MORGANFIELD'S, the newest restaurant to open in the heart of Kuala Lumpur, is already the talk of the town. As one of the few non-halal restaurants in Pavilion KL, it is managing to draw in the crowds among tourists and locals looking for good food and a trendy new hangout spot.
The restaurant, located outside the main shopping mall area, has four distinct sections – an al fresco dining section, a bar, an executive dining area and a casual family area – each with its own decor.
The reason for having various sections is to enable diners to choose the environment they want to be in while eating or drinking. There is even a working jukebox in the restaurant, which can play vinyl records.
Most of the fittings are made from recycled materials, including bricks, steel and wood from demolished houses. The mirrors on the walls are clouded and the wall behind the bar is made of corrugated iron, giving a hard, edgy look to the place.
Morganfield’s director of marketing Ryan Poh said: “We wanted to stand out from the look of other American concept dining restaurants, but at the same time, make diners feel comfortable and at home.”
Poh describes Morganfield’s as having an American concept dining menu with European influences. “That’s because we’ve some dishes and flavours that you would never find in other restaurant chains here.”
A quick glance through the menu reveals that while most of the dishes are indeed what diners would come to expect from a restaurant like this, there are quite a few dishes that definitely stand out.
Morganfield’s uses authentic beer batter in their seafood menu, leading to beer-battered fish fillets (RM22.90), served with fries, coleslaw and tangy tartar sauce.
Diners can also choose grilled prawns in Tequila lime paprika sauce (RM33.90), grilled Pacific Blue marlin (RM29.90) and blackened salmon (RM39.90), among others.
For those who prefer chicken dishes, there is Tequila-spiked chicken (RM32.90) and chargrilled halved chicken marinated with spicy tequila lime paprika sauce served with fries and coleslaw.
Other chicken delights include chicken cordon bleu (RM24.90) and honey stung chicken (RM26.90).
Burgers are also served here, but instead of standard beef or chicken, all the patties are pork, prices beginning at RM22.90.
However, diners can still have the other meats on sandwiches, which look almost like burgers themselves.
Morganfield’s also serves up some succulent steaks and lamb chops, including 250g of juicy tenderloin (RM46.90) and rib-eye (RM49.90).
They also serve up wagyu cuts of tenderloin and rib-eye, each priced at RM119.90 for 250g.
However, Morganfield’s specialty is authentic pork ribs, which it calls Sticky Bones, slow-cooked and smoked in coal and hickory wood to tender mouthwatering perfection, and then basted with sweet and tangy hickory flavoured barbecue sauce with a hint of cider.
The ribs come in three flavours – the original Sticky Bones spare ribs, Tuscan baked spicy spare ribs and smoked peppercorn spare ribs. A half slab of ribs is priced at RM36.90, and a full slab, RM65.90.
Diners can also order rib combos, which feature a half slab of ribs together with a choice of chicken, prawns or steak.
“We realised that there was a niche that needed to be filled for those looking for good authentic pork ribs and so we decided to fill it,” Poh said.
There are plans to open more Morganfield’s outlets in the future, but “for now we want to make sure that we build a good brand image and get a strong customer base,” said Poh.
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