Fuego, Kuala Lumpur

Tags

bar, chicken, churros, diablo, guacamole, Kuala Lumpur, Kuala Lumpur restaurants, restaurant review, salted caramel, south american restaurant

Kuala Lumpur is in dire need of good restaurants. With the fantastic array of restaurants that grace the streets of our Asian neighbours in Singapore, Hong Kong and as far away as Japan, it is frustrating that there is much to be desired in terms of quality in our city. These days it is so difficult to find even moderate decent ones, most being sub par. That being said, Fuego has been and still is a favourite go-to as far as decent restaurants go in scarcity. A place with a view (or now, disappointingly, just half a view) of the twin towers and outdoors. Having gone multiple times since its opening several years ago, I can safely vouch for its consistency in good food (bar the one time they accidentally charred my churros).

The Fuego guacamole is a perfect tango of tangy, creamy and savoury, with a zing of freshness lent by a squeeze of lime and final smattering of coriander leaves. If only the portion were more generous! I love the assorted fried chips that are served alongside. Although some of the selections are a tad hard, the variety is pleasing. The dish could be improved by offering thinner, more crisp vegetable chips. The yam chip and lotus root chip are adequate while the plantain chips could do with a bit of work.

Soft shell crab served with a creamy avocado sauce. Another good dish, fried to a thinly crisp exterior and soft and moreish on the inside.

This Chermoula chicken is a stunner. Enough to feed 3-4 people, although we usually order it for 2. The chicken is brined for 24 hours, then marinated in a tantalising mixture of lime juice, paprika, cayenne pepper, coriander and olive oil for another 24 hours before taking a dip in a sous vide bath. Both the brining and the sous vide does wonders for the absolute succulence and juiciness of the final product. After which the chicken is butterflied, smothered in another layer of the chermoula spice marinade and then charred over a charcoal grill and finished in a salamander grill.

The result puts any and all other rotisserie chicken establishments in KL to shame. Served with their spicy diablo sauce, this moist chicken is all lusciousness and layered flavour, evident in every bite.

A dish that I’d order every single time.

Even after that mammoth of a bird, one should always order the churros, freshly fried and dusted with cinnamon and sugar, paired with salted caramel cream dispensed delightfully from an espuma over a dulcey cremeux. The churros are hot, crisp and lightly sweet, and, when dipped into the ethereal cream, just gorgeous beyond words.

Fuego also doubles up as a watering hole, if ever the need arises.

Fuego Restaurant & Bar

Troika Sky Dining, Level 23A, The Troika, Jalan Binjai, Kuala Lumpur

Tel: 03-2162-0886

 

Thanks to timeout.com for the description of the prep that goes on behind the chicken.

https://www.timeout.com/kuala-lumpur/restaurants/the-dish-chermoula-chicken

Kita no Ryoba, Sapporo, Hokkaido (Revisited)

Tags

abalone, awabi, crab, curb market, Hokkaido, japanese, kani, lunch, market, restaurant review, sapporo, tourism, travel, uni

Back here again at Kita no Ryoba (curb market, Sapporo). It’s become a common haunt now every time I’m in Sapporo. You can read my previous post about it here.

So, I decided to try a couple of new things on the menu.

Clearly this uni don is not one of them. Still a favorite, and still delicious. Probably not the top quality grade A uni (or at least not in my humble opinion), but nevertheless a very satisfactory bowl.

Thought this was interesting and gave it a go. Uni and abalone grilled with a big lump of butter. I still prefer my uni raw and creamy, is that not the whole point of it anyway? The texture of it? Cooking it seems like such a waste.

The abalone however, was decent. I would order it again.

I requested for lightly seared otoro and was pleasantly surprised to find it perfectly seared. I’d half expected it to be overcooked to canned tuna standards or not quite cooked enough. This saddled the fence just right.

Now this is what I’m talking about! A whole crab! I’ve never ordered crab as it is often difficult to eat (read: I’m just a lazy eater), but my sister had been looking forward to this, unbeknownst to me. So she ordered a whole crab and ate her way through most of it.

The Japanese way. They make it so convenient to eat, there is no excuse not to have it!

Part of my concern with all the fabulous looking cold pre-boiled crabs ostentatiously displayed in the market, and even in the New Chitose airport, is that all the natural sweetness has been voraciously boiled out of the crab, leaving behind stringy, tasteless and over cooked meat.

I was wrong. So very wrong. And the crab was tantalizingly plump, meaty and sweet, I very much regret bypassing this every trip I’ve been to Hokkaido. I’m sure not every crab is good but I couldn’t fault this one.

