Always at its prime

A premiere steak restaurant renews its vigour with exciting additions to the menu, courtesy of its executive chef.

“Prime grill. Prime wine. Prime time.” That effectively sums up the mood of the dining experience at PRIME, Le Méridien Kuala Lumpur’s premiere steak restaurant.

It’s a concept which Chef Ramiro Moya plans to upkeep during his time here as Chef de Cuisine (executive chef). He also plans to showcase his creative edge and culinary finesse, adding his own touch towards the fare PRIME has always been known for.

Moya is also responsible for the overall standards of food served at PRIME, kitchen operations, menu engineering, cost management as well as ensuring his subordinates are well-equipped with training and required skills.

Argentinian-born Ramiro grew up in Mendoza under the influence of the Latin food culture and passion for fresh ingredients, which in turn developed his love for food and cooking.

Upon graduation from Arrayanes Institute of International Cuisine Argentina, Ramiro’s interest grew in culinary, encouraging him to set off to continue his love affair with food by working in some of the best restaurants and luxury hotel chains in international locations, such as Chile, New Zealand and Dubai.

Over the duration of his career, he has cooked with world-renowned chefs like Gordon Ramsey, Pablo Massy and Fernando Trocca in establishments such as 1884 de Francis Mallman (one of South America’s Top 10 restaurants), Park Hyatt Mendoza and Huka Lodge boutique hotel in New Zealand.

Using all natural culinary creations, Ramiro’s dishes are considered a piece of art that speaks for itself. “For the coming months, there will be changes in PRIME’s menu. Guests will have the opportunity to sample my signature dishes using
locally grown ingredients,” said Ramiro.

Among them are Augustus Angus (Grilled Thick Skirt) with celeriac puree, Cabrales shallots, microgreen salad and pink peppercorn beef jus, Augustus Angus (Oyster Blade) with pickled mustard seeds, tomato conserved with roasted yuzu and gratinated broccolini, Lamb loin with roasted beetroot, poached snap peas, fingerling potatoes, black garlic cream and lamb jus.

Other dishes are Seafood croquettes served with Greek yoghurt pesto and Japanese cucumber salad, Tuna Tataki served with avocado puree, Kalamata soil, squid ink tapioca crackers and garlic confit mayo and not forgetting PRIME’s signature Argentina Egg Flan dessert.

We tried out some of Ramiro’s signature dishes (complemented by a fine bottle of wine) and are pleased to report that they live up to the hype. Definitely a must-try, specially if you’re a steak lover.

For more information, visit www.lemeridienkualalumpur.com.

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