Picture : Roman-inspired pillars at Asado V create an high-end dining experience reminiscent of ancient architecture
Words: Aidil Harith, Dining Editor
Asador V is a premier steakhouse housed on the 4th floor of the ilustrious Menara Hap Seng 3 in Kuala Lumpur’s city center. Prominently known for its expertise in dry-aged meats, the Asado V offers a luxurious dining experience that blends traditional asado-style (traditional Argentinian barbecue) grilling with modern culinary techniques.
Pictures (Left to Right): The open-fire grill adds a dramatic flair to the enriching ambience | The seats features plush, comfortable sofas that provide a relaxed yet upscale atmosphere | The presentaton of dishes is a visual and sensory delight, reflecting the Asado's unwavering commitment to culinary artistry.
The Interior
Stepping into Asado V KL feels like entering an exclusive retreat for discerning carnivores. The space is thoughtfully curated with rich, dark woods, soft leather furnishings, and ambient lighting that casts a golden luminosity over every table. The ambiance is further enhanced by a 20-foot-high bar, gleaming with golden glamour. The open-fire grill adds a dramatic flair, while curated wine displays and sophisticated table settings complete the refined yet inviting ambiance. As I explore the Mezanine of Asado V, one notable area that caught my attention was the one supported by Roman-inspired pillars which created an high-end dining experience reminiscent of ancient architecture. The mezzanine also showcases the eye-candy collection of antiques not limited to vintage phonographs, typewriters to name a few.
The Menu
Pictures (Top to Bottom): The combined flavors of the Normandy Oysters was a refreshing contrast of cold and heat, sea and citrus, smooth and sharp. | This mineral-rich sea urchins was a great starter to start off the night.
Asador V’s menu offers a refined dining experience that combines South American asado traditions with contemporary culinary artistry. The menu showcases premium meats, fresh seafood, and inventive sides, all curated well over open flames fueled by acacia wood and charcoal.
Normandy Oysters
My selection for my appetizer was the Normandy oysters which came in fresh with citrus granita infused with tequila lime. The combined flavors of the oysters was a refreshing contrast of cold and heat, sea and citrus, smooth and sharp—a bite that awakens the senses and lingers. This mineral-rich sea urchins were incredible starters to start off the night.
Bone Marrow
Pictures (1-3): The bone marrow was slow-roasted to silky perfection. | Pairing it with the crisp, golden ciabatta was enough to make this a luxurious ensemble | Shreds of paper-thin fresh truffles added an earthy, musky aroma that envelops the palate.
Next came the Bone Marrow which was one of their recommendation. The bone marrow was slow-roasted to silky perfection. The meat had a good buttery richness. The deeply beefy and aged flavor of the Rubia Gallega gave the meat an intensified flavor. The Avruga caviar added some briny, smoky bursts which perfectly blends with the fat of the marrow while shreds of paper-thin fresh truffles added an earthy, musky aroma that envelops the palate. Pairing it with the crisp, golden ciabatta was enough to make this a luxurious ensemble.
Lobster Paella
Picture: The lobster paella greets its diners with an aroma of saffron and the sea.
The main courses for the evening were the Lobster Paella and the Wagyu Tenderloin Marble 7. The lobster paella greets its diners with an aroma of saffron and the sea, while the arborio rice (arborio rice is widely used to make risotto) was perfectly tender yet slightly al dente, was soaked in a golden, seafood-rich broth that clings to each grain with deep, savory intensity. The lobster which was the dish’s crown of the jewel, was sweet and succulent and perfectly cooked. The richness in flavor of the lobster was complemented by a subtle saltiness. Ribbons of confit garlic aioli weave through the dish, infusing it with a luscious, savory warmth that clings to the palate.
Picture: The lobster which was the dish’s crown of the jewel, was sweet and succulent and perfectly cooked.
MB7 Wagyu Tenderloin
The MB7 Wagyu tenderloin performs exceptionally well with an exquisite balance of richness and refinement. The marbling renders effortlessly into the lean meat, enhancing the beef’s inherent sweetness and rich umami character. As I chew into my mouth, I could feel a savory intensity unfold, leaving trails of an unforgettable lingering, mouth-coating finish, both delicate and indulgent. This steak truly shines with so much purity.
Picture (Left to Right): Lobster Paella and the Wagyu Tenderloin Marble 7 | The Wagyu had an exquisite balance of richness and refinement | The marbling renders effortlessly into the lean meat
The Sides - Brocollini and Charred Oysters
The brocollini with garlic anchovy butter and charred oysters were selected as my 2 sides for the evening. Each bite of the broccolini offers a satisfying snap, its charred tips lending a subtle smokiness while the charred oysters arrives fresh where its taste was intensified by a smoky taste from the grill. As I took the first bite, the Béarnaise foam (a french sauce made from a base of egg yolks and clarified butter,) gently melts in my mouth with its light, airy, yet decadently rich taste while elevating the oyster’s natural salinity.
Pictures (Top to Bottom): The brocollini with garlic anchovy butter and charred oysters were selected for the sides.
Conclusion
Overall, Asador V stands as a testament to culinary innovation and design excellence, offering guests an unforgettable dining journey that engages all the senses as well as its design that blends vintage elegance with modern sophistication, creating an ambiance that’s both grand and inviting.