Zero alcohol beer that I order every time I’m in Hokkaido.

Til next time!

Kita no Ryoba (curb market)

ヤン衆料理 北の漁場

2F, Kita 11 Jōnishi, Chūō-ku, Sapporo-shi, Hokkaido

Bi.ble, Biei, Hokkaido

Tags

bakery, bi.ble, biei, fine dining, fresh produce, furano, Hokkaido, hokkaido fine dining, japan, mille feuille, restaurant review, venison

The last two times I was in Hokkaido in summer for the flower farms I never bothered to look up good restaurants, preferring instead to subsist on combini food. However this time, my sister insisted. So with much difficulty I managed to source and reserve a proper restaurant. Fit in with our plans well too as it is smack in the middle of nowhere in Biei, not too far from a couple of famous trees (Mild seven trees they’re called).

We headed there early, hoping to have an earlier dinner than intended as we were all done for the day at Furano, about half an hour away. However, the Japanese, being sticklers for proper timing, really only seated us at 6pm sharp. No slippers allowed, one of the older managers told us. Since we were clad in slippers and had no other foot wear he kindly acquiesced to let it go. A relief that’s for sure.

We were seated by the generous windows, facing a field, or a garden of something that has yet to reach its peak. Very serene and zen with all the light wood, natural light and green views.

I’d already preselected the ¥9000++ menu so all we had to do was order our drinks. Not an extensive drink menu so do not expect a cellar full of old world wines and fine sake.

We kicked off the meal with a cheese and onion quiche or tart of some sort. It was tasty, but did not quite blow the mind. At least it was fresh and piping hot from the oven. Always a plus.

Next, a cheese taco cradling a piece of potato. Hokkaido is renown for its agricultural produce, such as corn, potatoes, asparagus, melons; as well as its dairy products, beer and seafood amongst others. So I was very glad to see this creation of crispy cheese and soft potato. It was indeed an appetite stimulant. Not that my appetite needed whetting at all.

Before you dismiss this as just another hunk of bread, let me clarify that this is THE model of a perfect bread. It’s skin is crisp, like the most fragile crackling, and not so thick that one has to alienate himself from fellow diners by tearing a bite off with his teeth, caveman style. The interior is soft and fluffy. Tasty even, with chunks of cooked potato hidden within. It stays warm for a long time, with the help of heated beans hidden in another compartment of the cloth bag.

This platter of spreads were set upon the table alongside the bread. Ratatouille, pork pâté, smoked herring and freshly pickled vegetables. There is no sane person on earth who would hate such a largesse as this. Even if the individual components were average, I would still love the entirety. Just in case you were wondering, I did like everything, but as I’m not fond of smoked fish, that is my exception by default.

Bread with potato alongside the smoked fish, pâté and pickles. My sister, the bread connoisseur, couldn’t get enough of this bread.

Fried zucchini, battered in some very fine panko. They managed to keep the zucchini firm, so it had a pleasant bite to it. It could however, do with a touch more seasoning.

Potato cappuccino. That would mean cream of potato soup served looking like a cappuccino in a cup with cream froth. Potato and cream meld together such that I can’t tell them apart. No wonder we all love mashed potato. It is delicious heartiness in a delicate cup, and we took cue from a neighboring table to inconspicuously float a few pieces of bread in the cup to soak up every last drop.

This threw us off balance. A floret of boiled broccoli. Neither the sauce or crispy brown bits at the side could save this from being convincingly average.

A glimpse of the simple and rustic yet elegant decor.

Salmon next. Skin was crisp, but I wish it were more flaky tender. A shame that it was slightly overdone.

The venison makes an entrance. I was just a little concerned about how very red it looked but kept my peace. The effusive waiter placed it on my plate with a flourish, explaining that the deer was freshly hunted and roasted over charcoal, to their recommended medium rare doneness. It was served with a spoonful of rich jus and grated fresh horseradish.

He proceeded to spoon some potato gratin alongside the venison. I cut into the venison with a degree of trepidation and dipped it into a mixture of sauce and grated horseradish.

It was perfect. The ruby red succulence of the medium rare doneness betrayed no bloodiness oozing out onto the plate. All that was left was just juicy, meltingly tender meat. And what took it above and beyond was the horseradish. What a beautifully balanced and executed dish. Absolutely perfect in every way.

