Category / KLCC and vicinity
March 27, 2013
Ten Fine Dining Restaurant is back, relocated from their previous location at Publika (where I got to meet Iron Chef Sakai in 2011). The new location at Marc Residence replaced the lot that Delicious used to operate. Right by KLCC, it has much better visibility than being in the maze that is Publika.
I was fortunate enough to be one of the few who was invited to a review session at Ten last week.
Ten Japanese Fine Dining at Marc’s Residence
The floor plan isn’t exactly conventional. There’s a long dining hall with smaller private rooms on the sides, with another big classy private dining hall that can house some 20 people at right side of the entrance. The interior decoration certainly has a flavor of modern Japanese styling but one that does not stray too far from the tradition, as evident with the stone garden at the other end of the restaurant.
unique Japanese Dango, cocktails
Our review is on the four course degustation lunch menu that starts with the unique Japanese Dango made with seasonal vegetables filled with French foie gras.
The three dango (or dumplings) were made from carrot, sweet potato, and yam. The taste was subtle yet exquisite, with the bits of foie gras enhancing the overall flavor. Katsuobushi (smoked skipjack tuna) and leek shavings giving the soup an extra touch of sophistication, a good way to start our lunch.
assorted ocean fresh sushi & sashimi
The second course had a simple description on the menu – assorted ocean fish sushi and sashimi. On the plate these beautifully crafted delights:
- grilled baramundi and sushi rice with salmon roe
- slow cooked scallop with chili and plum paste
- poached alfonsino fish marinated with natto soy sauce
- simmered white clam with sticky egg sauce and grilled sushi rice
- Otoro (tuna belly) sashimi and tuna tartar with a hint of truffle flavor
- geoduck with Italian leaf soy
- anago (salt water eel) with black garlic vinegar
- Tasmanian salmon sushi with mascarpone sauce
- Tasmanian lobster sushi with deep fried leek soy sauce
It was hard to choose a favorite, and if I had to pick one I’d probably choose the otoro, with truffle flavor really adding to the already superb cut of tuna belly. While I personally dislike natto somehow worked, and I even helped my table-neighbor finished hers.
This was by far the most sophisticated plate of sushi/sashimi I’ve ever tasted. If you’re a fan of Japanese food, this is a must try.
teppanyaki styled Miyazaki A5 wagyu beef
Our third course was another masterpiece. Teppanyaki styled Miyazaki A5 Wagyu beef served with Tasmanian garlic chips and daikon.
I asked for mine to be prepared rare (chef recommended only rare or medium-rare), and it was truly glorious. A bit of freshly grated wasabi complemented the meat beautifully. Teppanyaki and ponzu sauce is available, but to truly enjoy a piece of red meat, none were really required. The garlic chips were great to have in between those chunks of pure heaven.
Ten’s specialty desserts
The sad thing is, every meal has to eventually come to a conclusion, and the fourth course was a dual of Ten’s specialty desserts. It was perhaps impossible to keep up to the excellence of the previous three courses, but dessert lovers would not be disappointed with the bitter sweet chocolates and the sweet & sour combination of plumb and jelly.
Nana, Michelle, KY, Chenelle, Tian Chad
Ten Japanese Fine Dining will have some pretty stiff competition in a few other restaurants within the vicinity. Ozeki Tokyo Cuisine offers great lunch value and is just a stone’s throw away at Menara TA, Fukuya at Jalan Delima can never be discounted for fine Japanese foods, and Fukuhara too is a fine alternative if you’re looking for a good evening of Japanese delights.
Ultimately though, I think Ten does manage to set itself apart with it’s modern offerings and pretty unique menu. Teppanyaki course is at RM 200 and RM 300, Sushi course at RM 300, and Omakase (degustation) course is priced at RM 300 per person.
Ten Japanese Fine Dining
A-G-1, Marc Residence, Ground Floor,
No.3 Jalan Pinang,
50450 Kuala Lumpur
GPS: 3.155396, 101.710203
Tel: 03-2161 5999
Hours: 11:30 am – 2:30 pm, 6 pm onward, closed on Mondays
March 30, 2012
It’s been a while that this blog features any fancy dining experience, so the invitation from Tanzini Upper Deck came just at the right moment.
