Category / KL City
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
I’ve always had problems with parking and navigating within Publika. The place has the most confusing lettering/numbering system for floors. There are numerous different “ground levels”, and some parking lots aren’t connected to each other the way a logically sound person may expect.
That being said, the place is also packed with huge amount of restaurants offering various different dining concepts, and often in relatively affordable price range due to the immense competition. Today, we’re going to look at Tsubohachi Hokkaido Izakaya. One of the Japanese restaurants that is undoubtedly among one of my favorites in the area.
Tsubohachi Hokkaido Izakaya, Publika
Izakaya is basically an informal Japanese gastropub, a place caters for after-work drinking and dining session not entirely unlike many of the Western pubs/bars, but one that obviously serves Japanese cuisine.
Tsubohachi is a renowned chain with over 300 outlets in Japan since its inception 40 years ago at Hokkaido, and currently is one of the two izakaya outlets in Publika, the other being Senya Izakaya owned by the Sushi Train group.
Our first time visiting Tsubohachi Hokkaido Izakaya was with Cheesie sampling their normal menu, but this time around we were invited to try their special Zuwaigani (snow crab) menu. How could I say no?
zuwaigani nabe (snow crab hotpot)
The snow crab menu is available till late July, but do call up to make sure its availability. Then again, the usual menu is quite extensive and certainly worthy of a visit or three.
Our session started with zuwagani nabe, or snow crab hot pot (RM 79.90). Basically half a raw snow crab (male, female would have too little meat) with fresh vegetable, tofu, and mushroom in a hot pot. Certainly a luxury comfort dish that is perfect especially on a rainy day, or any day for that matter.
The crab made the soup oh so sweet, it was as good as I had hoped.
aburi zuwaigani, kani chawanmushi
For those who likes it grilled, aburi zuwaigani (RM 58) should satisfy your cravings. A no-nonsense and unadultered way of enjoying snow crab with maybe just a little squeeze of lemon. Snow crab has a much softer shell than our Malaysian mud crabs, so getting a “perfect” peel is an easier job.
Kani chawanmushi (RM 12.90) too is worth trying if you just want to lux up the ordinary Japanese steamed egg with some snow crab meat.
zuwaigani sarada, aburi zuwaigani hakozushi
Want more greens? Try zuwaigani sarada, or snow crab salad (RM 22.90), though all those mayonnaise may discount the perceived healthiness of this salad dish, but those savory taste combined with sweetness of snow crab makes it worth the extra calories.
Aburi zuwaigani hakozushi (RM 35.00) is another dish we tried that incorporate liberal use of those savory Japanese mayo. The pressed sushi was certainly delicious, though I always find mayo & wasabi sort of clashes a bit with each other.
ankake kani chahan, kani zosui, zuwaigani masu-zushi
Rice or porridge? Take your pick in ankake kani chahan (RM 22.90), or kani zosui (RM 29.90). Neither should disappoint as they were both expertly prepared and show cases the sweetness of snow crab through the simplicity of the dishes. I can have either of these for lunch and be a happy man.
If you like things in small packages, try the zuwaigani masu-zushi (RM 21.90). A tiny box of sushi rice with generous amount of snow crab meat on top. Just enough to taste, but unless you have had stomach stapling surgery, this can’t be your only dish for the night.
a selection of yakitori, chicken, pork, mushroom
All the trying pretty much all the snow crab dishes sans tempura & sushi, we got greedy and decided to sample some of their signature yakitori dishes.
We tried chicken skin, bishop’s nose, chicken soft bone, chicken neck, pork belly, and mushroom. They came in both salted or in teriyaki, and I wished I had enough stomach space left to order a beer to go with these. Yakitori dishes are priced mostly at RM 7.80 to 9.80 for two sticks, pretty decent deal if you asked me.
Johnny, KY, Kelvin, Haze, macha de roru
Our final dish of the night was macha de roru as dessert, a sweet ending to a satisfying review session. I certainly don’t mind coming back here again, good food, great value, and without fuss, there should be more izakaya around town!
Tsubohachi Hokkaido Izakaya
Solaris Dutamas, Kuala Lumpur
GPS: 3.170961, 101.665721
Tel: 03-6206 5526
If you type Omakase in google, this is what you get:
(in a Japanese restaurant) a meal consisting of dishes selected by the chef.
