Meatworks

Working closely with the National Feedlot Corporation, Meatworks aims to bring local sustainable beef to all Malaysians. It is a meat lover’s paradise, housed on two floors, with a ground floor restaurant and a meat deli serving the best 30-day aged beef.

The chef treated the monstrous Rib Eye (RM46) with the utmost care, cooking it perfectly. The meat itself lacked the wonderful flavour of a Kobe or even an Angus, but is quite commendable with a tender texture, all for a very reasonable price.

The starters of Mushroom Soup (RM15) and Mushroom Risotto (RM30) were also top class. The highlight was it was achieved with the minimum of cream and butter, making dishes that were light but full of flavour. There were so many different types of grilled mushroom mixed in with risotto rice that was al dente yet creamy.

For non-beef lovers, the Scallops Salad (RM28) was a good starter with grilled fresh spring scallops on top of a corn and tomato relish. The Silver Cod (RM42) was a beautifully grilled loin that went very well with the tart, zesty sauce. The Chicken Cutlet (RM45) was probably the weakest dish, but it is difficult to keep a thin chicken breast moist.

Don’t miss the desserts, small chilled options, such as the Chocolate Mouse (RM12) and Panna Cotta (RM11) are available, both winners in terms of balance and a soft, luscious texture. However, many items on the menu were unavailable and no was alcohol served.

Text Chan Wai Lee