I was at Lazio in Danga Bay last night at the invitation of Stanley, the Manager and Executive Chef.
Stanley wanted me to try Lazio's steaks.
Lazio is a well appointed restaurant specialising in Western cuisine. It has a comfortable air conditioned section and a breezy al fresco section outside with a pretty view of the Danga Bay Marina and the yatchs.
Stanley had worked in the restaurants of Australia, Hong Kong, and Singapore before assuming the Manager and Executive Chef position at Lazio early this year. Stanley has since introduced a whole new menu at Lazio which included his signature steaks that he showed us last night.
Stanley graciously granted me permission to view him and his staff in action in the kitchen. It was such a pleasure for me to watch the maestro doing his magic.
USDA Black Angus Ribeye RM12.00 per oz
From that fire and drama came this (corn fed) USDA Black Angus Ribeye which I asked to be cooked medium rare.
On the outside, the steak was tender and smokey while the inside was succulent and dripping with flavourful savoury juices. My mind quickly registered this as one of the best steaks that I have ever tasted.
Lazio's USDA Black Angus Ribeye was an unforgettable love at first bite for me.
Bone in Ribeye 900 grams RM120.80.
Our next was the Bone in Ribeye (OP or oven prepared ribeye) made with Australian wheat fed beef, done medium.
This hefty, thick chunk of tender beef had that lovely bovine flavour and a nice smokey taste from the charred outside. At 900 grams, it initially looked a daunting challenge to finish it especially after the 10 oz USDA Black Angus. In the end, we dispatched all of it easily because it tasted so good our minds overruled the stop signals from our filled stomachs. So, is this what they mean by "mind over matter"? :P
For the sides today, I had rich, artery clogging ox tail soup which is one of my favourite soups :P I ate up most of the meat and fats which I patiently prised out with a fork from the vertebrae.
I was chilling and chatting with Stanley, and nibbling at this grilled corn. This corn was so good, it hijacked our conversation topic. The USA imported corn was sweet and was saturated with the savoury sauces and juices from the steak.
Chicky fries made with chicken luncheon meat. Eaten with house blended Tartar sauce. Unique and popular but I didn't have much of this as I was really full after the two large steaks.
To wash our steaks down, we had a couple of wines from Lazio's well stocked bar which has the full range of beers, wines and liquor to complement the food.
I would like to come back to Lazio soon because besides their wonderful steaks, Lazio also offers so many different foods like their oven baked pizzas.
Oh.. if you are coming to Lazio, before you come, please feel free to give Stanley a call at
Restaurant name: Lazio Italian Restaurant and Bar
Address: Danga Bay, Jalan Skudai, Johor Bahru
Map: http://goo.gl/maps/y4WL8
GPS: 1.475931, 103.723533
Hours: 12:00noon to 1:00am daily. Closing time 2:00am on Friday, Saturday and eve of public holidays
No pork, no lard, no Halal cert
Date visited: 23 Apr 2013
I was at Lazio in Danga Bay last night at the invitation of Stanley, the Manager and Executive Chef.
Stanley wanted me to try Lazio's steaks.
Lazio is a well appointed restaurant specialising in Western cuisine. It has a comfortable air conditioned section and a breezy al fresco section outside with a pretty view of the Danga Bay Marina and the yatchs.
Stanley had worked in the restaurants of Australia, Hong Kong, and Singapore before assuming the Manager and Executive Chef position at Lazio early this year. Stanley has since introduced a whole new menu at Lazio which included his signature steaks that he showed us last night.
Stanley graciously granted me permission to view him and his staff in action in the kitchen. It was such a pleasure for me to watch the maestro doing his magic.
USDA Black Angus Ribeye RM12.00 per oz
From that fire and drama came this (corn fed) USDA Black Angus Ribeye which I asked to be cooked medium rare.
On the outside, the steak was tender and smokey while the inside was succulent and dripping with flavourful savoury juices. My mind quickly registered this as one of the best steaks that I have ever tasted.
Lazio's USDA Black Angus Ribeye was an unforgettable love at first bite for me.
Bone in Ribeye 900 grams RM120.80.
Our next was the Bone in Ribeye (OP or oven prepared ribeye) made with Australian wheat fed beef, done medium.
This hefty, thick chunk of tender beef had that lovely bovine flavour and a nice smokey taste from the charred outside. At 900 grams, it initially looked a daunting challenge to finish it especially after the 10 oz USDA Black Angus. In the end, we dispatched all of it easily because it tasted so good our minds overruled the stop signals from our filled stomachs. So, is this what they mean by "mind over matter"? :P
For the sides today, I had rich, artery clogging ox tail soup which is one of my favourite soups :P I ate up most of the meat and fats which I patiently prised out with a fork from the vertebrae.
I was chilling and chatting with Stanley, and nibbling at this grilled corn. This corn was so good, it hijacked our conversation topic. The USA imported corn was sweet and was saturated with the savoury sauces and juices from the steak.
Chicky fries made with chicken luncheon meat. Eaten with house blended Tartar sauce. Unique and popular but I didn't have much of this as I was really full after the two large steaks.
To wash our steaks down, we had a couple of wines from Lazio's well stocked bar which has the full range of beers, wines and liquor to complement the food.
I would like to come back to Lazio soon because besides their wonderful steaks, Lazio also offers so many different foods like their oven baked pizzas.
Oh.. if you are coming to Lazio, before you come, please feel free to give Stanley a call at
Restaurant name: Lazio Italian Restaurant and Bar
Address: Danga Bay, Jalan Skudai, Johor Bahru
Map: http://goo.gl/maps/y4WL8
GPS: 1.475931, 103.723533
Hours: 12:00noon to 1:00am daily. Closing time 2:00am on Friday, Saturday and eve of public holidays
No pork, no lard, no Halal cert
Date visited: 23 Apr 2013
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