Situated at the 29th floor in G Tower, Tanzini Upper Deck features a double volume (ermm.. aka very high ceiling) dining room complete with custom made star-lights which. Coupled with the full view of the magnificent Petronas Twin Towers, the ambiance is about as good as one can wish for.
Tanzini Upper Deck at G Tower
Tanzini Upper Deck only offers 4-6 course degustation menu and private functions, if you’re looking for ala carte dining, that would be Tanzini just a level below.
While waiting for everyone to arrive, we started off the night with a glass of Louis Roederer Champagne, a non-vintage champagne comprises 40% Pinot Noir, 40% Chardonnay, and 20% Pinot Meunier. I’m not exactly a wine critic, but the fruity aroma and full texture of this drinks makes it one of the better champagne I remember having.
Lollipop Scallops, Halibut-Salmon “Mokume Gane”
We tried three types of appetizers, starting with a daring display of creativity in the lollipop scallops. It was in essence, grilled scallop on a stick encased with caramelized sugar. Sweet and savory, a departure from the normal preparation which tends to go towards the salty side. Interesting nonetheless.
Halibut-Salmon “Mokume Gane” is inspired by Japanese mixed metal patterns. In this instance, using halibut and salmon that results in the orange/white pattern. Served with house pickled ginger, lemon grass-calamansi granita, candied hojiso (shiso leaf), and horse radish. The taste was quite distinctly Japanese for me, and in a very good way.
Black Truffle Custard
Another choice of appetizer is the black truffle custard that comes in three parts – truffled egg-mushi, a squid ink cone with sweet corn, and finally, prawn noodle with trout roe.
This was almost a 3-in-1 dish. I love the truffled egg (kinda reminds me of the foie gras egg in Gu Yue Tien, though they are different) and enjoyed the textures of prawn noodle with trout roe. The final third of the dish though, was overpowered by the sweetness of the corn that very little hint of squid ink was apparent.
“BLT” soup – bacon marmalade, lettuce m-sponge, tempura soft shell crab
Next up was a choice between the two soups we tried.
Chef Eugene’s interpretation of “BLT” was our first soup. Veloute de tomates, bacon marmalade, 30″ lettuce m-sponge, and tempura soft shell crab.
I’ve never tasted bacon, lettuce, and tomato quite this way before, and I gotta say it was very impressive and daring. The soup was like a very supped up (pardon the pun) version of tomato soup. It was quite delicious.
Smoked Oyster Tea
Should you choose the smoked oyster tea as the choice of soup instead, you won’t be disappointed. This dish was a demonstration of the perfect harmony in consomme of oyster, fenugreek (herb), smoked trout roe, ginkgo, and oyster kara-age (similar to tempura).
The soup is poured just before eating, and rightly so, because 2 minutes later the crispy skin of oyster kara-age would’ve become soggy.
Ox Tongue Yakitori and House Muscovy Duck
After appetizer and soup, we moved onto starters.
Ox tongue yakitori and house-cured muscovy duck were the two dishes to be chosen from the menu.
On one hand, the fancier ox tongue dish comprises of miso-ginger infused ox tongue skewer, fennel in Yuzu dressing, asparagus kimchi, and fried béarnaise. The ox tongue was very good in its delicate taste and texture, fried bearnaise was interesting, but the asparagus kimchi though, was a surprise that wasn’t exactly in a good way. I felt that it was a little bit out of place.
the duck dish, on the other hand, was excellent! Plum sauce, pop rocks & melon galia, truffled potato stuffed bok choi, and litchi glass are the ingredients. Chef Eugene got this one perfectly executed, it just tasted very very good.
Redefined “Aussie Pie”
We had an intermezzo in the form of some sorbet which acted as a palette cleanser, after that was the main dishes.
Out of the 3 choices, I selected the Redefined “Aussie Pie” - glazed hilside farm lamb loin in house stock, kataifi, truffled mashed peas, vegemite orb, and sautéed vegetables. This dish was another display of art, and the good news was, it actually tasted rather good. The lamb loin was almost a little too dry for my liking, but that was just me nitpicking a little.
