Category / KL City
In my memory, the rustic row of shops by Jalan Batai is home to a couple old school kopitiam in an otherwise pretty luxurious residential area, but my memory of the place hasn’t been updated for a while. Batai Village now houses some of the more trendy restaurants in town, and the old Hock Lee has since became Ben’s Independent Grocer.
Progress I guess, and to be honest I think it is in a good way. There’s still a sense of close knit community presence, and they’ve even managed to retain many of the hawker stalls operating in the corner kopitiam, upgraded of course.
We were there at night on a promise of good Japanese premium steaks at Torii. As it turned out, the promise was delivered with excess.
Torii at Batai Village, Damansara Height
I’ve talked about the excellent yakitori offered at Torii at TTDI previously, similar menu is offered here at Batai branch, but now with the addition of Japanese Premium Steaks, which is what we were there for.
I was told that the branch at TTDI is closing down as they shift their focus to Batai.
Matsusaka or kobe beef? Take your pick
The steak comes in 5 different choices and are priced per 100 gram:
- Matsusaka, RM 310
- Kobe Zabutan A5, RM 250
- Kobe Sirloin A4, RM 180
- Kobe Sirloin A3, RM 150
- Kobe Sirloin F1, RM 120
You may have read on wikipedia or other sources that Kobe beef is usually not exported (or only to limited countries) from Japan, in a way that is true, so some of these Kobe beef found in “unofficial” countries are actually hand carried over borders, but they are true 100% Kobe beef regardless.
sauteed spinach, green bean with black sesame, egg yolk croquette
Additionally, Torii also offer several sides to go with those red meat
- Shaved fresh black truffle, RM 15
- Pan-seared foie gras, RM 29
- Grilled Japanese scallop, RM 19
- Truffled mashed parsnip, RM 25
- Sauteed Spinach, RM 25
- Egg yolk croquettes, RM 19
- Green beans with black sesame sauce, RM 18
- Cream of spinach, RM 18
- Heritage salad, RM 15
kobe sirloin A3, kobe zabutan A5, matsusaka, pan seared foie gras
For the session, we worked through Kobe Sirloin A3, Kobe Zabutan A5, and Matsusaka, a 100 gram each and served with pan seared foie gras & grilled Japanese scallop.
As you can see from the picture, marbling goes up from each grade, and to be honest you really have to find your sweet spot. While I love the super fatty Matsusaka and it’s melt in your mouth texture, Haze found her sweet spot to be around Kobe Zabutan A5 or even the A3. You get a bit more firmness as you go “down” the grade. There’s really nothing wrong if your favorite is at F1.
The steak is served with black truffle sauce, they are basically match make in heaven for the beef, so rich, full flavor, and ultra satisfying. Yes, 100 gram is plenty of beef when they are of these quality and so rich in fats (in a good way).
Needless to say, the foie gras and scallops were both on point and served as perfect companion for the steaks.
KY & Haze at Torii Batai Village
Together with the steaks, we also sampled three different side dishes. Sauteed spinach was simple and refreshing while staying true to its Japanese identity, green beans with black sesame is a little stronger tasting and perhaps needs a bit of getting used to, while egg yolk croquettes were perhaps a bit of an culinary experiment that I myself may not 100% agree at this point of my life.
Torii Premium Japanese Steak price list (as of Oct 2016)
I hope this menu is going to be offered on a permanent basis at Torii. A certain treat for anyone who loves steak, and to be honest, at this price, they do offer pretty decent value for money, especially considering you don’t have to fly to Japan for it.
P/S: interesting useless fact, Kobe beef is so good the basketball superstar’s parents named him Kobe Bryant.
8, Jalan Batai, Bukit Damansara,
50490 Kuala Lumpur
GPS: 3.149612, 101.661402
Tel: 03-2011 3798
In my previous job, I had the opportunity to travel to East Malaysia on quite a few occasions, and one thing that stuck in my memory is that there are whole different sets of restaurants and popular dining areas in Borneo than what I’m used to in Peninsular Malaysia, and one of the more prominent one that I remember till today was the ubiquitous SugarBun.
SugarBun Borneo Asian Food at Menara Hup Seng
Well, now you can find SugarBun right here in KL at Menara Hup Seng (opposite Shangri-La KL & behind Mercedes) to get a taste of what Borneo’s most successful franchise restaurant has got to offer. They are also opening their second outlet in Klang Valley at Ara Damansara on 15/10/2016. So if you’re into some no-nonsense Borneo cuisine, keep reading.
