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Tag / jaya 33

The name Kampachi is not foreign to fans of Japanese cuisine in Malaysia, especially to those who gravitates towards the higher end establishments. Starting as restaurants within Equatorial hotels, the Kampachi brand now spread outside from its confine and can be found at several other locations.

The latest branch being at Plaza 33 in Petaling Jaya, and we were lucky enough to to sample the food and drinks at this fine restaurant a couple weeks ago in a private food review session with a few other like minded bloggers.

Kampachi at Jaya 33, check out the sake ball
Kampachi at Jaya 33, check out the sake ball

Right by the side of the restaurant main door hung a ball of something that can be easily assumed as a hive of geometrically evolved species of bee, but is in fact, a “sake ball”. A ball made of cedar twigs traditionally hung over the door of sake breweries to signify new arrival of (high quality) sake to customers.

Appropriate here as Kampachi prides itself in stocking one of the largest selections of Japanese sake, including some hard to find “cult” sakes from exceptional breweries that are made available in Malaysia exclusively by Kampachi.

open kitchen concept, with plenty of wine and sake
open kitchen concept, with plenty of wine and sake

Kampachi has certainly spent a lot of effort in creating a very striking interior of the 198 person capacity  restaurant. A lot of traditional Japanese materials, such Japanese paper, imported floor and wall tiles, and more are applied in a contemporary way to make up a sophisticated and modern look.

I especially like the bamboo seating pods that can seat maybe up to 5-6 person that can be rotated for added privacy.

In the interest of not bothering paying customers with camera flash & loud chatters, we had the session in one of the three private rooms. Interestingly, these rooms come with a private sushi kitchen of sort, concealed by a movable panel that kinda reminds me of those cabinets that conceal TVs in the 80s.

shima aji sashimi (raw striped jack)
shima aji sashimi (raw striped jack)

Our review session was of the omakase meal (priced at RM 220), which means “I’ll leave it to you”, or degustation menu in Japanese. Typically you get the freshest seasonal ingredients and chef’s favourite dishes this way.

Our first dish was the Shima Aji Sashimi, or raw Striped Jack.

Chef Looi, who carved the fish right before our eyes behind that private kitchen, told us that the very fish beautifully presented to us was still in Japan the very same morning.

To describe the fish as merely “fresh” would be an understatement. I can’t criticise any aspect of the sashimi – taste, fat content, and visual appeal were all simply spot on.

the sashimi, shake kawa salad (green vege with crispy salmon skin & salmon roe)
the sashimi, shake kawa salad (green vege with crispy salmon skin & salmon roe)

Cold sake is dispense from a special holder that keeps ice separate as to not dilute the drinks. While the mechanism is visually similar to milking a cow, you don’t need to squeeze or suck, just a gentle tap will do.

Our second dish was Shake Kawa Salad, green vegetable with crispy salmon skin and salmon roe. I particularly like the very thinly sliced crispy salmon skin, made available from the 2-3 whole salmon consumed here each day.

wagyu teppanyaki (grilled Australian wagyu beef)
wagyu teppanyaki (grilled Australian wagyu beef)

Before continuing with more seafood, we were served with Wagyu Teppanyaki, the beef sourced from Australia, grilled medium rare, and served with the unique Kampachi truffle sauce.

The sauce is a blend of Tosa Shoyu and mushroom broth with a hint of black truffle and olive oil. I usually don’t have my beef with any condiment, but this sauce managed to make it just that much better. My only complain is that they don’t sell the sauce in bottles.

unfiltered sake, ankimo beko an (pan-seared anglerfish liver with simmered radish)
unfiltered sake, ankimo beko an (pan-seared angler fish liver with simmered radish)

In French cuisine, foie gras often signifies luxury, and in Japanese food, the equivalent would be Angler fish liver, or Ankimo Beko An.

The liver makes up quite a large part of the fish, has a very rich texture. Simmered radish is used to expertly mask any fishy taste the liver might carry to balance this unique ingredient. This was the 3rd time I had ankimo, first was in Vietnam, and second at Hokkaido Ichiba restaurant.