For dessert they brought out this exquisite behemoth of a Mille feuille. A generous helping of patisserie cream peeps out, sandwiched between two slabs of pastry made up of hundreds of layers each. Every buttered layer in the pastry is separate, intact and almost gauze thin. The waiter will ask if you’d like one or two finger width slices of this beauty.

The waiter then duly slices up the Mille feuille and serves it with a quenelle of vanilla ice cream topped with berry syrup. Every element is carried out with precision and finesse and the results are that of a top notch, consummate pastry chef.

Just when we thought we were done, out came a bowl of warm, freshly fried mochi donuts dusted with sugar and kinako powder. Quintessentially Japanese with a western flair. I loved every bite. And thus ended the dinner on a high.

We went back the next day to buy the potato bread and croissants from the bakery. Safe to be said that it did not disappoint. Most of the croissant ended up on my lap. Testament to how extraordinarily flaky and delicate the morsel was.

Burnt Ends, Singapore (One Michelin Star, 2018)

Tags

beef, burnt ends, caviar, charcoal grill, crab, date night, Michelin, michelin dining, Michelin star, pork, restaurant review, singapore, singapore restaurant review, special occasion, steak

How timely that I’m writing this as we learn that Burnt Ends has just received its first Michelin Star! I’ve gone twice so far. A couple of hits and a couple of misses. I’m usually seated at the counter; most of us are. In an open concept kitchen this usually is a treat. If you’re seated near the furnace end however, it could end up getting a tad too hot. In return, you get to see one of the chefs gingerly eking some bread and cheese or pulled pork into the fiery black furnace. And rapidly pulling back as if scalded. There was one poor young fellow who kept burning himself accidentally on the volcanic hot surface. In the middle there’s the prep area and behind them you’ll see shovels of red hot coal cooking up meat and seafood in various degrees. The name “Burnt ends” is apt indeed.

Once you’re seated, you’re given the menu and your friendly waiter will proceed to explain it to you. The service has been good both times so far.

Smoked quail egg topped with caviar. I’m not a fan of anything smoked, so I wouldn’t order this again. Caviar is good though. The smokiness overpowered the caviar so there wasn’t any point to this combination as neither did the other any good. At SGD 18, this was a thumbs down for me, a small bite and not a very good one.

Beef marmalade and house pickles. The cloyingly sweet beef rib “marmalade” is cleverly balanced with a slightly fresh zing of pickles. Slathered on top of a square of sourdough bread, this little appetizer packs a punch of flavour.

I prefer this over the Burnt Ends Sanger, I find the latter remarkably underwhelming, but if you like pork, give it a whirl as that is one of their signature dishes. They’re both tasty and carefully executed for sure, I’m just left wondering if I could get something similar to the Burnt Ends Sanger at some other burger place that serves sliders and the sort.

The Belly Chop, served with an apple and raspberry concoction. There’s sufficient flavour on the belly chop with enough singe and sear to its exterior. While it is soft, there is still some bite to the meat. I’m wondering if they could take it a step further and make the fat absolutely melt in the mouth. It has been done with char siew, perhaps it could be replicated here. Good pairing with the apple and raspberry nonetheless. Classic with a tiny twist.

This crab leg was not on the menu and we had to ask for it specifically. I’m not usually a fan of crab but this shut all my prejudices up so that I sat silent, picking at all remnants of the sweet flesh from the expertly broken shells. I’m absolutely certain that a big part of its charm was the unctuous drenching of the crab in garlic butter and caper sauce, topped with a smattering of chopped fresh parsley. Our ever-friendly waited suggested sourdough bread to mop up that beautiful sauce. I gladly accepted and a couple of minutes later, was happily tearing up a warm, floury loaf of first-class, quality sourdough bread and sopping up all that lovely sauce with it. Scrumptious.

And then the Blackmore’s striploin, which was better than some of the cheaper cuts that we tried previously. This had a far better marbling that was evident in the tenderness of the final cooked steak. Beautifully fatty, you will need to break this up with bites of the pleasantly tangy watercress salad that it came with. The salad is no garnish that’s for sure! I’d order it as is and still enjoy every bite. Simplicity at its finest.

Pricey it is, but the right dishes shine through and give heft to the brand. However, I think that they should step up their game since they now hold a one star. I believe they can go much further than this.

Address: 20 Teck Lim Road, Singapore 088391

Phone: +65 6224 3933

Coconut Club, Singapore

Tags

brunch, coconut club, dinner, lunch, nasi lemak, nostalgic, restaurant review, singapore, singapore restaurants

Hands down, the best nasi lemak in Singapore. It’s comparable if not better than the famed Village Park nasi lemak in KL, by virtue of its superior fried chicken and convenient location, nestled within Ann Siang hill. I would, however, give Village Park the edge for its sambal.

