QUOTE(hirano @ Aug 25 2020, 08:59 PM)
Hey i went to Butcher Carey tonight on your recommendation in this thread. Very nice steak, everything is on point even the fries. I'll frequent here more next time
Thanks!
No problem.. glad that I never make you up car.. another difficult to spot place but quite awesome cuts is Honest Butcher.. google them first and see if its too your liking.. they only open up for lunch and by appointment only.. will share some pics in my next post..
QUOTE(james.6831 @ Aug 25 2020, 09:16 PM)
steak and lobster at hartamas quite good...dunno if they increase price since lol last time went damn worth it for the portion
they are not bad in small group.. tbh, it is owned by a dear friend of mine with his son.. been there a couple of times big group (more than 10) and they can't seem to reproduce small group setting quality.. one of the co-founder has left and setup another place which I've mentioned a couple of times in this thread..
QUOTE(rtk74 @ Aug 26 2020, 12:03 AM)
Not for me I suppose, rather go to a proper teppan, I just dislike having to cook my own dish if I went out. I guess it's because I cook alot at home anyways.
Vantador was alright I suppose but it's been a long while. Never could understood why someone would order a wagyu burger though.
But I'm a bit biased as I'll usually order ribs for myself
Never had Steaks & Lobster, good ahh. Saw the prices and it's very cheap

Belum cuba, boleh cuba bro.. afterall, taste is subjective.. I do go there once in a while..
QUOTE(hksgmy @ Aug 26 2020, 06:40 AM)
Tenderloin is my preferred cut - it’s the leanest meat and if prepared well, a good fillet mignon should be just slightly charred at the outsides but juicy, moist and red in the innards. The redness isn’t blood (hemoglobin, flows in the vessels) - it’s myoglobin (the blood is drained from the cow after slaughter, so the redness is the oxygen-carrying molecule found in the meat muscle).
I prefer mine medium rare. When I was younger, at times, I would love a blue steak with a healthy serving of herb butter but my palate has changed with age and now I prefer it medium rare and usually paired with a good Bordeaux or more specifically, a Pauillac from Bordeaux. I normally don’t enjoy reds on its own, but you can’t go wrong with it and a well prepared steak!
Enjoy your adventure in KL my friend!
Bleu is something I have yet to try.. but you are spot on with medium rare.. I love it but somehow I have never learn to appreciate it with red wine.. be it with the Burgs, Bordeaux, Paulliac and Super Tuscans.. know anywhere I can find some Chateaubriand cuts? I truly am dying to try this.. more so if its any breed from the Wagyu range..
QUOTE(tahfeikei @ Aug 26 2020, 08:50 AM)
ok...just read this blog
http://www.walauwei.com/2018/02/best-ribey...cher-carey.htmlchef was the founder of las vacas
i'm salivating now
hirano steaks came without sos like in the blog? TS see...i told you you can cook at home also..just season with salt and pepper..
Us Malaysian lot can be quite, in no proper way to put it, confused with our eatings due to assimilation of so many cultures and food here.. I may be wrong too but to just eat it with no sauce is very much American.. since we are very much linked the English culture.. we also have sauces with our steaks served here (European style)..
No right or wrong, just preference of enjoying a well deserved meal..