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Our Menus

Our Menus

The Finest Meat in Kuala Lumpur

PRIME's menu showcases the finest cuts from around the world. Our menu is beef-forward and ranges from dishes which showcase Japanese food in KL to 21-day dry-aged Australian beef and Wagyu from Miyazaki and Saga. 

As a leading Japanese restaurant in KL for halal-certified dining, PRIME offers an expertly curated selection of steaks, salads, lamb, fresh seafood, and seasonal appetizers and desserts crafted for discerning diners.

Dinner Menu

Daily: 6:00pm - 10:00pm

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.
Japanese Premium Saga-Gyu Grade A5

Saga-Gyu (Saga Beef) is recognized as one of the premier varieties of wagyu in Japan, ranking with Matsuzaka Beef and Kobe Beef. It is known for its superior quality, winning multiple awards in Japanese beef competitions every year. To maintain Saga-gyu’s quality, a strict and scientific certification rule must be met, proving it to be the finest beef.

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. 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.

To Start

Smokehouse Fishery Salmon
Fennel Salad, Red Onions, Caper Berries, Soft-Boiled Egg, Rolled Blinis with Dill Cream Cheese
Freshly Shucked Oysters
Served with Mignonette, Lemon, Thai Seafood Sauce, Furikake, Horse Radish and Tabasco (Furikake - A Mixture of Sesame Seeds, Seaweeds, Herbs, Fish Flakes, and Salt)
Foie Gras Cuit au Torchon
Duck Liver Ballotine Plum Puree and Rhubarb Variation Homemade Rosemary Brioche with Sea Salt

Salad

Classic Caesar Salad
Homemade Caesar Dressing, Urban-Farmed Romaine Smoked Beef, shaved Parmesan cheese and Brioche Croutons
Generous Bowl of Locally-Farmed Greens
Choice of dressing: Balsamic - extra virgin olive oil, Italian Dressing or Thousand Island
Avocado and Quinoa Salad
Mango, Feta, Cucumber, Onion, Bell Peppers, Celery topped with Kalamanta Olives, Cherry Tomatoes, Baby Greens with Lemon and Extra Virgin Olive Oil Dressing
Burrata Cheese Salad and Truffle
Rainbow Cherry Tomatoes with Basil Dressing, Blueberries and Fresh Figs

Soups-Bisque

Reimaged French Classic Onion Soup
TApple, Garlic Baguette Crouton, Pickle Shallot, Mini Green and Truffle Cheese Croquette
Wild Mushrooms Soup
Roasted Almond and Chilli Oil
Baked Lobster Bisque
Creamy Lobster Soup Covered with Puff Pastry
50/50 Wild Mushrooms Soup and Lobster Bisque

Lamb

Green Herbs Coated Rack of Australian Lamb
Pea’s Mousseline, Sun-Dried Tomatoes, Roasted Pumpkin Gnocchi, Rosemary Jus
Braised Spring Lamb Shank
Soft Herbed Polenta, Seasonal Vegetables and Natural Jus

Aside From Beef

Foie Gras
Grilled King Prawns
Grilled Half Maine Lobster

Side Dishes

Potatoes
Vegetables

Desserts

Homemade Premium Pineapple Crumble
Sauce Chantilly, Caramel Ice Cream
The Fudgiest Brownie Ever
Vanilla Mascarpone Gelato
Crêpe Suzette
Preserved Orange Zest and Rich Vanilla Ice Cream (Grand Marnier Liquor upon Request Only)
Le Scoop by Le Méridien
Chef’s Crafted Signature Homemade Gelato
Crème Brûlée
Creamy Tahitian Vanilla Bean Fresh Seasonal Berries
illy Coffee Flavoured Tiramisu
Foamy Mascarpone and Cocoa Powder (Sambuca Liquor upon Request Only)

