IWFS at Uovo - good fun evening!

Wednesday February 7th 2018

February saw the IWFS finally heading to wine and dine at Uovo. Readers might know that I have been there a couple of times with the various foodie gangs over the past year. The food is very good, the corkage is free and the service is friendly and very good. It is good to see the same staff there on subsequent visits; it is a sign to me that they are happy and sufficiently motivated to stay rather than job hop. Which means they are well treated and a reflection on owner Chris Choo's ability to run his operation well. 

Uovo was chosen as a result of its leaning toward meat protein (beef and lamb) dishes, which coincided with the arrival of optimum drinking time of some Bigass Red Wines in the IWFS Cellar. Hence the event being billed as "An EGG-CELLENT Evening of Proteins and Reds at Uovo" - Uovo being the Spanish translation for "egg". Some more, the dinner was a little earlier in the month than normal, but Committee felt this was necessary to avoid clashing with the impending Chinese New Year festivities. Makes sense, yes?

If you haven't been to Uovo (or sister restaurant "From Farm To Plate" which is next door), you really should. Located in Damansara Kim on a row of shophouses up from and opposite the new Damansara GLO Mall, this modest location belies the quality of the food and service on offer. Now entering its third year, Uovo has quickly established itself as a destination restaurant serving hugely fresh food that is exquisitely prepared and cooked to tantalise the taste buds and leave you wondering where this place has been all of your life. The cuisine style might usefully be described as Asian Continental, though it is far from fusion - the cooking style changes to best showcase the ingredients' innate qualities so as to let the food speak for itself. 

Uovo interior

The website (www.uovo.com.my) says: "A unique restaurant where everything on the menu is grilled to perfection (through a) combination of skilful Teppan and slow roast techniques.  Our menu is based upon which seasonal products are most freshly available. Flavourful in the extreme. Dishes are relatively simple, relying on the quality of the super-fresh ingredients." 

Owner and Chief Cook Chris is a bit of an enigma, but no bad thing. Whispers come down that he doubles as an investment banker and has farms and suppliers across the globe from which he sources his ingredients. He also is rumoured to have stakes in some Wagyu cows which, on harvest, get imported to be consumed. Whatever, he is invariably happy to see old and new friends and ever appreciative of people coming to try his food. 

Both Uovo and his neighbouring From Farm To Plate operate on the philosophy of taking as little time as possible to get wonderfully fresh ingredients on to the tables. The key difference between them seems to be that no pork is to be served at Uovo; we punters need to go to FFTP for our fix of his brilliant Iberico Ribs and other porky delights. 

Forty of the diehards showed up for the beano, and all seemed quickly to get in the mood for a good time. There is something about Uovo that seems to generate this vibe; all the times I have been there have been pretty raucous - lots of laughter, cheering and clinking of glasses. 

Canapes

Foodwise, the canapes got served at table and got quickly wolfed - very tasty little bites of sashimi style salmon, green tomato and unagi on crackers that gave some necessary carbo and salt to the sweetly light and lightly bubbled Prosecco. We were told that the three reds on show got flipped as a result of a late decision to pair the two Cabs so we presumed we were sucking down the delightful Guigal Cote Rotie with the first few dishes. Foodie friend Julian thought different - he said it felt like the Castillon, and he being the expert as a result of a few rough mornings given to him by this wine on a work stint in Bordeaux. He was right - it was indeed the Castillon in the glasses. I found it fruity and light to medium body, with a little bit of that South Bordeaux tang on the throat, and actually made for a good match with the chicken. The Prosecco was still getting served and made a fair match with the pasta which didn't kill off the lightness of the mushroom jus in the bowl. 

Possibly as a result of the wine mix up, the kitchen decided to add to the confusion by serving the Chicken ahead of the Pasta. And MORE confusion - after consumption and table clearing, Julian looked at the menu and said his Chicken was actually fish; it looked like fish, and he said it flaked like fish. We compared photos and they looked the same - crispy skin, Japanese preparation style. But he swore it was fish. And he does know his food and would not otherwise insist. There was possibly one vegetarian option floating around as a result of a late request (which subsequently became redundant as the veggie pulled out very late and got replaced by a carnivore) and the thinking was that Julian might have been landed with the swimmer. We never got the chance to find out. But strange, non?

