PRIME, Award Winning Steak Restaurant
“Prime Grill. Prime Wine. Prime Time.”
Savor fine cuts of Australian and Japanese beef at our award-winning restaurant. This culinary journey will redefine your understanding and appreciation of dry-aged beef. PRIME prides itself in serving only the finest halal certified imported beef, complemented with an exquisite wine selection.
Operating Hours
Lunch
Monday to Friday
12.00noon to 3.00pm
(last order at 2.30pm)
Dinner
Daily
6.00pm to 10.00pm
(last order at 9.30pm)
About
- Cuisine: Steak Restaurant
- Dress Code: Smart Casual
- Atmosphere: Celebrations, Romantic Dining, Elegant, Families, Large Parties, Private dining
- Setting: Restaurant
- Valet Parking available
Grilled over volcanic stones
Our dry aged beef is hung up in our dry aging cellar for a minimum of 21 days, where it is exposed to steady humidity and optimal air quality. This allows the meat to mature, rest and reach its highest possible grade. The meat darkens on the outside and a crust is formed. Evaporation shrinks the beef, concentrating its flavour as it softens the meat. Its texture cannot be compared to “an ordinary piece of meat.” The dry aged beef texture is soft and buttery, and has remarkable depth of flavour. It’s no wonder that the dry aged beef is renowned as the “king of meats” on the steak menu.
Please check with our associate on the availability.
NOTE:
The Dry Ager DX 1000® is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilateddisinfection system, which sterilises all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.
Grilled over volcanic stones
Our dry aged beef is hung up in our dry aging cellar for a minimum of 21 days, where it is exposed to steady humidity and optimal air quality. This allows the meat to mature, rest and reach its highest possible grade. The meat darkens on the outside and a crust is formed. Evaporation shrinks the beef, concentrating its flavour as it softens the meat. Its texture cannot be compared to “an ordinary piece of meat.” The dry aged beef texture is soft and buttery, and has remarkable depth of flavour. It’s no wonder that the dry aged beef is renowned as the “king of meats” on the steak menu.
Please check with our associate on the availability.
NOTE:
The Dry Ager DX 1000® is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilateddisinfection system, which sterilises all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.
Dry Aged Beef
Our dry aged beef is hung up in our dry aging cellar for a minimum of 21 days, where it is exposed to steady humidity and optimal air quality. This allows the meat to mature, rest and reach its highest possible grade.
The meat darkens on the outside and a crust is formed. Evaporation shrinks the beef, concentrating its flavour as it softens the meat. Its texture cannot be compared to "an ordinary piece of meat." The dry aged beef texture is soft and buttery, and has remarkable depth of flavour. It's no wonder that the dry aged beef is renowned as the "king of meats" on the steak menu.
NOTE: The Dry Ager DX 1000® is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilated-disinfection system, which sterilises all of the air in the fridge every minute. As a result, germs and bacteria don't stand a chance.
The meat darkens on the outside and a crust is formed. Evaporation shrinks the beef, concentrating its flavour as it softens the meat. Its texture cannot be compared to "an ordinary piece of meat." The dry aged beef texture is soft and buttery, and has remarkable depth of flavour. It's no wonder that the dry aged beef is renowned as the "king of meats" on the steak menu.
NOTE: The Dry Ager DX 1000® is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilated-disinfection system, which sterilises all of the air in the fridge every minute. As a result, germs and bacteria don't stand a chance.
Japanese Wagyu
Japanese Miyazaki - Grade A5
The essence of Miyazaki Wagyu is the marbling of the meat. The texture, smoothness and mellow richness creates a juicy and elegant balance which melts in the mouth. Directly imported from the land of the rising sun, Japan, the prized beef is three-times ‘Wagyu Olympics' champion from the Miyazaki prefecture on Kyushi Island.
The essence of Miyazaki Wagyu is the marbling of the meat. The texture, smoothness and mellow richness creates a juicy and elegant balance which melts in the mouth. Directly imported from the land of the rising sun, Japan, the prized beef is three-times ‘Wagyu Olympics' champion from the Miyazaki prefecture on Kyushi Island.
Operating Hours
Lunch:
12.00noon to 3.00pm, Mon to Fri
(last order at 2.30pm)
Dinner:
6.00pm to 10.00pm, Daily
(last order at 9.30pm)
Make a reservation through WhatsApp at +60122158782