A Taste of PRIME, Le Méridien Kuala Lumpur

A Taste of PRIME Set Menu

Words: Monica Tindall
Photos: Han Sen Hau

Exploring new food and beverage openings in Kuala Lumpur is exciting. Still, there’s also an unquestionable comfort in returning to a tried and trusted restaurant that has stood the test of time. Consistency is a rare and precious commodity in the KL food scene, and very few hotels can say they’ve kept an executive chef for decades. However, Le Méridien Kuala Lumpur is proud to say Chef Antoine Rodriguez has led the kitchen since the hotel’s inception, and the signature restaurant PRIME still stands as one of the leading steakhouses in the city.

That doesn’t mean the team can sit on their laurels. They’re constantly reinventing themselves, keeping beloved favourites but offering innovations to keep up with the times. PRIME’s most recent set menu, A Taste of PRIME, is an excellent example of old and new combined while staying true to the restaurant’s promise – Prime Grill. Prime Wine. Prime Time.

A Taste of PRIME Set Menu

Being inclusive of diverse eaters, carnivores, and non-carnivores alike will find something to their liking on the new set menu, A Taste of PRIME. Premium cuts of meat sit alongside choices of fish and vegetarian recipes, ensuring most dinner guests can enjoy the meal equally. 

Bread

A tray of house bread – black pepper cheese and pumpkin seed bread – comes with a trio of kinds of butter – banana (!), salted and garlic herbs. Each night, the bread stays the same, but the butter changes daily. The banana is a unique option, not too powerful, but an attractive subtle whisper of the tropics.

Amuse Bouche

The amuse-bouche of braised beef with mushrooms, pumpkin puree, and crunchy pistachios is warm and comforting, reflecting the solace of knowing an established kitchen. Domenico Piras, the Italian Chef de Cuisine at PRIME, says, “I don’t like monotonous food, so changing the set menu regularly and the daily amuse-bouche is a chance to get creative.” 

A Taste of PRIME – To Start

The “TO START” course offers three options, all lighter in nature but crafted exceptionally well. The Classic Caesar Salad presents a traditional yet artfully executed combination of homemade Caesar dressing, smoked beef, and Parmesan, accompanied by urban-farmed romaine and brioche croutons. Alternatively, the Smoked House Fishery Salmon introduces delicate fish pieces, harmonising fennel salad, caper berries, and a soft-boiled egg atop delicate blinis with dill cream cheese. The Australian Flower Crab Cake boasts a panko crust with heirloom tomatoes and tangy horseradish cream. The latter is Han Sen’s top pick. Mine is the smoked salmon, and hubby appreciates classic greens to begin.

PRIME Wine List

If you’d like to pair your meal with wine, Prime has 16 available by the glass! With our seafood starters, we enjoy a crisp Italian, Tacsa d’Almerita Regaleali, Sicily, Bianco IGT (RM 45). It is a bright, straw-yellow wine with greenish highlights. The nose is fragrant with wildflowers, white stone fruit, and sweetgrass aromas. The palate is crisp and savoury, and the finish is long and refreshing. It’s excellent with our seafood and salad starters. 

A Harmonious Interlude: IN BETWEEN

The “IN BETWEEN” course offers two equally intriguing options. The Wagyu and Truffle Homemade Ravioli Mushroom Fricassée combines Wagyu beef’s richness and the earthy truffle’s aroma within delicate ravioli, accompanied by a flavourful mushroom fricassée. Alternatively, the Baked Lobster Bisque offers a comforting embrace, featuring a creamy lobster soup crowned with golden puff pastry. The bisque has been on the menu from the beginning: guests refuse to let it go. If you have not yet tried it, I highly recommend you do so to understand the fuss.

A Taste of PRIME – MAINS

The menu gradually intensifies towards the “MAINS,” where guests are presented with beef, fish and vegetarian alternatives. The Grilled Argentinian Sirloin boasts 180 days of grain-fed beef, elevated by truffle mashed potatoes, sautéed spinach, green asparagus, béarnaise sauce, and a drizzling of truffle sauce enhanced by a vibrant chimichurri dressing. We learn that the secret to the grill is PRIME’s lava stone barbecue. With washable rocks, when the fat drips from the meat to the stone, you have smoke rising, but it’s not black. So instead of infusing the meat with something that tastes borderline burnt, a lovely smokiness permeates instead. 

For those embracing a plant-based journey, the Plant-Based Lasagna Al Forno layers parmesan and mozzarella cheese, rich tomato sauce, and a hint of truffle oil for a comforting yet sophisticated dish. The plant protein used as a substitute for mince tastes so meaty that we have to double-check that this is indeed the veg option.

Meanwhile, with its miso paste, copper onion, and kumara purée, the Atlantic Black Cod is a symphony of flavours and textures. The copper-hued onion topping is unique and visually appealing, adding a touch of brightness to the dish without being overwhelming.

Wine Pairing

We move to red wine for the mains with a Frescobaldi Chianti di Castiglioni, DOCG, Italy (RM 71). It’s a vibrant ruby red wine with a complex and inviting nose of redcurrant, berries, cherries, violets, and clove. The palate is lively and fresh, with pleasant but never overwhelming tannins. Well-balanced with a long, crisp and delicate finish, it’s versatile, pairing well with various recipes such as our meat and veg mains.

A Sweet Farewell: Dessert

A Taste of PRIME concludes with the “DESSERT” course, where we choose from three exquisite creations. The Le Scoop by Le Méridien features artisanal housemade gelato, while the Fresh Berries Tartlet artfully combines sweet dough, crème patisserie, fresh berries, and Chantilly cream. Lastly, the Thin and Crispy Apple Tart offers a delightful contrast of heat and coolness, smoothness and crunch, accompanied by honey, lemon, and vanilla mascarpone ice cream. Dining as three, we are fortunate to try them all, with the apple tart winning our affection as the firm fave.

Tea & Coffee

To complement A Taste of PRIME menu, guests can choose between freshly brewed illy coffee or a selection of Harney & Son’s Tea.

A Taste of PRIME Pricing

A Taste of PRIME presents patrons with two pricing options. The full four-course menu is available at RM 350nett, while the Starter, Main, and Dessert combination can be savoured at RM 280nett. Both options include an amuse-bouche, bread and butters, and tea or coffee. 

Reasons to try A Taste of PRIME set menu: Take comfort in the fact that the kitchen has stood the test of time, providing consistency and quality to guests for nearly two decades; beef, fish, and vegetarian options so a table full of family, friends or colleagues can be satisfied with the choices; lovely staff. 

A Taste of PRIME
Le Méridien Kuala Lumpur
2, Jalan Stesen Sentral
50470 Kuala Lumpur, Malaysia
+60 3-2263 7888 or +60 3 2263 7434
www.facebook.com/lemeridienkualalumpur
@lemeridienkl
https://primekualalumpur.com/

PRIME Le Méridien KL Opening Hours
Lunch (Monday to Friday): 12.00noon to 3.00pm,
Dinner (Daily): 6.00pm to 10.00pm (*The “Taste Of Prime featured in this article is only available for dinner). Other ala-carte options available as well.

Find more steak restaurants in Kuala Lumpur here and stay up to date with the happenings around Malaysia here and here.