail. After tasting the chuck flap tail, I have to say that my favorite still remains to be the oyster blade, followed closely by the chuck flap -- both very tender with a melt-in-the-mouth texture. The thick skirt is more flavorful but requires a little more jaw work.
These three cuts are considered the non-premium cuts and priced between RM128 - RM180 and with a Starwood card, they are very reasonably priced. To be honest, I enjoy these cuts very much as they are very flavorful so it goes to prove that it doesn't always have to be the tenderloin or cube roll for it to taste good.
Trio of steaks
Oyster blade
Thick skirt
More truffles, this time truffle oil... in our truffle mash
For dessert, we had the homemade blueberry yoghurt ice cream cake with blueberry coulis (RM30) and chilled mango cheesecake with crackers crumble, coconut cream jelly, and An Xiaotong designed chocolate (RM30). We actually enjoyed the chilled mango cheesecake very much, these are two of the better desserts we've had here at Prime. (Click here to read about their award-winning pastry chef)
Homemade blueberry yoghurt ice cream cake
Chilled mango cheesecake
On another visit a month later, we tried a few new items from their menu. Their bread here has to be one of the best around, we always find ourselves stuffing our face with the bread as it is so good.
Freshly baked bread
For starters, I had the Foie Gras Experience (RM75) which is foie gras done three ways - charcoal grilled, creme brulee and terrine. I do prefer the charcoal grilled version over the other two and would happily eat 3x the portion which is simply cooked in this manner.
Charcoal grilled
Creme brulee
Terrine
During one of our date nights, I discovered this Seared Sea Scallops (RM55) so that's what Hubby ordered for his starters. It was as good as we remembered it, served with parmesan potato, poached egg and fresh herbs dressing. I'll most likely be reordering this next time.
In October last year, there was a one month promotion for O'Connor beef, a 100% Black Angus breed and many diners commented that they liked it so this breed is now a permanent fixture on their a la carte menu. It is 150-180 days premium grain fed (best quality high barley content feed). There was 3 choices of cuts, filet mignon, ribeye and sirloin. I ordered the sirloin, but only after the meal I discovered that I was actually served the rib eye (when I saw the bill). When I started eating it, I did think that it was slightly "fat" for a sirloin and made a comment to Hubby. The O'Connor beef is not as tender as my favourite oyster blade but it is pretty flavourful and succulent. There is an option of 220g or 340g, I went for the bigger slab and ate to my heart's content. I wouldn't mind ordering this again.
O'Connor Rib Eye (RM140)
Hubby ordered the Blackmore Wagyu Chuck Flap Tail (RM180 for 220g) and it was yummy. The best part is always the grilled fat bits. Btw, did you know that for different doneness of the meat, a different herb is placed on the pimento sauce?
We had the steak fries seasoned with Cajun spice (RM15) for a change, it was nice but we still prefer our truffle mash.
Sauces in cute copper pans
We shared two scoops of gelato, rum and raisin and a sorbet (cant remember the flavour now). The rum and raisin one was very good -oh so creamy, and just enough to end our meal on a sweet note.
Italian gelato (RM8 per scoop)
Best for Steak in TimeOut KL Awatds 2011
Full set of photos available to view here.
Opening times: Monday to Friday: 12.00pm to 2.30pm (Lunch); Monday to Sunday: 6.30pm to 11.00pm (Dinner)
Location: Prime, 5th Floor, Le Mridien Kuala Lumpur, 2 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia. (Directly opposite KL Sentral station and next to KL Hilton)
Tel: 03- 2263 7555
Parking: RM8 for the first 2 hours, RM4 for every subsequent hour.
GPS Coordinates: 3.135685, 101.686524
Website: http://www.lemeridiendining.com.my
*Part of the meal was by invitation and another is fully paid by us.
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