PRIME is Le Méridien Kuala Lumpur’s signature steakhouse and is easily one of the most recognisable ones you will find around. From the selection of Japanese wagyu ribeye to the flavour intense rubia gallega bone marrow, we speak to Executive Chef Antoine Rodriguez to find out more about the steakhouse.
PRIME: Excellent International Steakhouse
PRIME is the signature steakhouse located within Le Méridien Kuala Lumpur headed by Executive Chef Antonne Rodriguez and Chef de Cuisine Domenico Piras. The restaurant is well known for its perfectly cooked steaks, from the buttery wagyu to the use of Argentinian steak, which comes with a more beefy flavour.
Tell us a bit about PRIME…
PRIME is located on Level 5, Le Méridien Kuala Lumpur and goes by PRIME Grill. PRIME Wine. PRIME Time. PRIME first open its door in 2006, being Kuala Lumpur’s newest restaurant and the only true Steak and Grill Restaurant in an international managed five-star hotel. We are The PRIME Grill. Extensive wine wall, a sommelier table for tasting and a wine list with high value pries. It’s PRIME Wine. We grill imported PRIME quality steaks, red meat and seafood in an extensive display kitchen. Relax at oversized table, enjoy refined quality services. Be comfortable in stylish surroundings with stylish diners. Enjoy PRIME Time.
What is the philosophy and approach to its cuisine?
The menu is traditionally a steakhouse fare with interesting appetizers, side dishes, and a variety of mustards. There is also a variety of breads and flavoured butter on daily basis. The main course menu items are mostly be red meat featuring Australian, ‘Argentinian’ and Japanese red meats, along with a variety of seafood and fish to compliment and provide variety.
All steaks are grilled using lava stones. Traditional favourites such as Caesar salad and smoked salmon will be the highlight of starters. Items are simply and plainly described and easy to order. Menus are changed every six months but will retain its values, being primarily a steak restaurant with seafood and fish.
An excellent selection of wines by the bottle and glass is offered. Designer cocktails and aperitifs also lend its existence to the start of a delightful dining experience. While a freshly-brewed designer coffee and teas tops off the whole dining journey.
Tell us about the meats used at PRIME?
We only select Prime cuts available in the market, mainly Australian and Japanese. We are looking at breeds feeding and marbling. For example, for Japanese cuts, we select the Wagyu Grade A5, the highest possible quality rating awarded by the Japanese government. We also love to allow our guest discover different cuts such as the picanha, skirt and chuck flap tail when available. We also offer lamb cuts such as shank and French cut rack from Australia.
Tell us something about PRIME that people might not be aware of?
PRIME was a store room before it was converted into a steakhouse. Back in 2006, there was no international steakhouse in Kuala Lumpur and we really wanted to open an excellent international steakhouse!
Another secret is that the grill was specially designed and customised by myself. The most exciting moments was to bring the meat and seafood all the way to the grill factory where the griller was made. This was to ensure that the grill was fully customised to make the finest steak in Kuala Lumpur!
What are 3 dishes that we should be looking out for?
Prime ribs, Rubia Gallega bone marrow from Spain and lobster bisque, just to name a few.
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Le Méridien Kuala Lumpur
2, Jalan Stesen Sentral,
Kuala Lumpur Sentral,
50470 Kuala Lumpur
+603 2263 7434
Daily, 6.00 pm to 10.00 pm
| PHOTOGRAPHY: MARRIOT BONVOY | WEBSITE: LE MÉRIDIEN KUALA LUMPUR |