Sabah Giant Garoupa Mee Hoon Soup
While started out as an ice-cream parlour back in 1979, over the years SugarBun has expanded its offering to include many dishes sought after by Sarawakians & Sabahans alike. On the outside it looks a little bit like fast food joint or even a food court, but what they offer is rather different from what you may expect.
I had the opportunity to try some of their dishes a couple weeks ago, and I gotta start with my favorite – Sabah Giant Garoupa Mee Hoon Soup (RM 28). Cooked with generous portion of Sabah giant garoupa slices, the deceptively simple dish carries a broth thick with seafood sweetness that will satisfy anyone who loves seafood. The fish slices too were perfectly cut and came with chunks of those springy garoupa skin that I really enjoy. At RM 28 it is certainly not a “fast food” friendly price, but this is not fast food and you definitely get a more than decent value from the quality of seafood offered.
You can also order this as a soup to go with rice.
Sabah Giant Garoupa Fried Rice
Another rendition that utilise the same awesome seafood is the Sabah Giant Garoupa Fried Rice (RM 20). Deep fried giant garoupa meat is served on top of pretty fragrant fried rice, very simple and satisfying. I think a few chili padi with soya sauce should come with this, but they do offer sambal, which compliments the dish quite well.
authentic Sarawak Laksa
Laksa Sarawak (RM 12) is arguable the most famous streetfood from Borneo, and at SugarBun Borneo Asian Food, they have a version that is authentic and true to its origin. You get the shredded chicken, prawns, strips of omelette, bean sprout, and of course, those thick meehun. Haze loves it, and she’s like the no. 1 fan of any type of laksa.
If you’re looking for a certified halal version of authentic laksa Sarawak, this will definitely fit the bill.
For those who wants something on the go, SugarBun’s fish burger (RM 9.50) should fit the bill. The patty is made from pollock and together with their blend of sauce and slices of fresh cucumber, made for a pretty satisfying meal you can enjoy while being vertical. I also thought their bun was pretty soft and airy too, which is a plus.
the classic – Borneo Eco Fish Meal (tilapia)
Another notable fish related dish is the classic Borneo Eco Fish Meal (RM 20). Here you get a portion of rice, some acar, and a properly deep fried tilapia fish with some sambal and dark soya sauce on the side. This felt like something you get from a mom & pop restaurant than an air conditioned chain restaurant, in a good way, of course.
This was actually the first dish I had at SugarBun many years ago when they came to West Malaysia (at PJ SS2 if not mistaken), and I’ve always enjoyed it.
Chicken Mushroom Claypot Meal & Broasted Chicken meal
If comfort food is what you crave for, the Chicken Mushroom Claypot Meal (RM 14) should be on your short list. You get a side of rice with a clay pot full of chunks of chicken and black fungus in herbal soup, not entirely different from grandma’s kitchen.
To complete their almost-fast-food image, SugarBun offers broasted chicken (RM 12) with or without saucy kano (RM 15). I had to google a bit, but broasting is a cooking process that combines broiling and roasting, which is distinctly different from deep fried. The result is a lighter crust and less oily product. I thought they taste pretty good.
If you want to get a taste of what Borneo has got to offer right here in KL, this is definitely the place to go.
P/S: this post is brought to you by SugarBun
SugarBun Borneo Asian Food
Level 1, Menara Hap Seng,
Jalan P. Ramlee,
GPS: 3.152761, 101.707296
Tel: 03-2022 0003
Hours: Mon – Fri 7.30 am – 8 pm, Sat 10 am – 2 pm
We Malaysians love buffets, but more often than not, most buffets around Klang Valley offers a variety of many different cuisines, much like the cultural make up of the country, which allows us to sample many varying dishes at the same time. Now that’s not a bad thing, but sometimes, you just want to concentrate on (mostly) one single cuisine, and you want it buffet style.
If that’s your calling and your choice of cuisine happens to be Japanese food, then Tatsu’s Saturday dinner buffet may just be something you want to check out.
Authentic Japanese Buffet at Tatsu
The Saturday dinner buffet featuring authentic Japanese cuisine started at on the 6th of August and will run through 26 November 2016. We were among the few fortunate invitees to be sampling the spread on the first day of its offering at Intercontinental Hotel.
The all-you-can-eat deal is priced at RM 118 nett per adult and RM 69 nett for children between age 5-11 years.
Sushi or Sashimi anyone?
The spread is concocted by Assistant Chef Tommy Kuan and comprises of some 75 items, and obviously, we got the night started at the raw bar with some sushi & sashimi.
