Tag / wagyu beef
In my memory, the rustic row of shops by Jalan Batai is home to a couple old school kopitiam in an otherwise pretty luxurious residential area, but my memory of the place hasn’t been updated for a while. Batai Village now houses some of the more trendy restaurants in town, and the old Hock Lee has since became Ben’s Independent Grocer.
Progress I guess, and to be honest I think it is in a good way. There’s still a sense of close knit community presence, and they’ve even managed to retain many of the hawker stalls operating in the corner kopitiam, upgraded of course.
We were there at night on a promise of good Japanese premium steaks at Torii. As it turned out, the promise was delivered with excess.
Torii at Batai Village, Damansara Height
I’ve talked about the excellent yakitori offered at Torii at TTDI previously, similar menu is offered here at Batai branch, but now with the addition of Japanese Premium Steaks, which is what we were there for.
I was told that the branch at TTDI is closing down as they shift their focus to Batai.
Matsusaka or kobe beef? Take your pick
The steak comes in 5 different choices and are priced per 100 gram:
- Matsusaka, RM 310
- Kobe Zabutan A5, RM 250
- Kobe Sirloin A4, RM 180
- Kobe Sirloin A3, RM 150
- Kobe Sirloin F1, RM 120
You may have read on wikipedia or other sources that Kobe beef is usually not exported (or only to limited countries) from Japan, in a way that is true, so some of these Kobe beef found in “unofficial” countries are actually hand carried over borders, but they are true 100% Kobe beef regardless.
sauteed spinach, green bean with black sesame, egg yolk croquette
Additionally, Torii also offer several sides to go with those red meat
- Shaved fresh black truffle, RM 15
- Pan-seared foie gras, RM 29
- Grilled Japanese scallop, RM 19
- Truffled mashed parsnip, RM 25
- Sauteed Spinach, RM 25
- Egg yolk croquettes, RM 19
- Green beans with black sesame sauce, RM 18
- Cream of spinach, RM 18
- Heritage salad, RM 15
kobe sirloin A3, kobe zabutan A5, matsusaka, pan seared foie gras
For the session, we worked through Kobe Sirloin A3, Kobe Zabutan A5, and Matsusaka, a 100 gram each and served with pan seared foie gras & grilled Japanese scallop.
As you can see from the picture, marbling goes up from each grade, and to be honest you really have to find your sweet spot. While I love the super fatty Matsusaka and it’s melt in your mouth texture, Haze found her sweet spot to be around Kobe Zabutan A5 or even the A3. You get a bit more firmness as you go “down” the grade. There’s really nothing wrong if your favorite is at F1.
The steak is served with black truffle sauce, they are basically match make in heaven for the beef, so rich, full flavor, and ultra satisfying. Yes, 100 gram is plenty of beef when they are of these quality and so rich in fats (in a good way).
Needless to say, the foie gras and scallops were both on point and served as perfect companion for the steaks.
KY & Haze at Torii Batai Village
Together with the steaks, we also sampled three different side dishes. Sauteed spinach was simple and refreshing while staying true to its Japanese identity, green beans with black sesame is a little stronger tasting and perhaps needs a bit of getting used to, while egg yolk croquettes were perhaps a bit of an culinary experiment that I myself may not 100% agree at this point of my life.
Torii Premium Japanese Steak price list (as of Oct 2016)
I hope this menu is going to be offered on a permanent basis at Torii. A certain treat for anyone who loves steak, and to be honest, at this price, they do offer pretty decent value for money, especially considering you don’t have to fly to Japan for it.
P/S: interesting useless fact, Kobe beef is so good the basketball superstar’s parents named him Kobe Bryant.
8, Jalan Batai, Bukit Damansara,
50490 Kuala Lumpur
GPS: 3.149612, 101.661402
Tel: 03-2011 3798
I almost never say no to food review at classy Japanese restaurants, so when the invitation from Hanaya came, I immediately made it a point find a way to get there even though the timing wasn’t exactly perfect.
And as it turned out, that was a wise choice. Walking from KLCC to Grand Millennium Hotel under the hot sun was definitely worth it.
