There are new series of Western Cuisine available at Lazio Italian Restaurant (N1.47423 E103.72441) since months ago and we decided to try out on one of the evening. Lazio Restaurant is located at Danga Bay of Johor Bahru, you can relax and enjoy the meal along with the beautiful scenery of Straits of Johor. You can read through my previous blog post about the restaurant here.
The decoration of the restaurant still remain the same as we visited a year ago…
The new Exeutive Chef – Mr Stanley Yim from the restaurant had launched the new series of delightful dishes which provide a different dining experience to their customers. At first he humbly presented 3 different type of pasta for us before the main dish…
The pasta above was served with mushroom and pesto sauce in spinach basil linguine pasta. It was tasty and special.
The dish was served with half lobster, herbs tomato sauce in Fettuchini pasta. It was rich tomato flavor and went well with the cheese and lobster.
The dark colour pasta above was delicious! The squid ink fettuccine pasta was served with scallops on fetta cheese cream sauce. I like the taste very much!
Before we can finish the pastas on the table, the Main Attraction of the day – The Aussie Wagyu Tomahawk Chop Rip-eye Steak served on our table!
The weight was 2.11kg.
“A tomahawk (also referred to as a hawk) is a type of axe from North America, traditionally resembling a hatchet with a straight shaft. You can read more here.”
The Tomahawk Steak is a Bone-In Rib Steak with the entire rib bone intact. This long bone is frenched (trimmed of meat and fat), leaving a beautiful presentation piece. The Tomahawk, being a Rib Steak, has the largest amount of intermuscular fat, making it the most flavorful steak. The Tomahawk is cut based on the thickness of the bone and is typically two inches thick. One Tomahawk can easily feed two people. The Tomahawk is cut from the rib section. The primary muscle of the Tomahawk is the longissimus dorsi, which is also the primary muscle in the Porterhouse. Source from here.
The Tomahawk was served together with mushroom sauce, steak sauce and garlic sauce.
The rip-eye steak that we had was about 2-3 inches thick and serve up to 4 persons.
The Tomahawk steak had everyone full attention once it nicely presented on the table. Mr Stanley and his assistant gently cut the prime steak and served to each of us….
The big 2.11kg weight of Rib Eye Steak was cut into 7-8 pieces and it was about 200-250g each…
The steak was grilled to perfect with a little of char on the outside…the medium rare doneness is a Must for a prime steak.
The flesh was succulent together with the precious fat and meat juice. The steak was so nice untill we felt it really melt in our mouth!
I like my steak with the original taste which is without any sauce, but I did tried out the 3 types of sauces provided. Among all, I like the garlic sauce very much (strongly recommended by Mr Stanley).
This was a total different dining experience enjoying the steak in Johor Bahru. And It was also my great pleasure to enjoyed this wonderful dinner together with Mr Tony from Johorkaki.
Thanks to Mr Stanley and his team who presented such a Fabulous dish from Lazio Restaurant.
For steak lover in JB, you must try out (at least once) this extraordinary steak from Lazio Italian Restaurant with your family and friends, I bet you will not regret! And I believe they are the Only restaurant serve the Aussie Wagyu Tomahawk Chop Ripeye Steak for the moment.
* The Aussie Wagyu Tomahawk Chop Ripeye Steak above was 2.11kg with the cost of RM850++. Every Tomahawk steak serve with the minimum weight of 2kg. Please make your reservation for the particular dish in one week advance with the 50% deposit.