“Uncle Sam” Braised Wagyu Beef Cheeks, Desconstructed English Man’s Treat
Haze had the “Uncle Sam” Braised Wagyu Beef Cheeks - slow braised wagyu in rye stock, grilled king trumpets, dark chocolate crouton, and seasonal vegetable. This turned out to be one of the weaker dish, and we felt that it was actually a little bit of a waste to braise a good piece of meat. Truth be told, it was a disappointment.
The third main dish was the Deconstructed English Man’s Treat, basically chef’s interpretation of the classic fish and chips, with fillet of marbled goby fish & carbonized batter, violet potato, glazed savoy cabbage, texturized garlic oil, and 62 Celcius organic egg yolk. Eiling, who ordered this dish, had this to say:
“This is a very complicated dish but I like the contrasting textures and the egg yolk certainly is a unique addition.”
Sweet Ending: Flamed Popcorn Gelato
The dinner ended with flamed popcorn gelato – hazel streusel, bruleed banana, black elderberry glazed fuji apples, and salted caramel toast.
The presentation of the dessert really placed an exclamation mark to the chef’s creativity. It was served with the smoke from dry ice overflowing the table, and some Grand Marnier poured onto the glazed apple for the flame. The spirit did make the dessert a bit bitter, but I actually love it bitter so that suited me well (not so for the girls).
KY, Eiling, Haze at Tanzini Upper Deck
All throughout the dinner, chef Eugene came out and explained the meaning and intricacy of each dishes, which made a world of difference. Service too was excellent throughout (but this is an invited food review, so your mileage may vary).
Most importantly, you might ask, is the price:
RM 155++ 4 course dinner
- Chef’s Special
- Choose one out of Appetizers, soups, or starters
- Choice of Mains
RM 185++ 5 course dinner
- Chef’s Special
- Choose 2 out of Appetizers, soups, or starters
- Choice of Mains
RM 215++ 6 course dinner
- Chef’s Special
- Choice of Appetizers
- Choice of Soups
- Choice of Starters
- Choice of Mains
Tanzini Upper Deck
Level 29, GTower
199 Jalan Tun Razak,
50400 Kuala Lumpur
GPS: 3.1590, 101.7200
Tel: 03-2168 1899
May 18, 2011
This blog is often criticized by many of my Muslim colleagues and friends for its lack of halal/pork free food content, well, here’s an entry that will perhaps right things a little. (wait, I do have a little less than 30% of my posts in this category, oh well..)
A couple weeks ago I was invited to a classy Malay restaurant hidden in the midst of the city for a food review - Songket restaurant.
Songket restaurant at Jalan Yap Kwan Seng
Songket is actually a type of traditional Malay and Indonesian fabric that is hand woven in silk or cotton, and often with intricate gold or silver threads in them. In short, the restaurant, like the fabric, is one of class and quality.
Anyway, lets get on with the dishes!
satey & cucur udang, otak-otak, begedil
We started out with appetizers, naturally.
There were satey ayam & daging (beef and chicken satey, RM 18) that is served with peanut sauce and some raw onion, cucumber, and ketupat, just like how they’re supposed to be. The meat were marinated properly, succulent and void of impurities like hard tendon or chicken skin, tasty.
Then there’s cucur udang (prawn fritters, RM 10) in light batter and home made chili sauce with a kick. I was happy that they also serve Northern style otak-otak (steamed fish cake, RM 12) with generous amount of seafood in it.
My favorite appetizer of the night though, has gotta be the begedil (deep fried potato cutlet RM 10) – it is basically deep fried mashed up potato with chicken (or meat). A little sweet, a little savory, and positively brilliant!
kerabu mangga, ayam sambal petai, ayam lemak asam gelugur
Kerabu mangga (raw mango salad, RM 12) is another Northern dish that is very similar to those found in Thailand, certainly appetizing.
I like the way they prepare the petai by splitting them into half and taking away the centre stem for the ayam sambal petai (chicken with bitter beans, RM 28) dish. Personally though, I still think that petai goes better with seafood instead of chicken, but this dish was actually not bad.
