Steak out: KL’s 10 best places for steak

Updated on June 2 2015

The difference between a good and bad steak can be huge, which is why you need to find a chef who knows what they’re doing. We like our steaks giant, juicy, just the right amount of pink, and melt-in-the-mouth tender, and take it from us —  just because it says ‘Wagyu’ on the menu doesn’t mean it’s anything like we’ve just described.

If you’ve got a craving for a juicy slab of meat, here’s our selection of ten places for the best steak in KL:

For haute steak: Maison Francaise

maison francaise kl
Chef Thierry of Maison Francaise KL uses simple ingredients in ode to fine ingredients. Photo: Maison Francaise KL via ivyaiweiwei

Set in a discreet mansion just off Jalan Kia Peng lies the well coveted French fine dining restaurant, Maison Francaise. Led by chef Thierry Le Baut, the no-fuss menu maintains the integrity of each ingredient, and here’s where it’s got our attention. For those who insist on steak and steak alone, opt for the roasted veal fillet with Daughinois gratin and glazed chestnuts.

Maison Francaise, 5 Changkat Kia Peng, Kuala Lumpur, +60 3 2144 1474,

For cocktails and steaks to share: Ril’s Bangsar

ril's bangsar
Go big and order a one kilogram minimum to share. Photo: Ril’s Bangsar

In addition to its cocktail attraction, for those who don’t know, Ril’s Bangsar serves up a mean selection of steaks. For long dinners and conversations, you’ll want to go with the porterhouse or the Tommyhawk to share, doused with bone marrow jus – artery-clogging goodness that’ll keep you going back for more.

Ril’s Bangsar, 30 Jalan Telawi 5, Bangsar Baru, Kuala Lumpur, +60 3 2201 3846,

Post image Related: Bar bites: 5 best KL spots to dine at the bar

For the full meaty experience: Marble 8

marble 8 steak
Marble 8 dry age their meats for 21 days on site. Photo: Marble 8

Specialising in dry aged steak, done in a glass drying room on site to tease diners as they walk in, Marble 8 offer the whole experience from sight to taste from the glass showroom to its steak presentation served on a wooden board for that extra fuss-free rustic feel. Don’t bother with the steak sauces though and just add a touch of pink Himalayan salt to taste. Let the meat speak for itself.

Marble 8, 163 Jalan Binjai, Persiaran KLCC, 50088, Kuala Lumpur, +60 3 2386 6030,

For the shopper cum diner: Las Vacas

las vacas tomahawk wagyu
At Las Vacas, expect to go dizzy with choices with their spread in the butcher’s window. Photo: Las Vacas

A apt combination of a deli and steakhouse, Las Vacas on Yap Kwan Seng is one for the diners who appreciate the paddock to platter concept or in this case, from deli counter to platter while allowing the eyes to feast on the marbling before having one of the many premium cuts cooked to perfection.

Las Vacas, 33, Lot 5, Ground Floor, Wisma Winbond, Jalan Yap Kwan Seng, 50450, Kuala Lumpur, +60 3 2181 5586,

For an exclusive setting: Bistro à Table

You’ll have to frequent Bistro à Table to keep up with their ever-changing menu. Photo: Bistro à Table

Said to be one of the pioneers in bringing the dining scene to Section 17, Bistro à Table, headed by the fiery chef Isadora Chai puts forward French comfort food and with that comes some of the finest produce including none other than prized Japanese beef – opt for the Miyagi A4 Wagyu kaburi or the winter Kobe zabuton. Note that menu rotations at frequent at Bistro à Table.

Bistro à Table, 6 Jalan 17/54, 46400 , Petaling Jaya, +60 3 79312831,

For steak connoisseurs: Mandarin Grill

Under the expert grill of Chef de Cuisine Reto Webber, Mandarin Grill remains one of the choice places for the best steak in KL. It isn’t just beef steak available here either, you can opt for black pepper and coriander venison loin if you fancy something a little different.

The steaks come in a number of different forms, including the tenderloin rib-eye sirloin porterhouse, a tenderloin rib-eye, sirloin and for the adventurous, a cowboy steak Chateaubriand and a Wagyu Chateaubriand. The prime cuts are all 100 percent pure Australian Black Angus Beef, and you can choose from the weight, the length of ageing (60 or 90 days) and whether you would prefer grass or grain fed.

Put a little sizzle on your plate with this hay smoked Wagyu beef ribeye.

