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Malaysian Food Blog, Travel, Diving & More

Category / Foreign Food

When it comes to Japanese restaurants, KL is spoiled for choices. Probably 80% of the hotels has an in house Japanese restaurant, there bound to be a place serving sushi at every shopping complex, and they are also represented in most newer commercial centers.

It is then very easy to get lost in the conversation, and higher end Japanese restaurants often have to offer something unique to set themselves apart. Be it ambiance, ingredients, or experience.

Zipangu at Shangri-La Hotel, KL
Zipangu at Shangri-La Hotel, KL

Personally, Zipangu at Shangri-La KL always have a special place in my heart as it was the restaurant where I first experienced foie gras back in 2007, as you would remember the first Kobe beef (at Elegantology), or the first ebiko (at Jusco Pyramid), first tempoyak (at Tenggol Island), etc.

So when I had the opportunity to be sample the Early Spring Lobster Kaiseki at Zipangu, I agreed to it immediately.

The six course menu is available from 15 to 31st March 2015, and priced at RM 280++ per person.

soy milk tofu with lobster & sweet sticky soya sauce
soy milk tofu with lobster & sweet sticky soya sauce

We started out with a dish that is visually very similar to chawanmushi, but what is usually made of steamed egg is instead chilled home-made soy milk tofu, with the topping of wasabi, sweet sticky sauce, and of course, lobster. The visual-almost-misrepresentation did not take away from the brilliance of the appetizer, it was simple yet elegant.

octopus with field mushroom and soba noodle
octopus with field mustard and soba noodle

The second course was octopus with field mustard and soba noodle. Another light dish showcasing not only seafood, but also the vegetables of the season in Japan. I particularly like the addition of bamboo shoots.

sashimi with salmon, lobster, and seabream
sashimi with salmon, lobster, and seabream

No Kaiseki is complete without some raw ingredients. For this we have sashimi with salmon, lobster, and seabream. If you haven’t had lobster sashimi before, I urge you to give it a try, it is one of my favorite raw seafood ever, in fact, I think it is the best way to enjoy lobster.

The soya sauce is mixed with lemon in this instance to give it an even fresher feel. I really enjoyed this.

hot dish - lobster and seasonal vegetables with Bonito fish gut sauce
hot dish – lobster and seasonal vegetables with Bonito fish gut sauce

The meal then turn up the heat just a bit with the next serving being a hot dish of lobster and seasonal vegetable with salted fish cream sauce. The star of this dish is the cream sauce, as explained by our server, it is actually made from Bonito fish gut.

It was subtle yet you can definitely feel its presence, sort of like how having Natalie Portman sitting at a quiet corner would make an impact to a room.

grilled Wagyu sukiyaki roll
grilled Wagyu sukiyaki roll

The next dish took a departure from seafood to honor another Japan’s famous ingredient – Wagyu beef. The good chefs at Zipangu simply called this Sliced Wagyu Beef Sukiyaki Roll.

It was stuffed with mushroom and other seasonal vegetables grilled with perfection. Dip the roll in raw egg infused sukiyaki inspired sauce, and you have an implosion of richness with savory overdose. It was really satisfying.

lobster fried rice with pickles
lobster fried rice with pickles

Like most course meals, the penultimate dish is usually something you can fill your stomach with, and for this we had lobster fried rice (you can also choose from garlic fried rice, seafood fried rice, claypot cooked rice or steamed rice.)

The fried rice tasted rather muted at first, but with the accompanying pickles, it suddenly became balanced and, well, good! The lack of salt/soya sauce in the rice was to make way for the pickles, this was the first time I had fried rice this way, though the concept isn’t totally unfamiliar to me since you have onigiri served in similar fashion as well.

KY & ahfa at Shangri-La KL, with our professional Japanese server
KY & ahfa at Shangri-La KL, with our professional Japanese server
(actually the Guest Service Manager – Yoshihiro Hattori)

Panna Cotta with Cherry Blossom Flavour ends the Early Spring Lobster Kaiseki dinner, an experience that is truly Japanese and executed perfectly at Zipangu. I really enjoyed this review and the walk from KLCC under hot sun to Shangri-La was definitely worth it.

The menu only lasts till end of this month, so if you’re a lobster lover, don’t miss out.

