Dish is another restaurant opened by Benjamin Yong, the man who first came to fame with his chain of Delicious restaurants in Malaysia. Located in Dua Annexe, KL, Dish is the slightly more upmarket version of Delicious and is directly beside Delicious and its deli. While both have been sold off to E&O (along with several of Ben's other restaurants), we heard it still serves one of the best steaks in town.
While eating at Dish often brings about a hefty price tag, the interior itself is very simple with plain wooden furniture surrounded by spartan metal wine racks. However, we were quite surprised by the opening in the ceiling directly above us with electric cables dangling about. Definitely would not fly with UK's Health and Safety.
Some really lovely white bread was served. While it was quite plain, it was warm, with a crunchy crust and an amazingly airy and light interior. Each slice seemed so light I was tempted to continually gobble each basket refill. Both butter and olive oil with balsamic vinegar were available to suit personal preferences.
"Pan-Seared foie gras on a toasted brioche, served with red grapes & muscat wine reduction". Our waiter was quite amused that our party of five people were going to share this dainty little piece of foie but to be honest I was quite happy with just one little bite as I didn’t think it had the full depth of flavour and texture I normally associate with foie gras from my experiences in Europe.
"Pan-Seared Scallops On A Bed Of Spicy Lamb Sausage served with Chargrilled Endive Drizzled With Lemon Oil". It could have been an enjoyable dish but the scallops lacked any natural sweetness or in fact any taste whatsoever. The diced sausage in the little pot provided some nice smoky saltiness which would have been a nice pairing to the scallops.
"Lobster omelette served with a cograc infused lobster bisque sauce". Conceptually a simple idea, but very nicely executed. Some cubes of lobster meat was folded inside a perfectly cooked omelette then covered with lobster bisque. My favourite starter of the night and the table happily mopped up the remaining bisque with the bread. Not a drop was wasted.
"Prime Rib Bone In - Australian wagyu marble 5 prime rib". For our mains we decided to share 1.3 kg of Wagyu Grade 5 Prime Rib beef and about 400g of lamb. The beef was presented to the table with a knob of truffle butter on top which was then melted by the waiter using a blowtorch.
It was cooked perfectly medium rare. Upon enquiry, I found out they grill each side using charcoal grill then cook it in an oven till the doneness requested. There was a fair amount of marbling throughout the beef, but considering it was pretty much a rib-eye cut anyway, there were also lots of big pieces of fat around, not just in the middle of the piece but on the sides was at least an inch thickness of fat.
"Australian chilled lamb rack". The lamb was cooked medium as advised by our waiter; juicy pink and very tender. Strangely it was lacking a little in the natural lamb aroma though.
On both the beef and lamb boards were provided some beef jus (presumably made from the drippings), green peppercorn sauce and béarnaise. The beef jus was great when eaten with the steak (and the lamb too to be honest), heightening its natural beefy flavour while providing some seasoning. Other accompaniments include different types of mustard.
For some side orders, the table’s favourite was probably the charred brussels sprouts with chilies & anchovy while I personally preferred the roasted potatoes in duck fats as it had a really aromatic rosemary and garlic tinge to it (although I think the potato itself could’ve been fluffier). The hand cut chunky chips were a bit of a hybrid chip-wedge and it had a rather strange breadcrumb-like coating although it did make the chips extra crunchy.
At this point, we were quite stuffed so we only shared two desserts. We had the "Deconstructed banana split" and "Deconstructed Tiramisu Served With Home Made Coffee Ice Cream". The former was pretty good: slabs of banana about the plate with some vanilla ice cream sitting on top of whipped peanut butter cream and a healthy supply of chocolate sauce around. The latter was more disappointing as the flavour was strangely lacking and the coffee ice cream was decidedly icy.
After that, we were quite full but still had a bit more room to squeeze in the complimentary petit-fours. The passion fruit marshmallow was nice and tangy while the chocolate truffle was deliciously rich and creamy.
Service throughout was actually pretty good. The manager agreed to waive our corkage fee if we bought one bottle from them, which was a nice compromise I felt. The waiters were also happy to help and seemed quite attentive (although there were only 2 other tables besides us that weekday night).
Summary: The highlight of coming to Dish really is the steak which comes in a variety of cuts, sizes and quality. The obvious thing to do is to compare with Prime (another place for steak in KL, Malaysia): while the marbling of the wagyu found in Prime is definitely higher (Grades 6 there compared to 5 in Dish for the prime rib, while other cuts in Prime go up to 9-12), from personal preference we both found the prime rib in Dish more enjoyable to eat, maybe due to a good combination and balance of marbling and beefy taste (and also just a bit more seasoned too).
Lot 1.1, Ground Floor, Dua Annexe,
No. 211, Jalan Tun Razak, 50450 Kuala Lumpur,
Tel: +603 2164 1286