A few weeks ago we had the craving for roast duck, and there is no better place for roast duck than Loong Foong at Taman Paramount, so we headed there… just to discover that while the restaurant was open, the roast duck shop wasn’t.
Time for plan B – the classy looking Japanese Curry restaurant a few shops down the same row – Shokudo Japanese Curry Rice.
Shokudo at Taman Paramount
The restaurant is a blend of class and practicality. There are long wooden tables and benches for sharing, which exudes a bit of high school dining hall feel.
Ordering is done by heading to the counter, but they’re kind enough to serve the food to your table. Green tea and water refill is a DIY affair, which we didn’t mind.
tidbits to munch on before main meal
The menu consists of some two dozen dishes, including curry rice and appetizers. We tried aigamo rousuni (marinated duck breast, RM 8), hiyayako (cold beancurd, RM 4), koebi karaage (deep fried shrimps, RM 5), and kani salad (crab stick salad, RM 10).
The appetizers were generally pretty good and priced rather competitively, I can totally imagining chilling out with some Asahi & deep fried shimps.
prawns, pork, or beef curry rice
There are almost a dozen different curry rice to choose from. From chicken, pork fillet, prawn, vegetable, egg, and even cream croquette, all of which are priced between RM 13-15. For an additional RM 3, you also get a small salad, soup, and green tea, which is a pretty decent deal especially since the price is net.
After trying a few dishes, my favorite has to be their prawn curry rice. The seafood tasted fresh, juicy, and goes very well with creamy flavorful Japanese curry. The pork fillet is pretty decent, though I’d recommend Tonkatsu by Mai Mason over this version any day.
That being said, Shokudo is a pretty fine place for Japanese curry rice for any fan of this dish.
9, Jalan 20/13,
Petaling Jaya Selangor
GPS: 3.106145, 101.625387
Hours: lunch & dinner, closed on Monday
Every once in a while, I get invited to one of these fancy dinners that I imagined myself being a part of when I was working as a casual worker at a five star hotel in my high school days.
I thought that it’d be pretty awesome sitting down having a number of different courses of almost bite size food served in plates that are unnecessarily large, and wouldn’t it be even more cool if they have different drinks for each dish?!
That’d really be living the life, won’t it?
A Premium Wine Affair, Senja at Saujana Hotel
Well, last Friday was one of such days, and yes, that’s another teenage-hood dream come true moment (though not the first time).
I was invited to “A premier Wine Affair of the Saujana Hotels & Resorts Wine Collection“, a private event hosted by the Saujana to unveil its new wine collection.
Charcoal’s Australian Chef Robert Johnston
The wines were specifically made from Frankland Estate, Margaret River, Western Australia, a well-renowned winery with an approach to winemaking that values the importance of soil and environment.
In the kitchen was Charcoal’s Australian Chef Robert Johnston who prepared a distinctive five course menu to pair with the wines for a night of, well, wine and dine.
By the way, you can only get these wines from The Saujana
Note: Instead of paraphrasing the note and pretend that I know exactly how to describe these wonderful wines, I’m going to include the tasting note here verbatim, and by the way, most media/writers do get tasting notes for wine/whisky, we can’t magically come up with fantastic descriptions that are all pretty much the same.
lightly cured salmon, pomelo, cucumber, verjuice jelly
After socializing a bit with the crowd, we sat down and dinner began, our first dish was the lightly cured salmon, pomelo, cucumber, verjuice jelly to be paired with Souvignon Blanc Semillon 2014. Refreshing and easy on the palette.
Tasting note: On the nose it shows exotic fruit aromas, lychee, mango, rose, quince and spices. On the palate it exudes a powerful, burst of fruit, flattering and round with lightly spicy finishing.
poached chicken and crispy noodles, shitake tea
Second course was poached chicken and crispy noodles, shitake tea. Paired with Chardonnay 2013, Miles from Nowhere.
The shitake tea makes an interesting base with its slightly bitter after taste, reminding me of chicken essence in a way. Crispy noodle provided interesting texture to the otherwise quite muted poached chicken. Very Asian-ish.
Tasting note: Butterscotch and ripe stone fruit flavours, with a rich and luscious creamy mouth feel. A complex wine with a spicy oak finish
char grilled duck breast, sweet onion puree, apple & radish, balsamic reduction
Third dish was char grilled duck breast, sweet onion puree, apple and radish, balsamic reduction. Paired with Merlot 2014.
Really love the duck breast with the hint of charred taste. The Merlot carries mulberry and red plum fruit aromas, a touch of earthy complexity that went well with duck.
