Marble 8Restaurant, $$$$, Steakhouse & Grill, Kuala Lumpur City Centre
Opens at: 12:00keyboard_arrow_down
Mon - Sun
- Mon - Sun 1200-1430
- +603 2356 6030
- Level 56, Petronas Tower 3, Persiaran KLCC, 50088 Kuala Lumpur
- Private RoomYes
- Accept Credit CardYes
- Dress CodeSmart casual
- Bring Your Own BottleNo
- Car ValetNo
Living in a post 9/11 world, security for Marble 8 located on the 56th floor of Petronas Tower 3 at KLCC is rigorous with x-ray checks. A lift change is required but helpful Marble 8/Marini’s on 57 staff (same ownership, different floors of the building) are on hand to usher guests ever skywards and to take a close look at patron’s apparel (the dress code is clearly stated on the restaurant’s website). Patrons are well advised to make a reservation to avoid disappointment.
While location itself does not create a great restaurant, Marble 8’s prime downtown position adjacent to the Petronas Twin Towns matches the prime beef cuts that the restaurant sources directly from Stanbroke Pastoral Properties in Queensland and has air-freighted to KL where they are dry-aged for 21 days in the restaurant’s customised cellar. The subtle lighting in the restaurant enables a better view of the KL skyline and enhances the restaurant’s luxurious fit out of dark chocolate, cow hides and honey-coloured limestone tiles.
Vegetarians beware; Marble 8 steakhouse really is not a place that puts the welcome mat out. However, carnivores will delight in the fact that Kuala Lumpur now has a prestigious steakhouse to rival the best in the world. There are about ten starters ranging from Hokkaido scallops, oysters, salads (including lobster), mushroom soup and caviar should the budget be infinite.
A great starter is the Hokkaido scallops, thinly sliced and prepared carpaccio-style with flavour coming in the form of Hollandaise sauce, a splash of ponzu dressing and sprinkles of Sevruga caviar. Its presentation is a piece of art but good enough to eat.
Liver duo features a plump portion of duck liver or foie gras cooked to perfection and accompanied by piped peaks of goose liver pâté served on a wafer of cinnamon biscuit and accompanied by slices of green apples, fresh raspberries and greens. While the calorie count reaches into the stratosphere, it is very flavoursome and could easily be shared.
Then, it’s down to the real business of Marble 8 – dry and wet-aged beef cuts with the tomahawk dry-aged steak being the king of the heap. For something more modest (at least price wise), order the 380 grams Wagyu sirloin on the bone to appreciate just how good beef can be. Described as having medium fat content (marbling) and with a robust flavour, the chefs treat the cut with due respect and minimalist intervention. The plating is also simple so as not to distract from the richness and texture of the cut. It is made more perfect with a generous dollop of English mustard and optional sides of crispy onion rings with horseradish dip and steak fries with truffle mayonnaise. On the wet-aged side of the menu, the Black Angus filet mignon is more modest in weight (180 grams) but just as flavoursome.
Both dishes do serious damage to diners wanting to finish their meal with dessert. However, for those with room; the meringue with yogurt gelato, balsamic reduction and strawberries is delicious with thin meringue wafers, a tart but creamy gelato and the perfect match of balsamic vinegar with strawberries. Or, finish a truly memorable meal with the crème brûlée of Madagascan vanilla, caramel ice cream and chocolate biscuit accompanied by an optional glass of Frangelico.
Like everything at Marble 8, the wine list is as impressive as the food and ambience, with a natural bias towards those from Italy in line with the owner’s heritage. There are several big-ticket wines for those celebrating or with an unlimited expense account. While there are over 10 good wines by the glass, a restaurant of such a high calibre really should be presenting the bottle at the table, offering a sample to the guests and pouring at the table rather than the glass of wine just being presented at the table. The dessert menu also lists appropriate liqueurs, Grappas and fortifieds to finish the meal and any restaurant serving a fortified such as Alvear Pedro Ximinez Solera deserves extra recognition. Regular iced water is not available and thirsty patrons are steered into ordering expensive imported water.
Impeccably dressed waiters are dressed in uniforms that complement the restaurant interior. Senior staff are suited while others look smart with braces being a noticeable highlight. Guests with a reservation are addressed throughout the meal by name and there is good product knowledge and familiarity with the menu items. Staff are discrete and professional at all times.
Menu prices at Marble 8 do not incorporate the 16% government tax and service charge. The restaurant’s website clearly states the dishes and the prices so there should be no surprises upon looking at the menu in the restaurant. Nobody who dines at Marble 8 should be expecting bargain prices; everything about the restaurant suggests quality, prestige and celebration.
Entrées range from RM48 (mushroom soup) to RM158 (beef tartare), mains from RM88 (mushroom pasta) to RM1,380 (1.6kg tomahawk steak) and desserts are about RM40. Wines by the glass are reasonable starting from RM38. Marble 8 also offers an Elite Gourmand Lunch of three courses for just RM78 per person, which really is a steal considering the restaurant’s prime location, views, luxurious surroundings and attentive service. This could be KL’s best kept luncheon secret.