So then, SOU Omakase is exactly what the name of the restaurant suggests – a Japanese outfit at Mid Valley Gardens that prides itself on their Omakase menu.
sou omakase mid valley gardens
Lunch starts at RM 98++ per person, and dinner comes with a choice of 4 different course –
- SOU dinner course – RM 220
- starter, chawanmushi, Japanese garnish food, sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
- Special dinner course – RM 320
- starter, special fresh oyster, Japanese garnish food, special sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
- Special abalone course – RM 370
- starter, Japanese soup, Japanese garnish food, special sashimi moriawase, special grilled abalone, mouth wash, main course, sushi 3 kinds with miso soup, home made dessert with Japanese tea
- Tasting menu – RM 450
- degustation menu offered by chef FUKUCHI, 10 courses.
foie gras salad
For the purpose of our review, we went for the tasting menu.
But first, if you’re heading to SOU Omakase, do note that it is located near the entrance of the Gardens Hotel, accessible via the Mall but through a tricky back door, with the restaurant facing Bangsar area of the building. It is much easier if you choose to valet park at the Gardens.
I won’t with fancy Japanese lingo for these dishes, since I assume many of you are like me who are heaps better in your command of English language than Japanese, we’ll stick with simple descriptions.
The dinner started with a beautiful dish of foie gras salad, a small chunk of perfectly seared goose liver with some greens and caviar. The ingredients itself speaks business.
Netherlands oyster with homemade tabasco
Second course was Netherlands oyster with homemade tabasco, one of the best ways to get more zinc to your system. I do like the taste of their homemade tabasco sauce, slightly milder yet more complex in texture.
snow crab with Spanish mackerel and Japanese winter melon soup
Then there’s snow crab with Spanish mackerel in Japanese winter melon soup, our first warm dish of the night. The dish reminds me of some high end Chinese soup dishes, but one with unmistakenly Japanese ingredients. Warm and comforting.
mini sushi with chopped tuna belly and sea urchin
Then it was a mini sushi to get our palette going for more raw seafood. Chopped tuna belly with sea urchin, two of the more premium sushi ingredients that packs a punch in savory index, perfectly balanced with freshly grated wasabi, a few slices of seaweed, and expertly prepared sushi rice.
butter fish with eel in yam paste
Butter fish with eel in yam paste was next. This is a dish that I think some may have trouble getting used to the texture, it was soft and slightly slimy in texture from the eel and yam, but does provide an interesting experience especially when feeling it in the mouth.
We then had an aperitif, simple yuzu with soda to get our taste buds afresh for the next course – sashimi.
Sashimi part 1, served with shoyu moose and hand grated wasabi
– octopus, yellow tail, mackerel
This was undoubtedly the highlight of the omakase course to me. The sashimi came in two parts, and served with shoyu moose (soya sauce in moose form) and freshly grated wasabi.
Part one was octopus, yellowtail, and mackerel. Merely saying they are “fresh” would be doing these dishes a disservice. The sashimi were paired with different combination of seaweed to compliment its natural tastes, and those shoyu moose provides an interesting, if not very convenient way of handling the amount of soya sauce you want in the sashimi. A new experience to me.
Sashimi part 2 – the fat stuff, Otoro and salmon belly
Part 2 of the sashi were the fatter stuff – otoro (tuna belly), and salmon belly. Both premium cuts were beautifully presented, and tastes even better than they look. The otoro with its special condiment was especially delicious, I can definitely do this again, and again, and again.
cod with miso stew
Then it was time for a table top hot pot experience that came in the form of cod with miso stew. Cod never disappoints, and with high quality miso, certainly makes for a bullet proof dish. I can have this with a bowl of rice and call it a meal and be perfectly content.
beef, braised tuna collar, or lamb as choices of main
Main course came in the form of either braised tuna collar, sliced wagyu beef, or lamb cutlets. Each were pretty rich in taste but not entirely too different from each other in terms of theme. The braised tuna collar was a first for me, and turned out to be probably too heavy to be part of a ten course meal. I was stuffed by the end of this, in a good way.
Inaniwa udon and salmon sushi
Penultimate dishes were a simple salmon sushi, and inaniwa udon. I had thought I’d never finish the udon due to how stuffed I was, but somehow there were no trace of udon left a few minutes later. When the food is good, you tend to negotiate extra space in the stomach somehow.
jelly, mochi, and coffee ice cream
Dessert came in the form of jelly, mochi, and coffee ice cream. They were beautifully presented, and while did not disappoint, I did not think that they stand out among the other dishes in the course. It was an adequate ending to the 10 course menu, an certainly an omakase experience that is worthy of the restaurant’s name.
Horng, Yuki, & Haze at SOU Omakase
I’m really intrigued to try their lunch menu and see how they stack up to the likes of TEN & Oribe at similar price point.
