CRAVINGS of meat lovers are bound to be satisfied by the aptly named “Steak Me Out” promotion that’s fashioned to deliver the offerings of a traditional steakhouse. The promotion runs until August at The Living Room in Westin Kuala Lumpur. Zebdelone says the focus of a steakhouse is on the meat and sauces.
Executive chef Zebdelone Chal, 44, who is of Punjabi and Kadazan descent, said he was previously the specialty sous chef at a steakhouse of a luxury hotel in Palm Jumeirah, Dubai in the UAE, seven years ago. “The focus of a steakhouse is on two things – meat and sauces. “For this promotion, we use Black Angus grain-fed beef from the US with a marbling score of three to four.
“The most care goes into the making of sauces. “For the stock, we use beef bones that have been browned, roasted and then put into a stock pot with thyme, rosemary, garlic and a mirepoix of vegetables. “By this stage, the stock would have gone through its third reduction.
“The best is to use neck bone and chicken wing tips as the collagen contained will give the sauce its silky texture,” said Zebdelone. For starters, the menu offers Prawn Cocktail featuring large Pacific-farmed prawns, avruga caviar and beef cheek croquettes. Prawn Cocktail with beef cheek croquettes.
Firm and sweet, the locally sourced shrimp is lightly boiled in vegetable stock. It is accompanied by a mild sauce of mayonnaise, Tabasco, tomato ketchup, and lemon juice. Although the prawns are supposed to be the st.