Vantador | The Dry Aged Steak Boutique — Restaurant in Kuala Lumpur

do not go to this establishment unless you enjoy being cheated, lied to and then gaslighted.

my partner & I alongside friends had found this restaurant to dine at without any prior knowledge of the establishment. We were seated and given our menus without having a chance to read it over we had our waiter come over to explain the dry ages vs wet aged steaks. We see that the steaks are XXRM/g, now in any country and any menu that is NOT misleading you would be of the thought that you are paying that amount and receiving that amount of grams. The steaks on the menu were put as 100g and 100g of steak is not a lot so we all got a steak each rather than sharing. Our waiter told us it was big portions and to share, however we were just under the assumption he thought 100g of steak was a lot as he did not tell us that the steaks were minimum 500g and we were going to be left with quite a big bill. To further show that we were unaware of the cheating and misleading menu, our friend asked why the bone marrow and steak was the same price to which the waiter laughed and did not correct any of us on our assumption.

When we got the bill and saw we were left with a nearly 4000RM bill we were all shocked as we weren’t expecting that. The waiter and other staff noticed and began laughing at our reaction. We call the waiter to explain why the bill was so high as we thought we were paying $130RM FOR 100Grams. He then blatantly lies to our face saying he told us that the steaks were served per grams and they were all minimum 500g which we were never told.

We went back and forth before calling over the manager who mentions that this couldn’t have happened due to a ‘protocol’ that they take the order, double check the order and that the steaks are minimum 500g, and then come back to the table after telling the chefs to confirm we wnated 2.2kgs of steak. We told the manager protocol was never followed as we weren’t even told in the first place about this minimum spend or minimum grams. He explains he saw the waiter come to our table to ask us for confirmation for 2.2kgs of steak. Well the waiter did come back to the table afterwards but not to confirm the price, weight or the minimum spend rather to us ask how many steaks were medium rare.

The whole experience was baffling, misleading and cheating. They try to intimidate you by threatening to call the cops rather than dealing with the issue at hand.

The manager made it seem like we were aware of the minimum spend and knew we were getting 2.2kg of steak and we’re trying to cheat him when the issue was never the money rather the lies and deception that happen at this establishment.

Fine dining ran by deception & lies. Disappointing and...

“Vantador” exudes a modern industrial-chic charm, with its exposed staircase and hanging light fixtures. The minimalist bulbs cast a cozy, golden glow that cuts through the rawness of the space, striking a perfect balance between warmth and stark simplicity. It's the kind of place where you instantly anticipate that every dish is crafted with care—a venue that commands attention to detail.

But let's cut to the heart of why we're here—steak. Not just any steak, but Rubia Gallega, a prized beef from Galicia, Spain. A departure from the usual Wagyu and Angus offerings that flood most steakhouses, this was something different. We opted for a 1.2kg strip loin of this celebrated beef, paired with a lobster bisque that had an intoxicating depth, and a Marques de Vargas wine—rich and velvety, perfect to share among the four of us.

The meal unfolded with crab croquettes, their crisp, golden exterior giving way to a creamy center that carried a delicate seafood flavor. Alongside came the cream spinach, a rich and velvety side that perfectly balanced the steak’s boldness. The aged duck breast arrived, succulent and gamey, with a layer of fat that melted on the palate, adding complexity and richness to every bite.

Now, the steak. Imagine a bite that is deeply beefy, the kind of flavour that grabs you from the first chew. There's a faint nuttiness, an earthy undertone that dances with a delicate sweetness. Its complex umami lingers on your palate like a slow burn, intensifying as you savour each piece. Tender? Yes. Juicy? Absolutely. But this isn’t Wagyu; you won’t find that buttery silkiness here. Instead, Rubia Gallega is all about being meat-forward. It’s robust, hearty, and more traditional in its appeal. The flavours are bolder, more grounded, yet still nuanced. You can taste the pasture, the heritage, and the pride in every bite.

What truly stood out was how the meal was both satisfying and unpretentious. There’s no need for fancy frills when the steak itself does all the talking. As for the price? Compared to what you'd pay in Singapore for a similar cut, it was remarkably reasonable. And, dare I say, they do it better here—there’s a finesse to the preparation that elevates the experience.

Well, it wasn’t just a meal—it was a gastronomic journey. A steak that left a lasting impression, a wine that complemented it...

Upon perusing the menu boasting a variety of burgers, our interest was piqued. My husband loves burgers and tries them everywhere. I can say that he is a burger expert. Intrigued by the prospect of tasting a burger featuring Wagyu beef, foie gras, and even 24-karat gold, we totally need to do it.

Vantador is a grill restaurant that offer a selection of steaks, seafood, and gourmet burgers, attempting to emanate a gourmet dining experience, but ultimately falls short of achieving this.

The restaurant, in a deviation from common practice, use paper napkins instead of fabric ones. The drink selection is bad. There is a scarcity of beer options and just two types of red and white wines by glass, and they have no bubbles by glass.

Our gastronomic experience commenced with ordering oysters, which were satisfactory but did not excel in taste. The scallop ceviche, resembling more of a tartare due to its cutting and flavor profile, lacked the customary zesty and sour touch typical of traditional ceviches.

FINALLY reaching the much-anticipated burger, we were met with disappointment. Despite its alluring appearance, with a sizable patty, tender buns, foie gras, and 24K gold, which was like from a magazine cover - the burger failed to impress. The dry, dense, and structurally uneven patties, marred by noticeable veins and devoid of succulence and flavor, were let down by the absence of accompanying sauces, resulting in a dry, doughy ensemble. While the addition of foie gras attempted to salvage the dish, the overall execution fell short. At a price point of 100 MYR for the burger and an additional 100 MYR for the gold, only the gold did not disappoint; it fulfilled its function and surprised us with its luxury. The only dish that was delicious was the black Atlantic cod, sweetish, fatty, crispy crust - in the best traditions! (But it is very difficult to spoil this fish, it is always good).

In conclusion, our visit to Aventador was a one-off experience that we cannot recommend. While the aesthetics of the dishes were visually appealing, the overall quality of the fare left much...