Lunch Menu

  • Monday to Friday: 12:00pm - 3:00pm

Prime Grill

Grilled over volcanic stones
Devesa Chilled Beef Argentina 180 Days Grain Fed
Devesa is located in the city of Azul, at the center of the Buenos Aires and Cordoba Province. At the heart of the pampas cattle raising region, 12 ranches and feedlots provide ample of resources to feed our cattle with both pasture and grains. Our cattle feeds are locally grown and carefully prepared along with feed ration to achieve the required marbling.
Sher Wagyu Australia
Sher Wagyu beef is marketed as Sher Black in Japan, as Japanese regulations restrict the use of the word Wagyu to beef produced in Japan. All Sher Wagyu cattle can be traced back to their Japanese ancestors. Cattle are pasture fed until 18 months of age, then grain fed for 400 days to create a delicious and consistent Wagyu product for you to enjoy. Sher Wagyu is the ultimate eating experience. Delicious, tender & juicy with a superb flavour. Here at PRIME we would like you to experience the best of Sher Wagyu beef double black label MS9+. An exclusive Wagyu experience for the truly discerning diner.
Pure Black Angus Beef
“Pure Black Angus Beef" refers to beef sourced from Angus cattle, a Scottish breed known for its black, hornless characteristics and consistent, high-quality beef, often praised for its marbling and flavour.

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.
Japanese Premium Saga-Gyu Grade A5
Saga-Gyu (Saga Beef) is recognized as one of the best wagyu in Japan, ranking with Matsuzaka Beef and Kobe Beef. It is known for its superior quality, winning multiple awards in Japanese beef competitions every year. To maintain Saga-gyu’s quality, a strict and scientific certification rule must be met, proving it to be the finest beef.

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. 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.

To Start

PRIME Cold Cut Board
-Smoked Air-Dried Beef Brisket -Spianata Piccante Calabrese – Flat Spicy Chilli Beef Salami -Air-Dried Beef Salami Served with rocket salad, rainbow tomatoes, olives, cereal bread, gherkins, onions and pickles
PRIME Cheese Board
Consists of Etorki, Fourme d’Ambert and St. Albray. Served with cereal bread, fresh figs, grapes, walnuts, rainbow tomatoes and bread sticks.
Smokehouse Fishery Salmon
Fennel Salad, Red Onions, Caper Berries, Soft-Boiled Egg, Rolled Blinis with Dill Cream Cheese
Freshly Shucked Oysters
Served with Mignonette, Lemon, Thai Seafood Sauce, Furikake, Horse Radish and Tabasco (Furikake - A Mixture of Sesame Seeds, Seaweeds, Herbs, Fish Flakes, and Salt)
Foie Gras Cuit au Torchon
Duck Liver Ballotine Plum Puree and Rhubarb Variation Homemade Rosemary Brioche with Sea Salt

Salad

Classic Caesar Salad
Homemade Caesar Dressing, Urban-Farmed Romaine Smoked Beef, shaved Parmesan cheese and Brioche Croutons
Generous Bowl of Locally-Farmed Greens
Choice of dressing: Balsamic - extra virgin olive oil, Italian Dressing or Thousand Island
Burrata Cheese Salad and Truffle
Rainbow Cherry Tomatoes with Basil Dressing, Blueberries and Fresh Figs

Hot Starters

Australian Wagyu Beef and Truffle Homemade Ravioli
Mushroom Fricassee
Garlic Mushrooms Wagyu Flank Ragoût
Diced Foie Gras, Green Asparagus, Grilled Wagyu Flank, Shaved Parmesan and Truffle
Rubia Gallega Bone Marrow
Sticky Oxtail Marmalade, Salsa Verde, Toasted Country Bread and Wild Rocket

Lamb

Green Herbs Coated Rack of Australian Lamb
Pea’s Mousseline, Sun-Dried Tomatoes, Roasted Pumpkin Gnocchi, Rosemary Jus
Braised Spring Lamb Shank
Soft Herbed Polenta, Seasonal Vegetables Natural Jus

Special Addition to any Steak

Foie Gras (60g)
Grilled Half Maine Lobster (250g)

Side Dishes

Potatoes
Vegetables

Desserts

Homemade Premium Pineapple Crumble
Sauce Chantilly, Caramel Ice Cream
The Fudgiest Brownie Ever
Vanilla Mascarpone Gelato
Crêpe Suzette
Preserved Orange Zest and Rich Vanilla Ice Cream (Grand Marnier Liquor upon Request Only)
Le Scoop by Le Méridien
Chef’s Crafted Signature Homemade Gelato
Crème Brûlée
Creamy Tahitian Vanilla Bean Fresh Seasonal Berries
illy Coffee Flavoured Tiramisu
Foamy Mascarpone and Cocoa Powder (Sambuca Liquor upon Request Only)