Smith & Wollensky Kuala Lumpur

The New York name opened its first Malaysian restaurant at Suria KLCC in December 2025, with a grand opening in January 2026. It is a big, green-toned, two-floor room seating more than 300, with private rooms, a long bar and an all-day dining space across the way, styled on the Manhattan original.

Halal-certified USDA Prime could not be sourced, so the kitchen uses 200-day grain-fed Australian Angus, dry-aged for 28 days in-house and finished under a broiler. The Swinging Tomahawk (RM1,199 for three or four) is carved at the table; the T-bone is RM660 for 750g. Classic sides include creamy baby spinach and truffle mac and cheese, plus Malaysia-only sauces such as lada kelapa and asam jawa. The cellar holds about 10,000 bottles across 1,300 labels.

Suits client dinners, large celebrations and anyone wanting a full American steakhouse show in the city centre. Prices sit at the top of the KL market, so it is best treated as an occasion booking.