Lot G247, Ground Floor
The Gardens, Mid Valley City
GPS: 3.118658, 101.675286
Tel: 03-2202 1133
Hours: 11:30 am – 3 pm, 6 pm – 10 pm
Earlier this week we were invited to Hanaya Japanese Dining to sample their 2016 Mother’s Day Menu, which the restaurant is offering only from 6th to 8th May 2016 (RM 180+ per pax). My last visit to Hanaya was almost exactly a year ago, operated by Sushi Train (which also has Ten, Senya Solaris, Sushi Ichiro, Menya, and more under their umbrella), their quality of food has always impressed me, hence the repeated visit.
Hanaya Japanese Dining with 2016 Mother’s Day Menu
The philosophy of the Mother’s Day Menu at Hanaya is one that put health in emphasis. The major ingredients chosen for the 6 course set each has properties that especially beneficial to the female body, which I find pretty interesting. These benefits are from a mixture of traditional believes and modern nutritional knowledge.
To me thought, I just know that they tastes good, which is my number one criteria 😀
Our Amuse was Pumpkin Chawamushi. Pumpkin having B Carotin supports beautiful skin and hair, while galvanized iron in egg enhanced the female hormone secretion. All I know is that it was complex and delicious.
sashimi on crushed ice
Second of the six course was sashimi. Tuna with DHA to lower cholesterol, Travoli with EPA that helps in hardening of arteries, Astaxathin in salmon with anti aging care and recovery from exhaustion properties, plus golden cuttlefish that contains lysine, which helps in hair restoration.
The seafood was certainly fresh, while we had yellow tail in this tasting session instead of Travoli, I was still more than satisfied. The presentation for this sashimi dish was rather exquisite too.
grilled Canadian lobster and Hokkaido scallop
Main course – grilled Canadian lobster and Hokkaido scallop garlic butter with dry tomato & herb sauce.
Lobster for cancer suppression, scallop with taurine that helps improvement of fatty liver, and dry tomato is rich in vitamin c. Two different seafood from each side of the Pacific ocean make up this wholesome dish that utilizes Western style preparation method, a perfect marriage.
hijiki seaweed rice and Asuka milk miso soup
4th and 5th course – shokuji, or hijiki seaweed rice, with dietary fiber for detox effect, & Asuka milk miso soup, with miso having isoflavon that helps suppress menopausal disorders.
The seaweed rice was subtle in taste, and I thought the Asuka milk miso soup tasted much richer but in a good way, especially for those who loves the milkier texture.
“dearest mother” dessert
To end Hanaya Japanese Dining’s mother’s day 2016 menu – “dearest mother” dessert, with avocado ice cream (lowers blood pressure), rose hip (vitamin c & e – antioxidants), and misc cereals (minerals to fix menstrual irregularities).
I thought the six course menu was rather exquisite but not over the top, it is available only for 3 days (6-8/5/2016) so if you want to treat mom for a meal with thoughts behind the menu, this is certainly worth checking out.
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499
Ikan Bakar is one of the type of local dish that has its name completely wrong. If you translate it to English, ikan = fish, bakar = burn (or grill if you stretch it). But instead of grilling on open fire, ikan bakar these days is more like frying on a flat pan with a sheet of banana leaf in between. Which is just the way we like it.
Kak Jat Ikan Bakar, Jalan Bellamy
A few months ago I wrote my first article on Jalan Bellamy’s ikan bakar stalls at Mak Alang, and while it was a pretty good experience, we only went there because the consensus best ikan bakar stall at the area – Kak Jat Ikan Bakar, was already packed to the brim. This time around, we made sure we’re early enough to get a table.
quite a good variety of other dishes as well as ikan bakar
Like most ikan bakar places, Kak Jat also offers a variety of different other dishes ala nasi campur style. Grab a few of these, order some fish to go with, pick your sambal of choice, grab some rice, and you’re good to go.
the tilapia (on the right) was surprisingly awesome
As far as choice of fish goes, you get pari (stingray), kembung, terubok, tilapia, and more. I felt that the fish here was prepared with that extra umph to it, the skin seemed crispier with the marinate they have that is different from others.
I’m not a big tilapia fan, but if you’re at Kak Jat, do yourself a favor and order it, they are pretty special. The tilapia skin here is a chunk of coagulated spices & marinate in which we had no idea what they are made of, but so-so delicious! Give it a try!
asam pedas with stingray (bottom right) was one of my favorites
On the side dishes, other than the usual ulam, I also really enjoyed the asam pedas (stingray with salted vegetable curry), I felt that their version here is almost as good as the one at Kampung Baru Man’s Cafe Asam Pedas.
And before I forget, the grilled squid here is definitely worth ordering as well.
makcik makcik agreed that this ikan bakar stall is the best
Overall, we had a great lunch and a bucket of sweat, but it was worth it. If you’re heading to Jalan Bellamy for ikan bakar, this is the stall to check out.
Kak Jat Ikan Bakar
GPS: 3.130557, 101.694670