Kin no Mizu Hop and Hope for Intermark’s First Anniversary

Simon Sangawa
Master Chef & Owner Simon Sangawa

At recent Intermark celebrated their First year with a unique Culinary Hop and I was there to observe. One of my stop was at Kin no Mizu, a Japanese dining which I trruly caught my eye-bulging attention. “Unique it was. Slick it was. Bold it was. Mind blowing it was”, I whispered to myself with such a fast heart beat. Truly a blood pumping situation, my system was filled with such an excitement. Believe me I was truly impressed which this place.

Yellow Tail Carpaccio Styled Chilli PAdi and Wasabi Soy Sauce
Yellow Tail Carpaccio Styled Chilli Padi and Wasabi Soy Sauce

I noticed the impatientness contained within the guests that night. Every dishes was perfectly crafted. The one infront of me was plated crystal clear and very striking. it was the Yellow Tail Carpaccio Styled Chilli Padi and Wasabi Soy Sauce. Finely sliced yellow tail fish padded over with wasabi sauce and lightninig heat of chilli padi. It was perfect and deliciously executed. Great freshness of texture, love it unconditionally.

Mizu Maki
Mizu Maki

The maki was inpressive and huge compared to the usual that I frequent to. Here definitely it set the standard of a Mizu Maki. Soft and slightly tangy Japanese cooked grain rice wrapped over a whole prawn and merry-go-round with sliced unagi and tender avocado. What makes the maki so special was the texture and softness include the delicious Japanese mayonnise. I was left with bursting pleasure of maki excitement.

Tenderly Braised Ox Cheek Meat with Special blended Sauce
Tenderly Braised Ox Cheek Meat with Special Blended Sauce

I can’t get my eyes off their tenderly braised Ox Cheek meat laced with deadly special blended sauce, a house secret. ONe bite you are definitly hooked! I was that night, wanting to have another one just kept arising and did manage to bluff my way on having another one, my neighbour’s. It was braised so tenderly moist. It sealed my lips right away, just fabulous.

Sauteed Jumbo Prawn and Scallop with Truffle Sauce
Sauteed Jumbo Prawn and Scallop with Truffle Sauce

Slightly pan fried over a firing sauce pan can surely brings out the delicateness of seafood. Here I got the chance to taste their sauteed jumbo prawn and scallops toasted over with truffle sauce. Gorgeous man! :)

Pan Fried Foie Gras and White Radish
Pan Fried Foie Gras and White Radish

The last dish left me speechless, Yes its the truth, cross my heart ! A firm texture of a cooked white radish was used to cushion the fabulous fragrant pan fried foie gras. I guessed I don’t need to introduce it, for sure it;s a must have dish!

Kin no Mizu amazingly charmed me that evening, one of my best night out food indulgence.

Kin no Mizu
The Intermark
182, Jalan Tun Razak
50400 Kuala Lumpur
Tel No: 03-21662888

2 Comments

  • December 23, 2011 - 11:40 pm | Permalink

    The Pan Fried Foie Gras and White Radish is a beautiful play of flavours and texture. Creative and brilliant!

    Reply

  • December 25, 2011 - 12:23 am | Permalink

    Look so nice!

    Reply

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