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Tag / lobster

Back in September I was fortunate enough to get invited to a tasting event at Sheraton Imperial’s Sasagawa Japanese Restaurant to sample their Kansai Menu. While this write up is a little late, the Kansai Fair running through 20th December 2015, so we’re actually only about half way through.

The following 8-course meal is the brainchild of Chef Hitoshi Sasagawa, with premium ingredients from Kyoto, Osaka, Mie, Kouchi, Nara and Shiga. It is priced at RM 300.

mixed autumn vegetable with sesame cream, fresh sashimi
mixed autumn vegetable with sesame cream, fresh sashimi

The 8 course Kansai Menu started with fresh appetizer in the form of Mixed Autumn Vegetable with Sesame Cream. The daikoku shimeji mushroom in this dish was harvested from Kyoto, I also enjoyed the little bulb of yam in this dish, very refreshing.

It’s certainly an expectation that Japanese course dinner should have some form of sashimi, and in this case, we had a selection of fresh raw seafood handpicked by the chef. Instead of the usual soya sauce, the sashimi was served with Tanimachi ponzu from Osaka, the citrus based sauce gave it a hint of acidity which I find quite enjoyable.

Ise lobster from Mie
Ise lobster from Mie

Third course came in the form of Ise lobster, from Mie prefecture by the Pacific coast. The fresh lobster is lightly boiled with vegetable broth, preserving it’s natural seafood sweetness without over seasoning. Simple yet elegant.

pot stew with yuzu stock
pot stew with yuzu stock

Next up was a pot stew dish with Yuzu flavored stock to go with red snapper from Kouchi and Saikyo miso from Kyoto. Another rather simple dish that exudes a feeling of traditional home-cooked goodness. No complain from this happy camper, certainly.

Echizen soba salad, grilled sea eel with steamed Yoshino-kuzu ankake
Echizen soba salad, grilled sea eel with steamed Yoshino-kuzu ankake

The fifth item on the menu was Echizen soba salad, from Fukui, the cold soba provided a change from the previous two warm dishes.

Next up was the Grilled Sea Eel with Harvest Steamed Yoshino-kuzu Ankake. The eel was certainly delectable, and I thought the starchy broth complemented the seafood well. This dish has ingredients from Osaka, Kyoto, and Nara.

miso soup, seaweed pickle, salted bean rice cake dessert
miso soup, seaweed pickle, salted bean rice cake dessert

The penultimate dish was a combination of Aosa miso Soup with Japanese pickles served with rice. I find the pickle very very strong tasting, but a small bite with a healthy scoop of rice can work in a way not entirely unlike banana leaf with chutney. The seaweed laden miso soup though, was lovely.

The 8-course dinner was concluded with salted red bean rice cake from Shiga, a rather simple end to this enjoyable Kansai Course.

chef Sasagawa, Ringo, Haze, KY at Sasagawa Sheraton Imperial KL
chef Sasagawa, Ringo, Haze, KY at Sasagawa Sheraton Imperial KL

Overall it was quite an impressive course that showcases the various offerings from Kansai. The Premium Kansai menu is available through 20th December, 2015, it’s not too late yet, and I think I’ll be back to Sasagawa to sample some of their other dishes for sure.

map to Sheraton Imperial KL Hotel

Address:
Sasagawa Japanese Restaurant
Jalan Sultan Ismail,
50250 Kuala Lumpur
GPS3.158659, 101.700124
Tel03-2602 3288
Web: www.sasagawakl.asia

This is the last food entry for our London Trip, and more importantly, the only place that I was recommended to go by my colleague William who went to the same city just weeks before Haze and myself made the trip that was sponsored by Malaysia Airlines – the restaurant chain is, of course, Burger and Lobster.

Burger and Lobster, London
Burger and Lobster, London

While most food in London (in our experience) was rather expensive in comparison with what we get in Malaysia, Burger and Lobster somehow manage to provide a sweet deal that is in a way, cheaper than back home.

As the name suggest, this place only offers Burger and Lobsters. After we sat down, we were presented with a drinks menu and no food menu. You would either choose burger, or lobster (baked or steamed), with each dish priced at £20.

As Asian, it was no surprise that we opted for the crustaceans.

baked or steamed lobster with chips, pick one
baked or steamed lobster with chips, pick one

The lobster dish is very straightforward and simple, you get salad & chips as sides, and butter sauce to go with the seafood. And sometimes simplicity is best when it comes to good quality seafood, the lobster was fresh, succulent, and full of that seafood sweetness. The salad was superb as well, though the chips were again, tastes like deep fried potato cut into thin strips with salt sprinkled on them.

We found that portion was just right as well. If you’re one of the bigger eaters, they do have some bigger sized lobsters instead of the standard 1.5 pounder.

Haze & KY at Burger & Lobster, we certainly enjoyed it
Haze & KY at Burger & Lobster, we certainly enjoyed it

While we went to the branch at Knightsbridge, there are actually quite a number of Burger and Lobster branches in London and a few other cities. If I go back to London again, I will most likely revisit this fantastic chain.