For Australian Wagyu beef cuts, choose between grain fed or grass fed, weight (between 140 gms and 300 gms), length of ageing and the marbling (8-9 or 6-7). Or, for Australian Master Kobe, the cut is marble 9-10, 200 grams, grain fed and aged for 380 days. Prices range from RM130 – RM265 or you can opt for a dish for two with prices from RM225 – RM495.

Different sauces such as seared foie gras roquefort, morel sauce, Armagnac and green peppercorn chimmichurri and a selection of side dishes are perfect for adding flavour to your meal. Make a point of leaving room for the desserts, or as they are known on this menu ‘The Grand Finale’.

Mandarin Grill, Mandarin Oriental Kuala Lumpur, Jalan Pinang, Kuala Lumpur City Centre, Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, +60 3 2380 8888

For a whole lot of steak: Beast

Beast serves up exactly what it sounds like — giant slabs of steak. If you can handle it, we recommend ordering the Porterhouse steak, which is served on a board and ordered by the 100 gram.

The steak is grass fed Black Angus beef and don’t be deceived, you won’t just be tucking into a plate-full of beef. Sides are equally as tempting, including steak fries and duck-fat potatoes if you are ready for a bigger challenge. You can choose from a number of sauces including chimichurri, salsa para or a truffle béarnaise, or you can go for the delicious gravy of natural beef jus or bone marrow.

The Porter House is for the brave amongst us, it’s a whole lot of steak from Beast.

Beast, Ground floor, The Intermark, Jalan Tun Razak, Kuala Lumpur +60 3 2163 5732. For more details, visit 

For the full steak experience: Prime

Like any traditional steak restaurant, Prime offers the traditional dishes to accompany the steak, including creamy clam chowder, apple wood smoked Norweigan salmon and of course, the unmissable Pacific oysters, so don’t go here just for the steak, go for the steak and the appetisers and accompaniments and … well we could go on but the menu is fairly extensive.

The steak is available in different cuts, including Wagyu beef, Black Angus 200 days grain-fed steaks and Australian 120 and 8o day aged steaks.

Prime takes its steak very seriously, so go prepared for some excellent cuts of meat like this sirloin, and perfectionist cooking.

Prime, Level 5, Le Meridien Kuala Lumpur, 2 Jalan Stesen Sentral, Kuala Lumpur, +60 3 2263 7888, 

For views and traditional grill: THIRTY8

You can enjoy great food whilst making the most of fantastic views when it comes to THIRTY8, and that doesn’t just mean for their renowned oyster selection or their seafood.

THIRTY8’s rib-eye is best as a dish shared.

The steak here comes in Australian Wagyu and you can choose from rib-eye marble 7 at 350 grams, or sirloin marble 7 at 250 grams and tenderloin marble 5 at 200 grams. If you prefer Australian Black Angus you can choose from rib-eye 350 grams and tenderloin 200 grams.

It isn’t just about the steak, it’s also about the experience, and chef’s recommendation for a select few of these dishes is to share them as the portions do come out a little hefty, and after all, a shared dish with views of the city makes for a perfect romantic evening.

THIRTY8, 38th floor, Grand Hyatt, 12 Jalan Pinang, Kuala Lumpur, +60 3 2182 1234,

For traditional fare and wine pairing: Grill 582

Grill 582 at Ramada Plaza Kuala Lumpur (formerly known as Best Western Premier Dua) has recently undergone a complete revamp and is now the home to a great grill menu, with some fantastic wine pairing in collaboration with The Wine Academy under the experienced palate of Consultant Sommelier Roderick Wong, and an extensive (the largest in Malaysia) selection of Cigars in the cigar diva.

Chunky chips and Black Angus Beef Fillet at Grill 582 make a perfect choice if you are looking for a traditional grill-steakhouse style dish

The menu showcases a traditional grill concept for Grill 582, with Black Angus beef, a choice of fillet steak in either 200gm or 300gm, sirloin 200gm or 300gm, or rib-eye steak 200gm or 300gm, and all served as they should be with chunky chips and vegetables; no straying away from tradition here. Wagyu beef is served with sautéed spinach with cream and a delightful bubble and squeak 200 grams or 300 grams.

Grill 582, Ramada Plaza Kuala Lumpur, 8 Jalan Tun Sambanthan, 50470 Kuala Lumpur, +60 3 2272 8888,

MORE: Kuala Lumpur’s top bars with a view