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招牌菜
这道芝士牛肉卷，内含着口感光滑的芝士，萝卜丝和长豆，以及削至薄片的牛肉，无需添加任何配料，却胜在新鲜多汁，肉质入口即化，令任何人也抵抗不了牛肉薄片和浓郁芝士的魅力。
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Las Vacas was never in need of the 'third time's the charm' rule. Its outlets in Kelana Jaya and Mont Kiara were immediate hits, but every empire must keep expanding; the beef specialist's latest branch at Yap Kwan Seng could become its biggest triumph. This is Las Vacas largest eatery, offering indoor and alfresco tables. Signaling surefire success, every table inside was booked by 6:30 on opening evening. Beware, latecomers who sit outdoors: mosquitoes might plague those fearless or foolish enough to wear shorts here. The concept is clear: meat is the main event, but this branch boasts Las Vacas' widest menu, encompassing everything from beef croquettes to beef bruschetta. Wagyu Karubi (RM35+), boneless spare ribs that score for succulence. Pan-sauteed beef wraps, coating roasted vine tomatoes (RM18+). Everything we ordered here was flavorful, but there's a problem: Las Vacas seems to rely too heavily on sauces and pepper. Ox tongue, thinly sliced and grilled, then drizzled with wasabi mayonnaise (RM45++). Many will like this, but we long for the simplicity of a Korean barbecue version, where the meat shines unadorned. Still, that's a matter of preference. Angus grass-fed rib-eye (RM78+ for 300 grams), cooked a little too much past medium-rare, but still acceptable. Blessedly, the credit card facilities here are working already, curbing a repeat of what we encountered at Las Vacas Mont Kiara two years ago. The meat might be halal, but we're thankful that wine is sold here, by both the bottle and glass.We wanted to try Las Vacas' RM120, 250-gram-patty Wagyu burger, but it was unavailable during our visit.
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