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Malaysian Food Blog, Travel, Diving & More

Tag / wagyu

If you’re a fan of Japanese food, you should know about J’s Gate Dining at Lot 10 KL – a concept that is unlike any other when it comes to Japanese cuisine offering in Malaysia. As one of those fans myself, I was glad to be invited to the launch event and be one of the firsts to get a taste of what this place has to offer.

J's Gate Dining, Level 4, Lot 10 KL
J’s Gate Dining, Level 4, Lot 10 KL

J’s Gate Dining is located on level 4 of Lot 10 in Bukit Bintang. Head up the escalator now and you’d see 18 different Japanese restaurants taking up almost the entire floor space offering various different types of Japanese cuisine,centered around the concept of authentic Japanese cuisine and services.

J's Gate Dining launching, Lot 10 Level 4
J’s Gate Dining launching, Lot 10 Level 4

The  grand opening was officiated by Mr. Makio Miyagawa, Japanese Ambassador to Malaysia and Mr. Joseph Yeoh, Vice President of YTL Land & Development Bhd and YTL Hotels & Properties Sdn. Bhd., together with Mr. Naoki Yokoyama, Executive Officer of Sojitz Corporation, Chief Operation Officer of Retails & Lifestyle Business Division.

Level 4 at Lot 10 is now J’s Gate Dining, home to 18 of Japan’s best restaurants. We were at the launch event with Mr. Miyagawa, Japanese Ambassador to Malaysia delivering his speech for the grand opening & ribbon cutting ceremony. . Also during the event was the carving session a 40.8kg cultivated maguro. Of course, we also got to sample many of the dishes from the various restaurants, and most importantly the otoro sushi from the freshly carved tuna. I may have helped myself too many times with those tuna sushi. So good! . Lot 10 is transforming to this Japanese food heaven, it’s great! #kyeats #jsgatedining #lot10 #toro #tuna #jsgate @jsgatedining

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The opening ceremony is followed by a carving session of a 40.8 KG cultivated Bluefin tuna specially air flown by Sojitz Corporation all the way from Japan. We were then served the fatty tuna in the form of sushi after the event, and I may have returned for more than a few servings!

Bluefin tuna carving demonstration
Bluefin tuna carving demonstration

J’s Gate Dining is separated into two “sections”, with one side a food court type of set up offering all pork free Japanese dishes, and another section with individual restaurants, some with non halal dishes.

Here is the list of restaurants:

Restaurant Name Category
Tendon Kohaku Tendon
Menya Ichiyutei Udon
Kaisendon Kinme Seafood rice bowls
Shinanoji Soba
Fuji no Sakura Japanese hotpot
Bonta Bonta Eel rice bowls
TSUJIRI Matcha sweets
Cravebit Bar Bar
Mo-Mo-Paradise Sukiyaki/shabu-shabu
Torisakaba Hanazen Chicken izakaya
HACHI Traditional Kyoto cuisine
ViTO Café, gelato
Torikin Yakitori
Umai Sushi Kan Sushi
OSAKA Kitchen Teppanyaki, okonomiyaki
Kushiage Kinme Kushiage
YAYOI Set meals
Kaguraya Chicken ramen

These are the 5 out of 18 restaurants we managed to try during the special tasting session at J’s Gate Dining, Lot 10 4th floor. . Umai Sushi Kan for more of those tuna belly & other sushi, Torikin for yakitori with a kick, Kushiage Kinme for deep fried skewers, Hachi with traditional Kyoto cuisine (Wagyu beef for us in this case), and also Vito for some galato to end the night. . This place has got to pack the most variety of Japanese food in one location, with reasonable pricing as well. . #kyeats #jsgatedining @jsgatedining #japanesecuisine #wagyu #kinme #sushikan #torikin #hachi #halal #nonhalal

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On the same evening, a few of us were also invited to an exclusive tasting session to sample dishes from some of the restaurants at J’s Gate Dining. In the span of some 2.5 hours, we managed to visit these five restaurants:

Umai Sushi Kan - Sushi restaurant
Umai Sushi Kan – Sushi restaurant (pork free)

Umai Sushi Kan offers sushi & sashimi, perhaps the most familiar type of Japanese food for many of us. Again we got to have more of that cultivated Bluefin tuna sushi & sashimi, simply heaven. The rolls were pretty on point as well.