Following the cold sake, we were served warm, unfiltered sake. The milky color is pretty unique for usually clear looking sake, and yet was definitely smooth and leave a feeling of warmth and comfort in the stomach.

aburi sushi (seared sushi) - anago (conger eel), shake harasu (salmon belly), hotate (scallop)
aburi sushi (seared sushi) – anago (conger eel), shake harasu (salmon belly), hotate (scallop)
miso soup with striped jack bones

What’s a omakase dinner without sushi?

Three types of Aburi Sushi (seared sushi) were chosen for the night – Anago (conger eel), Shake Harasu (salmon belly), and Hotate (scallop). Each were seared just very lightly and still partially raw at the bottom, the first time I tried sushi prepared this way and I liked it.

Miso soup was made with the bones from our first dish, and the striped jack definitely contributed to the extra sophistication in the soup that would have been quite boring otherwise.

garlic fried rice, Japanese peach, and ciki
garlic fried rice, Japanese peach, and ciki enjoy the fruits

We specially asked for garlic fried rice just cause Ciki needed some carb for her half marathon preparation, and I was glad to go along with one as well. Most definitely the best garlic fried rice I’ve had, it’s hard to explain, there weren’t any magical ingredients, just plain old rice, garlic, eggs, and such. Execution was the key, great job by the chefs.

Instead of fancy desserts, we had a couple slices of Japanese peach.

These fruits were priced at RM 66 per peach, and “WHAT?!!!??” was my initial reaction. Then I took a bite, and it was a realization and instant understanding on why and how a fruit barely the size of my fist can cost more than 4 hours of solid domestic housework. You get what you paid for, it was excellent and now I’m staring at this piece of apple on my desk while writing this and dreading it.

Haze, KY, and our parting drinks - sake bomb
Haze, KY, and our parting drinks – sake bomb

As for drinks, we started out with the pink colored cocktail – Blushing Maiko (trainee Geisha) to get us started prior to dinner.

After the cold and warm sake, it was a mixture of green tea with Hakushu Single Malt Whisky, interpretation of Baileys the Japanese way perhaps?

We concluded the night with Sake Bomb – shot glasses of sake lined up atop beer glasses and knocked down with Domino effects, it was quite a show and I suspect the bartender has done this a hundred times probably with water and tea before perfecting the skill. We were well impressed, and of course, had one for the road.

It was a great dinner, and I want to go back.

P/S: The famous Kampachi Sunday Buffet is back and now available exclusively at the Plaza 33 outlet, priced at RM 118++ for adults and RM 68++ for children below 10.

Map to Jaya 33, Petaling Jaya

Address:
Kampachi
P1-02, First Floor
Plaza 33 
Jalan Kemajuan, Seksyen 13
Petaling Jaya, Selangor
GPS3.10988, 101.63787
Tel : 03-7931 6938
Emailkampachi@equatorial.com
Hours: 12-3pm  for lunch, 6-11pm for dinner

The first time I went to d’italiane kitchen at Jaya 33 was actually more than half a year ago when I was still working in my previous company at PJ. I’ve since visited this place quite a few times but somehow haven’t gotten around to post about it.

Well, there is no better time than now.

The last time I visited this classy Italian restaurant at Jaya 33 was on the 11th January, a date that is rather significant for it was the first time Mellissa and I went out (I had used the excuse of needing her help in doing the U Mobile advertorial, and fortunately she was a very willing victim)

d'italiane kitchen at jaya 33
Mell studying the menu

d’italiane kitchen is located on the ground floor of Jaya 33, right next to Bruno’s, and a few shops away from the Nagomi Shabu Shabu. The restaurant has a pretty nice alfresco dining area over looking Jalan Semangat as well tastefully decorated indoor seatings.

d'italiane kitchen at jaya 33
Angel hair with Scallops, my favorite!

Angel hair with scallops has always been one of my favorite pasta dishes, if you recall, I’ve even cooked it before. I tend to order them whenever the chances arise, and did so on this particular occasion.

The dish come with four pieces of very good size scallops that is slightly cooked, just like the way scallops are meant to be served. The angel hair pasta has the right flavor and proper garnish, not something over the top but fresh and complimentary to the overall taste.

d'italiane kitchen at jaya 33
Spicy Crab Meat Linguine

The spicy crab meat linguine was equally tasty. Pine nuts and cherry tomatoes mixed with decent amount of spicy crab meat, a slightly unorthodox taste in pasta but a pretty good one. Mellissa gave it at thumb up.

