Koreans Danny Choi and JK are two steak disciples who have arrived in KL to sing the gospels of dry-aged beef. The boys ship in fresh beef from Australia before it’s dry-aged in a hanging cellar for a couple of weeks to ensure the meat’s natural juices are locked in before cooking. The ribeye in particular is stunningly executed when ordered medium rare; it manages to seal in the cattle’s complex flavours without any trace of gaminess. Have your beef with a side of grilled sweet corn, trust us.
|Venue name:||Beato Steakhouse Bangsar||Contact:|
24-1 Jalan Telawi 3
|Opening hours:||Mon-Fri, 5:00pm-12:00am; Sat-Sun, 12:00pm-12:00 am|