Tag / mochi
When I was a kid, I used to dream that one day I’m going to have ice cream for an entire meal! Imagine, my favorite sweet indulgence for the whole seating, instead of a tiny scoop or a small cone after being forced to chew swallow down the last bit of rice and boiled carrots.
Well, that dream came true!
Häagen-Dazs Explore Mochi Together
I was invited to the launch of Häagen-Dazs‘ two new limited edition mochi flavours – the Tiramisu Mochi ice cream and Cream Cheese Mochi ice cream at Sunway Velocity Mall.
These ice cream are as you suspect – a combination of real authentic ice cream with delicately sized mochi pieces in them, resulting in a rather unique chewy texture that I thought was quite interesting, and one that worked better than imagined, you just have to try it.
Gondala Tiramisu with master creator Imran Suwandi & host Yaya Zahir
The Tiramisu Mochi Ice Cream is inspired from homemade tiramisu using real mascarpone from Italy, while the Cream Cheese Mochi Ice Cream is made with real authentic cream cheese from Europe, carrying the quality you’d expect from Häagen-Dazs.
At the launch of the new Mochi flavors, we got to experience the limited edition menu (available at Häagen-Dazs stores till end of year) with Gondola Tiramisu & Bistro Paris.
Gondola Tiramisu (RM 44.20) is crafted with tempered chocolate made into a bowl with Tiramisu Mochi, Coffee, and Vanilla ice cream. The whole thing is surrounded by fresh cream, caramel, and nut brittles. The best of Italian sweetness on a plate.
As for Bistro Paris (RM 46.50), you can expect cheese, fresh fruits, with a cheesecake and the Cream Cheese Mochi Ice Cream paired with Macadamia Nut ice cream and Raspberry sorbet.
If you have a sweet tooth, you’d absolutely love these.
Häagen-Dazs Macha Latte (RM20.90)
You can get the two new flavors at the following sizes – minicup (100 ml) goes for RM 9.35 while pint size (473 ml) is priced at RM 30.40.
They are available at Häagen-Dazs outlets nationwide as well as major supermarkets including Aeon, Ben’s Independent Grocer, Family Mart, Jaya Grocer, 7-11, Village Grocer, and more.
When thinking about Japanese restaurants, SS15 in Subang and KL city centre area usually spring to mind, and it wasn’t until I was invited by Logan to sample the food at Ishin Japanese Dining that there are actually good Japanese outlets in the relative older part of town that is Old Klang Road.
Ishin Japanese Dining, on Old Klang Road
Ishin is located along Old Klang Road, between Scott’s Garden and the junction that leads to Mid Valley Megamall. It is unfortunately, also the part of OKR that is relatively congested during rush hour (as with most part of KL anyway). Good thing is, parking isn’t an issue here at all, as the restaurant provides free valet service.
menu is on a tablet
The restaurant is formerly a residential bungalow building, and seating is split into upper and lower floors. Interior design and ambiance provides a comfortable and somewhat private dining experience due to the structure of the building.
Menu comes in the form of miPad, and pricing is on par with most Japanese restaurants of this statue.
For this visit, we sampled the New Year Eve Kaiseki, available only for one day on this new year eve at 31/12/2015. The set is priced at RM 160 NETT.
fugu skin vinegar jelly, kuri kanroni, anchovies in sweet sauce
For the six course Kaiseki, we started out with quite an exquisite appetizer that comes in three – the fugu skin vinegar jelly, kuri kanroni, and anchovies in sweet sauce.
The fugu skin jelly is quite an experience, slightly sourish with a really soft, have it with the shiso leave and it’s perfect. Kuri Kanroni is boiled chestnut, and tasted a bit like a cross between sweet potato and water chestnut. Anchovies, well, is anchovies, sweet and slightly crunchy, good for a change of texture.
braised Japanese turnip with kani miso served clear soup
Second course was braised Japanese turnip with kani miso clear soup, with bits of crab meat tucked into the turnip, beautiful and rather delicious in a simple way. This beats the usual miso soup by miles.
premium sashimi (chutoro, salmon toro, kampachi toro)
No proper Kaiseki is complete without some good sashimi.
The version here is served in a cute little shaved ice igloo with slices of fresh chutoro, salmon toro, and kampachi toro. These are the belly cuts of tuna, salmon, and yellow tail, and they’re absolutely wonderful. The little igloo also served to keep the fish in perfect temperature prior to entering your mouth, plus, they’re cute isn’t it?
unagi kabayaki, sujiko don
The fourth course was pan fried gindara with tsubugai (top shell) butteryaki. The cod was expertly prepared, and the top shell went really well with the butteryaki sauce that carries a strong hint of miso taste to it. I can have this with a bowl of rice and be a happy camper.
unagi kabayaki, sujiko don
Next up was unagi kabayaki, sujiko don. A simple dish with rice, eel, and salmon roe on top. The salmon roe here is cured in-house and has a firmer texture to it which we found rather nice, and unagi is never disappointing.
A thing to note, if you’re free, look up on eel’s life cycle, it is one of the nature’s mysteries. Absolutely fascinating.
cream tsutsumi, ao take macha ogura pudding, fruit tart
The last course of the New Year Eve Kaiseki was a dessert – cream tsutsumi, aotake macha ogura pudding, and fruit tart. The pudding in the bamboo casing was good, fruit tart too was delicious, but what we really liked was the cream tsutsumi mochi, makes for a great ending to a wonderful meal.
Ishin is now definitely in my mind as one of the choices for good Japanese food at reasonable prices in Klang Valley. Check it out.