Chicken. Or Fish. Maybe...

Both Chicken (or Fish) and Pasta were delightful, light and perfect stomach liners for the upcoming protein. The Cote Rotie was getting poured by this time and proved a rich full mouthful of fruit and forest, landing in the gut with that decent whack you always get from a good Rhone red. But the star would prove to be the Hawkeye; totally in the zone, smooth, full, silky, still a slight chew on the tannin but all elements fully integrated to produce a Cabernet of class and distinction. Got the timing well right with this one. Had to leave the Rotie in favour of the seemingly continual pourings of the Hawkeye. Finestkind. 

Pasta

And it was naturally perfect with both sirloin and lamb rack, which were absolutely well prepared and hugely full of taste and freshness. Wise chefs know they don't have to do much when the meat is of the quality it always is at the Uovo. Dusting of salt and pepper and either light sear in the pan or short slow roast in the oven is enough; less is totally more and this is where Uovo always scores - it doesn't overdo things when the food can speak for itself. Same with the Big Tomatoes - large and crisp and sweet and tasting of lightly seasoned wholesome organic style goodness. Well tasty indeed. Though Lenglui insisted on being parsimonious with eating, preferring to save and doggybag the lovely meat home for sandwiches. And quite right too. Though I did steal an extra rib to go with the superb Hawkeye. So good. Should have stolen some Hawkeye for the home trip too...

The Sirloin. Yum.

Dessert got ingloriously wolfed down as usual and then it was carriages back to KL.  Managed to get around everyone to clink a glass through the night. Didn't get a bad word from anyone as to either food or wine, and the Governor said he would definitely be back. Wonderfully convivial and always a good craiche, the IWFS crowd. We are all now Uovons. Whatever that means. Cheers!

Chow down at Uovo

Uovo

8 Jalan SS 20/10 Damansara Kim, PJ 47400

Tel : (603) 7731 8311

Getting there

From KL - Sprint Highway past Bangsar and Section 16 to Exit A for TTDI. About 1000m on, you see a big LRT station upcoming. You need to turn in as if going to the LRT station and follow the road past the LRT entrance and feeder buses which bends to the left - otherwise you miss the turning and be advised the original left turn to Damansara Kim is blocked at this time of writing. Also, it is not very well signed.  200 meters along, you see the Damansara GLO upcoming on your left; make a U-turn at the sign and about 120 meters back look for a turn left going slightly uphill to shophouses - Uovo is on the block that you see ahead on your right side. Park where you can. 

From PJ and beyond - NKVE onto Sprint past Damansara Jaya and when you see Tropicana Mall on your right make ready to turn left into Damansara GLO mall. Follow as above. 

Alternative is the LRT to TTDI station (apparently from KL Sentral) and a ten minute stroll up and around the bend behind the station and across the road to Damansara Kim shophouses.

THE MENU

Canapes

Japanese Nama Pasta

with Shimeji Mushroom

Free Range Chicken

with Zucchini

Varieties of Lettuce Kale and Orange Salad

Prime Cut Sirloin

with Onion

Big Tomatoes

French Trimmed Rack of Lamb

with Green Beans

Desserts

Lemon Curd Burnt Meringue

with Blood Orange Sorbet

THE WINES

Col Vetoraz Prosecco di Valdobbiandene e Conegliano, Brut Dosaggio Zero

This note came from http://www.italianwinemerchants.com

Located in Cartizze, one of the prime areas of the Valdobbiadene region of the Veneto, Col Vetoraz grows its grapes organically at about 1,300 feet above sea level on very steep hills in vineyard sites where the Prosecco, or Glera, grape has grown since 1838. The grapes ferment in temperature-controlled stainless steel, and wine enjoys a second fermentation in tank in the “Charmat” method.