Hanaya Japanese Restaurant at Grand Millennium Hotel, KL
Hanaya took over the Takumi Fine Dining’s previous spot right by the lobby of the hotel, and run by the same people who manages the excellent Ten Sushi at Marc’s Residence (lunch review).
While Ten is modern and veered towards the higher end fine dining experience, Hanaya aimed to be more approachable to the general public and offers traditional Japanese cuisine with more affordable pricing while maintaining very high quality, as apparent during this review session.
Our tasting menu for this pre-opening review was specially selected to showcase some of the different dishes and ingredients from Hanaya.
Shirako, or soft roe with ponzu sauce
We started the session with Shirako, or red snapper soft roe. For those who aren’t familiar with the difference between normal roe & soft roe, well, normal roe is fish eggs, while soft roe is the male counterpart.. or in the less glamorous term – fish sperm sac.
It was incredibly rich and creamy, but perfectly balanced with the acidity from ponzu sauce. I must say that I find myself really enjoying this delicacy despite knowing the ingredient intimately. I’d want to have this again for sure.
Oriental clam fritters with grated green bean sauce
Next up was Oriental clam fritters with grated green bean sauce and spring vegetable. A more muted taste that serves as a welcoming change from the strong first dish. It was an simple yet rather delightful.
entree – five types
The entree came with five different items, all of them carefully crafted and expertly prepared.
We had botargo (salted dried fish roe) which reminded me of the texture of dried mango minus the fiber; sticky tofu skin that was simple yet intricate; bamboo shoots in balsamic vinegar that provided the fresh, crunchy feeling; red snapper with Mozuku seaweed giving a new interpretation of the way to enjoy raw fish; and finally a play in colors with prawns in 3 ways – with nori, ohba leaves and arare (crispy Japanese cracker).
The entree was quite a revelation, and I did enjoy them all, though the prawns could perhaps bit a bit more crunchy, but I’m nitpicking.
assorted seasonal sashimi
What’s a proper Japanese meal without sashimi?
Our assorted seasonal sashimi platter comes with 5 types of fresh raw seafood, each beautifully crafted and carefully prepared.
Starting from ebi with cucumber and avocado sauce, seared salmon with bonito cream, saba with vinaigrette, aoyagi (Chinese mactra, a type of clam), and finally chutoro with sweet spicy gochujang sauce. All of which were rather excellent, and one of the very few times I had sashimi without the need of any soya sauce or wasabi since they were all very well balanced already.
Akita Wagyu steak
Next up was charcoal grilled Akita Wagyu steak, I believe this simple three slices of beef was actually prepared by God himself. It was, of a lack of a better word, heaven. It was very lightly grilled and served with a few pieces of fried garlic, a bit of daikon, carrot, and a touch of sea salt & pepper.
If you think sex is good, that’s because you haven’t had this beef.
steamed alfonsino fish
Steamed dish came in the form of alfonsino (a type of deep water fish with huge eyes) with Japanese yam and egg white. I thought the texture of the fish was perhaps slightly harder than I’m used to, but overall it was a good combination, and I really like the fluffy texture of the foamy egg & yam concoction.
seasonal sushi at Hanaya Japanese Restaurant
Penultimate dish that was simply labeled “rice dish” in the menu turned out to be sushi (all rice dish should be sushi isn’t it?)
My favorites were sea urchin, scallops, and of course, otoro! The melt in your mouth texture was just so irresistible! Every piece of the five on the plate was spot on, and again, we didn’t even need wasabi!
coconut bavorios with pineapple jelly in pino colada style
Unfortunately, every good meal had to come to an end, and to conclude this special menu, we had an unassuming looking dessert that came in a martini glass – coconut bavorios with pineapple jelly in pino colada style. The layered dessert lived up to the expectations set by the previous dishes, the combination of sweet, milky, and sour taste was perfect. I was already rather full at this point, but finished the dessert nonetheless.
KY, Ringo, & Caydence at Hanaya Japanese Restaurant
Omakase at Hanaya ranges from RM 200-250, and there is also quite a decent selection of ala carte item. I believe I’m going to go back there perhaps to try their lunch menu pretty soon!