The coconut club adopts a no straw policy. A minor inconvenience that’s for sure but I believe it’s a good notion, whether or not they’re trying to skimp on the cost of plastic straws.

You’re given a basic nasi lemak option and the option of jazzing it up with additional items like more egg, extra chicken and the such. I can’t quite remember the drinks unfortunately, although I most likely went for the Milo. Nasi Lemak and Milo, what a winning combination!

I greedily opted for an extra fried egg and almost regretted it when the food arrived. Portions are generous when it comes to their exceptional nasi lemak, not that I’m complaining at all as I love my food.

The fried eggs are nicely browned just around the edges and yolks ooze a perfect molten gold. Fried chicken is seasoned well and manages to be a tantalizing crisp golden brown on the outside and all tender juiciness on the inside. Even the ikan bilis is crisp and crackling perfect, nudging away every memory of stale, chewy ikan bilis in lesser eateries. And what is nasi lemak without the full monty ? There’s a generous helping of peanuts and the usual side of cucumbers to help combat the spice of some very delightful sambal. It can get a tad spicy, so fair warning.

We ended the meal with a bowl of chendol each. The shaved ice is so fine it tastes like it belongs in the acclaimed powder snows of Niseko. However, I tend to mix my chendol up and stir it into a soup before I eat it, so the texture was unfortunately lost on me. I would have preferred more gula melaka and other toppings but this was a decent go.

One of my favourite haunts these days, should I decide to let loose and go on a binge!

4.5/5 for the nasi lemak!

Address: 6 Ann Siang Hill, Singapore 069787

Ryunabe, Niseko, Hokkaido

Tags

Chinese, dinner, healthy, Hokkaido, hot pot, japan, japanese, niseko, Niseko restaurants, restaurant review

I’m not the biggest fan of hot pot. One has to brave steam, heat, slippery floors and distasteful arrays of unappetizing raw meat with platters of bland looking vegetables upon entering a typical hot pot restaurant. If that wasn’t enough, you’re served with broth that tastes exactly like boiled water and you’re expected to cook the said raw meats and vegetables in this sorry excuse of a broth.

I’ve been to Hai Di Lao, and thankfully had a better experience, what with the waitresses cooking the food for you and you’re given the option of much tastier soups. The meats and Co, however, still have much room for improvement.

I was therefore pleasantly surprised when we stumbled upon this place (ok fine, in all transparency, I stalked friends who were also in Niseko).

The broths offered looked and sounded extraordinary; thick fish soup with Hokkaido milk, fish maw and chicken broth and lastly a seafood and tomato soup base. A far cry from the feeble broths offered elsewhere at other hot pot restaurants that pale to near invisibility when compared to this. Ryunabe is unfortunately also very expensive, so we chose to only focus on the hot pot and ignored the sashimi/alcohol.

The dips and condiments were satisfactory as well, spicy chopped chili, sesame sauce, chopped raw garlic and spring onions. After dithering for a bit between the fish soup and chicken soup we settled on the latter.

Behold!

Just look at that soup! It certainly tastes like proper rich Cantonese soup that is topped up again and again whenever required. I would have been content with just the soup alone.

But then the meats arrived, beautifully marbled and precisely fanned out on pretty plates, each with a little piece of paper containing cooking instructions down to the very second of cooking.

Meats of the highest quality I’ve ever seen in a hot pot place. With the exception of some top notch shabu restaurants of course but I think I would prefer Ryunabe still for its delicious soup bases. Shabu broths tends to consist of either water or a thin subtle broth of dashi, so clearly Ryunabe scores higher in the soup base department.

The non beef items included pork slices, fresh, rosy pink fish, some dumplings and a bowl of beautifully arranged vegetables.

Almost forgot the udon, by which time we were stuffed and could not quite finish it. Even in food comatose mode we could tell the the udon is better than most. Everything on the table was top notch, perhaps the dumplings were average but that’s the only exception.

The waitress topped up our soup at least 5 times, not because it all evaporated and dried out, but because we kept drinking it by the bowlfuls. It was that good.

We sobered up as we got the bill though, but absolutely no regrets, it was a terrific meal. Garlic and all.

They also deliver and set up a hot pot meal for you to enjoy in the comfort of your apartment if you wish. After a long day on the slopes it does sound tempting indeed.