Classic, delicate, and refreshing, scents of ripe orchard and stone fruits lead to a dry, smooth and intense palate with subtle notes of white blossoms, citrus zest, and a touch of toasted bread. An elegant, fine perlage fills the mouth with creamy texture. Energetic and clean, with an elegant, fine perlage filling the mouth with a creamy texture, Col Vetoraz Prosecco is an ideal to pour with appetizers and salads.

Clos Les Lunelles, Cotes de Castillon 2005

Had this at a previous IWFS Bash at Chinoz on the Park in Feb 2015. Notes then were:

Clos Lunelles remains one of the top Bordeaux wines of the Cotes de Castillon appellation. The wine's violet color is so superbly deep and dense that it is almost opaque, an eloquent sign of the maturity that is typical of the 2005 vintage. A ripe fruitiness of blackberries and black cherry jam is balanced by the mentholated and lively, fresh notes of a mature harvest. In the mouth, vibrant tannins give the wine a sound and tight structure, and the mid-palate shows great texture which is made for aging. A mouth-watering finish is long and generous, prolonging the wine's flavor. Tannins and acidity contribute significantly to its impressive structure. This is a superb wine which requires time: about five to eight years will bring out a more complex range of aromas.

The Wine Advocate - "This is the greatest Cotes de Castillon I have ever tasted." (RP 94 WS 92)

2005 Kendall-Jackson Highland Estates Hawkeye Mountain Cabernet Sauvignon, Alexander Valley, USA

We previously had this at a bash at Arthur's Grill at the Shangri La around June or July 2014. The notes were:

Hawkeye Mountain is the spectacular signature KJ property on Alexander Mountain and home to owners Jesse Jackson and Barbara Banke. The 2005 is easily the best yet bathed in spicy black cherry, and tobacco scented fruit flecked with green olive, liquorice and cassis. Clone 4 and 7 cabernets, grown on steep hillsides and terraces provide a firm structure for this red wine to live a long life. An impressive savoury, made from small clusters of small berries sitting well above the valley floor at 900-2200 feet elevation. Buy and cellar for 5 to 7 years and beyond.

One of the riper of the Highland Estate’s current crop of Cabernets, the Hawkeye Mountain shows intense varietal character. It’s rich in black currants and cedar, with a tangy minerality and firm but pliant tannins. A beautiful Cabernet. "Generous cassis nose, ripe, but not overly. Opulent, but tannin creeps up, a lot of alcohol too. Ungainly, no lift or finesse. Drink from 2010." (Decanter) (WE 93pts, Cellartracker 88/100, Decanter 15.3/20)

Cote Rotie, Domaine E Guigal, 2007

96% Syrah with 4% Viognier from average age 35 yo vines in plots on steep slopes in soil rich in iron oxide. temperature controlled fermentation for three weeks in Closed stainless steel tanks and 36 months in oak (50% new). Dark ruby red on the eye, Spices, nose of red berries and delicate oak with soft tannins and aromas of raspberry, blackberry and vanilla on the finish. 91 Parker. 

Nicolis Wine Dinner at Stoked - Nice!

Monday August 21, 2017

This ended up as a fun and light hearted evening full of noise and chatter and good food and wines. This is being written a full two months after the event, thanks to rescuing some photos of the evening from a phone purge and finding a copy of the menu with some notes thereon. The memory of the food is a bit fuzzy, but the photos speak for themselves. Well tasty food and well tasty wine!

The well tasty veggie chips and horseradish dip

Oyster Gelee - yum!