P/S: Pince & Pints is doing something similar in Malaysia, I have yet to give it a try.

Burger and Lobster at Knightsbridge, London Map

Address:
Burger & Lobster
Fifth Floor Harvey Nicols
Knights Bridge,
London SW1X 7RJ
GPS51.501666, -0.159802
Tel: +44 2072018676
URL: www.burgerandlobster.com

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

The last I went to Saujana Resort was some two years ago for their Wagyu beef promotion, I remember The Restaurant had a relatively new guy in charged, Chef Alexander Waschl from Austria. Fast forward to 2014 and we are here for the Main Lobster promotion, I was quite pleased to see that the good chef has decided to stay on and continue to contribute to the fine dining scene in the country.

The Club at Saujana Resort, classy and reserved
The Club at Saujana Resort, classy yet reserved

For those who aren’t familiar with Chef Alexander Waschl, he previously the Sous Chef at The Grand Hotel Kronenhof in Switzerland and was responsible for creation of the menus at the Kronenstubli Gourmet Restaurant which was awarded 16 Gault Millau points, the equivalent of a Michelin Star.

the wine here are specifically bottled for the Saujana
the wine here are specifically bottled for the Saujana

The Restaurant (yes, that’s the name of the .. restaurant) has largely stayed untouched from my previous visit. The interior is as classy, making it a perfect ambiance for fine dining occasions.

As with most hotels outside KL, parking is free and you don’t have have to walk more than a minute from the main entrance.

amuse bouche with salmon tartar, lobster tartar, lobster manner a la “Cesar”
amuse bouche with salmon tartar, lobster tartar, lobster manner a la “Cesar”

We started the night with a craftily prepared amuse bouche from Chef Alexandar that came in the form of salmon tartar, the only dish of the day that isn’t lobster. The raw fish was refreshing and made for a good start to the dinner.

Following the same theme, we tried lobster tartar that was served with a side of lobster sorbet that carries a hint of paprika, shallots, basil, and tabasco. The combination sounds weird on paper, but proved to be a combination that tickles the right sense.

For those who fancy something closer to normalcy, lobster mana a la “Cesar” is the interpretation of the popular Cesar salad with chunks of lobsters. Salad can’t get any better than this.

lobster carpaccio and lobster mousse
lobster carpaccio and lobster mousse 

My favorite appetizer of the night was undoubtedly the lobster carpaccio and lobster mousse. The flattened lobster carpaccio was so exquisitely done, it had a texture not entirely different from a thin film of jelly, but retains the sweetness of the crustacean which I love. Combining with the lobster mousse, this dish was nothing less than stellar.

lobster conchiglioni aglio olio, lobster tortellini, house wine
lobster conchiglioni aglio olio, lobster tortellini, house wine

Pasta lovers will enjoy lobster conchiglioni aglio olio, a dish that can stand on its own as a full meal for the smaller eaters. I particularly like the reaction of the foam with lobster.

lobster tortellini is the italian version of “wantan” but of course, with lobster as the main ingredient. The lobster infused soup has a hint of Penang Hokkien Prawn Mee character, but more sophisticated and minus the spiciness of course.

The tortellini can also be served with lobster cream, for those who likes it rich.

lobster bisque with lobster grissini, lobster tortellini with lobster cream
lobster bisque with lobster grissini, lobster tortellini with lobster cream

Lobster bisque is another choice of soup to go for. The creamy and rich broth is served with a crunchy breadstick of lobster. Seasoning was spot on and absolutely delightful.

olive poached lobster tail
olive oil poached lobster tail

There are four different mains to choose from – olive oil poached lobster tail, lobster al Americaine, smoked lobster tail, and The Club lobster burger.

We tried three of the four (except the burger) and was clearly not disappointed. The lobster tails were succulent and has a natural sweetness to it. Preparation methods were not overly complicated and certainly not overly seasoned.

lobster al’Amercaine, smoked lobster tail
lobster al’Amercaine, smoked lobster tail

The lobster promotion runs from 1st of July to 31st of July, 2014 at The Restaurant, Saujana Resort and available for lunch and dinner (as well as buka puasa time). Prices range from RM 42 to RM 160 nett depending on the dish you choose, everything is ala carte.

The wines start at around RM 21 per glass.

KY & Haze at The Restaurant, Saujana Resort
KY & Haze at The Restaurant, Saujana Resort

The Club at Saujana Resorts, Shah Alam

Address:
The Restaurant
The Club Saujana Resort,
Jalan Lapangan Terbang SAAS,

40150 Selangor
GPS3.10781, 101.57930
Tel03-7806 7000
emaildine@theclubsaujanaresort.com

Japanese restaurants are a dime a dozen in KL. Arguably one of the most mature foreign cuisine of all, you can find them in all price range and specializing in every sub-category. Today we’re going to look into Takumi Japanese fine dining, a pretty high end Japanese restaurant that emphasizes shabu-shabu and sukiyaki, among other dishes.