Map to Shangri-la Hotel, KL

Address:
Zipangu
Shangri-la Hotel
Jalan Sultan Ismail
Kuala Lumpur

GPS: 3.152139, 101.709419
Tel: 03-2032 2388

A couple weeks ago I participated in a pretty special gastronomical event – the Martell Tricentenaire Gala Dinner at Genting Highland. I think it is safe to say that having a product on the market for 300 years is an amazing feat.

Martell Tricentenaire Gala Dinner, Genting Highland
Martell Tricentenaire Gala Dinner, Genting Highland

When the house of Martell was founded in 1715, the Ottoman Empire still exists, United States as a country has yet to be formed for another 60 years, and KangXi emperor was ruling China (there’s a joke that goes “which Chinese emporer is blind?”). Who would have thought that the same product still exists after a dozen generations later?

Martell Cordon Bleu, Martell Cordon Bleu 1912, Martell XO
Martell Cordon Bleu, Martell Cordon Bleu 1912, Martell XO

To celebrate this occasion, Martell hosted a grand gala dinner at Genting International Convention Centre, and I was very lucky to be among the invitees. The gala dinner drew from the tradition of Jean Martell, the creator of this fine cognac 300 years ago, who loved to host his friends at Chateau de Chanteloup, purchased by the Martell family to receive prestigious personalities from around the world.

As a celebration of the art of gastronomy, Martell arranged for Elegantology to prepare food. I’ve sampled their food on a previous occasion before, so you could say that I have some high expectations.

Citrus Infused King Prawn & Salmon Tartare
Citrus Infused King Prawn & Salmon Tartare

We started the night with Citrus Infused King Prawn and Salmon Tartare. The dish came with poached king prawns on skewer with avocado, and marinated salmon tartare & a side of yee sang to keep honor the Malaysian Chinese New Year tradition of “Lou Sang” (which was done on stage as well). We paired the starter with Martell Cordon Bleu.

Black Chicken Ginseng Soup with Abalone, Sea Cucumber, Scallops, and Fish Maw
Black Chicken Ginseng Soup with Abalone, Sea Cucumber, Scallops, Fish Maw

The second dish was not on the menu, but turned out to be our favorite of the night. A luxurious black chicken ginseng soup that is laden with abalone, sea cucumber, scallops, fish maw, and mushroom.

It was one of the best double boiled soup I’ve ever had, I would place it even higher than the one from Elegant Inn, which I really liked. It was complex, sweet, and yet not overly thick or complicated. If I can have one soup for the rest of my life, it’ll be a toss up between this and the best of what bak kut teh can offer.

Peppercorn Marinated Smoked Duck & Foie Gras Terrine
Peppercorn Marinated Smoked Duck & Foie Gras Terrine
Sea Bass, Steamed on Rich and Spicy Broth Infused with Tumeric & Egg

Continuing with the European theme, we then had peppercorn marinated smoked duck & foie gras terrine served on onion confit and raspberry vinaigrette. Smoked duck did not disappoint, but I had wished that they would serve foie gras as is instead of in the form of terrine. Then again, if you have to prepare food for some 1000 people, I suppose getting perfectly seared foie gras and served while hot may be a tall order.

Next up was steamed sea bass on rich and spicy broth infused with turmeric and egg white on asparagus. We paired this seafood with Martell Cordon Bleu 1912, a special re-edition of the classic cognac Martell Cordon Bleu, originally created by Edouard Martell in 1912.

The spicy broth gave the dish a hint of South Asian style, which is just as well since a slice of pita bread is served along side with the fish. Quite a bold play, and I think it worked.

Mediterranean Herb Crusted Loin of Lamb
Mediterranean Herb Crusted Loin of Lamb

Mediterranean Herb Crusted Loin of Lamb was our main dish – oven baked lamb with a medley of braised rice cake, cep mushroom essence and truffle. The lamb went really well with Martell XO, as with any perfectly prepared red meat would.

The herbal crust gave the lamb a bit of texture and character, while the truffle infused sauce made it richer, thus perfect for XO as a companion.

