Sara-bif Butcher Shop and Western Grill — Restaurant in Sarawak

Overall ok experience.

Halal certified Food (a) French Fries [RM 10] - OK, not the best but decent (4/5) (b) Weekdays Wednesday Special [RM 22] - for me, the patty is too burnt, couldn't eat them all, my little brother says that the bun is a bit toasted, still can eat it (2.75/5) but include with ice lemon tea, so, (3/5) (c) the pick and grill [~RM 195] - pick two new York stips (around RM 80-84 each + RM 15 each for grilling), choose medium rare, its ok, i prefer the rosemary mushroom sauce with the meat though, it's pricey, not for your everyday eatery - maybe for an occasion or something, the meat is juicy not hard to slice them (for me). If you're not that good with the utensils, but it's a bit difficult (my little bro). (4/5) (d) white rice - RM 3.50 :(

❗️ all of these excluded tax

Ok environment, just an issue at the cashier, please have a bell or something. When i try to do payment, they was no one there. My little brother need to call someone from the kitchen to proceed our payment. Please be aware.

If possible, please have toothpicks and a box of paper towels (tissues) readily at the customers table. Since we are eating meat afterall.

MENU IS IN THE PHOTOS❗ tgt...

I ordered the Angus Cowboy Steak with black pepper and mushroom sauce. The portion was really generous – so big that I couldn’t finish it and had to tapau the rest home. I requested medium well, and the steak came out just right – juicy, flavorful, and definitely worth repeating. For drinks, I tried the white coffee shake, but it was disappointing. It tasted more like an ordinary iced coffee rather than a proper shake. Another letdown was that several menu items were not available, which limited the choices. The biggest frustration, however, was the music. While the meal started off with fine dining ambience, suddenly the playlist switched to dangdut songs – which completely spoiled the atmosphere. Overall, I’d come back again for the steak, but I hope the restaurant improves in three areas: keeping more menu items available, serving drinks as advertised, and maintaining consistent fine...

A cattle-farm-to-table concept. From the cattle farm in Northern Territory, Australia to their abbatoir in Kuching.

The thought of tender and juicy cuts did not meet expectation. Ox-tail meat could've been tenderer. Aged strip loin, whilst flavourful was on the tough side.

The sauce/gravy for both dishes saved the day.

Perhaps, their chilled cuts would have met expectation. Another time then.

Two billing system since kitchen and butcher don't share the same operation. Purchase meat from butcher and kitchen charge cooking per 100gm basis.

Rm92 for the meal, including drink.

Outlet share the same group of companies. Grand Margherita and Sara-bif.

Management should rectify the poor kitchen ventilation. For cooking smell enters the...