Torikin Yakitori (non halal)
Torikin Yakitori (non halal)

Next up was Torikin Yakitori. There’s a good selection of different skewers to choose from, from chicken tail all the way to pork belly, priced at RM 4 to RM 7 per stick. These makes for some really good beer food.

Kushiage Kinme - deep fried skewers
Kushiage Kinme – deep fried skewers (non halal)

If yakitori isn’t your cup of tea but you still love things in skewers, hop over to Kushiage Kinme. Over here you get fresh ingredients deep fried with light batter in skewers. There’s prawns, quails’ eggs, pork, and even asparagus, my favorite is gindara (cod).

I highly recommend some cold sake with these, which was what we did.

Hachi Traditional Kyoto cuisine, we had waygu beef here
Hachi Traditional Kyoto cuisine, we had waygu beef here (pork free)

If you prefer traditional Kyoto cuisine, Hachi could be your destination of choice at J’s Gate Dining. We sampled the wagyu set here that came with wagyu steak, roast beef, wagyu cutlet, bulgogi, roast vegetable, and rice, miso & edamame. A complete meal that should satisfy any beef lover.

Vito Cafe & Gelato
Vito Cafe & Gelato (pork free)

Our fifth and final stop for the night was Vito Cafe & Gelato, where we had a sweet ending to the day. Vito also serve coffee in addition to gelato.

map to Lot 10, KL

Address:
J’s Gate Dining
Level 4
Lot 10 Shopping Mall
Jalan Bukit Bintang
GPS: 3.146462, 101.711758
Tel:  03-2110 6850
Webwww.js-gate.com

Back in late 2015 I was involved in The Star R.AGE food fight competition, it was one of the highlights of my online writing career to stand along the likes of Chef Wan & Chef Darren Chin as one of judges of the cooking competition. One of the finalists of the competition was Ahong Yeang, who was already running a small restaurant at University Hospital then.

Sometimes around Q3 21017, Ahong moved on from his previous joint and opened Grub by Ahong & Friends at Seksyen 17. I finally visited a couple weeks ago.

Grub by Ahong & Friends, Petaling Jaya, Seksyen 17
Grub by Ahong & Friends, Petaling Jaya, Seksyen 17

Grub by Ahong & Friends is located at the small rows of shops right behind Happy Mansion (possibly the birthplace of hipster food in PJ?). Parking can sometimes be a bit challenging for those who can’t walk more than a couple dozen steps, but alas, the walk back to the car after a good meal can be a healthy exercise.

Finally visited Grub by Ahong & friends with @sycookies. Great food at great value. We had beetroot salad, Wagyu did ribeye, local seafood boulonnais, and cake + tarts. Thanks for the wine! This place gets really busy on weekends, I’d recommend weekday visits instead. #kyeats #porkfree #seksyen17 #steak #dinner @grub_sec17

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Grub serves a selection of Western dishes at very reasonable prices. The restaurant itself is minimalist but comfortable, with a few tables and open kitchen at the ground floor, and more seating area upstairs. Yes, there’s air conditioning.

beet root salad & wine
beet root salad & wine

To keep prices low, Ahong came up the system of ordering by pencil & paper as well as self-serviced drinks you pick up from the counter where you also find cutlery, plates, and glasses. Corkage is RM 7 per pax but if you spare a glass for the good chef then that is waived. Grub also carries a small selection of wine.

We started the night with beet root salad (RM 13.50) that came with roasted beetroot, fresh fruits, feta cheese, rockets, honey, and nuts. A simple mesh up that leaves me wanting more.

local seafood bouillabaisse, wagyu steak
local seafood bouillabaisse, wagyu steak

For main I picked steak, the picture above is wagyu rump, wagyu ribeye is priced at RM 145 but they ran out that night. Again another spot on execution with no fuss and great ingredients.

My partner in crime picked the local seafood bouillabaisse (RM 25) which is served with grilled white fish, clams, squid & prawns in lightly spiced seafood soup with pasta & sourdough bun. A comforting dish if you’re looking for something lighter. Also their sourdough bun was actually very good as well.

carrot cake, chocolate tart, fruits in ice, Ahong
carrot cake, chocolate tart, fruits in ice, Ahong

We rounded up dinner with carrot cake (RM 10) and chocolate tart (RM 12), and were also served Grub’s signature fresh fruits in tear-drop ice that is on the house.

