The Steakhouse @ Changkat Bukit Bintang

The Steakhouse, for Urban Carnivores, on Changkat Bukit Bintang

Should KL’s relentless frenzy for new restaurants ever wear you down, consider a visit to this institution for urban carnivores. The latest establishment by Werner Kuhn, The Steakhouse is a 40-seater steak joint along Changkat Bukit Bintang and adjacent to The Whisky Bar.

With beef imported from Australia, this chophouse refuses to stinge on quality, preserving its red-blooded menu of aged Black Angus and grain fed cuts of steak. Lovers of red meat get to choose from five cuts – medallion, tenderloin, rib-eye, T-bone and striploin. These are then paired magnificently with a choice of sauce – béarnaise, black pepper or red wine, also style of potatoes -fried, mashed or sautéed and finally vegetables- grilled asparagus, sweet corn or sautéed spinach. All cuts are grilled over charcoal, and many regulars eschew appetizers and desserts, focusing instead on impeccably cut, lovingly cooked, gargantuan slabs of meat. Not us though, today we would get to try the entire (well, almost) menu, from appetizers to mains and finally desserts too.

The pared-down menu emphasizes tender cuts of beef and flavorful seafood, something that the Changkat Bukit Bintang strip really needs. There are also incredibly fresh starters to choose from such as the massive shrimp cocktail and lobsters, really stand out among the restaurant offerings. There’s also a massive repertoire of entrees to choose from such as the Escargot, Scottish Smoked Salmon, Baked Portobello Mushroom, Air dried Spanish Beef Ham, Panfried Duck Foie Gras, Shrimp Cocktail, Florida Crab Cake, Werner’s Special, Beef Carpaccio, and believe it or not, we tried it all!

Deluxe Chilled Seafood Mountain

For me though, the highlight was really the steak. My favorite cut of steak at The Steakhouse is a colossal hunk of flavorful ribeye steak. A juicy, charred ribeye cooked a medium rare, requires only a dash of salt, a side of mash, and a red Rioja from the concise wine list to seal the deal.

a choice of sauce – béarnaise, black pepper or red wine, also style of potatoes -fried, mashed or sautéed and finally vegetables- grilled asparagus, sweet corn or sautéed spinach.

my favourite cut – ribeye.. and a perfect bloody medium rare!

The steak we tried that night, include the Chilled & Aged Black Angus Tenderloin, Chilled & Aged Black Angus Rib Eye and the Chilled & Aged Black Angus Striploin. My favorites were the Ribeye and the Chilled aged Angus Black Tenderloin.

Escargot & Fresh lobster.. hard to resist!

Shrimp Cocktail, Florida Crab Cake, Werner’s Special, Beef Carpaccio

Air dried Spanish Beef Ham, Panfried Duck Foie Gras

Escargot, Scottish Smoked Salmon, Baked Portobello Mushroom

Grilled Black Cod Fish

Homemade Ice Cream – pistachio ice cream, raspberry sherbet, white chocolate ice cream

Baked Cheese Cake

Classic Italian Tiramisu

cheese platter

Belgium Chocolate Fondue

The steaks at the Steakhouse are definitely a cut above the rest. This place comes highly recommended.

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