Other than the two dishes here, I’ve also had their Agli Scampi (prawn pasta that is cooked similar to the angel hair scallop) and one of their chocolate cakes. The food quality held up pretty well over the few visits.

d'italiane kitchen at jaya 33
faster snap this picture so that I can have my scallop!

I find prices at this outfit pretty reasonable, pastas are priced from RM 18.90 (bolognaise, alio olio) to RM 25.90 (scallop, salmon), desserts from RM 12.90.

The menu is pretty big, you have some ten starters and half a dozen soups and salad to choose from as well. Give it a try!

Map to Jaya 33, Petaling Jaya

Adress:
Jaya 33,
No. 3, Jalan Semangat,
Seksyen 13,
46200 PJ, Selangor

GPS: 3.110274, 101.637139
Tel: 03-7986 2330

I had a food review at Bruno’s last week, and pinkpau Su Ann was the partner in crime. The appointment was on 8pm, and knowing how well this girl is with punctuality, I had told her to make it 7:30pm, but it didn’t deter her from arriving at my place only 5 minutes before 8 though…

Anyway, lets get back to the topic.

Bruno’s is one of the new Western restaurants that serves non-halal food, a trend that is slowly emerging in the market, following the good receptions of places like Jarrod & Rowlins and Bermuda &Onions. A trend that I particularly welcome! The restaurant actually shares the same owner as Food Foundry (one of the only places that sells Mille Crepe)

Bruno's at Jaya 33
classy deco, and Su Ann, the very hot and cute thief of time

The unique thing about Bruno’s is the Iberian pork they serve. The black Iberian pigs are allowed to roam in the oak forest and raised with a diet of grass, herbs, acorns, and roots. A few months before slaughtering, the animal is fed only acorns. As a result, higher level of oleic acid is found in the meat, which is supposed to be a good thing that lowers your bad cholesterol (LDL) while increasing the good HDL.

Now who said eating pork is necessarily a bad thing?

Bruno's at Jaya 33
Spanish ham, glorious pork ribs

Our host of the night was none other than the famous Daphne Lee (who hit off with Su Ann in a long and amusing gossip session) of the Drams Project. We started our dinner with a plate of Spanish Ham and Sausage Platter. The meat were slightly salty and tasted something between dried meat (bak kua) and ham, they go very well with some bruschetta in between. A good selection as appetizer, though a taste that needs a bit of acquiring.

Then it was our main dish, the BBQ pork ribs. I’ve had BBQ ribs with beef, but nothing came close to having it original, pork, as it was meant to be. The portion was huge and it came with potato, french beans, and salad. The side dishes were meant to give your taste bud a chance to refresh, alternating between the juicy and meaty ribs and the freshness of vegetable. We finished the entire rack without much trouble at all, it was good. I think next time I should have some beer to go with this.

Bruno's at Jaya 33
Zarzuela (soup), dessert, and linguine with prawns

Zarzuela, the name of the soup I probably won’t remember in the next 5 minutes, was very nice. There’s scallops, mussels, clams, squid, and prawns in the clam and tomato broth. Very sumptuous, very delicious, and probably nullified the effect of the whole oleic acid business.

We also ordered the linguine prawn with spicy white wine butter sauce, unfortunately it was a too spiced up and the prawns were a bit overcooked to my liking. Despite the very nice presentation of this dish, it was a disappointment for the night.

Bruno's at Jaya 33
the dessert, the girl, and the wine

Dessert was the very sinful Valrhona chocolate lava cake, with this little orange fruit that I absolutely love. The chocolate cake went very well with the white wine we had.

It was a very good dinner, and with the most gossips I’ve heard since forever. I’m sure I’ll see you again somewhere, Daphne!

map to Jaya 33
Jaya 33 is just a couple minutes off Federal Highway

While not cheap, prices at Bruno’s is still fairly reasonable. Entrees are from RM 30+ onwards and you can have gourmet sandwiches or salad for RM20+. Of course, that huge rack of pork ribs costs a bit more than that. They also serve steaks, seafood, paella, and a selection of tapas.

More pictures can be found on my flickr set

Address:
PG-01 A, Ground Floor, Jaya 33
Jalan Semangat Section 13
46100 Petaling Jaya, Selangor

GPS: 3.110274, 101.637139
Tel: 03-7960 2663