Tag Archives: Japanese Cuisine

Akachan No Hoppe Pastries at Mid Valley Megamall

DSC_0794-002
Mo.Cheeks the Japanese Delicacy

A week back I was invited to try out an authentic Japanese delicacy pasteries Mochi or MO.Cheeks at Akachan No Hoppe, Mid Valley Megamall. Akachan No Hoppe here means baby cheeks and I was told that these Mo.Cheeks are careful make from hand selected of azuki beans. paste and glutinous rice. I like the tenderness of the mochi texture especially the one’s that came with black sesame flavour, it was robust and had a fabulous earthen aroma. So was their Edamame fillings that had a fabulous grounded chunky texture and had a real nice aroma that referred to “Zunda” in Japanese.

read more »

MIGF 2013 MIDORI Japanese Restaurant Marriott Putrajaya

MIDORI  MIGF JW Marriott Putrjaya 4
Malaysia International Gourmet Festival 01-31 October 2013

Just a few days ago I managed to catch up with the tasting of the Malaysia International Gourmet Festival 2013 at MIDORI Japanese Restaurant that serve delicious Tokyo-Style Japanese cuisine. I got to say I had been wanting to dine here at MIDORI as I heard lots of great reviews about their food. As usual with my tight schedule it was hard to schedule to dine here but at last I made it.

read more »

The Saujana Hotel Presents An International Feast by SEVEN Chefs

roast lamb

This is awesome, my favourite place The Saujana Hotel is gearing up for this year Ramadhan with introducing their 7 exciting Chefs. Each of them will be pu into task in churning a wide spread of feast during this month starting from 21 July till 18 August. For one Chef Steven Ramasamy will feature his master culinary of Sarawak style cuisine. Yes I have tasted his knocked out bamboo chicken. The next online wChef Waiter Marsch will be in-charge of the Western cuisine.

read more »

Degustation Menu paired with Billecart-Salmon Champagne at 7atenine

Angle 3_042_Main Final copy
7atenine

Just love coming back to this heavenly exclusiverestaurant set in the hub of the city centre, 7atenine. It is definitely the iconic lifestyle destination expecially if your are looking for good food and fabulous slush of drinks. That night I was on a loose treat of the delicious Hazelnut Caipirinha and a date with a marching roll of delecate Japanese cuisine. With a thundery wash down of Billecart-Salmon Champagne. It was defintely a night of pure wild luxurious.

read more »

A Christmas and New Year Indulgence at Holiday Inn Kuala Lumpur Glenmarie

holidayinn
Mango & Walnut Salad with Herb Dressing

Looking for a Christmas and New Year Indulgence, Kites Restaurant at Holiday Inn Kuala Lumpur Glenmarie would be a place to pick!

read more »

RM46 Japanese Buffet at EYUZU Japanese Cuisine, Eastin Hotel

Chef
EYUZU Top Chef Ricky Hui

RM46 per pax (51% off) EYUZU Japanese Buffet DEAL (weekend only, Fri – Sun) at everyday.com.my

A SOLD OUT DEAL WITHIN SEVEN HOURS

EYUZU taking after the name of Japan’s rare and expensive fruit of mysterious provenance – /yuzu – /Eyuzu at the Eastin Hotel represents authenticity and exquisiteness. Recently awarded “*Best Asian Cuisines Restaurant*” and “*Best Asian Cuisine Chef*” by the Hospitality Asia Platinum Awards 2005/2006, you will find haute cuisine such as sizzling teppanyaki, sukiyaki, crispy tender tempura and sumptuous sashimi.

read more »

EYUZU Japanese Cuisine at Eastin Hotel PJ

Kobin Mushi
Dobin Mushi

Having a small group and heading for a lay back be truly relaxing and I just did that on Saturday. Few hours ago. This time we picked EYUZU as we know how good their chef can be. Yes, Chef Ricky Hui who has 30 years of exciting experience in Japanese cuisine. We started light, we sipped into our individual small Japanese clay cup filled with awesome dashing soup Dobin Mushi. I like the taste and with the present of the lime it makes thr soup taste lusciously delicious. I truly met my companion for the night that lingering around my lips.

read more »

IKETERU KL Hilton MIGF 2010

Iketeru
IKETERU at KL HILTON

IKETERU is part of the 30 finest restaurants around Kuala Lumpur participating in this year Malaysia International Gourmet Festival 2010. Definitely this sophisticated and modern Japanese setting of IKETERU instantly caught my attention and comfort was felt right away. Equip with finest chefs, moden teppanyaki station and modern sushi bar, IKETERU was truly irresistable especially on my latest dining experience. A spacious dining area with private tatami rooms can be truly comfort to enjoy a Japanese cuisine, just like what I did.

sake
A Huge Range of Sake

I am a new sake follower and having a few bottles at home is a must. As having to have a glimpse of sake available was mind blowing, it was beautiful to see. Just like a sea of sake. Marvellous especially for a drinker like myself. Another sight caught me with excitement, having to see huge jars of plum sake being brewed and being showcased in the glass cabinets caught me totally speechless. I was informed there are not readily yet for drinking as they are still very young.

dining room
The Dining Room

Another reason of coming to IKETERU is to lay back and enjoy the dishes crafted by the well know Chef Ricky Kamiishi. His beautiful creations are most sort after by many Japanese cuisine fans in town, he is known for his bold approaches in his creation and style. He just love playing around with flavours and freshness. I am one of his huge dedicated fan.

table setting
My Seat

I am also excited that during this festival, Hilton KL will also be flying a 2 Michelin Star Chef, Chef Christopher Coutanceau from La Rochelle Restaurant in France from 14th to 16th October 2010. Being born a Coutanceau means being born to cook (his father, The Grand Chef Richard Coutanceau), Christopher absorbed the culinary rigour of his father and learning from gastronomical greats like Gauzeres, Bardet, Guerard, Oudill and Ferran Aida. Throughout his three days visit in Kuala Lumpur, he will be mesmerizing us with his delectable original and modern presentation with his signature festival menu featuribng Brittany Lobster Stew with baby Vegetables 7 mushroom Ravioli, Grilled Foie Gras with Candide Mandarin & Mandarin Sorbet, Squab Pigeon with Cabbage leaves & Foie Gras, Seasonal Vegetable Casserole with truffle juice. (visit www.kl-studio.com)

read more »

Related Posts Widget for Blogs by LinkWithin