HOW often do you get the chance to put together a sampling plate at a fine-dining restaurant in a five-star hotel?
Not often, but at L’Heritage Steak House you can.
Just pick out a few items, and the chef will be happy to plate them together.
Located on the first floor of The Royale Chulan Kuala Lumpur, this newly rebranded steakhouse, which recently reopened, aims to give customers more dining flexibility and choices.
“We are always happy to put together a sampling platter for our diners – from appetisers, mains and even desserts,” said executive chef Sabri Soid.
Sabri, who has 20 years of culinary experience, encourages his diners to try as many items as they like.
“Usually at fine-dining restaurants, you can either pick only one dish or opt for a set meal, but here, more often than not, customers are spoilt for choice,” he said.
We were served a sampling platter consisting of three different items for starters.
Served in bite-sized pieces, our personal platter had Caprese Roma Tomatoes with Buffalo Mozzarella, Fried Eggplant Calamari with Chilli Mango Salsa and Smoked Salmon with Grilled Scallop.
One of these three items is usually served as a solo dish right before the soup and mains. But thanks to the restaurants mix-and-match option, diners can sample more than one type of appetiser.
The starters were really easy to eat and interesting, as every bite unveiled a different flavour.
The portion was neither too big nor too small, and we liked how the food was simple and well-flavoured.
“Our style is straight forward and simple. We don’t care for over-complicated food presentations or recipes.
“This is a steakhouse that I believe everyone can enjoy at an affordable price in a five-star hotel,” Sabri said.
The chef, who specialises in French cuisine, added that most items on the new menu were different from the previous one, with only a few signature dishes remaining.
One of the signature items is the French Onion Soup, complete with fluffy puff pastry on top, hiding the soup underneath.
Pushing the pastry crust down all the way into the bowl to get to the soup, we found it to be up to expectations.
It was neither too cheesy nor pungent as the onions were nicely sauteed. The pastry added a nice touch, as eating it in one mouthful made us feel like we were eating a pie.
“This is one of the few dishes that we retained when we re-branded because it has always been one of our most popular items among diners,” the chef said.
We were also served the lamb and beef for mains, which were really tender and well-seasoned.
“Our steak is not that expensive compared to other places, and we serve different ranges of Wagyu beef, depending on the marbling,” Sabri said.
Prices start from RM120 for a 180g slab of marble-four Wagyu, which according to Sabri was comparative to other steakhouses in the city. The more tender the steak, the more expensive it is.
Whatever your preference, the chef assured, L’Heritage Steak House had a suitable cut for everyone.
For a sweet end, we had a sampling platter of three different desserts made by the pastry kitchen – Mini Apple Pie, Chocolate Cake and Strawberry Cheese Cake.
Diners with a sweet tooth are bound to be happy with the availability of such sampling plates. Why have just one dessert when you can have three or more?
L’Heritage Steak House is opened every day, including public holidays, and caters both to diners looking for a romantic candlelight meal and groups organising private dining events.
L’HERITAGE STEAK HOUSE, The Royale Chulan Kuala Lumpur, 5, Jalan Conlay, Kuala Lumpur (Tel: 03-2688 9688) Business hours: Noon to 2.30pm, 6pm to 10.30pm, daily. Pork-free.
This is the writer’s personal observation and not an endorsement by StarMetro