Steakhouses are a dime a dozen and true steak lovers worth their salt would know that the perfect steak is one that brings out the full flavour of beef and Emily’s Steakhouse guarantees just that!
The restaurant wasn’t that difficult to find as it was located on the ground floor of Sheraton Imperial Hotel, a short walk from the hotel lobby.
“You can’t compare us to other steakhouses because there is actually nothing much to be compared. We wish our customers to have an authentic English experience when they sample our steaks,” said Ken, manager of KL’s branch and younger brother of Emily Chen, the owner of Emily’s steakhouse. We were unsure of what he meant by that but Ken just smiled knowingly and assured us that he would explain once the main courses arrived.
Friendly waiters promptly seated us upon our arrival and Ken made sure we were comfortable before proceeding to join our table. The restaurant belongs to Ken's sister and her husband, Chef Lee. Both of them established the first outlet of Emily's Steak House in Derby. Once her restaurant was thriving, Emily then decided to bring her brand back to Malaysia in order to share her husband’s cooking with her beloved countrymen. Emily established her KL branch in 2007 and the restaurant gained much popularity among tourists. It especially favoured by travelling Britons who were thrilled at discovering a place that served delicious food which tasted of home. .
𝐇𝐮𝐧𝐭𝐢𝐧𝐠 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐛𝐞𝐬𝐭 𝐬𝐭𝐞𝐚𝐤 𝐢𝐧 𝐭𝐨𝐰𝐧? 𝐖𝐞 𝐠𝐨𝐭 𝐲𝐨𝐮 𝐜𝐨𝐯𝐞𝐫𝐞𝐝!
𝙀𝙢𝙞𝙡𝙮’𝙨 𝙎𝙩𝙚𝙖𝙠𝙝𝙤𝙪𝙨𝙚 𝙃𝙞𝙜𝙝𝙡𝙞𝙜𝙝𝙩𝙨
1.Homemade onion rings
Circular slices of onion coated with a floury batter and deep-fried. Rm12 We were introduced to the Onion Ring Tower, comprising of thick onions covered with a layer of crisp light batter and stacked according to size. This is one of the best signature dishes in Emily's Steak House. The locals prefer to have this "bawang" dish mostly as an appetizer. Simple yet satisfying.
2.Grilled Truffle Mushroom with Garlic
Large Portobello mushrooms grilled with garlic and herbs rm12 We were given a special treat that was not on the list of starters but is usually served as a side dish accompanying steaks: two humungous Portobello Mushrooms grilled with garlic and herbs which were succulent and firm quite unlike any mushroom dishes that we’ve tasted. Ken jokingly said that locals referred to them as land abalones for the mushroom bore a texture akin to those pricey molluscs. This is as good as the previous one!
3.Salmon Parcels with English Garden Herbs Fried wantan skins filled with herbed salmon Rm18Salmon Parcels which looked like little rectangular popiahs were the only food served that had an Asian influence. Its combination of crispy-tender on the outer layer and inside makes the popiah a perfect appetizer to prelude your main course.
4.Crab pot with Artisan Toast A ramekin of crab meat and homemade mayonnaise mixture accompanied by three slices of buttered baguettes Rm20Another favourite was one of the starters, Crab Pot with Artisan Toast which consisted of a ramekin filled to the brim with copious amounts of crab meat mixed with homemade mayo and herbs. This is so good and haven!
5. Rump steak and Rib eye steak
Rump steak Chargrilled rump steak weighing 454 grams served with homemade potato and sweet potato chips, a side of fresh garden salad and peas. Rm78
Rib eye steak Chargrilled Rib-eye served with homemade potato and sweet potato chips, a side of fresh garden salad and peas. Rm88Two huge plates of steak were set before us and we were overwhelmed by the sheer size of one of them. Ken laughed at our reaction and quickly described the steaks to us. The large one was a rump steak which is usually sought after by tourists or people who enjoy food in big portions. Its slightly smaller twin was a rib-eye steak, known to be the favourite among locals due to its higher fat content which gives the steak a boost of flavour. Ken also provided a bit of trivia about the different choices of steak preferred by men and women. “Women usually go for fillet steaks which tend to have less fat content and are leaner while men enjoy the rib eye, a more robust steak with plenty of marbling or fat distribution,” said Ken. We definitely agreed with Ken that the rib eye was by far the more flavourful of the two but we did notice something different about the steaks. They had very little seasoning which, according to Ken, was how the English liked their steaks prepared. “That is what sets us apart from other steakhouses. We want our customers to enjoy the full flavour of the beef that is uncompromised by too much seasoning.” Ken provided three homemade sauces to accompany the meat. These sauces are black pepper, black pepper with cream and mushroom with cream.
6. Thermidor XXXXL Tiger PrawnA jumbo-sized prawn grilled and covered with thermidor sauce on top of sliced potatoes. Rm118 Tiger King Prawn thermidor, a gigantic prawn grilled in its shell, covered with a cheesy thermidor sauce and all this rested on a soft bed of Russet potato medallions; it tasted almost as sweet as lobster but cost a little less so don’t worry about this dish putting a dent in your pocket for it is worth every cent.
7.Homemade apple crumble Apple chunks marinated with cinnamon and sugar covered by a layer of large crumbs served with a large scoop of vanilla ice cream on top. A warm bowl of Homemade Apple Crumble topped with a generous scoop of vanilla ice cream. Just grab a spoon and dig a little deeper to get at the sweet chunks of granny smith apples buried beneath the crisp crust. The dryness of the crumble pairs perfectly with the cold velvety smoothness of vanilla ice cream.
Emily’s Steakhouse has indeed lived up to its slogan, ”Home and Hearty” for we left feeling like we’ve just had hearty, home-cooked food. Head on over to this homey restaurant now!
𝐄𝐦𝐢𝐥𝐲'𝐬 𝐒𝐭𝐞𝐚𝐤𝐡𝐨𝐮𝐬𝐞, 𝐆𝐫𝐨𝐮𝐧𝐝 𝐅𝐥𝐨𝐨𝐫, 𝐒𝐡𝐞𝐫𝐚𝐭𝐨𝐧 𝐈𝐦𝐩𝐞𝐫𝐢𝐚𝐥 𝐇𝐨𝐭𝐞𝐥 𝐊𝐮𝐚𝐥𝐚 𝐋𝐮𝐦𝐩𝐮𝐫, 𝐉𝐚𝐥𝐚𝐧 𝐒𝐮𝐥𝐭𝐚𝐧 𝐈𝐬𝐦𝐚𝐢𝐥, 𝐊𝐮𝐚𝐥𝐚 𝐋𝐮𝐦𝐩𝐮𝐫. 𝐓𝐡𝐞𝐢𝐫 𝐨𝐩𝐞𝐫𝐚𝐭𝐢𝐧𝐠 𝐡𝐨𝐮𝐫𝐬: 𝟏𝟏 𝐚𝐦 - 𝟑 𝐩𝐦 (𝐥𝐮𝐧𝐜𝐡) 𝐚𝐧𝐝 𝟓.𝟑𝟎 𝐩𝐦 - 𝟏𝟏 𝐩𝐦 (𝐝𝐢𝐧𝐧𝐞𝐫).