The Argentinian chef has cooked with world-renowned chefs like Chef Gordon Ramsey, Chef Pablo Massy and Chef Fernando Trocca.

Chef Ramiro Moya

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If you are a fan of Latin food and can never say no to a good steak, you will be pleased that Chef Ramiro Moya is taking over as the Chef de Cuisine at Prime.

An Argentinian born, Chef Ramiro grew up in Mendoza under the influence of the Latin food culture which developed his love for food and cooking. Upon graduating from Arrayanes Institute of International Cuisine Argentina, he worked in some of the best restaurants and luxury hotel chains in places like Chile, New Zealand and Dubai.

In the span of his illustrative culinary career, he has cooked with world-renowned chefs like Chef Gordon Ramsey, Chef Pablo Massy and Chef Fernando Trocca in establishments such as 1884 de Francis Mallman (one of South America’s Top 10 restaurants), Park Hyatt Mendoza and even the luxurious boutique hotel Huka Lodge in Taupo, New Zealand.

He made his way to Malaysia in 2014, as a Chef de Cuisine in an international hotel chain in Kuala Lumpur before joining Vantador Steakhouse in the same capacity.

Chef Ramiro’s dishes are prepared to bring out all the flavours and nuances of the fresh ingredients he works with. Now that he has taken over at Prime, he told that there will be changes in the menu. Good changes, we are certain, after sampling some of his signature dishes like Wagyu thick skirt with pickled mustard seeds as well as the beetroot-cured salmon horseradish crème fraiche with a side of okra.

“For the coming months, we will see changes in PRIME’s menu. Guests will have the opportunity to sample my signature dishes using locally grown ingredients for them to explore the difference in my menu,” said Chef Ramiro said.

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The new menu will feature his signature dishes like the Augustus Angus (Grilled Thick Skirt) with celeriac puree, Augustus Angus (Oyster Blade) with pickled mustard seeds and Lamb loin with roasted beetroot.

In his inaugural media appearance here at PRIME, Chef Ramiro presented some of his signature dishes in a 5-course menu that was perfectly complemented with fine wines from Luigi Bosca. Here’s a glimpse to what you can expect:

Seafood Croquettes served with Greek Yoghurt Pesto and Japanese Cucumber Salad
Seafood Croquettes served with Greek Yoghurt Pesto and Japanese Cucumber Salad

Seafood Croquettes served with Greek Yoghurt Pesto and Japanese Cucumber Salad

Having tried many seafood croquettes, this was nothing like the usual ones. The crust is crisp encasing the wealth of seafood bits within. Together with the greek yoghurt, it was a good balance of flavours and texture. Paired with Finca La Linda Torrontes 2017.

Ceviche - Marinated red snapper on lime and lemon juice, fresh corn, cilantro, red onions and habanero chile
Ceviche - Marinated red snapper on lime and lemon juice, fresh corn, cilantro, red onions and habanero chile

Ceviche - Marinated red snapper on lime and lemon juice, fresh corn, cilantro, red onions and habanero chile

The sweet flesh of the snapper comes in contrast with the sourness from the lime and lemon juice and the spicy bite from the habanero. Resist the temptation to tip all of the lime and lemon juice to enjoy the mellow flavours of the fish and corn.

Beetroot-cured salmon horseradish crème fraiche with a side of okra, compressed cherry tomato, and radish cress.
Beetroot-cured salmon horseradish crème fraiche with a side of okra, compressed cherry tomato, and radish cress.

Beetroot-cured salmon horseradish crème fraiche with a side of okra, compressed cherry tomato, and radish cress.

After taking a moment to enjoy the artistry of the beautifully plated dish, you won't be able to stop yourself from polishing it off. The salmon is cured to a point it melts into your mouth like butter. The beetroot lends an earthy taste to the salmon and stains the fish into a gorgeous shade of red. Paired with Luigi Bosca Gala 3 Viognier – Chardonnay – Reisling 2015.

Veal sweetbread breaded with parmesan cheese and Japanese panko triple-cooked fries with saffron sauce.
Veal sweetbread breaded with parmesan cheese and Japanese panko triple-cooked fries with saffron sauce.

Veal sweetbread breaded with parmesan cheese and Japanese panko triple-cooked fries with saffron sauce.

While we were apprehensive about the sweetbread, after a bite, it was actually pretty tasty. The veal sweetbreads are slightly firm in the mouth and with a bite, it gives way to a rich creamy taste. Paired with Luigi Bosca Merlot 2015.

Wagyu thick skirt with pickled mustard seeds and tomato conserve with yuzu roasted roots vegetables
Wagyu thick skirt with pickled mustard seeds and tomato conserve with yuzu roasted roots vegetables

Wagyu thick skirt with pickled mustard seeds and tomato conserve with yuzu roasted roots vegetables

This is not the usual selection of potion for a steak, but somehow Chef Ramiro has made the tougher cut shine. The beef is done to a perfect medium rare, offering an intense gamey flavour. The tomato relish gives the dish a sour tang. Paired With Luigi Bosca Malbec Doc Single Vineyard 2015.

Creamy Argentina egg flan with dulce de leche sauce, topped with whipped cream and fresh blackberries
Creamy Argentina egg flan with dulce de leche sauce, topped with whipped cream and fresh blackberries

Creamy Argentina egg flan with dulce de leche sauce, topped with whipped cream and fresh blackberries

Even if you are not a dessert person, you would not want to miss out on this sinful, decadent dessert. It is rich with just the right amount of sweetness. The tartness from the fresh berries keeps it from getting too cloying.

(swipe left for more)

For reservations, kindly email at dining.reservation@lemeridien.com.

Images courtesy of Le Meridien

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