Food writing is an on-going learning journey. A visit to Anne Elizabeth, a deli-style restaurant owned by husband and wife team, Jacob Fong and Sandra Lee, proved enlightening as I grappled with unfamiliar meat cuts like abanico and picanha.
Next to arrive was the Australian marbled ribeye (RM78), which was perfectly cooked to medium doneness as requested. We chose this as the marbling looked incredible on the meat in its raw state, and it certainly did not disappoint in terms of taste too... super tender and juicy! Served with two types of sauce and mustard.
We had, not one but two pieces of Iberico Abanico (RM39.80 per piece). Each piece is about 250gm. Grilled to 70% doneness, Jacob assured us that this is very safe for consumption since it is Iberico. The texture of the Abanico is amazing, utterly tender, juicy and has a beautiful bouncy bite. Due to the marbling, the flavour component is also deliciously tasty. Served with the three-standard mustard, dark caramelized roasted gravy and pepper cream, this cut of Iberico is further accentuated in terms of flavours. Absolutely worth a try if you have not had this before…