Here you find a selection of salmon, tuna, and butter fish sashimi in pretty generous cuts. There’s ebi, tamago, inari, sake, and maguro sushi as well as some sushi rolls to pick from. Quality are more than decent, though lacking some of the more premium ingredients like amaebi or otoro, this is to be expected at this price point I suppose.
onsen egg, baby octopus, and other small dishes
Other dishes from the “appetizer” bar includes those perfectly prepared Onsen eggs, salad, baby octopus, and a selection of small Japanese vegetable dishes which I really enjoy.
some pre-cooked Japanese dishes too
For those who likes pre-cooked items, there are a few selections too. Udon, soup, chawamushi, edamame, spicy tofu, miso soup, and even Japanese curry. To be honest, these aren’t my usual dishes to go for in a buffet such as this, because what I really enjoy more is up next…
made to order teppanyaki dishes
The live teppanyaki cooking!
Here you pick the ingredients (salmon, prawns, squid, butter fish, chicken, beef, mushroom, vege etc) and have the chef cook on the spot. They’re usually ready in 5-10 minutes and then you can enjoy the piping hot teppanyaki dishes. I thought their chicken teppanyaki was particularly delicious.
“ala minute” dishes – ebi tempura, saba, kaki furai, sawara teriyaki
In addition to teppanyaki, there are also a selection of “ala minute” dishes you can order to be served to your table. These includes ebi tempura hand roll, California hand roll, salmon teriyaki, saba shioyaki, sanma shioyaki, chicken teriyaki, sawara teriyaki, tempura moraiwase, and kaki furai.
Some of these dishes tend to get tepid & tired looking on a buffet spread if they’ve been left there for a while, so having them freshly made to order is a great idea.
beautifully crafted desserts
Then of course, there’s Japanese desserts such as shiratama zenzai (red bean soup with mochi), manju (traditional Japanese confection), and assortments of ice cream, including one of my favorites – black sesame flavor.
fresh fruits, black sesame ice cream, onsen eggs, Haze & KY
I really enjoyed the buffet spread, and though it offers pretty decent value for the price at a up class hotel restaurant in the heart of KL. If you’re up to some authentic Japanese buffet, do not that the last day to enjoy this at Tatsu is at the end of November 2016, don’t miss out.
Tatsu Japanese Cuisine
165 Jalan Ampang,
50450 Kuala Lumpur
GPS: 3.159767, 101.718045
Tel: 03-2161 1111
The weekends before heading up to Mt. Kinabalu (will post that entry soon), we had the good fortune of having a proper French dinner at Rendez-Vous.
Rendez-Vous Traditional French Restaurant at Bangsar
Situated at Lorong Maroof, the tagline for Rendez-Vous is “Your traditional French restaurant in Bangsar”. The restaurant does not pretend to be a fine dining establishment, but at the same time they do run it the “proper” way, utilizing imported ingredients in Chef Benjamin’s creation of succulent, seasonal dishes, maintain a comprehensive wine list, and having well trained staffs.
like all good meal, we started off with a simple amuse bouche
Impressively, they manage to do this at a price point that is accessible to most, with the three-course menu starts at RM 69 (four-course RM 115, five-course RM 159). Main dishes are priced from RM 36 (stuffed chicken) to RM 89 (ribeye), again, rather reasonable.
cocktails, and “Meli-melo de rillettes de poisons”
Our first starter for the night was “Meli-melo de rillettes de poisons” (RM 23), or duo of seabass and tuna mousse served with baguette and crostini bread. I’ve had tuna mousse before, but seabass was my first, and I must say the lighter and more refine taste works out pretty well in this.
We also had a couple cocktails to get the mood flowing. If you have specific preference, do tell the in-house mixologist as he’ll be more than happy to customize a cocktail to your taste.
“Escargots a la Bourguigonne”, Narrow Valley Souvignon Blanc
Second starter was the snails with parsley and garlic butter sauce in vol au vent, or “Escargots a la Bourguigonne” (RM 28). This doesn’t come with any shells (they’re recycled shells at any restaurants anyway) and the garlic butter sauce gives the snail meat a really smooth and buttery texture which was really complete with the Souvignon Blanc pairing with its contrasting mild acidic taste.
“Foie Gras de Canard”, Porto Cruz Tawny
Then there was “Foie Gras de Canard” (RM 48), or duck foie gras de terrine, port wine and spices, mushrooms flavours. We had this with Porto Cruz tawny, a sweeter drink that complements the really rich starter pretty well. I though the bits of smoked duck breasts adds to the complexity of the dish and break the monotony of those blended liver.