Ayam lemak asam gelugur (chicken with tumeric, coconut milk, curry gravy, RM 23) is a light curry dish that I thought could use a little more kick, I suppose this has to do with catering tourists, you should be able to ask for hotter version if only you ask.
nasi minyak, pandan nasi lemak, nasi kerabu
We sampled 3 types of rice at Songket, the nasi minyak (oily rice, RM 6) goes well with curry dishes, pandan nasi lemak (RM 6) is aromatic with a light pandan taste, and nasi kerabu (rice with herbs and vegetables, RM 8 ) can almost be eaten just by its own. I would recommend any of these over the normal steamed rice.
ikan siakap masak manis, pucuk paku goreng, kari udang raja
Ikan siakap masak manis (sweet style barramundi, RM 60) definitely tastes like a traditional Malay dish, the fish was fresh, and tomato, chili, onion, and other ingredients complimented the seafood perfectly, I like it.
My favorite dish of the day though, has gotta be pucuk paku goreng (stir fry wild fern, RM 12), the texture of fern and its taste are something that can’t be substituted by another vegetable. Chili, garlic, shallots, and a few shrimps made up the rest of this fabulous dish. This is a must-order.
For those who wants the ultra luxurious dish, there’s the kari udang raja (king prawn in curry, RM 75). The prawns were definitely huge, and there were some eggplants to go with in the rich, thick, curry.
rusuk panggang (chargrilled marinated short ribs)
Rusuk Panggang (chargrilled marinated short ribs, RM 60) is dish not to be missed by any meat lovers. The marinate as well as the grilling were perfect. As a result, the ribs were really tender to the point where you can cut it just by using the spoon. The flavor too were absolutely marvelous. Best of all, this is served with the same begedil that I really like.
durian tiramisu, sago gula melaka, pandan pudding
Then it was time for desserts.
For the durian lovers, you must not miss the durian tiramisu (RM 15), rich, creamy, and full with that unmistakable durian aroma that will probably prevent you from taking this to your hotel room.
The sago gula melaka (RM 10) is a classic, with plenty of sago swimming in coconut milk and palm sugar beneath it, another rich dessert. Pandan pudding (RM 10) is well, a pandan infused pudding with palm sugar. After the other two desserts, this one came across without much excitement for me.
traditional dance, KY & Haze at Songket restaurant
Songket is not just about food, if you stay a little longer on Mon-Sat, by 9pm there are traditional dance performances of Chinese, Malay, Indian, and native origins. A pretty cool show especially if you happen to have foreigner friends.
The prices at Songket is definitely a little on the high side, but the food quality, ambiance, and all the extras that were thrown in definitely make this a place worthy of a visit especially if you’re looking for fine Malay cuisine.
Songket Restaurant & Bar
29 Jalan Yap Kwan Seng,
50450 Kuala Lumpur
GPS: 3.162557, 101.714998
Tel: 03 2161 3331
September 9, 2010
Like many rakyat of Malaysia, one of my favorite foods hail from the land of the rising sun, sushi, sashimi, udon, ramen, soba and the like. The cravings would come up from time to time, and it happened again last week, just before lunch time on a working day.
Munakata Ramen, Chirashi & Udon set
Since I work at KLCC and there isn’t any good Japanese food joints worth spending money on in Suria, I often would go to Ozeki right across the road at Menara TA. They offer good lunch sets at very reasonable prices (around RM 30+), not to mention a decent variety too.
But when I arrived outside Ozeki, I thought on this particular day I’d walk further down and see what else is around the vicinity. A few minutes later I saw a signboard displaying Munakata Ramen outside Life Centre, and I said to myself, why not?
the best Chirashi sushi I had!
The menu for lunch consists of varies ramen, udon, and the like (apparently their specialty), but I had my stomach prepared for some raw fish already, so I picked the Chirashi Sushi and Udon set.
The set was priced at RM49, that’s quite a lot to spend for a lunch set. In fact I asked the server if I could just have the chirashi sushi without the udon since I knew I wasn’t able to finish everything.
