Early Mother's Day Celebration @ Prime Steak Restaurant, Le Meridien KL

A couple of nights ago, Hubby took me to my favorite steak restaurant, Prime for an early Mother's Day celebration. We have not been here for a few months now, but I knew exactly what I wanted from the list of steak cuts available - the oyster blade (Australian certified Wagyu beef Marble score 9 and above).

To start our meal, Chef Nur specially prepared a trio of appetizers for us to sample. Talk about starting the meal on a high :) The trio included the Australian-style crab cakes served with mango salsa and garlic sauce, truffle ravioli with mushroom fricassee, and the warm portobello mushroom salad with rocket, shaved Parmesan and shaved truffle.  I thoroughly enjoyed all three appetizers, especially the warm crab cakes which was beautifully crisp on the outside.

Warm Portobello mushroom salad

Truffle ravioli

Australian-style crab cakes

For the main event, Hubby went for the 450g 120 days grain fed Australian prime rib (RM150). It was his first time trying this particular steak cut at Prime, and he was very impressed. We were told that the prime rib was first cooked sous vide and finished off on the charcoal grill. Hubby loved the charred flavor and succulent meat.

My oyster blade steak (RM130 for 220g) was perfectly cooked, cuts like a dream and tastes fantastic. As I took my first bite, it affirmed Prime's position as my favorite steak restaurant. The meat is soooooo tender, juicy and well-marbled.

For our side dish, we picked the deep-fried breaded crispy onion rings (RM12) and as the name suggests, it was wonderfully crispy. Loved it!  We also had the Roma tomato and red onion salad with sea salt and extra virgin olive oil (RM15) which complemented our steaks well.

It was a really fantastic meal, so thank you Hubby for this lovely treat! Hope all you mummies get spoilt on Mother's Day too :)

Pork-free.

Opening times: Monday to Friday: 12.00pm to 2.30pm (Lunch); Monday to Sunday: 6.30pm to 11.00pm (Dinner)

Service: Excellent.

Price: Total bill RM350. Appetizers, compliments of chef.  SPG card members can enjoy 20% discount (membership is free).

Location: Prime, 5th Floor, Le Méridien Kuala Lumpur, 2 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia.

Tel: 03- 2263 7555

GPS Coordinates: 3.135685, 101.686524

Website: http://www.lemeridiendining.com.my



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Recipe: Best Chocolate Cake (Marcus Wareing)

This Sunday is Mother's Day in Malaysia (and various other countries around the world), will you be cooking/baking for your mums?  This chocolate cake recipe from Marcus Wareing is the perfect cake for special occasions and celebrations. 

Best Chocolate Cake

I made this for Hubby for his birthday, he is a man who loves cakes with cream/frosting. This is a simple, elegant looking cake which is rich with a sweet buttercream filling and frosting. I was really chuffed that the cake turned out great and resembled the one in the cookbook :)

Hubby loved this cake a lot, naming it the best birthday chocolate cake he has ever had. :)

Care for a slice of this delicious chocolate cake?

Happy Mother's Day to all mummies :)

Best Chocolate Cake
Recipe adapted from Marcus Wareing's "How to cook the perfect..."
Preparation time: 20-25 minutes
Cooking time: 25 minutes
Serves 8

Ingredients
225g self raising flour
25g cocoa powder
Pinch of fine salt
250g unsalted butter, softened at room temperature
250g caster sugar
4 large eggs, beaten

For the frosting
200g icing sugar
4 tbsp cocoa powder
100g unsalted butter, softened at room temperature
1 tbsp milk
A handful flaked almonds

1. Preheat oven to 190°C (no fan). Grease two 20cm round cake tins with butter and line the bottom and sides with baking paper.

2. Sift the flour, cocoa powder and salt into a bowl.

3. Using your electric mixer, cream the butter with sugar until light and fluffy. Add the eggs one at a time, and mix until incorporated. Turn the machine off.

4. Using a spatula, fold in the flour and cocoa mixture (from Step 2) one-third at a time until evenly incorporated.

5. Divide the mixture between the two tins and bake in preheated oven for 25 minutes. The cakes are ready when a skewer inserted in the centre comes out clean. Leave to cool in tins for 10 mins, then remove and cool on wire rack before peeling off the baking paper.

6. To make the frosting, sift the icing sugar and 2 tbsp of cocoa powder into a bowl and beat in butter to make a smooth and fluffy frosting. Sandwich the cakes together with 2/3 of the icing. Add the remaining cocoa powder (2 tbsp) into the remaining 1/3 of the icing, and soften with a little milk to make a spreading consistency. Spread on top of the cake, then decorate with the almond flakes around the edges.

Handmade birthday card for the birthday boy :)

I am linking this to "Cook-Your-Books #12" hosted by Joyce and Bake Along #60 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids.



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