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499
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
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
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 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
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
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
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
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
(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.
Jalan Sultan Ismail
GPS: 3.152139, 101.709419
Tel: 03-2032 2388
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 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
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 (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
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!
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
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
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
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.
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.
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Nook at Aloft KL is a pretty funky all-day dining restaurant that serves international and Asian cuisine.
The restaurant set up reminds me of those futuristic movies back in the 80s, little squarish pods that has a bench, chairs, and even come complete with artificial turf. Among the three Starwood hotels at KL Sentral area, this one is definitely the most hip.
Nook at Aloft, playful & hip
Earlier this month, together with a couple other reviewers, we were invited to sample the MIGF (Malaysian International Gourmet Festival) menu at Nook.
MIGF is about bringing the best out of the world class chefs who are already working at the restaurant (instead of one off “import” from overseas). It is about paying a little extra to get a more pleasant fine dining experience with quality ingredients and first class service.
At Nook, Chef Steven Seow flexes his creative mind and came up with this very interesting set of dishes. The festival runs throughout the entire October, 2013 (yes, this blog post is way late.)
smoked scallop umai sushi, duck confit, Villa Maria Chardonnay, NZ
The starting dish is smoked scallop umai sushi, duck confit with pomegranate and yogurt sphere. A two part dish that is served with the soya sauce on the little plastic drip thingy.
The sushi rice is coated with a fine layer of ebiko, and the scallop prepared with method inspired by umai (a traditional Sarawakian seafood preparation method, I had it over Mabul/Sipadan trip thanks to Irene). Duck confit with yogurt sphere provided a different texture and savoury taste, I particularly liked the bit of fried duck skin on top.
We had Villa Maria Chardonnay from New Zealand to start the dinner. Lovely pairing.
Sarawak lobster and ablone laksa, Leffe Blonde
Next up was the Sarawak lobster & abalone laksa with organic soba noodle. This was a dish unlike any I’ve tried, a sort of traditional hawker dish meet fine dining.
The soup is sourced all the way from Sarawak to ensure that it was authentic and just right. Lobster and abalone definitely provided a huge dose of luxury to this dish, and I thought the use of soba noodle was a clever touch to lighten up the dish a little bit too. Some of us asked for extra soup cos it was so delicious!
A glass of cold Leffe Blonde went well with this spicy dish.
p/s: the hawker version at Bangsar is one of my favourites.
wagyu beef cheek rendang, Madfish Chiraz, Australia
Continuing with the same philosophy, the next dish was Wagyu beef cheek rendang with farm vegetables, archar jelatah, and turmeric coconut rice.
Last I had something similar to this dish was the big lunch box at EEST, Westin back in 2009, and this definitely brought back the memory. The beef cheek was superb and as per Wagyu standard, super tender and flavourful. The turmeric coconut rice carries a nice and not overly strong fragrance, with two quails egg sitting on top of some sambal should you want to spice it up a bit.
Red goes well with beef, so we had Madfish Chiraz from Australia to wash down the meat.
Chef Steven Seow with the 8 treasure ice kacang
Concluding the dinner was another playful invention by Chef Steven Seow – the 8 treasure ice kacang. Basically shaved ice with 8 different ingredients such as lychee, blackberries, nangka, peanuts and so forth with 5 different syrup served on the side in syringes. Mix and match it the way you want and be responsible if you ruined your own dessert.
We had fun with this but my advice is to mix it up quick cos the ice tends to melt and create a hardened outer layer if you spend too much time taking photos.
me with Trixha & other food reviewers at Nook, Aloft KL
The menu is priced at RM 280+ per set for what you see here. The version without alcohol is RM 180+ per person, and for those with smaller stomach, you can go light for RM 160+, which exclude the wagyu dish but does come with a glass of Chardonnay. Every set comes with coffee or tea too.
I’d want to check out Nook’s normal menu too.
Aloft Kuala Lumpur Sentral
No 5, Jalan Stesen Sentral,
50470 Kuala Lumpur
GPS: 3.13295, 101.68619
Tel: 03 2723 1188