“Fillet de daurade en croute”, Colombelle Coeur de Gascogne wine
We shared a couple different main dishes between the two of us, starting with “Fillet de daurade en croute” (RM 58) or seabass filet, creamy carrot puree and avruga caviar, citrus vinaigrette. The fish was cooked just right those caviar really does add a dash of luxury to the dish. I did enjoy having the citrus with the fish more than I thought I would, quite a bit of revelation really.
We had another glass of wine to pair with our main dishes, but I’d be lying if I tell you I know anything about.
“Poulet façon cocotte” – stuffed chicken w French mash potato & creamy mushroom
The 2nd main dish was their cheapest on the menu – “Poulet façon cocotte” (RM 36), or stuffed chicken, French mash potato and creamy mushroom. I was rather curious on how they manage to prepare the chicken into a big ice hockey puck shape, but it was easy to eat. The poultry was quite moist and succulent. It is a modest dish but one that is more than decent if you’re not into fancier dishes.
Other main dishes available here includes pork belly, pork blood sausage, braised beef chunks, pan seared lamb, and a few other fish dishes.
Fromages – Seasonal selection of French cheeses, Bonpas Côtes du Rhône
We bridged the main dishes and desserts with a selection of cheese (RM 29 small, RM 46 big platter) to go with Bonpas Côtes du Rhône. If you’re a cheese lover, you’d definitely enjoy this, the brie was really soft and rather strong, but my favorite was the blue cheese, positively pungent and really really strong. It’s a bit like durian, you either love it or you despise it.
“Delice au chocolat et caramel”, “Tarte au citron meringue”,
Le Contesse Prosecco di Treviso Extra Dry
By the time we reached desserts, I’ve already had way too much alcohol & food in me, but we were still presented with two plates of beautifully crafted dishes it was tough to resist.
“Delice au chocolat et caramel” (RM 22) was as expected, rich, smooth, and not overly sweet, while the “Tarte au citron meringue” (RM 17), or lemon tart with hard and soft meringue was perfect if you don’t want something overly heavy to end the night. The tart was quite light and fluffy.
Haze & KY at Rendez-Vous, Bangsar
If you haven’t had proper French cuisine due to price or you’re not one of those who likes to dress up for a fancy fine dining meal that lasts 3 hours, Rendez-Vous is a place you need to check out.
Rendez-Vous Traditional French Restaurant
100, Lorong Maarof, Bangsar Park,
59000 Kuala Lumpur
GPS: 3.132636, 101.673110
Tel: 03-2202 0206
The first time I heard about Temerloh had nothing to do with food. I remember hearing that the town in Central Pahang was badly flooded, and a few of my friends organized trips in relief efforts. Some of us helped out a little financially to the cause as well.
Well, thankfully other than flood, Temerloh is also famous for its ikan patin (freshwater catfish), so much so that they are now really getting popular here in Klang Valley.
Restoran Temerloh Catering, Wangsa Walk
A couple weeks ago, one of our colleagues brought us to get a taste of what central Pahang has to offer right here at Restoran Temerloh Catering, Wangsa Maju.
The restaurant is located right next to Wangsa Walk and directly adjacent to the open air paid parking lot, quite a convenient location if you get there by a car.
ulam & other lauk, choose your patin cuts
Like many Malay restaurants, the set up here is very straight forward. Pick from the choice of pre-cooked dishes, get rice, and be on your way. You can choose to have this all on the same plate, or in individual dishes for sharing.
We were of course, here for the patin tempoyak. To properly enjoy this delicacy, it is best to order one portion for each person. The beauty here is that you can pick your favorite part – head (for advanced appreciator, I guess), body, or tail.
balanced meal, with proper patin tempoyak
The catfish is positively smooth and fatty, with the tempoyak sauce properly pungent, just the way the dish is supposed to be. One of my colleagues who has a habit of traveling to Temerloh said that this is about 80-90% as good as the original version, which is plenty fine by me.
Other dishes we had here were pretty decent, if unremarkable, though I really enjoyed the fried lady’s finger and ikan masin. The tempoyak (for ulam) was rather good as well.
bill came up to be just over RM 20 per pax including drinks
Total bill came up to be about RM 20+ per pax, which I think is within expectations. Give it a try if you’re a patin fan. There’s also branches at Shah Alam and Bangi
Restoran Temerloh Catering
35-G, Kedai D’Wangsa,
Jalan Wangsa Delima 12
Wangsa Maju, Kuala Lumpur
GPS: 3.198098, 101.742626
Tel: 03-4141 5044