Yin-How excels at bringing in very tasty wines from a range of producers to the restaurant to pair with the food output of the kitchen. And naturally we are very happy to support! Especially with two Amarones on the table. Has to be said, though, this is not a style I tend to buy, mostly because the ones previously tasted have been sweet fruit bombs that sent my dopamine cells ecstatic and snapped the gauge off my sugar level tester. Also the prices make me squeak. I get it that the labour intensive production and holding times for maturation require a higher premium; it's just that I don't really want to pay through a duck's butt to die faster of sugar related overload. Already doing a good enough job with the wine sales that seem to be cropping up with increased regularity and the irresistible prices that some of the distributors seem to occasionally offer. There is only so much wine one can drink and store, n'est-ce pas? Yes.       Actually, no - everyone I know is a sucker for a wine bargain, myself included. Have to find more occasions to share the good stuff. 

The August adventure for Stoked brought the wines of the Nicolis family from the Veneto region of Italy to the table, and Giuseppe Nicolis, the second generation owner of the winery would be hosting the dinner. Nicolis is one of the established smaller sized producers whose wines have consistently been well received by critics, and Giuseppe would showcase the full range of his Valpolicella, Ripasso and Amarone wines, and would also include one from the rare single vineyard Ambrosan. 

Herbs Foccacia and Balsamic

In his promo email, Yin-How shared that the Amarone of Nicolis was one of the first wines that piqued his early interest in the grape, showing him the depth and complexity that wine was capable of. He says that "the name Amarone instantly conjures up a classically powerful, slightly off dry and unique style of red wine." He has clearly tasted the good stuff - as said, my previous Amarones had been boozy blackberry jams in consistency and taste. I was hoping for enlightenment on my road to Damascus. Well, Damansara if you live in KL...

So it was that a full house of 32 sat at 7.30pm for our canapes. We were with Mr and Mrs Texas who had quickly got stuck into the bowl of foraged flowers and vegetable chips that went belter when dipped in the horseradish dip and washed down with the welcome white. Wine Searcher says that the Sasso Bianco is a bit rojak in terms of the varietals that go into the blend, though indicatives include Trebbiano, Vermentino and Sauvignon Blanc. The Mantellassi website also notes that this producer makes many wines including those from grapes Grenache (Garnacha), Vermentino (Rolle), Chianti Blend, Cabernet - Sangiovese, Sangiovese, Eau-de-Vie, and Cabernet Sauvignon. Wine Searcher also says that this is one of the least expensive Maremma Toscana wines, circa RM33 as exchanged into Euro (about E6). It was a bit meh on its own but perked up nicely at the sight of food. Nice easy poolside pizza white. For the dishes, the flowers were chewy, the chips had lovely salty bite, the oyster was zippy in the spice and the bread was wafer crisp and melted on contact with the mouth. Lovely stuff. Calls for more horseradish went unanswered. 

Sweetbread and Tomato Sofrito

Don't really have much in the way of notes for the dishes and the wines, but the standouts were the tomato herb sofrito and the sirloin. The Softrito was whisper light and wonderful texture and salty sweet across the tongue and made for a good mush contrast with the sweetbread. The sirloin was beautifully cooked and full of tender meaty bite and chew though the kale on the dish felt somewhat raw and a shade earthy. My Monkfish was a touch overdone yet still tasted good, though I didn't quite get the gnocchi; dusty grey balls looking like moonrock or whale's balls and drenched in a sicky sweet soy sauce. Tastewise it made for a good pairing with the fish, but it didn't leap off the plate into the eyes or the camera. As ever, can't remember dessert. 

Winewise, the 2008 Amarone was the acclaimed star and I saw a little of the light with this one. Way less jam and far more welly than my previous samples, this one had full firm fruit, lovely tannin and structure, balanced alcohol and a decent but not overwhelming thwack in the chest. The 2010 felt a shade less powerful up against its big brother, though still did enough to merit three ticks on the menu. Sometimes you need a taste of class to understand the fuss and bluster. We ended up buying the 2013 Seccal for its overall friendliness of approach, firmness of body and texture, and ease of sip and drinking. A versatile drop that will stand with ease in the company of manly boozers or fine bibbers across a steak table. Regret to say that the Amarone is still a bit the wrong side of price friendly to the Scot in me. Just as well it was sold out - Scotsman could make the excuse "ah, that's a pity, would LOVE to have bought a couple..." Maybe next life. 

