If beef’s your thing, then Victoria Station’s promotion this month will whet your appetite, writes Charmaine Peters
VICTORIA Station’s executive chef Jen-Luc Lundy chews on a mouthful of the gourmet wagyu burger on his plate and declares it is the best burger he’s ever had. Coming from a chef with nearly 50 years of experience, my curiosity is piqued.
And it certainly is a gourmet burger to remember. Priced at RM27.90++, it has a thick, juicy patty made with the highest grade wagyu and, to make it unique, it is served in a bagel.
The chewy texture of the bagel is an interesting counter to the soft, moist patty. The burger is served with steak fries and coleslaw.
Lundy says the restaurant uses premium Australian wagyu, with a marbling grade of nine. Marbling grade refers to the fat found between the muscle fibres, giving the meat its characteristic white-flecked appearance and the higher the grade, the better.
The gourmet burger is part of a range of new dishes for its special beef promotion this month.
Featuring American favourites, the expanded menu also coincides with the American Independence Day celebrations, or commonly known as the Fourth Of July celebrations.
Buffalo wings are a must-try. Classic American finger food, the wings are a fantastic appetiser and are equal parts sweet, spicy and tangy. Six wings, served with celery sticks and a blue cheese dip, are priced at RM16.90++.
For those who prefer lighter meals, there are two new salads. Grilled chicken with pesto cream sauce salad (RM21.90++) is fresh and quite filling. The salad comes with chunks of grilled chicken, cubes of green apple, walnuts, lettuce and a creamy pesto dressing.
For the roast beef salad (RM27.90++), slices of cold roast beef are served with lettuce and seasoned with a light, olive oil-based dressing.
Another highlight in the menu is BB ribs, one of Victoria Station’s specialities. The ribs are marinated for 24 hours in a special barbecue sauce and then charbroiled to perfection. At RM59.90++, the portion is huge. The ribs are served with potato of the day (baked or skillet) and fresh vegetables.
The barbecued ribs, while lightly charred on the outside, are succulently moist and tender on the inside.
Lundy is proud that the restaurant does not use tenderiser, preferring instead to marinate the meat overnight.
“Ribs that are artificially tenderised tend to peel off the bone rather than stick to it. We do not believe in this practice,” he says. Diners can also request for the restaurant’s special chilli barbecue sauce to complement the dish.
The ribs are part of the Wild Wild West Barbecue menu which also features the VS mega barbecue combo (RM99.90++) which comes with half a lobster, steak, lamb and chicken.
Every hearty all-American meal needs a hearty American dessert. The mud pie a’la mode is a sinfully rich and moist chocolate cake served with a scoop of vanilla ice cream (RM13.90++).
There’s also traditional apple crumble for this special promotion.
Time to celebrate
Victoria Station celebrates 23 years of serving fine steaks this year.
It has outlets in Medan Damansara (03-2093 8833), Ampang (03-4257 3388), USJ (03-5637 3388), PJ (03-7955 8988), Bayan Lepas, Penang (04-642 5988) and Seberang Jaya, Penang (04-398 1288).
The beef promotion this month is available for lunch and dinner.