Marble 8 – Steakhouse In KL With Fine Dining Flair
[Kuala Lumpur, Malaysia] While it seems like a truly challenging task, Marble 8 has managed to create a venue which combines a contemporary steakhouse with fine dining flair, an eclectic bar, and a plush lounge in one single place.
Let us first start with the M8 Bar, a space for after-work drinks and hanging out, with floor-to-ceiling glass walls offering a view of the Petronas Twin Towers.
During the late noon, we could already spot groups of people at the garden outside, presumably to catch some fresh air and the view, share a few cocktails and chats. As the sun sets, a sizable crowd filled the interior decorated in shiny black and purple hues, a bar frequented by celebrities and the who’s who in KL.
Just a door away, I felt like I had arrived at a different place. The steakhouse reminded me of a vineyard restaurant I had been in Australia, with a tree (it used to be real) sitting right in the middle of the restaurant, flanked by long tables.
What you would notice almost immediately is the in-house aging cellar, which stores quality Wagyu and Angus beef from Australia, which would go through a tightly controlled dry-ageing process from the moment the Halal-certified meats arrive in Malaysia.
On the menu were Dry-Aged and Wet-Aged Beef.
While I cannot say I am an expert in steaks, the process of aging allows microbes and enzymes to act upon the beef to make it more tender.
Dry aging allows the beef to ‘breathe’, retain freshness while subtly enhancing the flavours and fuzzy exterior of the beef, while wet aging (vacuum-sealed here) helps retain the natural juices, and perhaps results in a ‘wetter’ texture and more ‘bloody’ flavour. All beefs at Marble 8 are aged for a minimum of 21 days.
Indeed, the Dry-Aged Tenderloin (RM390 for 350 grams, SGD$144) was lean yet succulent in its texture, so soft that it would almost melt in the mouth. Taste wise, a deep beef flavour was distinct, with a tinge of muskiness.
All you really needed to supplement the meat, would be a hint of Himalayan pink salt. Adding any thing else for taste could be a travesty.
While most on our table enjoyed the Dry-Aged Tenderloin, there were one or two who were more inclined to the Wet Aged Beef – a Black Angus Cajun Ribeye (RM238 for 350 grams, SGD$87.80), mainly due to its juiciness.
Other than beef, the extensive menu also included a range of starters, and mains such as pasta and seafood. Lunch sets are also available at RM110++ (SGD$40) for a 3-course meal.
Some of their recommended desserts include Salted Daquoise, seven textures of chocolate praline with warm raspberry sauce poured over (RM32, SGD$11.80), and Mango and Passionfruit Pavlova with fresh berries and passion fruit sorbet (RM32, SGD$11.80).
Before I forget, there is also a Privé lounge on the higher storey of the restaurant building, serving fine wines and single malt whiskies to entertain business partners.
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*This post is brought to you in partnership with Marble 8.
April 20, 2019