Tasting notes: Medium ruby red in colour. Alluring strawberry, mulberry and red plum fruit aromas with subtle hint of French oak spice and a touch of earthy complexity.
black Angus tenderloin, roasted pumpkin risotto,
oyster mushroom, bone marrow and parsley sauce
The main dish was black Angus tenderloin, roasted pumpkin risotto, oyster mushroom, bone marrow and parsley sauce. Paired with Cabernet Souvignon 2012. While the Wagyu from Hanaya a couple days ago was heaven, I still enjoy Angus beef with its more profound texture.
Tasting notes: A powerful yet elegant wine. Soft and rich with full body. Well rounded tannins on the palate with concentrates fruit flavours and provides a great length on the finish.
coconut rice, caramelized banana, candied coconut and chili
Coconut rice, caramelized banana, candied coconut and chili as dessert to end the night. Good food with excellent company, what a great way to start the weekends.
great company and awesome food with delectable wines
The other wines we tried were Sauvignon Blanc Semillon 2014 from Grape Expectations Estate, Margaret River, and Merlot Cabernet Sauvignon Cabernet Franc from Frankland Estate.
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
GPS: 3.106865, 101.575285
Tel: 03-7846 1466
Since we’re in the midst of getting the new house ready for moving in, and that the new place is rather close to Klang, it is not surprising that you may have been seeing a lot of food updates on my instagram/FB pages that features the area.
So far, the general “summary” is that the closer you get from KL to Klang, the quality of new-age & foreign food sorta goes down, but on the flip side, traditional hawker fairs and old school Chinese food is much, much better.
Kedai Kopi Tec Le at Taman Berkeley, Klang
One of such example is the wantan mee at Kedai Kopi Tec Le, an unassuming kopitiam at Taman Berkeley, one of the popular food destinations this side of Klang that is pretty much akin to SS2 area in PJ.
wantan mee with the secret ingredient – lard
The wantan mee stall here is operated by the same guy who runs the yummy made-on-the-spot tongyuen ginger soup at night at the same location. This stall operates in the morning till around lunch time.
The ingredients aren’t too different from your traditional wantan mee but with two minor differences – lard, and pickled chili padi instead of green chili.
the wantan is pretty delicious too
Lard really is the magic ingredients in many hawker foods around here, and it really does bring it up a notch. That being said, the noodle, charsiu, and wantan here are of very high quality as well. Overall it just worked well, definitely one of the better wantan mee I tried, and for less than RM 5, I’ll have it again anytime.
So many more things around this area and the whole of Klang to explore, I can’t wait.
Kedai Kopi Tec Le
Taman Berkeley, Klang
Opening hours: breakfasts, closed on Monday and Thursday
I almost never say no to food review at classy Japanese restaurants, so when the invitation from Hanaya came, I immediately made it a point find a way to get there even though the timing wasn’t exactly perfect.
And as it turned out, that was a wise choice. Walking from KLCC to Grand Millennium Hotel under the hot sun was definitely worth it.
Hanaya Japanese Restaurant at Grand Millennium Hotel, KL
While Ten is modern and veered towards the higher end fine dining experience, Hanaya aimed to be more approachable to the general public and offers traditional Japanese cuisine with more affordable pricing while maintaining very high quality, as apparent during this review session.
Our tasting menu for this pre-opening review was specially selected to showcase some of the different dishes and ingredients from Hanaya.
Shirako, or soft roe with ponzu sauce
We started the session with Shirako, or red snapper soft roe. For those who aren’t familiar with the difference between normal roe & soft roe, well, normal roe is fish eggs, while soft roe is the male counterpart.. or in the less glamorous term – fish sperm sac.
It was incredibly rich and creamy, but perfectly balanced with the acidity from ponzu sauce. I must say that I find myself really enjoying this delicacy despite knowing the ingredient intimately. I’d want to have this again for sure.
Oriental clam fritters with grated green bean sauce
Next up was Oriental clam fritters with grated green bean sauce and spring vegetable. A more muted taste that serves as a welcoming change from the strong first dish. It was an simple yet rather delightful.
entree – five types
The entree came with five different items, all of them carefully crafted and expertly prepared.
We had botargo (salted dried fish roe) which reminded me of the texture of dried mango minus the fiber; sticky tofu skin that was simple yet intricate; bamboo shoots in balsamic vinegar that provided the fresh, crunchy feeling; red snapper with Mozuku seaweed giving a new interpretation of the way to enjoy raw fish; and finally a play in colors with prawns in 3 ways – with nori, ohba leaves and arare (crispy Japanese cracker).
