Health Freak Mommy: Butcher Carey @ Plaza Damas 3

Saturday, January 11, 2020

Butcher Carey @ Plaza Damas 3

Where's the best place to eat the best steak in the Klang Valley? It has got to be at a place where the steak is cooked by the owner himself. And who also happens to be a butcher. And a banker. This place is no other than Butcher Carey, a NO FRILLS steak house with fewer than 8 small tables. Everything about this restaurant from the decor to the cutlery to the food and drinks is NO FRILLS and simple; it gives you the feeling that you're eating at your parents', with dad serving you his homecooked steak and salad.

We were treated to a lovely lunch of juicy steaks at Butcher Carey on New Year's Eve, courtesy of eldest SIL from Hong Kong. It's a belated lunch treat to hubby, whose birthday was a day earlier.

Pic credit - walauwei.com

The restauran’s owner, Chef Yusof Dayan Iskandar Carey is one macho handsome butcher, though at initial glance, he looks like some grouchy and unapproachable chef 😂

Chef Yusof started his career life as a banker, but after six years he decided to follow his passion to become a butcher. It’s really strange that for an erudite banker to be drawn to butchery as an alternative career, of all jobs!

When he decided to pursue his passion, he threw caution to the wind and moved to the remote Australian town of Toowoomba. There, he started from the bottom, working at a butchery business for months learning just to sharpen knives. This led him to be an apprentice butcher, then as an artisanal master butcher and as a general manager for an international livestock company, and to ultimately found a renowned meat shop and steak restaurant chain in Malaysia. What a great feat!

Having successfully turned his passion into a lucrative career, a few years ago he sold his business to enjoy the fruits of his 25-year labour of love. However, after a year experiment with retirement, Chef Yusof is back in the butchery business. This time with a singular aim and scant regard for unnecessary trappings of a modern restaurant. He just does what he loves — grilling top notch steaks, sourced from best quality farms. His purposeful drive has enabled him to take his passion and give it the necessary craft for success.

Avocado salad - a simple salad of Romaine lettuce, red onions, tomatoes and sliced avocado seasoned with cracked black pepper and a little Thousand Island. Cass commented that this is the best salad she's ever tasted.