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The rib-eye steak (RM70\/100g)\u00a0was where Chef Gary\u2019s skills shone, drawing on his experience at Morton\u2019s and 12 years at the helm of his own steakhouse. Perfectly pink with a seared crust, the fat marbling offered a good balance between silky tenderness robust beefiness.<\/span><\/p>\n \u201cIn my opinion, the best way to grill a steak is with high heat and good salt. I only use chilled Australian Full Blood Wagyu,\u201d Chef Gary explained.\u00a0<\/span><\/p>\n “While he occasionally trades the richness of rib-eye for a leaner New York strip, the\u00a0Indonesian influence\u00a0remains constant. Our steak was flavoured with a rendang-inspired\u00a0kerisik glaze \u2013 a fragrant, toasted coconut nod to Grandpa\u2019s culinary legacy.\u00a0<\/span><\/p>\n For a lighter bite, try Chef Gary\u2019s signature jagung bakar (grilled corn, RM18). Japanese pearl corn was expertly tossed over \u201clots of fire\u201d for that essential wok-infused smokiness. Each caramelised kernel popped with sweetness and savoury char.\u00a0<\/span><\/p>\n Savoury-sweet, deep-fried bar snacks include a twist on pisang goreng (fried bananas, RM18) \u2013 battered banana nuggets with salted egg dressing and shaved Pecorino Romano cheese to finish; and the bawang goreng (fried onions, RM28) \u2013 a crispy blooming onion seasoned with honey, chilli and spices.\u00a0<\/span><\/p>\n