DINE WITH ME @ TATSU Japanese Cuisine, InterContinental Kuala Lumpur

The InterContinental Hotel Kuala Lumpur is one of few hotels in the city  which houses its own Japanese restaurant.  Located on Level 1, Tatsu Japanese Cuisine beckons diners into its cosy classy interior of darkwood furniture and fittings.  The contemporary lines of its interior design are interspersed with a subtle blend of Japanese aesthetics enhanced with touches of cobalt blue and white.

Within the intimate confines of a private dining room, we checked out Tatsu’s latest dining promotion – “Dine with Me”!  This calls for a small group of 4 diners to come together and dine with each other as this weekend dinner package is meant for sharing.  Priced at RM888 nett for 4 diners, this dinner package offers a variety of appetisers, main courses, meat platter and desserts.

We started off by sharing a platter of assorted sashimi carved from fresh seafood flown in from Kyushu, Japan twice a week.  We particularly enjoyed this with fresh wasabi grated at our table.  What stood out for us was the fresh arkshell – akagai – gorgeous texture and sweet to the bite.

Assorted sashimi of tuna, kanpachi, salmon, hotate and sweet succulent akagai

Fresh wasabi grated at the table

While there were 4 pieces each of the sliced sashimi served, unfortunately for the sushi, there were only 2 each of the avocado sushi, anago sushi, ikura and uni sushi so that had us breaking them up to share out.  The oyster mentai ikura sushi were sumptuous but make sure you eat them while they’re still hot.

Sushi: oyster mayonnaise ikura sushi, avocado, anago and uni

Hamaguri Miso Soup – giant Japanese clams, miso soup with tofu, wakame and spring onions

The platter of grilled seafood and assorted tempura was satisfying.  The grilled king crab was really good and so were the shrimp and vegetables tempura.

Seafood Platter of Unagi Shiro Sakamushi, Tarabayaki, Sake Shioyaki & Teriyaki

Unagi shiro sakamushi

Shirao with kakiage (crispily fried whitebait)

Tempura of prawns and various vegetables like broccoli, burdock and asparagus

Next came the 2nd main course platter of very substantial items.  It came complete with a stone grill for us to cook the slices of wagyu sumiyaki as well as to heat up all the rest of the other items.

Meat Platter of Wagyu Sumiyaki with Himalayan salt, Grilled Honey Chicken with Shitachi, Lamb Teppanyaki with Cheddar Cheese Aonori, Stewed Beef Cheeks with Red Wine, Stewed Aigamo Rosuni with julienned carrots, radish and kyuri, Beef Bacon with Fried Potato Roll and Mushroom Teppanyaki.

Finally desserts – and it was a lovely combo of …

Desserts: Grand Marnier Ice Souffle, Mochi, Haagen Dasz Green Tea Ice Cream

 

This “Dine with Me” promotion is priced at RM888 nett for 4 people and only for Saturday and Sunday dinner at Tao.  Citibank and CIMB card holders get 20% off.

Chef Tommy Kuan – the chef behind the special dishes of “Dine With Me”!

For reservation, please call +603 2782 6118.

 

TAO Japanese Cuisine
InterContinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Tel: 03-2782-6000

Website: kualalumpur.intercontinental.com

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Indulge in HANA DINING’s WEEKEND BUFFET @ Sunway Pyramid!

I’m not a fan of buffets, unless they are of the Japanese cuisine type.  I’m sure many of you share the same sentiments – a Japanese buffet can be rather hard to resist!  Now there’s another reason to stuff our faces because Hana Dining lays out a sumptuous spread come Saturday and Sunday.

Yes, the weekend is just the perfect time to round up some Japanese food lovers in your circle and head out to Hana Dining in Sunway Pyramid.  The buffet is available for both lunch and dinner at:

Lunch:  11.30am-3.00pm @ RM69 per person
Dinner:  6.30pm -10.30pm @ RM79 per person

Senior citizens get a discount of 20% (age 60 and above, show ID)
Kids, based on their height:
Below 90cm         Free
91-130cm               Half Price
Above 130cm        Full Price

 

There are more than 80 items on the buffet menu and for the price paid, you even get a once-only serving of fresh Pacific Oysters (2 pieces per person) and one serving of their House Special Dish for the day.

