Last year, we got ourselves a Starwood card so that we could try all the different restaurants under the Starwood brand. It worked out pretty well for us, since everytime we dined out, we got 50% off (for 2 diners). We got to try many restaurants but our favorite one has to be Prime in Le Meridien KL. Hubby often comments that we got this card specially for Prime, since we've been there at least 10 times in the last year.
On the day our Starwood card was due to expire, we purposely went to Prime so that we could have one last meal there at 50% off :P This will be a long post, since it combines 3 previous visits to Prime, so be prepared for steaks, steaks and more steaks (and maybe scallops too).
My fav scallops starter
Waiting area in Prime
Complimentary bread .. one of our favorites (we always have to fight the urge from overindulging)
I have the scallops starter at Prime so often, that I don't even need to tell them (the chefs) my order. Over the last year, we have gotten to know sous chef of Prime, Chef Nur, so he always comes out to greet us when we arrive at the restaurant. And he always asks me "scallops for you, today?". It makes me laug! h, am I really that predictable? But I have to say the
seared sea scallops (RM55), served with Parmesan potato, poached egg and fresh herbs dressing is fantastic. I always recommend this to all my friends, and those who have tried it all love it!
Hubby wanted to try something different, so Chef Nur recommended the
Prime Composed Salad (RM40). Hubby enjoyed this salad very much, which is made up of iceberg lettuce, baby spinach, radicchio, mushrooms, green olive tapenade, soft boiled eggs, heart of palm,croutons, blue cheese, lemon basil dressing and crispy onions with beef strips. Ooo the egg was so runny and beautifully cooked!
Prime Composed Salad
With lots of stinky blue cheese!
Runny egg
Another photo of my seared sea scallop (and if I'm right, the poached egg is cooked using the
cling film method. :P)
My favorite c! ut at Pr ime is definitely the
Master Kobe Oyster Blade (RM130 for 220g), done medium rare or medium depending on my mood. With a marble score of 9, the meat is so tender and juicy. I really miss eating this!
Hubby had the
Australian certified Wagyu beef/Kobe style (with marble score 6 and above). He had the
rib eye, which came in 12oz (340g) slab for RM360. It was pretty good, but we both agreed that the oyster blade that I had was better, for a fraction of the price. Btw, we were served fleur de sel (salt) to accompany our steaks, courtesy of Chef Antoine. Nowadays, that's how we love eating our steaks, naked with a sprinkling of salt or some Dijon mustard. Brings out all the wonderful flavours of the steak.
Wagyu beef/Kobe style ribeye
Our usual accompaniment of truffle mash (RM15)
Two scoops of ice cream (RM8 per scoop)
Second visit, same bread, different butter. My favorite one is still the salted butter.
View of the open kitchen
Orchid
If you guessed that this plate of scallops was my order, then you are wrong! Hehe I'm not so predictable afterall. This was Hubby's order, since I saw something new on the menu that piqued my interest.. foie gras!
Hubby's seared sea scallops (RM55)
So what did Baby Sumo have instead?
I had the
pan fried foie gras (RM75), served on a toasted raisin brioche, poached Fuji apple, micro green and balsamic reduction. Sadly, this was quite disappointing (should have stuck with the scallops :(). The brioche was too crunchy, then apples were not soft enough, the foie gras was quite a small piece and the micro greens.. hmm what micro greens?
Hubby decided to try another cut today, this time he went for an affordable cut - the Australian Black Angus Gourmet Pasture Fed ribeye steak (RM110 for 340g). For the price we paid, we felt that this was extremely good value for money (in terms of size and also flavour). Since it is grass fed rather than grain fed, the meat has a bit more resistance, which is what Hubby likes and it has a ton more flavour too.
I stuck to my usual Master Kobe Oyster Blade steak (RM130), excellent as always.
Dessert platter, compliments of Chef Antoine
The
moist carrot cake (RM30) was served with a black sesame ice cream - this was really good. I also enjoyed the watermelon lime sorbet, as it is very refreshing.
Photo with Chef Antoine at An Xiaotong alley (since we bumped into him there again)
On our final visit to Prime in this trilogy, we joined forces and tackled the
1kg Wagyu Prime Rib (RM480 per kg) since I've always wanted to try this. Chef Nur suggests that the prime rib is cooked to medium rare, for maximum enjoyment. Usually this is served with Idaho steak fries potato but we requested for our usual truffle mash to go with it.
Love this gorgeous light made of wine glasses
Resisting the bread
The prime rib was fabulous! We both enjoyed it very much, the meat was so tender and juicy. When the meat arrived at our table, we wondered if we could finish it, however we triumphed no problems at all since we're both meat lovers and the meat was just too good to resist. I am so happy I got to try this. The mushroom fricasee served with it was also very nice.
Bloody marvellous
!
Good job TEAM SUMO! :P
(P.S. Don't worry, Hubby chewed the last pieces of meat from the bone... absolutely none went to waste)
Watermelon lime sorbet
And we still managed to finish the Crepe Suzette (RM30), served with vanilla ice cream. We left with happy tummies. :)
For full menu, please
click here.Pork-free.
Opening times: Monday to Friday: 12.00pm to 2.30pm (Lunch); Monday to Sunday: 6.30pm to 11.00pm (Dinner)
Service: Good.
Price: Please refer to individual dishes for pricing. All meals paid for by us.
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, RM5 for every subsequent hour.
GPS Coordinates: 3.135685,! 101.686 524
Website:
http://www.lemeridiendining.com.my
