JAKE’S CHARBROIL STEAKS will be celebrating its 30th anniversary this year. In the ever-changing world of food and beverage, it’s an impressive milestone that speaks for itself.
With Jake’s anniversary in mind, my meal began fittingly with Escargot Bourguignonne – one of the first dishes to appear on the Jake’s menu 30 years ago. This was followed by a pair of all-time favourites: the Beef Spare Ribs draped in a perfectly caramelized, homemade barbecue sauce, and a mouth-watering, 450 gram mammoth of a T-bone steak. Both of these signature off erings were outstanding, and I had to resist the urge to reach for second and third helpings.
There was more food to get through, and up next I had the Australian Seabass “Allamande” in watercress sauce. After the first few bites, it was easy to understand why Jake’s has earned a reputation not only for steak but also for seafood.
I was also impressed by dessert, which consisted of Country–Style Hot Apple Pie Ala Mode, Nutty Pecan Pie and Cashew Nut Brittle. The pies were freshly baked and tasted as good as they looked. .e simple nut brittle was my personal favourite, and according to general manager Vincent Lau it’s a favourite of his regular customers, too – many buy it by the tub full. the original Jake’s outlet in Damansara Heights is something of a KL institution, and the name “Jake’s” has long been synonymous with excellent steak and great service. The second and younger outlet in Star Hill has brought Jake’s into the mainstream hustle and bustle of Bukit Bintang – but the menu and setting will be comfortingly familiar to Jake’s regulars. Jake’s is also proudly Malaysian – one more reason why it has so many loyal long-term customers and is so well-known and loved among locals.
If you’re in the mood for unpretentious, homemade food served up in generous portions, then loosen your belt and head down to Jake’s. You’re sure to discover why it’s been around for thirty years.
Source: The Expat July 2011 Issue
This article has been edited for ExpatGoMalaysia.com
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