 

Are drinks included?  Oh yes!  Take your pick from green tea, iced Lemon tea, Americano coffee, latte, cappuccino and hot/cold chocolate!

Now, just to give you an idea of what’s on the eat-all-you-can menu, check these out…

Sashimi – good selections of salmon, tuna, butterfish, amberjack (kampachi) & octopus

Sushi – Salmon Aburi

Maki – Cheese Maki

 

The “appetisers” selection is wide and varied.  Honestly, to me every dish seemed to be an appetiser – maybe because they are served in manageable dainty portions.  I tried to try almost every dish in the various categories but failed, simply because there was so many items to choose from!  So we just zoomed in to our favourites…

Makimono – Appetisers

Seafood Skewers with Shisho Sauce

Roasted Miso Cod Fish

Olic Tuna – so good that we had repeated servings!

Softshell Crab Tapas

Temaki – Handrolls

Flounder Fin (Engawa), California, Prawn Tempura (Ebiten)

 

Yakimono

Salmon Head

Chicken & Leek Skewer

Shishamo – perfectly grilled!

Mussels Mentai Mayo

 

Mushimono

Ikura Chawan Mushi

 

Teppanyaki

Prawns and Scallops

Tofu Omelette – don’t miss this!

 

Nabemono

Beef Sukiyaki

 

Agemono

Scallop Karaage

 

Noodles, Rice Bowls

Australian Beef Soba

Egg Mentaiko Rice Bowl

 

Desserts

Besides the usual Ice Cream with matcha and goma flavours and tofu cheesecake, my favourite is the Raindrop Jelly.  I must have eaten 4 pieces of this wobbly clear jelly showered with green bean powder,  It’s just so so good – coming from a jelly lover, of course!

Ice Cream – matcha? goma?

Raindrop Jelly

 

So, get on the phone and dial:  03-5624-0888 to make your reservation for the coming weekends!

 

HANA DINING SAKE BAR
OB2.G.U1 Oasis Boulevard
Ground Floor
Sunway Pyramid
3 Jalan PJS 11/15
Bandar Sunway
47500 Selangor

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A Taste of Dubai in NOBU KUALA LUMPUR with CHEF HERVÉ COURTOT

For just one week – actually, until this Friday 7 July 2017 only, Chef de Cuisine of Nobu Dubai, Chef Hervé Courtot is delighting diners with his signature dishes at Nobu Kuala Lumpur. During this short period, Chef Courtot will be curating a customised menu featuring the popular items from Nobu Dubai.

Together with Chef Philip Leong, Chef Hervé will be holding a Chef’s Table dining experience – a first at Nobu Kuala Lumpur. Guests get to meet both the chefs before the meal to discuss preferences and then curate their own 8-course dinner with the chefs. This is truly customisation at a very personal level, paving the way for an amazing culinary experience as your meal is prepared just for you by the talented chefs (subject to ingredients availability, of course).

Chef Hervé Courtot and Chef Philip Leong

 

Well, we actually made it very easy for the Chef Hervé and Chef Philip because we told them “we eat just about everything, we don’t have any food allergy and we absolutely adore Japanese food!” See, that just spells “endless possibilities” for them!

 

We nibbled on some insanely delicious Truffled Edamame while waiting for the dishes to be served. First to arrive: scallops covered with “yuba” (local beancurd topskin) and deep-fried. The yuba has puffed up obediently rendering a coating of crispy “skin” encasing the sweet succulent scallops.

Scallops with Yuba

Then we had some tacos made from konbu holding up chopped beef seasoned with dry miso and studded with ikura. The beef was a tad salty though, for me.

Konbu Tacos with Beef Dry Miso & Ikura

Chef Hérve’s lightly seared foie gras – slices that practically melted in the mouth and when eaten with some crispy pumpkin chips drizzled with mustard miso, the whole experience was really close-to-orgasmic. Eyes closed, we tried to outlast each other to savour these amazing bites.