Ashley, KY, Haze, Garick, Sam, Michael
Ashley, KY, Haze, Garick, Sam, Michael

We did not stay for dessert as we had something planned early in next morning. The gala dinner, like other Martell gastronomy events I had the privilege to attend, was grand and impressive. I want to thank Angie for the invitation, until next time!

A decade or so ago, Thai food means tomyam, rice, and maybe a few other dishes and you’d have them for lunch and maybe dinner. Over the last few years, I’m glad that Thai cuisine scene in KL has matured quite a bit, and now you can find quite a few sub-categories. There’s the traditional Thai food, fusion (such as PLOY at Clearwater, Fa Ying), boat noodle, non halal options (Surisit, I’m Spicy, My Elephant), and even Thai street food.

Go Thai at PJ SS2
Go Thai at PJ SS2

Personally, I have always love Thai street food of the non halal variety, and for a long time, Lai Thai (now Farm Thai) of Seksyen 17 was always my favorite. The place has its flaws, it’s cramped, stuffy, rather pricey, and service has a lot left to be desired, but there was no other options I knew of.

Then Go Thai sprung up at PJ SS2, the same row as those durian stalls that are always packed with people with stinky breath, and they offered just what I love most – non-halal Thai street food.

stewed pork leg rice (khao kha moo)
stewed pork leg rice (khao kha moo)

The restaurant is tastefully done up yet rather unpretentious. The workers speak Thai to each other, and the menu consists of a dozen of so dishes written on white board.

Most importantly, they offer khao kha moo (stewed pork leg rice, RM 9). This dish definitely offers great value, at less than RM 10 with quite a big portion of pork leg, rice, half an egg, and a small portion of vegetable. It was pretty good too.

Thai ice tea, fried pork slices with egg, tomyam seafood
Thai ice tea, fried pork slices with egg, tomyam seafood

At Go Thai, there are actually very few dishes without pork.

Moo thod khatiam (deep fried pork slices in garlic sauce with egg, RM 9) had those pork slices that was perfectly marinated while not overly spicy.

Tomyam seafood (RM 12) packed with fish slices, prawns, squid, and even some mussels, the broth was thick, spicy, and should satisfy any tomyam lover. It is also the highest priced item on the menu.

red ruby, kway tiao Go Thai, minced pork with rice, kway tiao nam saired ruby, kway tiao Go Thai, minced pork with rice, kway tiao nam sai

If you prefer noodle, there’s kway tiao nam sai (clear broth, RM 7) or kway tiao Go Thai (spicy version, RM 7), both were delicious, though portion is a little small for KL standard, but you get to order other stuff on the side, like tub thim krab (red ruby, RM 6), a dessert that is best on a hot day after meal.

KY & Haze at Go Thai
KY & Haze at Go Thai

Skewers here are supposed to be very good too, and I think that’ll be on my order list the next time I go there. Haze likes the place, and so was mom and my brother when I brought them over during CNY.

There should be more of these type of restaurants everywhere.

map to Go Thai

Address:
Go Thai
187 Jalan SS2/24,
Petaling Jaya, Selangor
GPS: 3.116831, 101.622893
Hours: lunch and dinner, closed on Mondays

The fourth floor in Suria KLCC has been sort of a “restaurant” floor ever since the mall started its operation years ago. While different restaurants come and go, there are always a good mixture of different cuisines to choose from, and luck for people like me, there’s always at least a Japanese restaurant there.

One of the latest Japanese restaurants to venture into KLCC market is Yuzu, and I’m glad that it is quite an improvement from the previous Japanese restaurant on the floor from a few years ago.

Yuzu Japanese restaurant at Suria Level 4, KLCC
Yuzu Japanese restaurant at Suria Level 4, KLCC

The restaurant itself isn’t big, and like pretty much any restaurant in this mall, seating is a bit cramped. The interior decoration is fresh and unpretentious, but best of all, it has a pretty good lunch menu at least as far as value for money is concerned.

Most importantly, service is also pretty fast, catering pretty well for the KLCC office crowd.

Soba Gozen (RM 40) and Yuzu Gozen (RM 58)
Soba Gozen (RM 40) and Yuzu Gozen (RM 58)

I’ve been there a couple times since I was moved to KLCC again, and every time we opted for their lunch set.

For RM 40, Soba Gozen gets you sushi, a small bowl of soba, a slice of unagi (eel), a couple shrimp tempura, miso soup, and a chawamushi, not bad huh?

