MARBLE 8 – FINE DINING STEAKHOUSE AT LEVEL 56 PETRONAS TOWER 3 KUALA LUMPUR

Dining with Spiritual Uncle and Sifu again. This time it’s at the bastion of fine dining for the ubiquitous steak in KL.

The last time I went to Marble 8, it was at its old address which is now the site of MRT construction. The move to Level 56 Petronas tower 3, however, meant eating steaks in a modern chic restaurant adorned with dark wood hues with breathtaking panoramic views of the best skyline in KL. It set the tone for what I know would be a magical gastronomic experience.

I arrived unexpectedly early and was happy to settle down in the leather winged chairs in the cigar room while waiting for everyone else to arrive. A frosty Heineken soon arrived together with my Upman Corona Cigar and minutes later, I was happily puffing away. I know it’s hedonistic but life is short.

Everyone trickled in and soon we were quaffing Dom and sipping a delicious white Rhone. I braced myself for the Reds and I swear each time the wines just gets crazier than the last .

This time we started with a 2002 Sassicaia which had a feminine seductive smoky overlay. It was truly divine. The 1995 Haut Brion was served next. This vintage didn’t seem to emit the trademark powerful barnyard aromas reminiscent of a typical Haut Brion but it was still beautifully structured, and had a refined Bordeaux like nose. I was actually glad for this as it did not overpower the Sassicaia as I feared a typical Haut Brion would. So happily, the Sassicaia and Haut Brion were drinking beautifully side by side the whole evening.

But it was the third red that brought tears to my eyes. The Vega Sicilia Reserva. The Spanish cult wine that was once served only to the royal family of Spain and no one else. And this was the Reserva. The manic genius of this chateau extraordinaire that kept the vintages year after year in their barrels and in a shocking stroke of genius, blended 3 vintages together to create what they call the Reserva. A wine so extraordinary in its inception that I truly understood why mere mortals should not drink it. We had the blend of 90, 91 and 96 and the finish lasted forever, like a spurned lover turned stalker that just wouldnt go away. It filled one’s mouth with its richness and stayed behind to finish its unbearable seduction. It was a sexual awakening of one’s senses.

I was so entranced by the wines that I almost forgot the food, which to an unrepentant swine and gourmet-whore like me, is almost sacrilegious.

The starter was a mini wagyu slider which slid in very nicely indeed as we were all starving. The second appetiser was spicy angel hair pasta with lobster which was utterly delicious, except that a few of the diners found it a trifle too spicy. I am Mama Hokkien so nothing could ever be too spicy.

The side dishes arrived and the cream spinach and truffle mash quickly became the absolute favourite of everyone at the table. I must say the spinach was one of the best I have ever had anywhere.

The peice de resistance arrived shortly. Dry aged ribeye that was nicely pink and tasted divine. I found it interesting that the rib eye was sliced thin length wise which was the first time I have experienced this in any restaurant. Most restaurants would slice ribeye in thick chunks but I found the thin slicing clever, as it somehow made it less rich and cloying. The beef was served with Dijon and English mustard and flavoured salt on the side, with beef jus available on demand. But really, the beef needed nothing to enhance its flavours, but old habits die hard.

Next came the La Bistecca (Porterhouse) with Sirloin and Tenderloin served thinly sliced. I found this a little less flavourful than the ribeye but it came with a delightful crust that won me quickly over. The intense flavours of the beef was like no other, as only dry aged beef can offer.

By the time the warm lava cake and creme brûlée arrived, none of us did it any justice as we were unbearably satiated.

It was just lovely – the dry aged beef, the impeccable and magical wines, the dazzling skyline and the scintillating company at the table.

Finishing off with a cognac just seemed like a bloody good idea and we succumbed to good old common sense.

I could get used to this but I wouldn’t live long.

“Momento Mori” – someday we all have to die.

Me think not a bad way to go.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s