The entree was quite a revelation, and I did enjoy them all, though the prawns could perhaps bit a bit more crunchy, but I’m nitpicking.
assorted seasonal sashimi
What’s a proper Japanese meal without sashimi?
Our assorted seasonal sashimi platter comes with 5 types of fresh raw seafood, each beautifully crafted and carefully prepared.
Starting from ebi with cucumber and avocado sauce, seared salmon with bonito cream, saba with vinaigrette, aoyagi (Chinese mactra, a type of clam), and finally chutoro with sweet spicy gochujang sauce. All of which were rather excellent, and one of the very few times I had sashimi without the need of any soya sauce or wasabi since they were all very well balanced already.
Akita Wagyu steak
Next up was charcoal grilled Akita Wagyu steak, I believe this simple three slices of beef was actually prepared by God himself. It was, of a lack of a better word, heaven. It was very lightly grilled and served with a few pieces of fried garlic, a bit of daikon, carrot, and a touch of sea salt & pepper.
If you think sex is good, that’s because you haven’t had this beef.
steamed alfonsino fish
Steamed dish came in the form of alfonsino (a type of deep water fish with huge eyes) with Japanese yam and egg white. I thought the texture of the fish was perhaps slightly harder than I’m used to, but overall it was a good combination, and I really like the fluffy texture of the foamy egg & yam concoction.
seasonal sushi at Hanaya Japanese Restaurant
Penultimate dish that was simply labeled “rice dish” in the menu turned out to be sushi (all rice dish should be sushi isn’t it?)
My favorites were sea urchin, scallops, and of course, otoro! The melt in your mouth texture was just so irresistible! Every piece of the five on the plate was spot on, and again, we didn’t even need wasabi!
coconut bavorios with pineapple jelly in pino colada style
Unfortunately, every good meal had to come to an end, and to conclude this special menu, we had an unassuming looking dessert that came in a martini glass – coconut bavorios with pineapple jelly in pino colada style. The layered dessert lived up to the expectations set by the previous dishes, the combination of sweet, milky, and sour taste was perfect. I was already rather full at this point, but finished the dessert nonetheless.
KY, Ringo, & Caydence at Hanaya Japanese Restaurant
Omakase at Hanaya ranges from RM 200-250, and there is also quite a decent selection of ala carte item. I believe I’m going to go back there perhaps to try their lunch menu pretty soon!
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499
Sometimes there are instances where I visited a place and be impressed, then proceed to forget about it and waited till more than half a year before writing a blog entry, this is one of such instance, and the restaurant is Gyukingu Japanese BBQ at Kota Damansara.
Gyukingu at kota damansara
Gyukingu is located next to Sunway Giza, on the first floor at the same shoplots that also houses Al Rajhi bank (what an unfortunate logo for a bank). As with most anywhere in Kota Damansara PJU 5 area, getting a desirable parking space requires a little bit of patience and quite a lot of element of luck.
gyukingu BBQ mixed beef set, under RM 40
The menu at Gyukingu is pretty extensive, and as the name suggests, mostly consist of beef.
If you want to splurge, there’s some pretty high end stuff like saga beef that is priced over RM 100+ per 100 gram, but there are also some affordable sets and “normal” priced items to choose from.
For example, the BBQ mixed beef set, priced at under RM 40, is a mighty fine way to enjoy their BBQ while not risking skipping your rental for the month.
mixed pork platter was pretty good too.
If beef isn’t your favorite type of meat, or that you have a religious obligation to avoid consuming beef, Gyukingu also serves pork. We tried their mixed pork platter, and while not as flavorful as beef (grilled pork is rarely as good), they were actually still rather good, especially the “bacon cuts”. They even serve tongue as well.
soup and rice dishes are available too
For those who aren’t a fan of having to grill your own meat, there are rice bowls, soups, and even udon available here as well. They are usually priced at around RM 20 range. Yuki swore by the BBQ Pork Rice Bowl here, and it was only RM 14.80 or so.
the yuzu ice cream was excellent, and raw beef anyone?
Another one of our favorites was the beef sashimi that came in a form that’s not entirely unlike beef tartar. Chopped raw beef with an egg yolk on top. If you haven’t had raw beef, try it! It’s very close to high quality raw tuna. This version was less than RM 30 as well.
Oh, and be sure to end your dinner with some rather excellent Yuzu ice cream, it’ll set you back at RM 10 a scoop, but it’s really worth it!
Suan, Horng, Haze, Lance, Mel
If you’re a fan of BBQ beef, this is definitely a place to check out, but even if you’re not, there are enough other choices to satisfy most everyone.