191-22 AZA YAMADA, KUTCHAN-CHO, ABUTA-GUN, HOKKAIDO.

Restaurant Phone : (+81)0136-555-304

Reservation Tel: (+81)0136-555-304 & (+81)090-5953-5168

RyuGin, Hong Kong (2 Michelin star, 2016)

Tags

Hong kong, hong kong restaurant review, japanese, japanese restaurant review, Michelin, Michelin star, restaurant review, ryugin, two michelin star

This was my surprise birthday dinner! Since I had completely ruled out Japanese restaurants while researching for restaurants to try in Hong Kong (good Japanese food does not come cheap in Hong Kong), I was completely unprepared but pleasantly surprised when I was shown in to this restaurant. Despite the glamour of its two Michelin star status, the setting was simple, save for a great view, it being situated 101 floors up. It claims to offer traditional but unique kaiseki cuisine. Unique it was indeed! And yet it retained all the clean, seasonal and delicate aspects of traditional kaiseki that the Japanese pull off so well.

This is the first overseas branch of the Tokyo restaurant, which boasts a full spectrum of Michelin stars.

http://www.ryugin.com.hk/about_e.php

We weren’t given a choice on the food. Everyone had the tasting menu.

The tasting menu consisted of 10 dishes, which change according to season:-

1. Cold noodles topped with white shrimp, caviar, abalone and abalone liver sauce
2. Foie Gras flavoured with porto and wasanbon sugar served with fresh figs and sesame cream sauce
3. Charcoal grilled Alfonsino with matsutake mushroom in ichibandashi soup
4. Assortment of sashimi
5. Charcoal grilled Amadai brushed with Miso-yuan sauce
6. Cold Kegani crab egg custard with grated fresh apple vinegar
7. Wagyu beef shabu shabu, lotus root cake and onion ponzu sauce
8. Steamed rice topped with Ikura salmon roe
9. RyuGin Specialty -196 °C pear candy and 99 °C pear jam
10. Chestnut ice cream with roasted chestnut biscuits

We chose to have sake to go with our dinner and they presented us with a choice of sake cups which I thought rather lovely. Weakness for tableware.

Chilled sake this time.

First course: Cold noodles topped with white shrimp, caviar, abalone and abalone liver sauce

This to me was the star of the night! I’m not usually a fan of cold noodles but this blew me away. Something about the delicious salt brine of the caviar mixed with the sweet creaminess of the shrimp and dashi scented savouriness of the liver sauce coating those perfect cold noodles. The herbs, which I’m guessing is mitsuba, adds a heightened flavour to the dish and the abalone is cooked to a tender perfection. Now that I’ve tasted it, I’m wondering if I’ll ever be able to satisfy my newfound craving for it 😦

Mmmmm….Second course: Foie Gras flavoured with porto and wasanbon sugar served with fresh figs and sesame cream sauce.

I loved this as well, but it could be because I’m partial to foie gras. Popped the entire thing in my mouth. It tasted like peanut butter. Delicious but the foie gras to fig ratio could be better. The fig came dangerously close to overpowering the foie gras. Overall a nice mouthful (or two, the second is not pictured here).

Third Course: Charcoal grilled Alfonsino with matsutake mushroom in ichibandashi soup

Now this is what I’d expect from a top notch kaiseki restaurant. This is quintessentially kaiseki to me. The soup is clear, clean and yet flavourful. Ichiban dashi just refers to the basic stock that is used in most Japanese cuisine, made from katsuobashi (dried bonito flakes) and kombu (kelp). I had to look up the Alfonsino’s more familiar Japanese name, Kinme. It’s a type of sea bream, thus its taste is of a white-fleshed fish with enough fat to keep it tender but not as fatty as the cod. Well balanced fish cooked just right with a lovely charcoal aroma from the very slightly charred skin.

Fourth Course: Sashimi, standard offerings of hirame (I’m guessing here), akagai, hotate, ebi and saba sushi.

They’re all good and fresh, although special mention has to be made for the akagai and the saba sushi. I’ve not had the akagai cooked lightly like this before and I think it vastly improves its flavour and texture, making it easier to eat. The saba sushi is also done well, meticulously balancing the vinegar seasoning with the usually strong tasting fish. Absolutely nothing fishy about it, perfectly fatty and good use of seasoning.