Foie Gras Pumpkin Chips with Mustard Miso

Glistening slices of the freshest air-flown salmon in bright orange hues sitting on a pool of black sesame dressing – the contrasting colours were a stunning feast in itself. Topped with jalapeno jelly and caviar, each slice of salmon popped into the mouth was nothing short of superb. I particularly loved the distinct aroma of jalapeno in the clear jelly which enhanced the fresh salmon flavours.

Salmon Tataki with Black Sesame Dressing & Jalapeno Jelly

 

To slow the pace a bit, we had a bowl of fresh spinach , sprinkled generously with dry miso and yuba croutons.

Spinach Salad with Dry Miso & Yuba Croutons

We had to try some sushi – the Salmon Nu-Style and the Yellowtail Jalapeno. Both were faultless and so darn good.

Salmon Nu-Style Sushi

Yellowtail Jalapeno Sushi

The Chilean Seabass with Yuzu & White Chocolate Sauce didn’t quite hit it with me though. The creamy white chocolate sauce was a bit too rich for me and I didn’t really fancy that with fish or seafood.

Chilean Seabass with Yuzu & White Chocolate Sauce

 

Next came the popular Wagyu Hobayaki with Anticucho den Miso served on a beautiful smoky magnolia leaf. The luscious wagyu slices, served with pumpkin puree by the side, were bursting with sweet juices – easily our favourite dish of the meal!

Wagyu Hobayaki with Anticucho den Miso

 

If you are in the mood for some indulgence, have some caviar with potato wasabi, encased in a very pretty Swarovski-studded case!

Nobu’s Caviar with Potato Wasabi (the wasabi potato mash is beneath that mass of caviar!)

Chef Hervé has a good repertoire of desserts, most of which are delightful concoctions of fusionistic sweets with subtle Japanese nuances. For example, the Yuzu Lemon Tart is a playful rendition of the regular lemon tart. Presented in a unique form, pieces of crunchy buttery cookies sandwich some tangy yuzu custard in the centre and decorated with pieces of meringue crisps. To give it that special Japanese tweak, Chef Hervé added globules of shiso jelly all around, giving it a refreshing twist.

Yuzu Lemon Tart with Shiso Jelly

Using premium Peruvian chocolate, the velvety mousse-like Gunaja with Pineapple Tartar was sublime.

Gunaja Pineapple Tartar with Coconut Lime Szechuan

 

Zinzli Banana Passion – Chef Hervé’s playful rendition of various techniques using mouth-watering ingredients like dwarf bananas, passionfruit and buttery almond crumble.

 

Chef Hervé’s experience in various Nobu franchises in Riyadh, Monte Carlo, Moscow, Cape Town, Doha, Marbella and Ibiza has stood him in good stead. There are many more delicious tricks up his sleeve and if you’d like to check out some of those, you have to make a beeline to Nobu Kuala Lumpur by this Friday, 7 July 2017!

The Chef’s Table is priced at RM695++ per person from 2-7 July 2017 and comes in 8 courses, completely customized for each table. For inquiries or to make reservations, please call 03-2164-5084 or Whatsapp 019-389-5085.

 
NOBU Kuala Lumpur
Level 56, Menara 3 Petronas
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Tel: 03-2164-5084
Open: 12.00noon-2.00pm; 6.00pm-10.30pm

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NOBU KUALA LUMPUR: SAKE PAIRING OMAKASE TO CELEBRATE SPRING!

Just for 2 days this month, on 21 & 22 April 2017, there will be a special Sake Pairing Omakase in Nobu Kuala Lumpur. This is a 7-course menu paired with 6 of the world-renown restaurant’s premium sake selections: Nobu ‘The Sake’ Jyunmai Daiginjo, Hokusetsu Jyunmai Shu Sado, Hokusetsu Yukino Hibiki, Nobu ‘The Premium Sake’ Daiginjo TK40, Nobu Special Reserve 28 and Umeshu, Plum Wine.

We were privileged to enjoy a preview of this omakase meal recently. As usual, when one steps into Nobu, there’s always that inexplicable pull to gaze at the grand view from their tall glass windows. The sweeping panorama has the Twin Towers as its main stars, of course – after all, Nobu is on the 56th floor of Tower 3 and those majestic towers seem like just an arm’s length away.