“It’d still be RM 49 anyway”, she said.
I took the deal, I was already seated in the restaurant and gotten myself comfortable anyway.
green tea, salad, and a bowl of very good udon
Salad came, it was pretty ordinary, I prefer the version served at Ozeki to be honest. Then came the udon and chirashi sushi, accompanied by a serving of chawanmushi and some fruits.
The udon was very good, texture of the noodle and the subtle taste of soup topped with some crunchy bits of tempura-ish stuff on top, one of the bests I had. The real crown jewel though, was the chirashi sushi.
Just look at the picture. Prawns, salmon, ikura, octopus, high grade tuna, unagi, tamago, sanma, and a couple other types of raw fish meticulously cut into tiny pieces served on top of sushi rice. This dish definitely had the most ingredients ever, and the combination yield the best chirashi sushi I’ve ever had. It was excellent!
Now was the set a tad too expensive?
Was the serving size a bit too much?
Choices of raw dishes in set lunch rather limited?
Would I have this again?
Definitely! I need to have this chirashi sushi again!
P/S: Munakata also offer ala carte buffet dinner at RM 60 or RM 70+
Life Centre 20 Jalan Sultan Ismail
50540 Kuala Lumpur, Malaysia
GPS: 3.15378, 101.70870
Tel: 03-2166 7441
August 22, 2010
Last Friday I was invited to a buka puasa dinner at KL Convention Centre. Interestingly, even though this is my 6th Ramadan spent working at the towers, I’ve never had a buka puasa event there.
In fact, I didn’t even know that there’s an in house caterer at KL convention centre with full kitchen staff, chefs and all that jazz. Well now I do!
so this is supposed to be an exhibition hall, now a dining area!
The buka puasa event is located at Hall 5 (think PC Fair) of the convention centre, a massive hall that was transformed into a giant restaurant with plenty of tables, 5 buffet stations, a dozen food stalls, and even plants and other decorations. It was quite impressive to say the least.
sup campur, roast lamb kuzi
The one thing I always remember about every buka puasa dinner I went to was the queue. When you have everyone expected to eat at the same time, there’s always a long queue and LRT-type traffic going on. This isn’t so at this place, since the convention hall is massive and the buffet area spared to 17 different stations, human traffic is much more manageable.
goreng gorengan, ulam, jeruk, nasi ayam, sup asam pedas and more
Since the information is available (on every table), let me list down the dishes available
- stall 1 – gulai kawah traditional
- stall 2 – ayam dara percik gula kabung, madras chicken tikka with naan
- stall 3 – wanton mee, Penang char kueh teow
- stall 4 – whole roasted lamb kuzi, chicken briyani and condiments
- stall 5 – goreng-gorengan
- stall 6 – roti-bom, roti jala & murtabak served with curry and dhal
- stall 7 – hainanese chicken rice
- stall 8 – ABC with ice cream, crepe and waffle
- stall 9 – chicken and beef satay
- stall 10 – seafood asam pedas
- stall 11 – sup campur utara
- stall 12 – turkish chicken shawarma, italian pasta corner
soup, roast lamb, murtabak, desserts and more!
On top of these you still have 5 buffet stations serving all sorts of lauk from daging dendeng to udang goreng kunyit, ulam to bubur, ketupat, lemang, and serunding too. It is impossible to sample everything even if I go there half a dozen times.
To be honest, I didn’t really expect too much from “catered food” but this buffet spread proved me wrong. Except for the slightly lack luster lemang (I love Lemang from Kijal) and ordinary pasta, everything we’ve tasted were actually very good.
now why can’t I pose as well as Haze -__-
My favorite of the night was the lamb, that whole roast lamb was so tender I think I’ve never tasted lamb quite as good as this. It was literally a revelation. Several others on the same table went on for second serving of the same thing too. The tiny desserts we sampled were delicious too!
Buffet is priced at RM 90++ per person and runs till end of Ramadan, not a bad deal at all if you ask me.
Selamat berbuka puasa!
Kuala Lumpur Convention Centre,
Kuala Lumpur City Centre,
50088 Kuala Lumpur, Malaysia