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Vantador's Steaks: Tasting Guide Edition



Desa Sri Hartamas is home to some of the finest restaurants out there. It is essential for an affluent residential place that has transformed . However, there’s one restaurant in particular where you can immediately spot the signboard with yellow bull on it. That’s right! I’m talking about the acclaimed Dry Aged Steak Restaurant, Vantador.


This luxurious dining spot is sort after for many steak aficionado from all over the place. Visitors and expats from as far as Japan, Korea, Europe and local Malaysians come to dine to get a dose of this heavenly steak. The steaks here are so famous that it landed in Big Seven’s Top 5 in Best 50 SteakHouse in Asia and many other lists that Vantador has secured their spot in. The list doesn't lie too! It's a really good quality of steak that is cooked to perfection. Also, if you want to learn more about steaks, Vantador’s Facebook page provides a step by step guide on the different types of steaks that’s accompanied by their texture and flavour.



Here are some of the tasting guides in summary for each types of steak in Vantador.


Full Blood Angus 200 Days


Vantador has selected this Full Blood Angus that is fed for 200 days. This extended feeding period increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat. This Australian meat presents a balanced tenderness and tasty meat.


Dry Aged Steak


Vantador is an expert when it comes to dry aged steak. Dry Aging is a process of hanging meat in a controlled environment approximately for a month, during this process, the beef's natural enzymes break down the connective tissue in the muscle, which leads to further tenderisation of the meat texture.At the same time, moisture is evaporated from the muscle, creating a greater concentration and saturation of the natural flavour.


Wagyu


Well, there’s no denying that a super tender steak is what most people love when it comes to this. It’s no secret wagyu is an all time favourite among many. One of it is partially due to the higher levels of intramuscular fat or marbling it has that makes the tenderness of the meat the sole reason why it is a famous steak. You are guaranteed to have a melt in your mouth dining experience.



Rubia Gallega


On the other hand, Vantador has exclusively brought in a Galician blond, Rubia Gallega, which is currently being crowned as the best tasting steak in the world. Rubia Gallega is old Spanish ox that are over 8 years old, all the way up to 15 years old. This beef is known for its subtle marbling and covered by creamy fat coat. The unique taste experience is due to the natural and free way the cattle are reared. This steak has an extremely intense flavour that burst in your mouth. This steak earns the highest scoring in terms of flavouring. Bear in mind that it’s an old ox, do not expect it to be as tender as Wagyu. Plus, this steak is so rare that you can only find it in Vantador for the whole of Malaysia.


Butter Aged Wagyu


Vantador is constantly innovating themselves when it comes to their love of steak. They have now combined the idea of incorporating the tenderness of the wagyu and the intense flavour of the Rubia Gallega, all in one piece of meat. Thus, Vantador came up with the butter aged wagyu! Believe us when I say this steak is the best of both worlds. It allows you to enjoy the tenderness of the wagyu itself plus an enhanced flavour.



If you’re looking for a balanced taste and texture, you can go for the butter age wagyu. For the most tender meat, you can opt for wagyu. As for the intense flavour, it’s clear that dry aged rubia gallega is a winner.



Want to experience these amazing steaks that'll blow your mind?


Menu: https://www.vantador.co/menu


Vantador

Address: 38, Jalan 25/70a, Desa Sri Hartamas, 50480 Kuala Lumpur, Wilayah Persekutuan, Kuala Lumpur

Contact number: 03-6211 5588

Business Hours: Opens daily from 6 PM to 12 AM (Last call from kitchen: 11 PM)


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