Johor Tomahawk Steak at Lazio Italian Restaurant and Bar

When Stanley, Lazio's Executive Chef invited me to try his Tomahawk steak, I took a double take. What's that lethal weapon? Well, when I saw Stanley with that huge cut of rib-eye, Tomahawk is a very apt description indeed :) Tomahawk is that fearsome Apache Indian battle axe. That Tomahawk steak should send chills down the spine of cholesterol and calorie fearing mortals :P

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

Stanley let us ogle at this well marbled Aussie Wagyu rib-eye with bone-in before he started working on it. This over sized baby weighs in at 2.11kg which is five times the size of the average steak :P



Makan kaki Jennifer looking demure with the whopping (raw) Tomahawk, ready to do battle with the steak later. She was more amused than intimidated by the size :)



The thick slab of sizzling Aussie Wagyu Rib-eye seared and flame grilled before Stanley takes it to bake in the oven.



The Tomahawk is ready! The lusciously succulent flesh encased in a charred caramelised crust.



See how thick that Tomahawk is? It's nearly 3 inches.



Overawed by it's size, we all gladly let the staff help us cut up the humongous steak while we salivated and waited gleefully.



Our Tomahawk steak done medium rare is enough to satisfy four adults, with some to spare.



Four of us shared the Tomahawk, so this was my first slice of steak for the evening. Juicy, tender, with lovely marbling and a smoky, light charred caramelised layer outside.

The steak was served with three kinds of sauces. I liked the garlic sauce and couldn't remember the other two :P Actually, I like my steak best without spreading on additional sauces. I like to taste the beefiness and natural juices on my tongue without the interference of sauces.

What sent me over the edge was the fat, glorious fat. It was oh, oh, oh so good! It was a heavenly fusion of sweet, smoky, savoury softness with the flavourful light warm juices flooding the mouth when we bite into and burst the fat. 



Jennifer who was previously in the F & B industry knows her beef, and so she had the last word in finishing off the Tomahawk. Easy peasy for Jennifer :D

Stanley made some pasta for us to go with our Tomahawk. Lovely as they were, these were overshadowed by the obsession inducing Tomahawk steak :P



Pesto di funghi (pasta spinach basil linguine) Rm22.80++.



Aragosta (pasta fettuccine) Rm49.90++.



Capesante (pasta squid ink fettuccine) 42.80++.



I asked Stanley which wine would pair well with the Tomahawk. After a moment's thought, Stanley recommended this. hmmm... why am I thinking that this might not be a totally unbiased suggestion :P

When you feel your special occasion deserves more than the usual steak, what about the flamboyant indulgence of a Tomahawk Wagyu Rib-eye Steak? At the moment in Johor, only Lazio serves it. 

Lazio's Tomahawk Wagyu Ribeye Steak is available by special order only. Call Stanley at +6014-3399908 one week in advance and arrange for 50% deposit.

Date visited: 23 Apr 2013 

When Stanley, Lazio's Executive Chef invited me to try his Tomahawk steak, I took a double take. What's that lethal weapon? Well, when I saw Stanley with that huge cut of rib-eye, Tomahawk is a very apt description indeed :) Tomahawk is that fearsome Apache Indian battle axe. That Tomahawk steak should send chills down the spine of cholesterol and calorie fearing mortals :P

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

Stanley let us ogle at this well marbled Aussie Wagyu rib-eye with bone-in before he started working on it. This over sized baby weighs in at 2.11kg which is five times the size of the average steak :P



Makan kaki Jennifer looking demure with the whopping (raw) Tomahawk, ready to do battle with the steak later. She was more amused than intimidated by the size :)



The thick slab of sizzling Aussie Wagyu Rib-eye seared and flame grilled before Stanley takes it to bake in the oven.



The Tomahawk is ready! The lusciously succulent flesh encased in a charred caramelised crust.



See how thick that Tomahawk is? It's nearly 3 inches.



Overawed by it's size, we all gladly let the staff help us cut up the humongous steak while we salivated and waited gleefully.



Our Tomahawk steak done medium rare is enough to satisfy four adults, with some to spare.



