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Tag / sea bass

A few weeks ago while walking from KLCC to Pavilion I strolled pass Vipod Residence and noticed that there’s a new Japanese restaurant opening up on the ground floor – Oribe Sushi. I’m a huge fan of proper Japanese food, so there’s no other reason needed to give it a try.

Oribe Sushi at Vipod Residence (between Pavilion & KL Convention Centre)
Oribe Sushi at Vipod Residence (between Pavilion & KL Convention Centre)

A peek on the menu shows that Oribe Sushi only serves Omakase (literal translation: “I’ll leave it to you”). For lunch, there are 4 choices priced at RM 88, RM 150, RM 180, and RM 250. Dinner omakase are priced at RM 120, 168, 198, and 350.

We took a seat at the sushi bar and then of course, I chose the cheapest – “Seto”.

appetizer & chawanmushi
appetizer & chawamushi

This set starts out with appetizer in the form of some carefully stirfried bean sproud, tiny shrimps, and other vege.

Then there’s the chawanmushi that’s smoother than most tofufa I’ve had, it was delicious. So far, so good.

sea bass, flounder, bluefin tuna, yellow tail
sea bass, flounder, bluefin tuna, yellow tail

Then came what we were here for – the sushi.

The experience here is pretty unique. While seated at the sushi bar, the chef is dedicated to your meal. He will prepare one sushi meticulously, serve it on your plate, explained what it is, and then only start preparing the next piece after you’ve consumed the current piece.

This way, the sushi never sit on the plate longer than a few seconds (or however long you take to snap a pic to show your jealous friends on instagram).

mackerel with seaweed, barracuda, scallop
mackerel with seaweed, barracuda, scallop

The 8 types of sushi we had were sea bass, flounder, bluefin tuna, yellow tail, mackerel with seaweed, barracuda, scallop, and ikura.

These were not just simple slices of fish (or other seafood) on rice, but also with addition of seaweed, blow torch treatment, bits of citrus peel, a wipe of sauce/oil and so forth. It was a work of art. I found myself not even really needing those grated fresh wasabi to accompany the sushi.

ikura (salmon egg), and er.. some vegetable roll
ikura (salmon egg), and er.. some vegetable roll

The ginger used here too is not of the usual variety. It was less spicy but carries a slightly sweet flavor which I really liked. They will refill it should you find yourself finishing them like I did.

After 8 pieces of nigiri sushi, we were treated with three pieces of vegetable roll (I think it was Japanese bamboo shoots?) to end the main course part of the meal.

miso soup and mochi with red bean to conclude our omakase
miso soup and mochi with red bean to conclude our omakase

Our omsake ended with a small bowl of miso soup and mochi with red bean as dessert. While the dessert wasn’t as exquisite as the other dishes, it was certainly not disappointing either.

While RM 88++ is certainly no chump change for lunch, I do feel that it provides value for money so far as the quality of food, and the excellent services goes. If you are a fan of proper Japanese food, this is one place you should check out.

map to vipod residence, KL

Address:
Oribe Sushi @ Vipod Residence
19, Jalan Kia Peng,
50450 Kuala Lumpur

GPS: 3.152181, 101.712662
Tel: 03-2181 4099

A couple weeks ago I participated in a pretty special gastronomical event – the Martell Tricentenaire Gala Dinner at Genting Highland. I think it is safe to say that having a product on the market for 300 years is an amazing feat.

Martell Tricentenaire Gala Dinner, Genting Highland
Martell Tricentenaire Gala Dinner, Genting Highland

When the house of Martell was founded in 1715, the Ottoman Empire still exists, United States as a country has yet to be formed for another 60 years, and KangXi emperor was ruling China (there’s a joke that goes “which Chinese emporer is blind?”). Who would have thought that the same product still exists after a dozen generations later?

Martell Cordon Bleu, Martell Cordon Bleu 1912, Martell XO
Martell Cordon Bleu, Martell Cordon Bleu 1912, Martell XO

To celebrate this occasion, Martell hosted a grand gala dinner at Genting International Convention Centre, and I was very lucky to be among the invitees. The gala dinner drew from the tradition of Jean Martell, the creator of this fine cognac 300 years ago, who loved to host his friends at Chateau de Chanteloup, purchased by the Martell family to receive prestigious personalities from around the world.

As a celebration of the art of gastronomy, Martell arranged for Elegantology to prepare food. I’ve sampled their food on a previous occasion before, so you could say that I have some high expectations.

Citrus Infused King Prawn & Salmon Tartare
Citrus Infused King Prawn & Salmon Tartare

We started the night with Citrus Infused King Prawn and Salmon Tartare. The dish came with poached king prawns on skewer with avocado, and marinated salmon tartare & a side of yee sang to keep honor the Malaysian Chinese New Year tradition of “Lou Sang” (which was done on stage as well). We paired the starter with Martell Cordon Bleu.

Black Chicken Ginseng Soup with Abalone, Sea Cucumber, Scallops, and Fish Maw
Black Chicken Ginseng Soup with Abalone, Sea Cucumber, Scallops, Fish Maw

The second dish was not on the menu, but turned out to be our favorite of the night. A luxurious black chicken ginseng soup that is laden with abalone, sea cucumber, scallops, fish maw, and mushroom.