Overall it was a great no-fuss dining experience. We ended up spending another couple hours chatting with Ahong until his staffs lowered the shop grill half way. Fantastic night and will definitely go again.

map to Grub by Ahong & Friends

grub by Ahong & Friends menu grub by Ahong & Friends menu 2 
grub by Ahong & Friends menu 3
 grub by Ahong & Friends menu 4

Address:
Grub by Ahong & Friends
608, Jalan 17/10, Seksyen 17,
Petaling Jaya, 46400 Selangor
GPS3.122187, 101.635438
Tel016-923 2983

A couple days ago we were lucky enough to be one of the first batches of people to be fortunate enough to have a taste of authentic Sicilian cuisine at The Ritz-Carlton KL by the award winning Guest Chef Lino Sauro from Gattopardo Ristorante di Mare in Singapore.

This event happens from March 14-18, 2017 so you may still have a chance to participate in the last few sessions if you catch this article early enough; or of course, you can head to Singapore and visit the good chef at his home turf.

The Library at Ritz Carlton KL
The Library at Ritz Carlton KL

The dinner happened at The Library, a dining space that has an ambiance not unlike an extensive classy private library, complete with collection of books with topics ranging from film to art and travel. We were there for fine Sicilian food this time, so I’m afraid the books will have to wait for next round.

a bit of tid bit & bread prior to dinner
a bit of tidbit & bread prior to dinner

We started the night with a glass of sparkling wine, some bread, and a pre-dinner amuse-bouche of salmon with caviar which I thought was perfect to get us ready for what’s coming next.

For this first session of Sicilian dinner, we were also lucky enough to be joined by His Excellency Mario Sammartino, the ambassador of Italy to Malaysia.

amuse-bouche - ostrica
amuse-bouche – Ostrica

Then came the first course – Ostrica, or oyster with sherry vinegar jelly, wasabi chips, and Avruga caviar. This amuse-bouche was perfect in opening up the appetite with its refreshing taste and subtle sweetness from the oyster that is perfectly balanced with the slight salty flavor from caviar. Usage of wasabi showcase Chef Lino’s boldness in using contemporary technique and ingredients.

Sanfeletto conegliano valdobbiadene prosecco superior docg was the accompanying wine.

appetiser - polipo
appetiser – Polipo

Appetizer was Polipo, or charred citrus glazed octopus, risone, capsicum, sun dried tomato aioli, chilli, and pistachio pesto.

At the first glance, I thought we were having risotto, but as it turned out it was risone, or a rice shaped pasta that was much smoother, having a more controlled taste and texture that complimented the stronger tasting octopus well.

Vigneti zabu grillo terre siciliane igt was served with this seafood dish.

entree - Capellini con Aracosta
entree – Capellini con Aracosta

Then came entree, in the form of Capellini con Aracosta, or angel hair pasta, lobster, seafood, and carrot.

This is a deceptively simple looking dish that is again packed with the sweetness of what the Mediterranean sea has to offer. Lobster tail & angel hair pasta are two ingredients I enjoyed, and this combination did not disappoint.

Cecchi orvieto classico toscana doc would be the accompanying Sicilian wine.

main course - Manzo Australiano
main course 1 – Manzo Australiano

There were two choices of main course.

Manzo Australiano would be the Australian wagyu with morel mushrooms and horseradish sauce. Perfectly executed with the meat in the overused “melt in your mouth” texture, but that’s the best description I could give. The sauce was thick, strong, and go surprisingly well with the red meat (this coming from someone who loves his beef with only salt & pepper).

Wine pairing – mazzei zisola sicilia doc

main course 2 - Zuppa di Pesce Gattopardo
main course 2 – Zuppa di Pesce Gattopardo

Zuppa di Pesce Gattopardo, or the Signature Gattopardo Seafood Stew, would be the other equally worthy option. The stew is packed with several types of shellfish, prawn, as well as fish fillet. This stew is perfect in a cold rainy day, or any day actually.

Wine pairing – vigneti zabu grillo terre siciliane igt

dessert - Cassata
dessert – Cassata

Dessert was a unique interpretation of Sicilian Ricotta Cheese Cake, or Cassata by Chef Lino. The deconstructed dessert was a sweet treat with some strong sourish berries that wakens up the senses a bit, which I thought was nice. We also had some chocolates to go with coffee to end the session.