Monkfish and gnocchi. Yes.

This was my first introduction to the culinary offerings of Stoked's new master at arms in the back room. Somewhat different in approach from the previous chap whose real passion (I feel) remains the fish. This one shows more integration in what is on the plate and the scavenge, er, foraging bent in his background is clearly en vogue. Whatever, he can certainly cook a decent steak. And there is always some good thought put into what kind of offerings will go with the wines being presented, rather than the slight feeling of wine clearance one occasionally gets at some of the other pairing dinners. 

Sirloin and Laguiole Bone utensils

Nice to see a range of plates being used and the addition of Laguiole bone cutlery for the beef was most pleasant. Staff were well controlled and wine pours across the room looked fair. Though perhaps Yin-How's glass got a shade more attention given his long association with the producer. Nice to remember old wines and their makers. Some of them do indeed come to be friends. 

Sgr Guiseppe Nicolis explains his wines

Nicolis Wine Dinner at Stoked Restaurant & Bar

Menu

Foraged Flowers, Tamarind

Chips of Local Vegetables

Oyster Gelée, Spicy Herbs

Herbs Foccacia, Balsamic Leather

Mantellassi Sasso Bianco Maremma 2015 RM105

Veal Sweetbread, Tomato Herbs Sofrito

Valpolicella DOC Classico 2015

Mushroom-Glazed Cod, Gnocchi, Port Jus

“SECCAL” Valpolicella DOC Classico Superiore Ripasso 2013 RM145

Dry-Aged Ribeye, Grilled Onion & Kale

Amarone della Valpolicella DOC Classico 2010 RM280 (Vinous 90 points)

Ambrosan Amarone della Valpolicella DOC Classico 2013 RM375 (Vinous 91+ points)

Mixed Berries, Yoghurt Sorbet, Filo Pastry

Coffee / Tea

Petits Fours

NB wine prices were after discount but with GST

Memphis Bistro - fantastic!

Memphis Bistro

February 6th 2016

This was recommended by a new friend at a recent Amante CNY feast somewhere in Taman Desa. We had expressed a liking for good steak and he started raving about this place called Memphis. So enthusiastic, he even whatsapped the contact details. We immediately decided it was a must try. And it would indeed prove to be a fantastic find.

Though trying to get there on the Friday evening directly before the Chinese New Year holiday was in hindsight hugely stupid. Initially looking good, the Federal Highway traffic ground to a, er, grinding halt in the drizzling rain just before the PJ Hilton. Waze started screeching for us to turn off on Jalan 222 which we figured would be better than the nerve frazzling crawl and took us through the back roads of Petaling Jaya to the LDP. Here, a quick U turn got us into the backwaters of Kelana Jaya and then surprisingly quickly to the restaurant. Took about forty minutes from the Jalan 222 turn off. 

Interior - kitchen and Chef and Lenglui and me reaching for a glass - as usual...

In fairness, without the Waze we would never have found the place. It was in a back corner of what looked like a recently constructed and even more recently abandoned shoplot village going by the name of Dana 1 Commercial Centre (or Pusat Perdagangan Dana 1 as the maps will name it). Seemingly very few tenants with lots of "To Let" signs. But the Waze was brilliant, taking us right to the front door of the place (though not initially so good getting back - it couldn't find the road out). There were many admonitions en route to the restaurant to park in the downstairs parking or risk a clamping but there was so much space everywhere in front of closed and vacant shoplots I decided to take a risk and park directly outside the place. I figured I could keep an eye on Willy through the large windows and move it if any of the Complex goons started hovering around (Willy is our nickname for the grey Honda Accord - when we first got it, it felt huge and like driving a grey whale, hence the name).

