Marble 8 Celebrates Its 10th Anniversary As Seasoned As Its Fine Dry-Aged Steaks

Marble 8, one of Kuala Lumpur’s most distinguished steakhouses, turns 10 this year. Renowned for its exquisite dry-aged beef, the Michelin Select restaurant has cultivated quite the reputation over the past decade. Since its opening in 2014, Marble 8 has revolutionised the steakhouse scene under the vision of Cavaliere Modesto Marini, founder and owner of The Marini’s Group. It was the fulfilment of Marini’s dream to build a steakhouse with its own meat cellar to dry-age custom cuts. “It was my way of providing steak lovers with something unique, in a time when steakhouses in Kuala Lumpur only served wet-aged or pre-dried beef,” he says.

Marble 8’s dining area.

In a city teeming with steakhouses, few establishments can match the level of dedication that Marini himself, as both chef and restauranteur, invests in the process. “I personally handpicked every cut of beef available at Marble 8 and our meats are traceable all the way to the feedlot,” he says, bringing in close to a ton of meat each month and keeping them aged for 21 days before they are served.

Marble 8’s interior.

What truly sets Marble 8’s dry-aged beef apart, however, is its preparation method. “They are all delivered with the bones still attached,” Marini says. “This bone-in meat method improves the flavours and aroma of the beef, while they are aged in our in-house dry-aging room, where temperature and air flow are optimised for this process.” During this time, the enzymes in the meat break down the proteins and connective tissues, intensifying its flavours and enhancing its tenderness. It also serves to retain moisture, preventing the meat from drying out.

Pasta_Pappardelle with Truffles.

In celebration of its milestone anniversary, Marble 8 is presenting a special eight-course dinner menu showcasing its most popular dishes alongside its prized dry-aged beef (from RM888 per person; available until October 2024). The menu starts off strongly with an amuse bouche of a Japanese Wagyu mini burger, which admittedly looks simple, but packs a punch of flavour with its incredibly juicy patty. Among the other standout dishes is the Seafood Duo, an indulgent poached Maine lobster tail, incredibly silky with an almost buttery mouthfeel, and Hokkaido scallop carpaccio, which was sweet and subtly briny.

Starter II – Seafood Duo.

For the next course, guests can choose between a Bone Marrow Tartare and an Uova Pecorino. Although most naturally gravitate towards the tartare, given the steakhouse setting, I recommend the Uova Pecorino instead. With its sharp and robust flavours, it is a beautiful dish that fittingly displays Marini’s Italian roots and is sure to leave a lasting impression.

(left photo) Wagyu Tenderloin M9.
(right photo) Starter III – Uova Pecorino.

As for its main course, between the M9 Wagyu Tenderloin and Japanese Miyazaki Sirloin, I largely enjoyed the richness and marbling of the latter. Those who prefer leaner meats may opt for the Wagyu Tenderloin, which, despite its lower fat content, does not lack in flavour and is just as satisfying. The way Marini would suggest having your steak? “Italians generally prefer to let the meat speak for itself, so we don’t overcomplicate the way we prepare and cook our steaks. I enjoy my steaks rare, seared on the outside and served with little sea salt.” Of course, everyone is free to make their own choices.

Mini Japanese Wagyu Sliders.

Aside from the set menu, Marble 8 also unveiled an anniversary special Rustic Menu consisting of three new à la carte dishes—the Wagyu M5 Tenderloin Rossini Style, a Surf and Turf, and the Roasted Whole Chateaubriand, where guests have the option of the Black Angus or Wagyu M5. Its range of offerings are priced between RM458+ to RM888+ each.

Over the course of Marble 8’s 10 years in business, the dining landscape has significantly expanded. Amidst these changes, however, Marble 8 has continued maintaining its relevance. “It is human nature to want to try new things or introduce something different to shake things up,” Marini says. “But at the end of the day, people like the familiar as well.”

Marble 8

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