Review: Marble 8 Steakhouse and Privé

It’s been several years since we last paid a visit to Marble 8, one of Kuala Lumpur’s OG premium steakhouses. Originally opened back in 2014 under The Marini’s Group brand, it was destination dining at its most elegant, made even more special as the restaurant, along with a posh bar and elegant privé – a private lounge – was housed in a standalone restaurant on the far side of KLCC Park. But the only constant in life is change, and in late 2017, Marble 8 vacated the bungalow-style property (that land was slated for use under the city’s MRT expansion plans) and relocated to level 56 at Petronas Tower 3, just a floor lower than the Marini Group’s flagship restaurant, Marini’s on 57.

On our latest visit, we still feel that the dining room is an altogether more intimate space than before, and we really like it. Until today, as before, you arrive at ground level and are directed to the sixth-floor ‘Sky Lobby’ of Petronas Tower 3, and from there, you must change lifts and go through a mild security check dictated by the building’s owner, Petronas, but it’s not much more than walking through a detector and scanning any bags you may be carrying. It’s admittedly a bit odd to do this as a precursor to dinner, but I suppose these are the times in which we live.

Following a speedy ride up to the 56th floor, we were welcomed cordially by the Marble 8 team, and the first impression upon walking into the dining room was simply, “Wow!” All of the elegance and luxury that’s expected at any Marini’s Group restaurant, delivered in an intimate space and punctuated with breathtaking views of the KL cityscape. Dark woods and leather underscore the class and sophistication of the restaurant, and if there was any lingering doubt as to the luxury aims of the venue, well… a quick scan of the menu quickly clears that up.

Though diners can see a wide range of final receipts here – ranging from “pricey but reasonable” to “sorry kids, there goes your college fund” – it’s safe to say that, overall, Marble 8 is not a budget restaurant and makes no apologies for it. The view, the ambiance, the knowledge and training of the staff, and the highest quality of food and beverage all point to founder Cavaliere Modesto Marini’s signature trait: no compromise. Substantial cuts of the finest quality Australian Wagyu and Black Angus beef rest comfortably in the on-site dry aging cellar (or ‘ageing’ if you prefer), a range of stunning wines is displayed in the glass cellar, and at every turn, diners are keenly aware that the prices they’re paying are well-represented in the high quality of everything in sight. After all, the menu price doesn’t cover just the food on the plate, but rather the entire experience of luxury fine dining.

Marble 8 has earned a place on the list of selected KL restaurants identified by the Michelin Guide, both in 2024 and again in 2025. Their current listing reads: “It takes a few lift rides to get to Marble 8, but as soon as you set foot in the dining room, you know it’s all worthwhile. The stunning skyline with the Twin Towers in the foreground is the perfect backdrop for a sumptuous meal featuring top-quality halal-certified Wagyu and Angus beef straight from Australia. Premium cuts are dry- or wet-aged for at least 21 days for deep flavours and tender texture, and then grilled to perfection.”

A BIT ABOUT AGED BEEF

One of Marble 8’s most impressive claims to fame is not only that it even offers dry-aged beef, but that they age the meat themselves in a state-of-the-art aging cellar in full view of guests. Virtually all beef is aged, as there is a significant improvement in taste and tenderness when it’s aged for at least a week or so. However, the vast majority of beef is ‘wet-aged’ and rests in its own juices. Most of this beef is vacuum-sealed, and though this type of aging is far, far more common, it’s seldom discussed or referenced. This is basically the default method of aging beef. Wet aging is relatively fast, it’s cheap, and it results in a more tender product for the grill. Marble 8 offers a lovely range of wet-aged cuts of beef, both Black Angus and Wagyu.

Dry aging, on the other hand, is entirely different, and it’s important to know about it before ordering one of the dry-aged steaks from the Marble 8 grill, because not only is the process itself different, the end product is considerably different, as well. The more you know, therefore, the more you’ll appreciate the steak you are served. (Interestingly, when Marble 8 opened, they were something of a local pioneer in this field; these days, on-site dry aging is at least a bit more commonly found in upscale KL steakhouses.)

Dry aging exposes the beef directly to a controlled environment – temperature, humidity, atmospheric composition. The in-house aging cellar at Marble 8 utilises blocks of Himalayan salt to complement a carefully calibrated blend of temperature and humidity. As the meat is slowly dry-aged, the flavour is concentrated and altered from the process of enzymatic breakdown, oxidation, and moisture loss. So while both forms of aging increase the beef’s tenderness, only dry aging significantly enhances and intensifies the flavour. As the beef is dry-aged, there is moisture loss (and resultant shrinkage), and a tough ‘rind’ develops on the meat, which is trimmed away prior to preparation. For this reason, you’ll never see small, single-serve steaks in Marble 8’s dry aging cellar – there would only be a sliver of edible meat left! Only whole, large cuts of meat are suitable for dry aging.

