Read full review
2012-09-14
33 views
KL's latest steakhouse, EST, marks The BIG Group's unmistakable foray into fine dining; everything from the food and prices to the service and setting here strives to be taken seriously. This small, sealed space beside Estate features barely 10 tables. It'll probably be polarizing _ some might call it intimately elegant; others may consider it intimidatingly elitist. Meals here begin with what could become EST's famous complimentary signature starter _ empanadas _ hot, buttery and flaky, filled
KL's latest steakhouse, EST, marks The BIG Group's unmistakable foray into fine dining; everything from the food and prices to the service and setting here strives to be taken seriously.
This small, sealed space beside Estate features barely 10 tables. It'll probably be polarizing _ some might call it intimately elegant; others may consider it intimidatingly elitist.
Meals here begin with what could become EST's famous complimentary signature starter _ empanadas _ hot, buttery and flaky, filled with ricotta cheese and broccoli.
Other bovine beauties here include bone-in AACO Tomahawk Wagyu that could cost many hundreds of ringgit, but wine lovers will be relieved to hear that EST's list is wide and well-priced. A simple bottle of Beringer Stone Cellars Merlot costs a fair RM99++.
Smoke Boulavardier (RM58++; maker's mark, campari, martini rosso, lagavulin 16-years, lemon) and Gentleman's Cobbler (RM58++; hendricks, tio pepe, pineapple, lemon, orange, sugar).
Beef-haters, take note: EST also serves everything from crab salads to scallop ceviches, barbecued calamari to beech wood-smoked salmon.Meats here are seem to be char-grilled Latin American "asado" style on open fires for a smoky flavor. Servers offer a choice of sauces including chimichurri, horseradish and more.
Post