Yuzu Gozen (RM 58) is one of their higher priced lunch sets, and it comes with assorted sashimi, half a dozen sushi, grilled beef, tempura, salad, chawamushi, appetizer, and fruits. Not a bad value at all.

Sanma Mentaiki set (RM 37)
Sanma Mentaiki set (RM 37)

For those who likes grilled fish, Sanma Mentaiki (RM 37) gets you the girlled fish stuffed with mentaiki (one of my favorite ingredients), tempura, fruits, salad, chawanmushi, and miso soup.

Food quality is more than decent, and considering the location and convenience, Yuzu is definitely a place worth considering if you’re in KLCC.

If you are willing to bump up your budget just a bit, Ten Japanese Fine Dining right across the road is the place to check out.

map of KLCC

Address:
Yuzu Japanese Restaurant
Level 4,
Kuala Lumpur City Center

Suria KLCC, Kuala Lumpur
GPS: 3.158126, 101.711833
Tel03-2161 4176

A week or so ago I was invited by Haze’s friend to a small food review session at Scott Garden’s AfterWerk pub/bar. This isn’t usually my type of place to look for food, but since it’s a friend, why not?

As it turns out, you can sometimes find decent food at unsuspecting places.

AfterWerk at Scott Garden, ground floor at the left corner
AfterWerk at Scott Garden, ground floor at the left corner, with live band

AfterWerk is operated by the same people who used to run Pedro’s Place, a new management/owner for the last half a year or so.

The restaurant/pub is located on the left corner of Scott’s Garden on the ground floor, you can park your car in the huge indoor parking, or right outside the restaurant aka valet/illegal style.

Like most pubs/bar, AfterWerk offers a variety of cocktails, beer, whisky, and there’s dart machine, and most importantly, an ass-kicking 8 piece Filipino band that actually sings very well! (We stayed for quite a few songs after the food review session)

we started with French Onion Soup
we started with French Onion Soup

Anyway, since the owner previously ran proper restaurant, food isn’t something of an after thought here. The menu consists of a mixture of Mexican/Western and local dishes. Prices are pretty decent, as with most pubs that usually make a lion’s share of their revenue from drinks instead.

For the purpose of this visit, we sampled four of their dishes.

We kicked off the night with French Onion soup that comes with a floating piece of cheese and a side of garlic/cheese bread. The serving was rather big for a starter but I don’t even mind, it was really delicious. The savory of cheese with those broth really worked well.

Chili Burger with a side of fries
Chili Burger with a side of fries

Next up was their Chili Beef Burger. This rendition of the popular American staple comes with a rather thick patty and plenty of chili with a layer of melted cheese on top. You can request the chili to be mild or really hot, we had it probably somewhere in the middle.

While I liked the chili, I thought the thick patty was not nearly as fatty as I usually liked them. Then again it is probably a good thing for those who are slightly more health conscious. A pretty decent burger otherwise.

half a rack of ribs, jalapeno poppers
half a rack of ribs, jalapeno poppers 

The four of us then shared a half rack of pork ribs. The ribs properly prepared and came with a layer of BBQ sauce plastered all over. The meat was soft and savory, I find myself really enjoying it despite being pretty stuffed from the previous two courses. Definitely worth checking out if you’re a fan of pork ribs. It could maybe be slightly saltier, but I’m just nitpicking.

Other than the three dishes,  we also sampled one of their beer food – jalapeno poppers. This turned out to be pretty hot, and perhaps slightly too hot even for me but I imagine it’d be pretty awesome with some ice cold beer. Jalapeno is like any peppers, the level of spiciness is not constant, sometimes you get it hot, and sometimes they are mild.

Haze & KY, Reiko & friend
Haze & KY, Reiko & friend at work

If you’re close to the vicinity of Scott Garden, AfterWerk is definitely a decent place to check out if you’re up for a beer of three, but I would also consider it a good option for some late dinner as well.

map to Scott Garden at Old Klang Road

Address:
Afterwerk
Scott Garden
Jalan Klang Lama,
58100 Kuala Lumpur
GPS: 3.094886, 101.674963
Tel: 03-7982 0700
Hours: 4pm to 2am