Fifth Course: Charcoal grilled Amadai brushed with Miso-yuan sauce

All I can say is that the chef knows how to cook his fish well. Juicy and thinly glazed, it has none of the cloyingly sweet miso glaze I was dreading when I first saw the menu. I also liked that crisp that came along with it, it’s like a healthy ikan bilis cracker.

Sixth Course: Cold Kegani crab egg custard with grated fresh apple vinegar

This dish is your usual chawanmushi, except that its cold. The crab meat didn’t do much for me, and the orange stuff on top of the egg custard could be smoother. However I did like how it tasted of kaffir lime zest and juice, although it could have just been from the grated fresh apple vinegar. Interesting combination.

Seventh Course: Wagyu beef shabu shabu, lotus root cake and onion ponzu sauce.

I thought this was good! My dining partner said it could be more tender. If it were done yakiniku style, with the same sauce and garnish, I think it would be perfect. Needed a little boost to further melt the fat, but delicious otherwise. By this time I was too full to do justice to the lotus root cake, but I didn’t really fancy it much anyway after taking a small taste of it.

Eighth Course: Steamed rice topped with Ikura salmon roe

This is standard fare in kaiseki. The rice course comes out right at the end before dessert. While I’m not wowed by this course, I do love my ikura on warm fluffy rice rather than on cold, vinegared rice. Very satisfying and comforting along with the most delicious soup! The depth of flavour in this unassuming soup is unrivalled so far!

Ninth Course: the RyuGin Specialty -196 °C pear candy and 99 °C pear jam

It comes shaped as a beautiful, frozen pear which you tap and break into the insides before the waitress ladles the warm pear jam (which is more like poached pears) on top.

I love pear and I loved how the differing temperatures of the two components came together in a pleasing mixture to show off the pear ingredient. Very clever. My dining partner is harder to please though.

Tenth Course: Chestnut ice cream with roasted chestnut biscuits.

This tasted like chestnut ice cream, with chestnut shavings and roasted chestnuts cooked in some kind of alcohol. I loved this and would have finished the lot had I not been bursting at the seams. Dining partner didn’t seem to like it however. Not a fan of chestnut it seems (or the bill, since I didn’t pay for dinner hahahaha!!)

Conclusion, I really liked it! Fresh ingredients cooked well and on the mark, sometimes with a twist. The chef skirted with his cooking techniques, pushed boundaries and yet managed to execute the dishes with such finesse. The sake helped it all to come together I must say. And there’s nothing like an authentic Japanese meal to end a wonderful day.

I can’t speak for the value for money aspect of the dinner as I still do not know how much it cost. Ignorance is bliss.

Opening Hours / 12nn-3pm (Private Lunch Only) 6pm-9:30pm (Dinner Last Order)
Address / 101/F, ICC, 1 Austin Road West, Kowloon
Reservation Telephone no. / 2302 0222
Number of seats / 48 ( including 2 private rooms, 1 for 4 guests and 1 for 12 guests)
Parking / 4 hours Free Parking

Peking Garden Hong Kong (1 Michelin Star, 2016)

Tags

1 star, Chinese restaurant, Hong kong, hong kong restaurant review, Michelin, Michelin star, Peking Garden, restaurant review

The Michelin Guide baffles me sometimes. I’ve eaten at Peking Garden before, and while I think it’s good, I’m not sure it warrants a Michelin star.

On my previous visit to Peking Garden earlier in the year, I tried some of the other dishes which I deemed to be pretty good. This time I came back to try their Peking duck dish, since I had a (rather expensive) hankering for it.

I managed to satisfy my craving, but I thought the duck tasted a little gamey. I’m usually not squeamish about meat having a bit of that taste of the wild but this was a tad over. Plus, I prefer my Peking duck skin crispy and devoid of the heavy extra fat that this one had.

Perhaps the meat could be more juicy and tender as well.

This crab roe noodle was excellent though! I loved the chewy springy of the noodles coated in crab roe with a dash of black vinegar. Its a novelty, and absolutely my kind of dish!

