An exceptional steak begins with the sourcing and procuring of prime grades of meat. In partnership with Bidfood Malaysia, a brand synonymous with delivering fine imported ingredients alongside unparalleled service, we explore the pursuit of excellence with the brand. Known for its commitment to quality and fostering growth within the industry, Bidfood Malaysia aligns seamlessly with Kuala Lumpur's MICHELIN Selected steakhouse, Vantador, in its mission to provide extraordinary experiences that leave a lasting impression with its customers.
The story of this dry-aged steak boutique begins with minutiae. For Leon Gee, the visionary behind Vantador in Kuala Lumpur, inspiration came from one fine detail that captured his curiosity during his travels across the United States and Europe. "I was captivated by their steak crusts,” he recalls, “the way steak was dry-aged and cooked over a steak broiler resonated with me, and I wanted to bring this experience back home to Malaysia — but with a twist.”
Over the following two years, Leon embarked on a steak exploration, deep-diving into all technical aspects, while visiting steakhouses across various regions. Along the way, he discovered an opportunity to introduce Malaysia to a one-of-a-kind dining experience — combining the art of dry-aging with the asado tradition, an honoured Argentine ritual of grilling meat over an open flame.
“We believe the flavour of the steak is just as important as its texture, and it all starts with the quality of the meat. Bidfood Malaysia has played a key role in supporting us from the very beginning. They have been a vital partner, supplying us with top-quality ingredients from wagyu, to the finest caviar. Their support ensures we maintain the highest standards of quality that define the Vantador experience."
“At Vantador, we have the best of both worlds: the rich, flavourful crust with the smoky depth of asado-style grilling.”
Central to this vision was the creation of a custom-made asado fire grill, the first of its kind in Kuala Lumpur, designed by Leon himself. “We faced countless challenges getting the steak cooked just right,” shares junior sous chef Jackie Gee, Leon’s brother. “But once it was perfected, it became a game-changer! Vantador’s steak has this perfect crust that crackles in your mouth at the first bite, followed by a juicy-tenderness with a distinct smokiness. The real magic happens when customers share in that moment of discovery — it’s those connections that make this journey so fulfilling.”
The name "Vantador" was coined in the spirit of exuberance and passion, taking inspiration from a luxury car brand whose iconic logo design is of a bull poised to charge. “Inspired by the supercar model of the bull-logo brand, I wanted the name of our steakhouse to embody strength and power — the qualities that reflect our commitment to delivering the ultimate steak experience,” Leon exudes with pride.
With such an emotional investment, every facet and detail — down to the interior — was done with a personal touch. "I've displayed many of my personal antique collections to give the restaurant a timeless charm. While life conditions and communities change, there's such beauty in the constant. We need that feeling of consistency, something that reminds us that while life and the people around us may evolve over time, not everything has to change. Here, one wall remains untouched retaining its old deep green patina hue paint from past tenants, preserving its original look and creating a space where every visit feels like a journey through time."
For Jackie, with a steady hand and a heart of zeal, cooking steak is both a fundamental skill and an art form. “The craft of cooking steak is about simplicity, respect for the ingredients, and letting the flavours speak for themselves.” Vantador’s story is one of dedication, innovation, and a relentless pursuit of excellence, all in the name of redefining the steak experience in Malaysia.
“When choosing a steak, balance is key,” explains Jackie. “While high marbling gives that melt-in-your-mouth texture, the real depth of flavour comes from the muscle. Look for a cut with a good balance of marbling and muscle.”
Jackie’s approach to cooking steak is rooted in simplicity and respect for the ingredients. “Keep the seasoning simple — just salt it,” he advises. “Mastering the cooking method is where the magic happens.” At Vantador, their signature depth of flavour is achieved through dry-aging, a process that intensifies the steak’s natural properties.
How to Make the Perfect Steak at Home
For home-cooks hoping to recreate the Vantador experience at home, Jackie emphasises that it always starts with the quality of the beef. “To replicate the depth of flavour achieved at Vantador, the most important thing is to get your hands on a premium cut of beef. Choose a cut with a good balance of marbling and a thickness of at least 1 inch — the meat's thickness is crucial for achieving the perfect crust and controlling the cooking for ideal doneness.”
“Begin by letting the steak come to room temperature,” he advises. “When cooking, use high heat to develop a flavourful crust. To gauge meat doneness without a thermometer, press on the steak with your finger — soft and squishy means rare, firm but slightly yielding means medium, and firm to the touch with no yield is well-done.”
Equally important is allowing the steak to rest for 5 to 10 minutes after cooking. “Resting lets the juices redistribute, making the steak juicier and more flavourful when you cut into it,” Jackie explains. “But don’t let it rest for too long as over-resting can cause the steak to continue cooking, potentially altering its doneness.”
To complement the steak, Jackie recommends simple yet flavourful sides like fire-grilled vegetables. “The natural sweetness and smokiness from grilling over fire adds an earthy satisfaction that pairs beautifully with the richness of the meat,” he says. For the perfect touch, he suggests pairing the meal with a full-bodied red wine. “A well-paired wine enhances the steak’s richness, elevating the entire dining experience.”
Leon echoes this philosophy of balance and excellence. “People often say you don’t need to do much with a good piece of meat, but I believe there’s always room to push the envelope further and turn the experience into something heavenly. It’s about finding that balance between the best ingredients you can find and the right techniques to make any steak stand out in its own right.”
The Perfect Steak for 2
Ingredients:
- Ribeye steak (1-inch thick)
- Sea salt, to taste
- A generous amount of unsalted butter
Preparation:
1. Remove steaks from the fridge and let them come to room temperature for about 30 minutes.
2. Season the steaks generously with salt.
3. Preheat your cast iron pan to very high heat.
4. Add a generous amount of butter to the pan before placing the steaks on it. Cook the steaks for 4-5 minutes on each side, ensuring a good sear on both sides until you get a beautiful deep browning on the crust. Baste with butter as you cook.
5. Let the steaks rest for 5-10 minutes before serving.
6. Serve and enjoy the perfect steak with its perfectly charred crust — the result of high heat and simple seasoning done well!
Vantador is located at 38 Jalan 25/70A, Desa Sri Hartamas, Kuala Lumpur, 50480, Malaysia.
All images are courtesy of Vantador.
