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Vantador @ Desa Sri Hartamas

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Vantador @ Desa Sri Hartamas Vantador @ Desa Sri Hartamas

Vantador @ Desa Sri Hartamas






One of KL's most charismatic steakhouses, Desa Sri Hartamas' new Vantador is a cavern for carnivores, taking meat hounds on a genuine gastronomic adventure with Argentinian chef Ramiro Moya, for a feast of gnaw-worthy beef and more.

Vantador describes itself as a 'dry-aged steak boutique,' and it lives up to that promise - the conscientiously curated choices come from from cattle that include Spain's highly rated Rubia Gallega (hailed by some as the world's best beef); Wagyu of the superior Tajima bloodline, raised in Australia's Margaret River; free-range Angus from Tasmania state's King Island; and the Hereford breed, free of antibiotics and hormones, from Victoria state.
Vantador's dry-aged beef is hung for at least 30 days in German-constructed, near-freezing coolers (you'll see them as soon as you step into the restaurant), enabling the natural enzymes to effectively break down muscle tissue, increasing the meat's tenderness and concentrating its flavour. This takes longer than wet-aging and is costlier, partly because more weight is lost as moisture, so you'll find dry-aged beef at relatively few eateries in KL.

Choices include the tomahawk, T-bone, porterhouse and ribeye with bone for the dry-aged range, with prices ranging from a pretty reasonable RM40 to RM75 per 100 grams. If you're on a tighter budget, wet-aged cuts are also available, starting from RM30 per 100 grams for cuts of striploin, ribeye, tenderloin, short ribs, back ribs, oyster blade, flank and Wagyu brisket MB9.
If you're a fan of full-bodied meatiness, with each bite brimming with deep-seated, decadent-tasting dynamics, consider sinking your teeth into these. While chef Ramiro was born in Buenos Aires and raised in Mendoza, his experience and expertise extend far beyond his homeland's borders (he's worked everywhere from Dubai to Taupo, New Zealand, and is even about to marry a Malaysian later this year); Vantador's Malaysian founders worked with Ramiro to craft steaks intended to echo the rich butteriness of New York-style steaks, which comes through in every luscious chew. The Rubia Gallega was not yet on the menu when we visited in mid-December, but it is now, and we'll be back for it.

Steaks are complemented by optional sauces on the side: With an Argentinean executive chef, there's chimichurri, of course, with other vibrant choices comprising chilli jam, parsley verde, and creme fraiche flavoured with smoked paprika and mint (RM5-RM8). Side dishes are no less enticing, with smoked tomato relish and orange-glazed baby carrots with caraway seeds among our top temptations (starting from RM12).

When visiting Vantador, come ravenous - you'll want to sample the selection of interesting starters, headlined by sumptuously primal roasted Wagyu bone marrow with pickles and house-baked brioche (RM65), a mellow, memorable oxtail terrine with pickled okra, buttered shimeji and kaffir lime sauce (RM27) and creamy cauliflower panna cotta with more pickles (a recurring theme h...
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Vantador @ Desa Sri Hartamas Vantador @ Desa Sri Hartamas

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Source of news: Eat Drink KL
Source of publication: 01-01-2018 16:05
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