Total damage for the two dishes:- HKD 816.2

 

Located in: Alexandra Shopping Arcade

Address: Alexandra Shopping Arcade, 5-17 Ice House St, Central, Hong Kong

Phone:+852 2526 6456

Oribe Sushi, Kuala Lumpur, Malaysia

Tags

abalone, aburi, aji, anago, authentic japanese cuisine, authentic japanese cuisine in kuala lumpur, barracuda, blow-torched, botan ebi, cod sperm, engawa, flounder, flounder's fin, hinata, hirame, horse mackerel, hotate, ikura, japanese restaurant kuala lumpur, japanese restaurant malaysia, japanese restaurant review, kamazu, mackerel, nodoguro, omakase, oribe, otoro, prawn, restaurant review, rockfish, scallop, sea urchin, seiki aji, shirako, sushi, sushi oribe, top japanese restaurants in kuala lumpur, tuna belly, uni

I was treated to Oribe Sushi about a week ago, and a treat it was! Chef Hideaki Oritsuki was previously head chef at Sushi Hinata. I gave Sushi Hinata a 6.5 back then… while they do have fresh raw ingredients, the quality of the rice as well as a couple of other factors dragged the score down. I was slightly perturbed that the fish was pre-sliced and placed in a box for convenience and quick service. That’s not how it’s done in Japan!

I digress, so I gave Sushi Hinata a 6.5 then. Oribe Sushi would be a 7.5. Chef Ori has addressed the rice issue and uses Japanese rice in his sushi. It makes a world of difference! His ingredients are fresh and flown in from Japan as well and it helps that he was more than happy to talk about Japan and where he sources his ingredients from. Very friendly chap he is! Ambience I excluded from the score, so I must add that while the sushi counter is sufficiently pleasing, the rest of the restaurant didn’t look like that of a high end restaurant.

We both had the omakase, which is priced at RM450 for dinner. So here goes!Sashimi platter as a first course; Otoro (Fatty tuna belly), Clams (Tsubugai), Flounder (Hirame), Botan ebi (Prawns) and Bafun Uni (Sea Urchin).It was delicious, and as fresh as you’d expect sashimi to be. We ended up sucking at the prawn head to get all the lovely,cholesterol-rich prawn brains out! Not a look you’d want to go for on a date but it’s worth it I think! The only thing that was slightly disappointing on this plate is the Hirame, which could have been better and “livelier” so to speak.Shirako (Cod Sperm) served with ponzu and ginger. My first encounter with the infamous Shirako wasn’t very pleasant so I half dreaded this dish when it came. I’m quite happy to say that it was absolutely delicious! Creamy in texture and fresh, well complemented by the tang of the ponzu sauce, it made for a perfectly well balanced palate and leaves no lingering unpleasant aftertaste. Lovely!Herring roe marinated with dashi, pressed and then topped with bonito flakes. It’s a fun dish, I could very clearly hear whenever my partner bit into it! Let’s just say it’s pretty crunchy 😉

Abalone that has been steamed for 7-8 hours. Tender to the bite and loses none of its natural flavour. A dish well done.Cawanmushi – standard as far as steamed egg custards go unfortunately. Nothing special here.Grilled Nodoguro (rockfish) was well cooked, had the perfect amount of sear to it and meltingly soft flesh. Would have been stellar if the skin had been a little more crisp!Seiki Aji (Horse Mackerel). The chef emphasized that this is one of the best kinds of horse mackerel in Japan as it was caught in Kyushu where the currents are strong. It is always served with ginger and spring onion. Now this was outstanding! I usually don’t pay the horse mackerel much attention but this had beautifully fatty and rounded flavours. Usually this fish tends to taste and smell a little strong but there was none of that here and I think this would be a prime example of how it should taste like! Full marks here.Engawa (Flounder’s Fin) – I always give brownie points whenever I get Engawa in any respectable sushi joint. It’s uncommon, or at least in Malaysia and Singapore it is. It’s got a chewy texture and is mild and sweet in taste. I wish I could have had more! There’s a “BUT” in here though… it was better in Japan ;(This I very blithely requested XD. Aburi Otoro! (Blow-torched tuna belly). OH SO GOOD!!!! With a couple of drops of sudachi juice and salt. Melts in the mouth with the fatty bits all softened to gorgeous tenderness and fabulous with that slight char. Wish it were a thicker slice though >.< Aburi Hotate (Blow-torched scallop) with yuzu zest. I asked very nicely for it to be topped with uni 😀 After all, that’s what all the food blogs out there are for right? To advise you to exercise some control over the chef’s discretion. He was really sweet and acquiesced to the request though. Another delicious morsel is thus born! Hotate is creamy by itself already, so topped with the uni it makes for gold!Kamazu (Baby baraccuda); some fish requires a little charring to break down the fat and toughness before its full potential comes out. This one had its skin on. Raw skin never tastes good, so blow-torching it is a nice way to render the skin delicious and yet be able to enjoy the flesh without it being cooked to death. Oh this… stuff that dreams are made of! It’s a little different in that he added some shiro ebi (white prawns) into the mix. Usually it’s just Uni, Ikura and Negitoro (Tuna belly and scallions). Nevertheless! Always a perfect combination. Can never go wrong with this if you’ve got the fresh ingredients!