Specials of the House

The interior was warm and welcoming, with a long bar on one side and tables arranged in four and eight seaters. Figured a maximum of fifty could be catered to. Lots of wood and as said large windows facing on to the street. Very homely. At the far end of the room was a perspex board on which were written all the specials of the house. Wow. Lots of fresh seafood and steak. There was also an a la carte menu on which everything also looked excellent. Also had a Christmas Tree festooned with the usual baubles to which some Ang Pow packets had been added to give a Chinese New Year feel. Quite cute, yes? There was a large window through which we could see the kitchen and a homage poster of Elvis on the side. The King. Of course. Also a poster of the code of the Native North American peoples gave a sense of soul and spirit to the place. A reminder that we are all temporal beings connected to the Great Spirit. Who hunt and eat the buffalo. Om.

Squid Nuggets

We were about thirty minutes ahead of time so we sat down and got an ice bucket for the Oyster Bay SB. It needed about ten minutes to chill so I took a quick walk around outside to get a sense of the place whilst Lenglui sat whatsapping the incoming Texas (who would be joining us with his squeeze the FBQ). It did feel like a ghost town, though there were a few restaurants and outlets looking to try and make it. I couldn't see what would attract people to come here. The light drizzle just added to a sense of desolation about the place. Location wise, on a good day it would be easy to get to - U turn back on the Subang airport road, past the Citta Mall, hang a left and you are here. My guess is that Citta Mall takes much of the traffic. It also has lots of named food outlets which is always a good draw in Malaysia. Ten minutes wandering in the darkling rainy gloom of this concrete maze was enough so it was back into the warm glow of the Memphis.

Escargots

The wine was nicely chilled and the thirst worked up by the stroll was excellently slaked (slaken? slakened?) by the lean acidic crunch and throat tickling crispy fruit of this lovely wine. For some reason the 2014 had crashed in price and we had been picking it up for RM80 (normally RM130 in the supermarkets). Drinking nicely and better than some younger NZ offerings, it has maintained its lean firmness and was delightful both on its own and brilliant with the Squid Nugget starters we had ordered. Salty peppery crunchy bites that accentuated the crisp zip of the wine. Darn tasty, and a great start to the evening.

Mr and Mrs Texas arrived (they had done the Uber which whacked them for premium rate due to the time of day) and we got down to the serious business of ordering. With FBQ, is quite simple - order everything so we all can taste everything. We usually reign in such enthusiasm with the logic that we can't finish so much food (which surprisingly worked tonight) so we settled on four starters and two mains with a side salad. 

Wagyu M5 - double yum!

It would prove enough. We had another plate of the delightful Squid Nuggets and went with the Portobello Mushroom, the Crab Cake and the Escargots. It was all very good, though the Crab Cake felt a bit mushy for my taste. I like it a shade drier and crisper in the potato stakes. Big sizes, good tastes and fair prices - could not argue with anything here. The Escargots were done nicely in garlic butter (with a possible hit of truffle?). Perhaps lacking refinement in delicate textures but hey, we're in a Bistro here. You come for Soul Food not deconstruction or reconstruction or abstraction distraction nonsense. Yes.

And we had indeed come for the steak and they were darling pieces of meat done perfectly.We had ordered one piece of (presumably Australian) Wagyu M5 and one Sirloin with Goose Liver Butter just to compare. I carved them up and everyone got a chunk of each. The Wagyu was the clear winner, but not by much. Both were excellent. The Wagyu took it on texture and mouthfeel but in taste and quality terms both pieces were darn good. The Goose Liver butter was a cute surprise and soaked the sirloin with a cream fatty softness that helped it slip across the cheeks so sweetly. And it all came with a plate of roast potatoes, carrots, cauliflower, and (gasp!) Brussels Sprouts which were done perfectly. I have a total weakness for these softly bitter green little chaps. Everyone else vehemently asserted that they hated them so I was able to drizzle them with the gravy and totally glutton out. Happy as a dog in the mud. We had also ordered a salad which went pretty much untouched - there was more than enough food for four without it. 