It was one of the best double boiled soup I’ve ever had, I would place it even higher than the one from Elegant Inn, which I really liked. It was complex, sweet, and yet not overly thick or complicated. If I can have one soup for the rest of my life, it’ll be a toss up between this and the best of what bak kut teh can offer.

Peppercorn Marinated Smoked Duck & Foie Gras Terrine
Peppercorn Marinated Smoked Duck & Foie Gras Terrine
Sea Bass, Steamed on Rich and Spicy Broth Infused with Tumeric & Egg

Continuing with the European theme, we then had peppercorn marinated smoked duck & foie gras terrine served on onion confit and raspberry vinaigrette. Smoked duck did not disappoint, but I had wished that they would serve foie gras as is instead of in the form of terrine. Then again, if you have to prepare food for some 1000 people, I suppose getting perfectly seared foie gras and served while hot may be a tall order.

Next up was steamed sea bass on rich and spicy broth infused with turmeric and egg white on asparagus. We paired this seafood with Martell Cordon Bleu 1912, a special re-edition of the classic cognac Martell Cordon Bleu, originally created by Edouard Martell in 1912.

The spicy broth gave the dish a hint of South Asian style, which is just as well since a slice of pita bread is served along side with the fish. Quite a bold play, and I think it worked.

Mediterranean Herb Crusted Loin of Lamb
Mediterranean Herb Crusted Loin of Lamb

Mediterranean Herb Crusted Loin of Lamb was our main dish – oven baked lamb with a medley of braised rice cake, cep mushroom essence and truffle. The lamb went really well with Martell XO, as with any perfectly prepared red meat would.

The herbal crust gave the lamb a bit of texture and character, while the truffle infused sauce made it richer, thus perfect for XO as a companion.

Ashley, KY, Haze, Garick, Sam, Michael
Ashley, KY, Haze, Garick, Sam, Michael

We did not stay for dessert as we had something planned early in next morning. The gala dinner, like other Martell gastronomy events I had the privilege to attend, was grand and impressive. I want to thank Angie for the invitation, until next time!

With the blessing of the great lady luck, I had the chance to go to the Emperor Chinese Restaurant at Sheraton Subang Hotel for the second time. The first was an appreciation dinner from a vendor (which I didn’t manage to capture any photos), and this time it was an invitation arranged by foodstreets for a food review. Excellent (and free) Chinese food within the span of a couple months, what more could I ask for?

Note: This is now Grand Dorsett Hotel, though the name of the restaurant remains the same (13/7/2013)

Emperor Chinese Restaurant at Sheraton Subang
the friendly Chef Michael Wong and his creations

I arrived at Sheraton during dinner time and was greeted by the friendly PR person Bel, who introduced me to the Executive Chinese Chef Michael Wong. Chef Michael has been with the hotel from 97 to 2000 and recently joined back to lead the kitchen team. For this “exercise”, the good chef prepared a total of six dishes and a dessert to satisfy our taste buds.

Emperor Chinese Restaurant at Sheraton Subang
double boiled soup, assorted vegetable, and cold chicken roll

First on the table was the double boiled fish maw with dried scallop and vegetable soup, it was seriously the best soup I’ve had so far. Scallop, mussel, and fish maw together with Silkie (black skinned) chicken really gave the soup a very distinct sweetness that is so delicious. I was still thinking about it for days after the session.

Then it was the cold dish, cold chicken roll with jelly fish. This dish is traditionally made with pork, but as the Emperor Chinese Restaurant serves halal food, chicken is used instead. Chef Michael explained to me the tedious process of preparing the chicken (slicing, steaming, rolling up) to create a texture consistent with the traditional ingredient. I must say he did a very good job and the substitute meat did not disappoint.

Emperor Chinese Restaurant at Sheraton Subang
baked cod fish, butter prawn, and dancing fried rice

As for the cod fish, instead of the more orthodox steaming or deep frying cooking method, the good chef baked the generous slice of cod steak in an oven with garlic sauce. It was done just nice and not over cooked, a relatively simple dish that came out just right.

Butter prawn and assorted vegetable were both good as well. However, the other interesting dish would be the “dancing fried rice”, the fried rice is topped with tobiko (flying fish roe) and decorated with katsuobushi (the topping for takoyaki) on the side that seems to ‘dance’. A very visually captivating dish that tastes as good as it looks.

Emperor Chinese Restaurant at Sheraton Subang
avocado apple juice and lemon grass pudding with mint ice cream

To round it off, we had the lemon grass pudding with mint ice cream as dessert. A nice way to cool down and refresh after the rather heavy meal. Bel also ordered us an the unique apple and avocado juice, a thick concoction that combines the sweetness of the two fruits that tasted surprisingly good!

map to Sheraton Subang
Sheraton Subang Hotel is right next to SJMC at SS12

It was a very good meal and needless to say I was very satisfied. If you’re looking for a high class Chinese restaurant (serving halal food), you should definitely consider this place.

Address:
Jalan SS12/1
47500 Subang Jaya
Selangor

GPS: 3.078841, 101.598945
Tel: 03-5031 6060