Ishin Japanese Dining
No. 202 Persiaran Klang,
Batu 3 3/4, Off Jalan Klang Lama
GPS: 3.102737, 101.677789
Tel: 03-7980 8228
One of the lesser known dishes in Penang is “hokkein char“, or literally, Hokkien Fried noodle. It is a dish found on most hawker centers and probably most of the bigger kopitiam, but unlike the more glamorous Pennag dishes like char kuih teow, curry mee or prawn mee that is famous everywhere, I’ve yet to find a proper hokkien char stalls in Klang Valley.
Hokkien Char & Char Hor Fun, Anson Road wet market
This blog post is about a Hokkien Char stall located at Anson Road wet market in Penang. It is not a particularly well known stall, in fact, it is absolutely average. In fact, I ended up trying this only because I was waiting for the immensely popular kuih teow soup at the same place (a must-try for kuih teow soup fans)
It is presented as how Hokkien Char should be, and tasted how it should taste, just the way I like it.
Penang hokkein char, where can I get one in KL?
The anatomy of Hokkien Char is simple. There’s yellow noodle and mee hun, prawns, vegetable (choi sam usually), and pork slices fried with some sort of brown sauce, then topped with char siu and fried shallot. Most importantly, it is served with Penang style sambal balacan that’s positively spicy and foul smelling. Sometimes you get an odd fish ball or fish cakes thrown in as well.
The combination just works, and to me, a far superior rendition of fried noodle than KL’s “Hokkien Mee” with it’s overloaded dark soya sauce.
If you’re in Penang, give it a try!
muar chee, this one right outside Ayer Itam wet market
Oh, also, don’t forget to try some Muar Chee as well. They’re absolutely fantastic and usually don’t cost more than RM 2 or so. If you like Kampachi’s signature peanut mochi, you will absolutely enjoy this.
Hokkien Char Stall
Anson Road Market
Jalan Anson & Lebuh Melaka
GPS: 5.415880, 100.320892
Hours: daily breakfasts except Mondays
A week or so ago, I was lucky enough to get invited to one of the more exclusive dinner previews in town – to sample the All Kansai Festival dinner at Kampachi Pavilion KL.
The festival runs from 15th – 23rd of February 2014, including traditional street performances, takoyaki workshop, stage performances, and of course, Kaiseki dinner, which happens on 19, 20, & 21 February 2014 (priced at RM 300+)
All Kansai Festival, only at Kampachi, Pavilion KL
The festival is exclusive only to Kampachi at Pavilion. For the tasting session, we had a subset of the menu. Instead of the full 9 course dinner, we sampled 6 dishes, mainly due to the fact that certain ingredients for other dishes will not arrive until the slated days to ensure freshness.
Anyway, lets get started.
Fresh Oyster with Ponzu Vinegar Gelée, Clear Soup with Clam
Our first course was Kaki no Ponzu Jure (Fresh Oyster with Ponzu Vinegar Gelée). Served on a bed of ice, the oyster was huge and succulent, with the ponzu gelée giving it that extra sophistication. This version is the best way I’ve had oyster yet, beats the usual lemon or worse, tabasco sauce by a mile.
Next up was Hamaguri, Uguisuna, Harinegi, Kinome (Clear Soup with Clam, Japanese Mustard Spinach, Julienned Leek & Young Japanese Pepper Buds). This was not your ordinary miso soup, it was subtle and very refreshing. The huge clam certainly provided an unmistakable seafood sweetness to the clear soup.
Slices of Raw Fish – Tuna, Ark Shell & Yellowtail
No Kaiseki menu is complete without sashimi. We had Maguro, Akagai, Hamachi (Slices of Raw Fish – Tuna, Ark Shell & Yellowtail). The premium raw seafood was served on a bed of ice with grated wasabi. My favorite out of the three was the ark shell, fresh, crunchy, with a blend of sweetness and savoury taste. Excellent.
Grilled Yellowtail with Teriyaki Sauce
Tennen Hamachi Teriyaki Manganji Togarashi Syoyuzuke (Grilled Yellowtail with Teriyaki Sauce garnished with Marinated Manganji Green Pepper) came next. While it was a more than decent dish on its own, I believe that with wild Amberjack (as intended during the festival) would elevate this dish to a new height as the texture of Amberjack would be superior to Yellowtail when grilled.
Boxed Sushi with Seabream, Prawn, & Conger Eel
Sushi came next, in the form of Sanshoku Oshizushi (Box Sushi with Sea Bream, Prawn & Conger Ee). To be honest, this was the first time I had pressed sushi, the texture is a quite a bit different from the usual nigri sushi (hand made rice ball with raw seafood on top), maki (rolled sushi), or temaki (hand roll). The rice in boxed sushi is a bit denser, providing a different experience.
Yuzu Mousse, Kampachi Signature Peanut Mochi
Our dessert was Yuzu Mousse (Japanese Citrus Mousse), refreshing and perfect for a sweet ending.
We couldn’t help ourselves and asked for Kampachi’s Signature Peanut Mochi as well. The mochi is served warm and covered with mountain of crushed peanut and sugar, similar with the traditional mochi found in Penang’s hawker scene, except more refined. I find myself enjoying this very much.
The seats for Kansai Festival dinner menu is fast selling out (I believe 21st Feb already sold out), so book yourself an awesome dinner if you’re a fan of Japanese food. Check their website for full menu and other information.
we had a great time sampling the Kansai Festival Menu
Level 6, Pavilion
Jln Bukit Bintang, 55100 Kuala Lumpur
GPS: 3.148872, 101.713368
Tel: 03-2148 9608
Hours: 10 am to 10 pm