Vantador

Vantador calls itself a dry-aged steak boutique, and it has been one of Kuala Lumpur's more serious beef addresses since opening in Desa Sri Hartamas. The space spreads over several levels with a bar and an open charcoal grill in full view, and the 2026 MICHELIN Guide lists it as a selected steakhouse.

Beef is sold by weight and aged in-house for at least 30 days. The headline is Spanish Rubia Gallega from older Galician cattle, including José Gordón's cave-aged chuletero (around RM130–145 per 100g). Dry-aged Australian wagyu starts at about RM100 per 100g, and Full Blood Angus wet-aged for 200 days from around RM80 per 100g. Everything is cooked over charcoal and wood; the beef tasting experience of carpaccio, rib roast and cured cecina is a good opener.

Suits beef enthusiasts, wine drinkers and small groups sharing a large bone-in cut. Dinner only, every night. A 300g Angus steak lands around RM240 before sides, while Rubia Gallega cuts often exceed 1kg, so plan to share.