Sicilian wine pairing option available
Sicilian wine pairing option available

This specially curated Sicilian course dinner is priced at MYR 250 with an option of wine pairing at MYR 375 per person. Dinner is served from 7 pm but only available until 18th March 2017.

Executive Chef Lino Sauro
Chef Lino Sauro

Ritz Carlton, KL

Address:
The Library @ Ritz-Carlton Hotel
168 Jalan Imbi,
55100 Kuala Lumpur

GPS: 3.146960, 101.715406
Tel03-2141 8000

Jacob’s Creek has a bit of a special place in my heart, for the fact that one of the first wine events I’ve ever attended back in 2009 was hosted by this very brand, so when I got the invitation for Jacob’s Creek Double Barrel Wine Dinner last month, I immediately made plans to be part of the launch.

Jacob's Creek double barrel wine dinner, the menu
Jacob’s Creek double barrel wine dinner, the menu

The introduction for this special Double Barrel blend was held at Eight Gourmet Gala, with a rather big set up attended by media, celebrities, and people who has a bit of online real estate such as yours truly.

Brand Ambassador, Jenny Rothenberg was also present to explain what this whole “double barrel” is all about.

To put it simply, the wine (Double Barrel Shiraz & Double Barrel Cabernet Sauvignon) is matured traditionally in French and American oak barrels, before finishing it in old whiskey barrels, giving them a more complex palate.

pan seared French foie gras, with Jacob's Creek Pinot Noir
pan seared French foie gras, Jacob’s Creek Double Barrel Shiraz

Anyway, to the dinner.

We started out with pan seared French foie gras, paired with Jacob’s Creek sparkling chardonnay pinot noir, the citrus and toasted cashew flavors of chardonnay marrying the fresh bread crust characteristic of pinot noir complimented the richness of pan seared foie gras perfectly. Most certainly a good start to the night.

white truffle pumpkin potage, wine barrel vs whisky barrel
white truffle pumpkin potage, wine barrel vs whisky barrel

Second course was the white truffle pumpkin potage, a thick soup that tastes like a blend of pumpkin with a hint of white truffle, which, to be honest, was not particularly very exciting for me. It was OK, but not among the best soups I’ve tried.

smoke turkey drumstick w/ Jacob's Creek Double Barrel Shiraz & Reserve Shiraz
smoke turkey drumstick w/ Jacob’s Creek Double Barrel Shiraz & Reserve Shiraz

Next came the entree of smoke turkey drumstick, we had it with Jacob’s Creek Double Barrel Shiraz and Jacob’s Creek Reserve Shiraz. I thought the meat was handled very well, tender, juicy, and extremely smokey to a point of being spicy, which may not suit everyone, I liked it though.

That complimented the sweet red fruits & dark chocolate palate of Shiraz well. The direct comparison between the two Shiraz showcased differences due to additional treatment of finishing the wine in whisky barrel. Most agreed the double barrel version is a tad smoother.

pan seared Wagyu - marbling grade 9 with Jacob's Creek Double Barrel Souvignon
pan seared Wagyu with Jacob’s Creek Double Barrel Cabernet Souvignon

Then came my favorite dish of the night – pan seared Wagyu (marbling grade 9). The meat is done medium rare with very little distractions in terms of finishing. It was positively satisfying, with Jacob’s Creek Double Barrel Cabernet Souvignon doing an excellent job as accompanying side kick. A good red with a fine piece of meat never disappoint.

poached lobster with truffle garlic oil
poached lobster with truffle garlic oil

Another option for main was poached lobster with truffle garlic oil, a fine looking dish but unfortunately suffered slightly from being overly cooked in this instance. The seafood would have served as a good companion to the Cabernet Souvignon otherwise.

premium chocolate & French macaron for dessert
premium chocolate & French macaron for dessert, bok & sycookie

We ended the night with a simple dessert of chocolate & French macaron, a sweet ending to a pretty special night hosted by Jacob’s Creek. Looking forward to the next event and thanks for the invite!

map to Sunway Pinnacle Annexe

Address:
Eight Gourmet Gala
Suite G-01, Ground Floor,
Pinnacle Annexe, Bandar Sunway,
47500 Subang Jaya, Selangor
GPS3.070381, 101.609452
Tel017-948 8684

 

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 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
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
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
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
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 (50 gram)
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 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
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
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
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!

map to Grand Millennium Hotel, Kuala Lumpur

Address:
Hanaya
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499