Japanese A5 Kobe striploin (left) and Australian MB7 Ribeye steaks for comparison. — Photos: PATSY KAM
It would have been such a tease to hear so much about Kobe Beef and not get to taste any at all. Given how Maria’s SteakCafe had already received the certification from the Kobe Beef distribution council and acknowledged as having the hallmark of authenticity, a four-course menu was drawn up for media members to have a taste of the real deal at its signature restaurant in KLCC, Kuala Lumpur.
We were eased into dinner with a starter Maguro (tuna) –seared and came with wakame (seaweed), tropical mango sauce, citrus and grapes. This was paired with Paso del sol Chardonnay, a refreshing white wine boasting tropical fruits and citrusy notes. Simple but tasty, with a touch of sweet thanks to the fruity sauces, the neutral flesh of the fish tasted almost sweet when accompanied by a sip of wine.
Taking things up a notch, succulent Hokkaido scallops − sitting on a bed of tomato and olive salsa, moistened with herb oil − were gently seared. Firm and juicy, they contrasted nicely against the stronger flavours of the olive salsa. The previous Chardonnay was also a good partner for this dish.
Hokkaido scallops.
In preparation for the meat to come, a refreshing strawberry granita cleansed the palate, paving the way for the piece de resistance, the Kobe Beef steak.
Finally, what we all were here for: the Japanese A5 Kobe striploin, cooked ever so lightly medium rare to retain its integrity and natural juices, with sides of creamed spinach and hasselback potato.
As an added treat and learning experiment, we also had some Australian MB7 Ribeye steak.
Both steaks were prepared the same way, chargrilled in Maria’s signature marinade, so that we could make a side-by-side comparison.
Maguro with tropical mango sauce.
Even a novice who has never had steak before would be able to tell the stark difference between both pieces of meat.
While both were excellent and cooked to pink perfection, the lubricious Kobe Beef felt indulgent and decadent at first bite, its juices dripping into the mouth akin to ripe fresh fruit.
Smooth and velvety, the richer and more flavourful Kobe Beef was buttery in taste due to its superb marbling. It was without a doubt the most meltingly tender and delicious beef I’ve ever had.
Having said that, I rather enjoyed the Australian beef which had more resilience and bite. It certainly gave my mouth more work, but the firmer texture and hearty flavour were not lost on me.
Camembert Cheese dessert.
In all honesty, while I thoroughly enjoyed the Kobe Beef, short of sounding like a plebian, I probably would not have been able to eat that much as it was so rich.
Still, it was an unprecedent-ed experience bar none, to have had the opportunity to try the delicacy that’s the stuff of legends.
The red meat dish was paired with Ca’Del Pazzo IGT Toscana, an elegant red that spoke of ripened blackberries and hinted of spice. Dry and smooth, it was a fitting accompaniment for the expensive protein.
Dessert was Camembert cheese that was breaded and fried, topped by cranberries coulis, seasonable berries and fig, with honey drizzled over. Savoury rather than sweet, this was a pleasant change from the usual creamy and sugary desserts, a fitting end to a very special dinner.
All the dishes, with the exception of dessert, are available on Maria’s Steakhouse’s normal a la carte menu. Kobe Beef is served at all its outlets.
