Malaysia · 1 city
Most beef in Malaysia is imported, mainly from Australia, India, Brazil and New Zealand, and imported beef must come from halal plants approved by JAKIM. Kuala Lumpur's steakhouses range from hotel grills to independent dry-aged specialists.
Beef to know
Imported beef comes from JAKIM-approved halal plants; ask a restaurant if you need to see its own certificate.
Menus name the country of origin and often the grain-fed days or wagyu grade.
A handful of KL steakhouses and butchers dry-age beef in-house.
Cities
Directory · Malaysia
13 steakhouses and 1 butcher or supplier. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Marini's Group steakhouse on the 56th floor of Petronas Tower 3, opened in 2014, that dry- and wet-ages Australian Wagyu and Angus for at least 21 days in an on-site…
Steakhouse
Award-winning hotel steakhouse at Le Méridien KL Sentral serving Australian and Japanese beef, including an aged range from wet-aged tomahawk to long dry-aged sirloin.
Steakhouse
Muslim-owned, alcohol-free steakhouse where diners choose their raw cut from butcher-style display chillers before it is grilled.
Steakhouse
Korean-run steakhouse that opened in 2012 as KL's first restaurant specialising in dry-aged beef, selling the day's cuts by weight and seasoning them simply with salt…
Steakhouse
Hotel grill at Hilton KL where Australian cuts are aged in a custom Himalayan salt-tile cabinet and cooked over lava stone or charcoal.
Steakhouse
Long-running, rustic cowboy-themed steakhouse in Medan Damansara known for charbroiled Australian beef.
Steakhouse
Tuscan grillhouse on Heritage Row cooking in a Mibrasa charcoal oven, with Florentine-style T-bones from Italian Chianina and other breeds sold by weight.
Steakhouse
Self-styled dry-aged steak boutique in Hartamas that hangs its beef for at least 30 days.
Steakhouse
Kuala Lumpur outpost of the Michelin-selected Penang woodfire steakhouse that appears on the World's 101 Best Steak Restaurants list, led by chef Qaia Yew.
Steakhouse
Dry-aged steakhouse on the sixth floor of Pavilion Kuala Lumpur that ages Angus and wagyu for 21 to 150 days in a Himalayan salt chamber.
Steakhouse
Latin American fire-grill restaurant and bar on the park level of The Exchange TRX, built around a wood- and charcoal-fired parrilla.
Steakhouse
Neighbourhood steakhouse in Plaza TTDI from chef Amelia Ng, known for good-value Argentinian Angus striploin and ribeye with house sauces such as chimichurri.
Steakhouse
Flagship KLCC outlet of the Ipoh-born Maria's SteakCafe group, a registered Kobe beef store that also dry-ages beef in-house.
Butcher & supplier
Meat retailer and deli founded in Plaza Damas in 2005, now a hybrid shop-restaurant where customers pick steaks and sausages from the deli shelves to take home or have…
Nothing matches all of these filters.
Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in Malaysia | Best for |
|---|---|---|
| Tenderloin | Tenderloin | Pan-sear, then oven |
| Ribeye | Ribeye | Grill or pan-sear |
| Striploin | Striploin / sirloin | Grill or pan-sear |
| Tomahawk | Tomahawk | Reverse sear |
| Short rib | Short rib | Braise or grill |
Doneness
Final core temperatures after resting.
For businesses in Malaysia
Free listings for steakhouses, butchers and suppliers. Featured placements are paid and always labeled.