Four of us shared the Tomahawk, so this was my first slice of steak for the evening. Juicy, tender, with lovely marbling and a smoky, light charred caramelised layer outside.

The steak was served with three kinds of sauces. I liked the garlic sauce and couldn't remember the other two :P Actually, I like my steak best without spreading on additional sauces. I like to taste the beefiness and natural juices on my tongue without the interference of sauces.

What sent me over the edge was the fat, glorious fat. It was oh, oh, oh so good! It was a heavenly fusion of sweet, smoky, savoury softness with the flavourful light warm juices flooding the mouth when we bite into and burst the fat. 



Jennifer who was previously in the F & B industry knows her beef, and so she had the last word in finishing off the Tomahawk. Easy peasy for Jennifer :D

Stanley made some pasta for us to go with our Tomahawk. Lovely as they were, these were overshadowed by the obsession inducing Tomahawk steak :P



Pesto di funghi (pasta spinach basil linguine) Rm22.80++.



Aragosta (pasta fettuccine) Rm49.90++.



Capesante (pasta squid ink fettuccine) 42.80++.



I asked Stanley which wine would pair well with the Tomahawk. After a moment's thought, Stanley recommended this. hmmm... why am I thinking that this might not be a totally unbiased suggestion :P

When you feel your special occasion deserves more than the usual steak, what about the flamboyant indulgence of a Tomahawk Wagyu Rib-eye Steak? At the moment in Johor, only Lazio serves it. 

Lazio's Tomahawk Wagyu Ribeye Steak is available by special order only. Call Stanley at +6014-3399908 one week in advance and arrange for 50% deposit.

Date visited: 23 Apr 2013 

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Best Steaks in Johor Bahru at Lazio by Danga Bay

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 +607-221-7988 or +6010-900-2048 and he will reserve your steak for you and cook for you personally when you are here. How's that for commitment and customer service? I think that's outstanding :))



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 +607-221-7988 or +6010-900-2048 and he will reserve your steak for you and cook for you personally when you are here. How's that for commitment and customer service? I think that's outstanding :))



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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7 Spice Indian Cuisine at Danga Bay, Johor Bahru, Malaysia

When I asked my friends from Johor Bahru to recommend a good Indian restaurant, the name 7 Spice Indian Cuisine often come up among the most mentioned favourites. Today, we visited 7 Spice at Danga Bay at the invitation of the owners, Siwa and Nisha. 

When I entered the well appointed, air conditioned 7 Spice Indian Cuisine restaurant, the first thing that struck me was the fragrant aromas that greeted me. This soothing fragrance of spices filled the air in 7 Spice. The experience was like dining and aroma therapy at the same time :P

We were presented several of 7 Spice's popular dishes and this huge curry fish head (RM50) was the centre piece. The fresh, thick, supple and still moist flesh was half submerged in thick curry gravy. The fragrant and flavourful curry was smooth and not too spicy, and would appeal to most palettes. 

My favourite of the day was the signature 7 Spice Garlic Cheese Prawns (RM20) with large fresh prawns in a special 7 Spice gravy.

The flesh was firm, bouncy, juicy and sweet as expected of fresh prawns. But the loudest ooos and ahhhhs were reserved for the special 7 Spice garlic cheese gravy. It's a complex blend of pleasing tastes and flavours of sweet and savoury with subtle spicy notes. Throughout the session as we chatted, I couldn't help myself from dipping my teaspoon into the gravy to savour its unique flavour. Definitely a must try.

 

 

Another signature dish, the 7 Spice Chicken (RM9) was drumsticks well cooked in savoury, flavourful, thick curry gravy.

 

 

 

The neat heap of spiced briyani rice with the tender pieces of fragrant mutton buried under the mound of nutty, aromatic basmati grains. Not surprisingly, the briyani lamb (RM15) and briyani chicken (RM13) are hot sellers at 7 Spice Indian Cuisine.

 

Claypot Lamb Curry (RM18)

 

 

I love the aroma and taste of spice infused mutton with moist, tenderly soft fibres.