Update 16/4/2015 – This space is now replaced with Hanaya Japanese Restaurant

Takumi Japanese Fine Dining at Grand Millennium Hotel
Takumi Japanese Fine Dining at Grand Millennium Hotel

Takumi is one of the restaurants located within Grand Millennium Hotel, which itself is directly next to Pavilion and opposite Fahrenheit 88. The interior is classy, and for lunch, you can find some pretty decent deals too (I’ve been a few times for Chirashi sushi etc).

Our food review session was arranged by HungryGoWhere Malaysia (where I am a contributor), so thank you Shing for inviting, and Ahfa for being my sit-in plan B partner of the day.

edamame and Kani Salad
edamame and Kani Salad

We started the day with some greens in the form of edamame and Kani Salad (RM 18/28). The salad was refreshing, and I enjoyed the sesame dressing that’s been spiked up a little bit with wasabi.

The chef at Takumi likes to combine the traditional Osaka cuisine with a hint of boldness famous in restaurants at Tokyo, as we were told.

Sashimi platter
Sashimi platter

Sashimi platter (RM 180) was a work of art, with 18 pieces of fresh seafood served on a bed of ice with shiso leaves and even a bit of dried ice for mood. There were sawara (Spanish mackerel), maguro (tuna), kanpachi (amberjack), hotate (scallop), sake (salmon), and I believe, ohyuu (halibut).

Spanish Mackerel, grated Wasabi
Spanish Mackerel, grated Wasabi

The fish were fresh, delightful, and goes very well with grated wasabi. As always, remember that almost everything on a sashimi platter is designed to be consumed. For example, you can have mackerel with shiso leaf and a bit of daikon.

The shiso leaf is there to refresh your palate or to counter the “fishy” smell, getting your tongue ready for the next piece. Don’t waste them!

Lobster Mentaiyaki
Lobster Mentaiyaki

Next up was lobster mentaiyaki (RM 78 half), two of my favorite ingredients in the same dish – lobster and mentaiko.

The combination was perfect, the savouriness of mentaiko blends well with lobster meat, and if you’re one who can momentarily suspend the notion that cholesterol is bad for you, the lobster head is something you’ll absolutely enjoy.

Kawahagi, Chicken Curry Cutlet Maki
Kawahagi, Chicken Curry Cutlet Maki

We also had steamed Kawahagi (seasonal pricing) or commonly known as threadsail filefish. It was prepared not unlike a Chinese dish, with mushroom, some leek, and a hint of soya sauce. To be honest, I find the taste a bit bland and texture to be average. This isn’t up to par with the likes of steamed pomphret in my opinion.

I view Chicken curry cutlet maki (RM 30) as an interesting experiment, combining ingredients that otherwise would not appear together. The result is a bit of a mix, those who are allergic to soft shell crab can use this as a substitute, but the rest of us should probably avoid.

I do applaud the chef for being brave in experimenting with new recipes such as this, without such moves culinary art would never advance. So don’t take this as a negative criticism.

A5 Wagyu Sirloin and Angus Beef Shabu Shabu
A5 Wagyu Sirloin and Angus Beef Shabu Shabu

Then came the star of the night – A5 Wagyu Sirloin and Angus Beef shabu shabu.

Wagyu comes in many grades, with the alphabet denoting yield (A, B, C), and a number (1-5) indicating marbling score. Hence A5 is among the highest quality you can get, with fat contents equivalent to 8-12 BMS (Beef Marbling Standard).

The pricing at Takumi is as follow:

  • Shabu – shabu (Angus beef) : RM88.00
  • A5 Wagyu Roso : RM158.00
  • A3 Wagyu Sirloin : RM180.00
  • A5 Wagyu Sirloin : RM280.00
  • Matsuza Beef : RM490.00

Certainly not cheap, but of decent value, and the quality is certainly there.

just dip it for a few seconds, melt in your mouth
just dip it for a few seconds, melt in your mouth

For the wagyu, a dip in the boiling soup for just a few seconds is more than enough. We were supplied with a sort of ponzu mix but I love having the beef as is, the mixture of fat and beef melt in your mouth (pardon for the lack of a better description). It was so good!

The Angus beef was there just so we can make a comparison on the difference between a super high grade beef and a decent beef. To be fair, they were more than decent and would be of top quality beef on any menu without wagyu.

Ee Laine, KY, Shing, Weizhi
Ahfa, KY, Shing, Weizhi

We ended the night with some complimentary fruits, and coincidentally it was Weizhi’s (of KampungBoyCityGal) birthday too, so we had some cupcakes and sang a birthday song. It was a great night with awesome company. I can certainly do more of this.

map to Grand Millennium Hotel, Kuala Lumpur

Address:
Takumi
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225