Product Description

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.