 

Fried Squid

 

We were munching on these crunchy and chewy fried squid rings in spicy batter.

 

When I ate the last squid ring at the end of our session, it was still crispy.

Mango pudding (RM5)

 

Coconut pudding (RM4)

 

When it was time for dessert, I was already filled to the brim. So I wasn't too eager and intended to just take the obligatory, polite sampling. Then, one mouthful changed my mind completely.

 

 

These puddings at 7 Spice Indian Cuisine were made with fresh mangoes and coconut. They were cooling and refreshing, and so good that I requested for a second helping :)

 

A couple of the long, tall, cool, refreshing lassi that we had.

7 Spice Indian Cuisine is highly accessible as it is just off Jalan Skudai near to Tune Hotel and Clark Hatch Fitness Centre.

 

 

Restaurant name: 7 Spices Indian Cuisine
Address: G-01, Danga Bay, Jalan Skudai, Johor Bahru
Map: http://goo.gl/maps/JSQpS
GPS: 1.484482,103.718074
Hours: 8:00am to 10:00pm
Halal

Date visited: 1 Oct 2012

When I asked my friends from Johor Bahru to recommend a good Indian restaurant, the name 7 Spice Indian Cuisine often come up among the most mentioned favourites. Today, we visited 7 Spice at Danga Bay at the invitation of the owners, Siwa and Nisha. 

When I entered the well appointed, air conditioned 7 Spice Indian Cuisine restaurant, the first thing that struck me was the fragrant aromas that greeted me. This soothing fragrance of spices filled the air in 7 Spice. The experience was like dining and aroma therapy at the same time :P

We were presented several of 7 Spice's popular dishes and this huge curry fish head (RM50) was the centre piece. The fresh, thick, supple and still moist flesh was half submerged in thick curry gravy. The fragrant and flavourful curry was smooth and not too spicy, and would appeal to most palettes. 

My favourite of the day was the signature 7 Spice Garlic Cheese Prawns (RM20) with large fresh prawns in a special 7 Spice gravy.

The flesh was firm, bouncy, juicy and sweet as expected of fresh prawns. But the loudest ooos and ahhhhs were reserved for the special 7 Spice garlic cheese gravy. It's a complex blend of pleasing tastes and flavours of sweet and savoury with subtle spicy notes. Throughout the session as we chatted, I couldn't help myself from dipping my teaspoon into the gravy to savour its unique flavour. Definitely a must try.

 

 

Another signature dish, the 7 Spice Chicken (RM9) was drumsticks well cooked in savoury, flavourful, thick curry gravy.

 

 

 

The neat heap of spiced briyani rice with the tender pieces of fragrant mutton buried under the mound of nutty, aromatic basmati grains. Not surprisingly, the briyani lamb (RM15) and briyani chicken (RM13) are hot sellers at 7 Spice Indian Cuisine.

 

Claypot Lamb Curry (RM18)

 

 

I love the aroma and taste of spice infused mutton with moist, tenderly soft fibres.

 

Fried Squid

 

We were munching on these crunchy and chewy fried squid rings in spicy batter.

 

When I ate the last squid ring at the end of our session, it was still crispy.

Mango pudding (RM5)

 

Coconut pudding (RM4)

 

When it was time for dessert, I was already filled to the brim. So I wasn't too eager and intended to just take the obligatory, polite sampling. Then, one mouthful changed my mind completely.

 

 

These puddings at 7 Spice Indian Cuisine were made with fresh mangoes and coconut. They were cooling and refreshing, and so good that I requested for a second helping :)

 

A couple of the long, tall, cool, refreshing lassi that we had.

7 Spice Indian Cuisine is highly accessible as it is just off Jalan Skudai near to Tune Hotel and Clark Hatch Fitness Centre.

 

 

Restaurant name: 7 Spices Indian Cuisine
Address: G-01, Danga Bay, Jalan Skudai, Johor Bahru
Map: http://goo.gl/maps/JSQpS
GPS: 1.484482,103.718074
Hours: 8:00am to 10:00pm
Halal

Date visited: 1 Oct 2012

reade more... Résuméabuiyad