The dramatic presentation of the tomahawk — bone intact, weighing 2+ pounds — is the restaurant's calling card. The meat is sourced from halal-certified herds and dry-aged for 28 days in-house to develop deep umami and tenderness. The grilling technique emphasizes the crust while keeping the interior pink. This is the steak that built Smith & Wollensky's reputation across its global locations.
Tips from diners
If you've never had a tomahawk, order it — it's as much theater as cuisine. It arrives with the bone still attached and requires a proper steak knife.
Request your preferred doneness level (rare, medium-rare, etc.) — the kitchen will honor it. Most recommend medium-rare to preserve the meat's tenderness.
A unique touch to the KL location — the kitchen developed this sauce specifically for the Malaysian palate. Tamarind (asam jawa) provides sourness and depth, while local spices add warmth. Rather than the ketchup-forward American approach, this sauce bridges Malaysian and American steakhouse traditions. It's offered alongside the house butter, allowing diners to choose their accompaniment.
Tips from diners
Ask the server about the local sauce options (Asam Jawa, Lada Kelapa). These Malaysian touches make the KL location unique within the Smith & Wollensky global network.
A nod to New England tradition, this soup arrives in a bread bowl (fresh sourdough from the restaurant's bakery). The broth is creamy and balanced, the clams are tender, and the potato chunks provide texture. This is the soup that built Smith & Wollensky's reputation for non-steak items — a classical preparation executed with ingredient quality.
Tips from diners
Start with this if you're unsure about ordering steak (perhaps at lunch). It's a complete, warming dish that stands alone.
A luxurious appetizer designed for sharing among 2-3 people or for those who want variety. The tower showcases the restaurant's access to premium proteins — the lobster is fresh, the oysters are impeccably stored and shucked on order, the prawns are firm. Each component is served with its own accompaniment (cocktail sauce for prawns, mignonette for oysters, drawn butter for lobster).
Tips from diners
Order the seafood tower as a shared starter and follow with steak courses. The variety makes for better storytelling across the meal.
For those who prefer maximum tenderness over marbling, the tenderloin is the choice. The 28-day dry-aging ensures flavor depth despite the leaner meat. The kitchen finishes with brown butter and aromatics, adding richness without overwhelming. Reviewers note the butter work is the hallmark — it's not heavy, it's clarified elegance.
Tips from diners
This is the cut if you want tenderness without the fat of a ribeye or tomahawk. It's leaner but no less satisfying due to the dry-aging.
Smith & Wollensky opened its first Malaysian location on January 18, 2026, inside Suria KLCC — bringing the Manhattan steakhouse's 48-year legacy to Kuala Lumpur. The 18,000 square-foot venue seats 306 across multiple dining formats (all-day dining, steakhouse bar, private rooms). The kitchen uses beef dry-aged in-house for 28 days, with each cut hand-butchered with precision. The wine program features nearly 2,000 labels from the Old and New World, curated by the house sommelier. Uniquely, the Malaysian location uses halal-certified meat and incorporates Malaysian touches — batik motifs in the design, local steak sauce variations like Asam Jawa and Lada Kelapa.
Book online at smithandwollensky.com or call +60 3-4105 3333. Weekend dinners and special occasions fill quickly. The restaurant offers multiple dining spaces — request your preferred area at booking if you have one.
The wine program features nearly 2,000 labels. Ask your server for wine pairing recommendations — the sommelier team is well-trained and knowledgeable about pairing with beef.
This is a premium venue for business dinners and client entertainment. The private dining rooms can be reserved for groups of 10+. Ask about catering options if you're planning a larger event.
Mention your occasion when booking — whether it's a birthday, anniversary, or milestone. The service team will acknowledge it with a special touch.
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