 

Dinner started off splendidly with a pretty trio Zenzai of fresh Kumamoto oyster, Kinmedai and soft velvety tofu mixed with sesame, uni and caviar. The sweet briny taste of the oyster was elevated with a dash of raspberry salsa which I thought was such a refreshing touch. As if the reddish hues of the kinmedai was not appealing enough, it has to be topped with a thin layer of dashi jelly which made the eating all the more luxurious. Needless to say, the tofu-uni-caviar concoction was just sublime. The fragrant Nobu ‘The Sake’ Jyunmai Daiginjo with delicate spicy and floral notes enhanced further the marine flavours of the Zenzai items.

Zenzai – Kumamoto oyster with raspberry salsa, Kinmedai tiradito with dashi jelly,Sesame Tofu & Uni with Caviar   *Paired with Nobu ‘The Sake’ Jyunmai Daiginjo

 

Next came a lovely parcel of warm Chirashi Sushi rice embalmed within a fragrant bamboo leaf with wonderful stuff like madai, unagi, snowcrab, shrimp, tamago, sakuraf-fu, gingko nuts and beans! Every component of this luscious comforting bowl of Japanese rice hit the right spot and even those who are not fond of rice will find this very hard to resist.  The sweetish and tangy nuances of the Hokusetsu Jyunmai Shu Sado was perfect fodder for this bowl of carbs.

Mushi-Zushi: Chirashi sushi rice topped with madai, unagi, snowcrab, shrimp, sakuraf-fu, tamago, gingko nut & beans
*Paired with Hokusetsu Jyunmai Shu Sado

 

Sashimi has always been my favourite and the fresh kanpachi and kintoki dai in this platter were faultless. To enhance its superior taste, I layered the sashimi with spinach leaves and crispy garlic curls and absolutely loved the complementing textures and flavours! The clean flavour of the Hokusetsu Yukino Hibiki with peppery hints and a touch of citrussy aftertaste complemented the sashimi well.

Sashimi Salad with Spinach Dry Miso – Kanpachi, kintoki dai
*Paired with Hokusetsu Yukino Hibiki

 

There’s ramen and there’s soba but have you ever had Inaniwa udon? Made in the tiny village of Inaniwa in Yuzawa city, this udon is thinner and smoother than any ramen or udon and you really have to try it to appreciate its slippery smooth and soft texture. These hand-made thin udon are softer and that’s not due to overcooking either. It is meant to be softer and cooking this with nori sauce accompanied with fresh succulent shrimps and squids was just spot-on. I enjoyed every single strand of the premium noodles with the light and easy-going Nobu ‘The Premium Sake’ Daiginjo TK40.

Inaniwa with Shrimp & Squid with Nori Sauce
*Paired with Nobu “The Premium Sake” Daiginjo TK 40

 

Kobe Beef cooked to a perfect medium-rare – so well executed that no further explanation is needed. I savoured every bite of the sublime beef with sips of the ice-cold Nobu Special Reserve 28, a gorgeous full-bodied Sake with yuzu juice – just the kind of balance needed for the rich meat.

Kobe Beef with Quinoa Tabbouleh Salsa on a bed of chickpea puree flanked by zucchini flower & pickled purple carrot
*Paired with Nobu Special Reserve 28

 

To round off the savoury dishes of the Omakase, the sweet Clear Soup with Clams was a welcome dish. The huge Japanese clams were cleverly coated with a thin layer of fish paste, making it so easy to eat the sweet clams. This was so good that I’m hoping they have a bigger portion of this featured on their a la carte menu!

Clear Soup with Clams – with fish paste and kinome

 

Dessert was a fusionistic duo: mochi and creme brulee with yuzu cream… it’s so good that a non-fan of creme brulee like me actually wiped the plate clean! However, I found the Umeshu Plum Wine way too sweet.

Yuzu Creme Brulee & Mochi
*Paired with Umeshu Plum Wine

 

Priced at RM798, this exclusive Sake-pairing Omakase Dinner is only available on 21 & 22 April 2017, so do make your reservations early!