How long should the beef be aged? Well, this can vary, but at Marble 8, their impressive cuts of beef are aged for a minimum of 21 days, regardless of the method. The dry-aged beef achieves its maximum tenderness somewhere between 14 and 28 days; further aging has a negligible effect on tenderness, but aging up to 45 days can really intensify the flavour in a complex way. Aging far beyond 45 days has mixed reviews – much like whisky, older won’t necessarily mean better, but it will always mean costlier. As whisky evaporates from the barrel during aging, so too does beef continue to shrink during longer dry-aging, resulting in less product to sell – thus, more expensive. Marble 8 generally ages their beef to a maximum of around 40 days. This results in maximum tenderness, and a wonderful complexity of flavours. But it’s accurate to say that it’s a different experience than the more traditional wet-aged steak, so set your expectations accordingly.

THE MEAL

First, we should point out that even though Marble 8 is a renowned steakhouse, there is certainly more available on their menu than just beef, including pasta dishes, chicken, Norwegian salmon, and other seafood. In fact, there are even dishes that would satisfy a strict vegetarian if they accidentally found themselves seated here – we recommend the house-made Pappardelle Pasta with Butter Sage and Shaved Black Truffles (RM188). But if it’s a top-quality steak you’re after, expertly aged and prepared, this is your place.

Following the delivery of a basket of excellent breads and dips, we each received a little gift from the chef, a grilled Wagyu mini-burger on a charcoal bun. Just two quick bites, this amuse bouche tantalised the palate and primed us for more culinary treats ahead.

We began with the Seafood Duo (RM138), comprising small chunks of poached Maine lobster tail served with basil mayonnaise and Hokkaido scallop carpaccio topped with Avruga caviar. This was a lovely dish, but if you’re looking for a hearty starter, this one is not for you. It’s delicate and light, and beautifully presented. On the subject of caviar, it’s also available as a separate delicacy. Though our budget did not allow it, that’s not to say it still didn’t tempt! The premium caviar selection includes choices of Beluga or Oscietra caviar, served with the full suite of accoutrements and accompanied by two glasses of Champagne (or, should you prefer, two shots of Beluga Vodka). The top-tier Beluga is priced at RM1,300 and RM2,000 for 30 g and 50 g, respectively; the Oscietra, meanwhile, is priced at RM900 and RM1,400.

The Zucchini Fritter (RM78) was a delight, with its shoestring-like preparation, and the feta cheese-stuffed, deep-fried clusters served with parmesan cheese sauce.

We tried a couple of mains off the standard menu, which met with mixed reviews. The Angel Hair Pasta dish (RM198) with Maine lobster tail meat and bottarga (a salted, cured fish roe pouch) got points for creativity and presentation, but we probably should have asked more questions about it before choosing it, as we’re used to angel hair with seafood being served as a cold capellini and this dish was served hot with a spicy chilli sauce. It wasn’t bad, just not quite what was expected. The Risotto Porcini (RM118), meanwhile, boasted excellent flavours, but was served as almost a soup. It had far more liquid than we’ve ever seen with a risotto dish, and again made us rethink our own expectations.

From the Grill Menu, we opted for a Wagyu Ribeye (Marble Score 7 and above, 300 g, RM398) and a Black Angus Filet Mignon (180 g, RM188). The ribeye, from the dry-aged menu, was also complemented by a generously sized portion of pan-seared foie gras (RM118, optional add-on). Both steaks were cooked to about medium-rare, and served on a slate with some sea salt underneath a grilled lemon half and whatever sauce you selected. We cannot imagine squeezing lemon juice onto an expensive, masterfully grilled steak, so the lemon sat fully untouched. We would prefer a small selection of special salts to enhance the meat, but beyond that, nothing is really needed. The sauces on offer include beef jus, peppercorn, mushroom ragout, a house barbecue sauce, and – our first choice – béarnaise. We also enjoyed the Creamed Spinach side dish (RM28), served under a liberal shower of shaved parmesan, and the Baked Portabello Mushrooms (RM18), served with a nice garlic and chilli salsa. The Crispy Onion Rings (RM18) were light and, as promised, crispy, but on the whole, we’d recommend the spinach, the grilled asparagus (RM28), or mashed potatoes with truffle butter (RM18).

We would have enjoyed seeing the selected cuts of beef prior to grilling, if only to give a little more panache to the experience. Some steakhouses parade the cuts of beef to your table for selection, others bring a range of steak knives from which you can choose. We didn’t get any of that, just a straightforward steak order and serve. It was all very nice, of course, but in a city boasting a lot more upmarket dining choices now than it did a decade ago, every restaurant needs to ask what they can do to add value to the experience or what they can offer to make their place stand out as unique and memorable.

