The recently opened Marble 8 looks up to the iconic Petronas Twin Towers, and provides one of the city’s finest dining experiences. The sleek interior space features elegant fabrics to add a warm juxtaposition. A glimpse at the air aging beef en route to your table provides a preview.
Chef Federico oversees several of the Marinis Group restaurants, and provided us some amazing insights into the beef aging process. He has perfected an extended rib eye aging process that adds a unique flavor despite the lack of juices. Cooked to perfection at medium temperature, the flavor was full-bodied yet not overpowering. The medium fat distribution imparted a uniform texture.
A cut of the Black Angus center cut tenderloin on the other hand was lean, tender and juicy. Paired with the mushroom ragout sauce, it was very distinctive. We also tried a marvelous New York short loin. Served on the bone with minimal fat, the flavor was bold and robust.
These Angus and Wagyu meats flown in from Australia are the centerpiece of Marble 8’s menu, but a variety of other dishes are offered. We spent much time, for instance on the heirloom tomato salad. The colorful dish of red and yellow tomatoes was paired with a generous dollop of burrata cheese and sprinkled with basil and a crisped arugula. The result was a pleasing variety of textures, flavors and colors.
Before the meat was served, we shared a blue lobster from Normandy. Flown in live from the English Channel, the crustacean was prepared thermidor style with tiny mushrooms and a surprisingly delicate parmesan cheese. Although a sharp parmesan goes well with most pasta dishes, this lighter parmesan added only a pleasing edge to the delicate lobster.
Service throughout the meal was timely, efficient and unobtrusive. When we were finally ready for dessert, we enjoyed an delicious salted Dacquoise. It was comprised of seven textures of chocolate, and when the warm raspberry sauce was poured over it the top crust melted away to form a pleasant lava flow. The scoop of vanilla ice cream provided a perfect counterpoint.
In the evening the restaurant opens an outdoor garden patio for al fresco dining; the balmy twilight becomes a perfect setting to watch the surrounding skyscrapers begin to light up.
Above the main dining room on the ground floor are two levels of further options: a room with the restaurant’s wine collection on each lighted wall and several more rooms (known as privé) evoking a modern men’s club motif. High back chairs, comfortable sofas and a walk-in humidor complete the scene; the theme is high end whisky and cigars.