Steaks & Lobsters is an eatery which serves as its name suggest: steaks and lobsters. Besides their signature dishes, the eatery also serves a wide range of appetizers, pastas, burgers and milkshakes. The business is conceived by 2 Malaysian brothers, Shean Tho and Lucas Tho, alongside their partner in crime, Nicholas Thang.
Discover KL recently caught up with Lucas Tho, the co-founder of Steaks & Lobsters, as they share about how they got into the business, which are their personal recommendations off the menu, and much more.
1) What is your backstory before getting into the business?
Lucas Tho (LT): The three of us have our fair share of experience within the F&B Industry. We also have other F&B ventures up and running before founding Steaks & Lobsters.
2) Why did you start Steaks & Lobsters?
LT: We all have a passion and stomach for Western-style dishes especially red meat and seafood so our cravings inspired us to start an American-themed steakhouse which is now known as Steaks & Lobsters.
3) What are your best and worst moments throughout the business?
LT: The best moments that we had here was during the month of August 2016, while we were celebrating our 1st year anniversary. Most of our regular customers celebrated with us and showed their support, which really made us happy after all the time and effort our team invested into growing this business.
The worst moment for us will probably be when we first started the restaurant; when the majority of our team were inexperienced and we still had a lot of improvements to make to the quality of our food and services. That was a very challenging moment for us as we were going through plenty of trials and errors.
4) Which meal would you recommend to your customer?
LT: We specialise in cooking Live Maine Lobsters, as well as Wet-Aged Beef Steaks. The few dishes that I would recommend to my customers are our (1) Grass-Fed Ribeye Steak (300gm), (2) Wagyu Round Sirloin (300gm), and (3) Grilled Maine Lobster (800gm), if it’s their first time dining at Steaks & Lobsters. If they’re not here for the steaks and lobsters, we still have a variety of gourmet burgers, pastas, salads, and seafood dishes on the menu.
5) If you were to rate your business between 1 to 5, what number would it be?
LT: We agree that we would rate our business 3.5/5 at the moment, as we still have plenty of room for improvement. There will be more new and interesting things to come at Steaks & Lobsters, and we’re always striving to improve the business wherever we can.
6) Choose one dish from your restaurant that you wouldn’t mind eating for the rest of your life.
LT: Personally for me, if I could only choose one dish from my restaurant for the rest of my life, it would be our latest USDA Prime-Grade Black Angus Beef. So far, it’s the best type of beef that’s on our menu and I really love its flavour, tenderness, and juiciness.
7) What are you looking forward to for Steaks & Lobsters?
LT: Our dreams for this business is to grow the Steaks & Lobsters brand into an international level while maintaining a good level of consistency in the quality of the food and services. The dream isn’t impossible. We just have to continue working hard on it.
Feature Image Credit: Sunshine Kelly, Steaks & Lobster.
DKL Gets Personal is a series with well-known personalities within the industry, be it food, events, or anything pertaining to lifestyle. It is a way to gain insight into the industry and to learn how these individuals managed to turn an idea into reality.