Desserts at Marble 8 are quite expensive even by the restaurant’s own lofty standards, generally ranging from RM48 to RM78 each. We selected a Semifreddo with Fresh Berries and Raspberry Coulis (RM68) and a Madagascan Crème Brûlée (RM48). Both desserts were excellent, and the semifreddo was a real treat, as not many restaurants offer it. Fresh, lively, and fairly light on the palate, we felt this was a terrific selection. We also enjoyed the Italian Classico Coffee (RM35), boosted beautifully with the addition of Disaronno Originale Amaretto.

WINES AND SPIRITS

As we noted, the 56th-floor setting reflects Marble 8’s commitment to offering a comprehensive dining experience that notably caters to meat-eaters seeking a celebratory venue, and the restaurant offers a wine programme that complements its prestigious steakhouse listings. Mostly curated by founder Cavaliere Modesto Marini, the considered selection lists Old World wines with a smaller selection from the New World. Modesto’s Italian heritage dictates that food-friendly Italian wines dominate, with an excellent supporting selection of high-end French vintages. The wine list has been carefully designed to enhance the dining experience, particularly when paired with the restaurant’s signature cuts of beef. The wines are listed by country and grape variety.

Italian wines appear to have been meticulously crafted to accompany food, and both food and wine are essential components in Italy’s cultural fabric. The Italian regions that dominate are Piedmont and Tuscany. Some wines from these regions include Pio Cesare Barbaresco (RM1,281), Castello Banfi Poggio Alle Mura (RM948), Tenuta Col d’Orcia Brunello di Montalcino (RM2,257), and the legendary Biondi-Santi Brunello di Montalcino (RM2,357). Interestingly, Marble 8 lists three Col d’Orcia Brunello vintages (1998, 1999, 2007), all at the same price. Brunello aficionados may recognize that these vintages varied, with the 1999 one of the best ever and rated by Wine Spectator at 97 points. If we were on an expense account, we know which wine we would be ordering.

While the wine knowledge of the staff seemed to be rather limited when we visited, their wine presentation is nevertheless first-class with impressive stemware, wine trolleys, decanters and candles for older vintages, and a general enthusiasm during the serving. A cork that was damaged during extraction was expertly removed, followed by the wine being properly filtered and decanted to complete the rectification.

Reflecting Marble 8’s celebratory nature, it’s not surprising that Champagne features with labels such as Dom Perignon, Tattinger, Krug, Möet & Chandon, and Louis Roederer.

Wines from Bordeaux and Burgundy are listed with an obvious bias towards the ‘heavier’ Bordeaux’s reds rather than the more ‘delicate’ Burgundy Pinot Noirs. Two New Zealand Pinots are also represented. Other wines that may interest diners include Terrazas de Los Andes Reserve Malbec (RM588), St Hugo Gramp and Dons Coonawarra Cabernet Sauvignon (RM798), Alkoomi Jarrah Shiraz (RM488), Placido Pinot Grigio (RM228), and Jacob’s Creek Chardonnay (RM258).

Grappa and other digestives occupy one page of the beverage menu, with nine grappas listed ranging in price from RM48 to RM68 for a 45 ml pour. If it’s a Cognac you are seeking, there is always the Rémy Martin Louis XIII at ‘just’ RM1,688 for a 30 ml serve. (For whisky, the Johnnie Walker Gold Label Reserve at RM40 could appeal to mere mortals, along with a Hennessy XO Cognac for RM98.) On the whole, we feel that the prices for spirits by the glass are quite reasonable, with bottle prices offering mixed value, depending on your choice.

In essence, Marble 8’s wine programme is an integral part of its culinary offering, thoughtfully curated to enhance the flavours of its dishes.

Overall, we enjoyed the dining experience at Marble 8, and while there were a few question marks and perhaps the occasional missed step, the dinner was lovely, and the venue and ambiance remain as elegant and beguiling as ever. When Marble 8 first opened, it was largely alone at the top of the steakhouse heap. These days, however, competition is fierce, and like all top-flight eateries, Marble 8 has to continually assess and refine itself. The fact that it’s still around, 11 years on, in a super-competitive industry, speaks volumes. Moreover, Michelin’s recognition of Marble 8 assures diners that the fine dining restaurant is still getting the job done, and with its fine cuts of aged steak, impressive wine list, luxury ambiance, and a premium location that’s unsurpassed in the heart of the city, Marble 8 still embraces and defines the notion of “destination dining” in the Malaysian capital.

Additional text by David Bowden

Location and Details

Marble 8 Steakhouse • Privé
Level 56, Menara 3 Petronas
Persiaran KLCC
50088 Kuala Lumpur

T: 603.2386 6030
W: https://marinisgroup.com/marble-8/

Reservations recommended

A dress code applies at Marble 8, but from what we could tell, enforcement is somewhere between lax and non-existent. That said, we would gently advise patrons to make the effort to dress at least somewhat smartly; this is a venue that warrants it.