Sirloin with Foie Gras Butter - yum

We had the meat with a magnificent Australian Shiraz that Texas had brought whose name escapes me - might have been an Executioner or Judge or one of these Wine Poetry jobboes. Whatever, it was an excellent match - light pepper silk with a velvet caress on the meat. Top, top end. (note - Texas read this and texted the name - Two Hands Gnarly Dudes)

We finished off with a delightful chocolate souffle kind of lavabomb with a dollop of ice cream on the side that erupted with cocoa goo and milky cold in the mouth and made for a well pleasant sweetener. 

Corkage at RM20 a bottle for ice buckets and decent glassware felt extremely reasonable compared to what one gets elsewhere for far more outlay (eg Osteria Realblue). Food was pretty fast out of the kitchen. Solid service, no real complaints. Definitely one to go back to, and quite often if time permits. One of those default places you feel can confidently go and get great food at fair price. Foodie friends said they had been going there for quite some time. Easy to see why. Total bill of RM400 inclusive of three bottles corkage for four people felt most friendly. 

Chef KJ Tan

The affable Chef KJ Tan came over to say hello and we shared a glass of wine with him. Clearly he has a passion for the kitchen and the meat and wine, and is one of those old rock and roll souls given his selection of decorative album covers adorning the walls of Memphis. Not sure what is the story behind Memphis and the web is remarkably silent on the point. Have to sit down with Chef next time and split a bottle to find out. And eat more of his wonderful wagyu. Come and join us! But make a reservation - it might be full. Cheers!

Memphis Bistro

D6-70G, BLK 7,

Pusat Perdagangan Dana 1

Jalan PJU 1A/46,

PJU 1A,

47301 Petaling Jaya

Selangor DE

Tel +603 7843 6818

HP +6012 3068717

Photos by kind permission of FBQ Jan Shaw

Code of the Native Americans

New Menu at the Prime October 2012

Been threatening to give this one a shot for ages, and with someone's birthday looming a booking was made. In the end the birthday girl couldn't show but Lenglui myself and the Doc went ahead. The Doc had a RM200 voucher that needed redeeming, and wanted to try out some dishes on their recently amended menu. What to do?

Whilst the reception area was clearly undergoing major renovations, the interior of the Prime had not changed. Long legendary for some of the best steak in the city, we naturally wanted to see if it still had the mojo. The menu had indeed been updated, and the prices had evidently been revised upwards. Maybe blame the bad harvest on increasing grain prices. Inflation had clearly come to the Prime.

Lenglui opted for Angus ribeye, the Doc went for an 1824 Sirloin and I went with a different ribeye. Shared starter of green salad and a delightful Thai style beef with crispy noodle - sweet without cloying and great texture and carbo to combine with the beef proteins. Washed down with a glass of Mumm NV cold fizz, it made for a delightful ensemble.

The Prime is quite reasonable on their corkage, opting to allow no corkage on a bottle brought so long as one is bought from their list. Always a good reason to prefer one restaurant over another. We'd brought a 2005 Brunello which the Doc had brought to a previous food outing and had gone undrunk. Big berries on the nose, powerful and full fruit on the mouth, lovely tannins and great balance, a wine of flair and finesse. It paired with the steak magnificently. The steak was…. okay I suppose. We all opted for the 8oz and they were all done according to our tastes. I just wasn't blown away by them. As we always do here in Malaysia, we all tasted a bit of each others food. Again, all were good and fine and tasty but just not… mindblowing. I guess if we want mindblowing we have to buy the wagyu steak with the marble, but at triple the price it felt too much of a whack to the wallet. 

Another whack to the wallet was to come. Whilst most KL Hotels mark the car parking at a flat rate for the weekend, Hilton and Le Meridien do not. You get two hours at RM8 but each successive hour is RM5. So total carpark whack was RM18. At the Shang, max on a weekend after 7pm is RM10. Feels like quite a lot to pay for the privilege of dining at the Prime. Certainly a reason not to go back there. Coupled with the so so okay only steak, will look to retry the Dish on Tun Razak. Cheaper parking too.