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PRIME, Award Winning Steak Restaurant
“Prime Grill. Prime Wine. Prime Time.”
Savor fine cuts of Australian and Japanese beef at our award-winning restaurant. This culinary journey will redefine your understanding and appreciation of dry-aged beef. PRIME prides itself in serving only the finest halal certified imported beef, complemented with an exquisite wine selection.
A PRIME DINING EXPERIENCE
PRIME has a seating capacity of 100 persons including a private dining room for 8 persons. Imaginative interior design with secluded sections enables diners to see and be seen or to be seated away from the crowd. PRIME exudes a subtle elegance with its modern, fashionable and relaxing interiors.
Timber is featured along with high backed two-tone leather chairs. Tables are oversized at 1.1 square metre, allowing diners extra space to create their own ambient space.
Impressive floor-to-ceiling wine walls reflect the marriage of great steaks and wines. Wines from around the world are complemented by highly experienced Wine Manager as well as a novel Sommelier’s Table where diners can taste wines before making their selection.
A large built to order show kitchen, fronted with a solid glass wall, provides diners a visual experience of the food preparation. The grill used for preparing steaks is supplemented by a flaming rotisserie.
The extensive menu features steaks in different cuts such as Wagyu Prime Ribs with a marbling of 6, Black Angus 200 days grain-fed steaks, and Australian 120 and 80 day aged steaks. PRIME also offers a wide range of highly appealing appetizers, soups and salads such as fresh Irish Oysters with 6 different sauces and Foie Gras Trilogy. Traditional steak restaurant dishes such as Lobster Bisque and Garlic and rosemary rubbed rack of lamb are also available.
ANTOINE RODRIGUEZ – EXECUTIVE CHEF
“Food is what brings people together and we strive to ensure the best is served.”
As Executive Chef of Le Méridien Kuala Lumpur, Chef Antoine has been instrumental in keeping everything together and ensuring that consistent high quality food is served to guests and associates. He won the Hospitality Asia Platinum Awards in a row and defeated 14 other nominees to win the ‘Executive Chef of the Year’ during his second win.
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Adeline Yeong
2 weeks agoGood control of temperature for the steaks. No drastic changes of the menu over the years apart from a couple of new menu introduced while retaining the signatures: Hokkaido seared scallops & Bone Marrow. Those were our favourite to kick start off and followed by their steaks.
Alex Wong
2 months agoStill the best place for steak imo, had a black Angus ribeye and it was excellent. Interesting choice of sauces, chef's coffee sauce was pretty unique and went well with the meat. Triple cooked fries is good, but make sure to eat it while it's hot. Lobster bisque is superb, a must order as well.The place is pretty expensive, but the service isn't the stiff upper lip kind. Somewhat more homey, but they're very attentive and responsive.Place is quiet and very cozy, easy to enjoy the food with friends and family.
C. Ashwin Thomas
4 months agoClassic elegence . This is undoubtedly the finest steaks in the country. Aged to perfection and quality which is matched. The price is certainly not something to play with you will have to look carefully before ordering. Highlights : The Argentinian aged beef & Monthly specials are certainly worth the order. For something equisite chef Domonico & Hostess Julie will ensure that your visit will be worth every bite .
Ash Ahmad
6 months agoWe went to this restaurant earlier this week to celebrate a big achievement. Started with some oysters and let me tell you, they were one of the best oysters I've ever had! So fresh and sweet, we finished half a dozen within 5 minutes. The scallop was a bit underwhelming, with the bonito flakes overpowering the flavor. We were also served some bread with mushroom and lobster bisque, and the cheese and pepper bread was absolutely delicious. Our server, Shima, was so kind and kept topping up our bread, and the butter that came with it was so good, especially the truffle butter.The highlight of the dinner was definitely the tenderloin. Even though it was lean, it was incredibly tender and paired perfectly with the peppercorn sauce. For dessert, we tried the cheesecake with truffle, which was unique and rich. The restaurant was kind enough to comped a chocolate cake for our celebration.The food was amazing and the service was top-notch. I highly recommend this place! Thank you, Prime.
Waleed Farouk
6 months agoIt was a special occasion and we chose PRIME as our venue for the celebration. It is a fine dining place with very good quality and selection of meat. The steak was perfectly cooked and the appetizers options were also great. The side dishes were also tasty. I ordered Argentinian tenderloin and it was a perfect medium as requested.