I forgot to take pictures of two of the sushi that we had… the Saba (Mackerel) with seaweed and the Anago (Eel) that was had yuzu zest and half of it basted in a sweet sauce and the other half served with a touch of salt. Satisfying end to the meal. Green tea ice cream 🙂Couldn’t resist another picture of the cholesterol bomb!

So overall, a 7.5 out of 10. Fresh ingredients and affable chef were plus points, as well as the availability of Engawa and Shirako. Minus points would be that it’s always better in Japan, and they would be more generous with the portions and number of servings in Japan. Also, no surprises with the menu, perhaps there could have been a little more in that area. Ambience would have been a real killer if we weren’t seated at the counter!

Sushi Oribe

Ground Floor. Block C-1, Vipod Residences, No6, Jalan Kia Peng, 50450 Kuala Lumpur., 43000

+60-3-2181-4099

Lunch 12:00-15:00(Last Order: 14:30)    Dinner 18:00-23:00(Last Order: 22:00)

Sage Kuala Lumpur, Malaysia

Tags

fine dining, Kuala Lumpur, kuala lumpur fine dining, malaysia fine dining, mid valley city, restaurant review, sage, the gardens

There aren’t very many good fine dining restaurants in Kuala Lumpur. Way more over in Singapore. Sage which is located at The Gardens, Mid Valley City, happens to be one of the few fine dining experiences that have been consistently good over the years. I like it because its in such a convenient location! Not a fan of driving far out into town for food.

The gripe I have is that I prefer the menu for the appetizers to the menu for the main courses. That said I usually order the appetizers and have it converted to a main course size. It could be because the decent sounding mains are usually beef, however some of of my friends have also preferred the list of appetizers in comparison to the mains.

The menu is up on their website as such:

http://www.sagekl.com/alacarte.php

I always get the Sage Set…it comes with the Chef’s Special Appetizer, Appetizer, Main Course and a dessert.

Chef’s special appetizer that night was a slice of lean tuna akami topped with some  scallop and microgreens. Pretty standard in terms of taste, clean and palatable. Not too sure about the dubious red liquid that oozed onto the plate though. 

Foie gras is always a nice choice here. A nice fat hunk of perfectly seared foie gras paired together with some dark grapes in a very delicious tangy red wine reduction. Hits the spot every time. And believe me when I say those grapes are amazing.

This was my main, a carpaccio of Hamachi with Caviar and Truffle Soy. I do love my raw fish, so yes my main course is comprised entirely of sashimi. They’re fresh, thick cuts with several dollops of briny caviar over the top. The dish was simple, bright and refreshing with a tinge of truffle lingering in the aftertaste.  

Souffle of the day was good as well. Airy, light and fluffy with just the right amount of sweetness.A friend ordered the Cold Somen Noodles with Abalone and Avruga Caviar but she had them replace the abalone with seared scallops. I think the noodles came in a dashi sauce. Noodles were perfectly cooked, scallops also done well but I think I’d still prefer my caviar with nothing more than a water biscuit and some creme fraiche. That’s the best way to enjoy it!

Chef’s special appetizer on a separate occasion, a lightly blowtorched-seared slice of salmon with some frisee and tomatoes. 

Again I ordered from the appetizer list and had them change it to a mains size. This is a Capellini Pasta with Trio of Seafood and Togarashi Spice. They were really generous with the scallops and prawns! I was full from eating just those! The capellini pasta, being thinner, was a good choice for the togarashi spice. Any thicker and the flavour would be lost! The Japanese chilli pepper flavour is mildly spicy and has a very subtle smoky flavour to it, which I think made this dish quite interesting and different from the usual aglio olios, cream and tomato based pastas.

Crepe Suzette which I didn’t order so I don’t know how it tastes like. Haha =p

All in all one of my favourite go-to places on special occasions or when I feel like treating myself. Very good and romantic ambience as well, though there isn’t much of a view. Despite the good standards in quality, I feel that it could do with a bit more creativity. I hardly feel inspired by the menu unfortunately.

http://www.sagekl.com/

Lunch (Mon-Fri): 12pm-2pm
Dinner (Mon-Sat): 6pm-10.30pm
Closed on Sunday

The Gardens Residences Level 6,
The Gardens, Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur, Malaysia

Tel: 603 2268 1328