April 6, 2026

The Beato Steakhouse @ Solaris Dutamas, KL

January has been a really great month to me. I was on a fun employment month and so I was able to meet up with all my buddies… freely without the need of checking onto the schedule. It was my big birthday month too, and I got the chance to choose the food I want – freely. LOL.

I visited Beato again on my big birthday month; and yep… I have put down this as my annual thing to do! Always love their dry aged steaks and the cosy ambience and services they deliver. The Beato Steakhouse has been around for years, one of the first restaurants in KL to specialize in dry-aged beef; I guess there is no need further introduction about it. Here I compiled both of my visits to The Beato Steakhouse, consecutively for two years.

So first thing first, pick the cuts on the board! Pick whichever grams of the cut you would like from the chalkboard. Friend’s daughter who were with us during the dinner spilled out “that’s a rich man menu” (LOL).

Complementary bread and spread as starter.

Beef Tartare Truffle Seaweed Roll (RM 35)
Wagyu tenderloin, truffle fraiche, crispy seaweed roll.
Ohhh, this was goooood. The beef tartare wrapped within the umami crispy seaweed roll and topped with that ultimate aromatic shaved truffle.

Onion Soup (RM 18)
Chicken stock, caramelized onions, croutons, mozzarella cheese, and final topped with gruyere cheese
Very comforting, warm and rich soup with natural sweetness from the onions, and dosed with lots of cheese.

Mac & Cheese with Beef Bacon (RM 27)
Gruyere, red cheddar, mozzarella cheese, beef bacon, béchamel sauce

Our steak appeared beautifully in pink on the table, made medium rare and also medium, nicely cut for sharing among us; topped with the grilled chili and grilled pineapple which were the great condiments to the steak. I have tried both their Dry Aged Angus Ribeye and Wet Aged Angus Sirloin; still prefer the Dry Aged Ribeye for its very tender meat with intensified flavour.