For enquiries or reservations, please call +603-2164-5084 of WhatsApp +6019-389-5085.

 

NOBU Kuala Lumpur
Level 56 Petronas Tower 3
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Open: 12.00pm-2.00pm; 6.00pm-10.30pm

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Sakura Spring Blossoms Food Festival at GENJI, Hilton Petaling Jaya

It’s springtime in Japan now and it’s the season of sakura and hanami in the Land of the Rising Sun. If you are in Japan during this season, you’d be blown away by the glorious sights of sakura blooms in parks and gardens. But if you can’t be there, no worries. If you can’t get to the sakura, let the sakura come to you! That is exactly what is happening at Genji now.

Sakura blossoms air-flown all the way from Japan!

Spring is when new life sprouts from Mother Nature and some of the special items specially flown in during this period are seasonal fresh ingredients like sea bream, shellfish and the unique rape blossoms. The delicate little yellow blooms of the rape blossoms have a light spongey texture and leave a hint of bitter after-taste, which I find very interesting and inimitably tasty.

Fresh crisp Rape Blossoms

Chef Richard Teoh used the rape blossoms in 3 of his sakura dishes. Blanched stems of the blossoms were used in the Maguro Nano Hana Nutta Ae pairing them with chunks of succulent red tuna with miso sauce.

Maguro Nano Hana Nutta Ae (RM39)

Rape blossoms were also used creatively in Chef Richard’s teppanyaki and tempura dishes. In the Wagyu Beef Nano Hana Maki, thinly-sliced beef were rolled with the stems of the rape flowers. The sweet juiciness of the premium beef paired well and masked the light bitter tang of the rape blossoms.

Wagyu Beef Nano Hana Maki (RM120)

The lightness of the tempura batter helped to retain the freshness of the flower buds and I loved how fresh they tasted. The Nano Hana Tempura is a must-order for all tempura lovers!

Nano Hana Tempura (RM45)

 

Sea breams and clams are at their best during spring and these are freshly flown in from Japan. Leveraging on the fresh harvest, Chef Richard showcased them in the Tai Usuzukuri where thin slices of sea bream fillets are arranged prettily on a plate and a dash of ponzu sauce is all that’s needed to savour the sweet marine flavour of the fish.

Tai Usuzukuri (RM130)

 

I absolutely adored the simple preparation of Hamaguri Jiru with plump clams bobbing in the heart-warming miso soup. The fresh clams imparted their distinctive sweet flavour to the piping-hot broth and every spoonful was a delight to the palate.

Hamaguri Jiru (RM28)

Spring is also the time to sprout new ideas and Chef Richard has created several new dishes to the menu. You may say sashimi is still just sashimi – fresh raw fish. However, with spring in the air, seasonal species are readily available, like kanpachi, tai, hokkigai and these made up a spectacular platter. Sashimi platters are served according to desired portion size, so pricing is flexible.

Sashimi Moriawase Tokujyo (RM380) – the premium set has everything that will make sashimi lovers salivate!

 

How about some Unagi Chawan Mushi? Thick fat slabs of roasted unagi sitting on top of wobbly smooth egg custard – that’s something really worth digging in and savoured slowly!

Unagi Chawan Mushi (RM28)

 

Did you say you love unagi? Well, check out Chef Richard’s creative Unagi Avocado Ura Maki, a reversed roll with thick pieces of grilled eel topped with avocado and shaped beautifully into a dragon!

Unagi Avocado Ura Maki (RM72)

 

Besides meaty teppanyaki, do try the Kue To Enoki Teppanyaki which is grilled garouper with enoki mushrooms topped with yakiniku sauce. It’s a hearty portion and if so desired, have some plain rice to go with this – it’s bound to satisfy.

Kue To ENoki Teppanyaki (RM85)

 

The Sakura Spring Blossoms Food Fest is available till end March 2017 while the new dishes are already on the menu. Go celebrate!

 
GENJI JAPANESE RESTAURANT
Hilton Petaling Jaya
2 Jalan Barat
46200 Petaling Jaya
Tel: 03-7955-9122

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MY 9N/11D TRIP TO HOKKAIDO – PART 1: CHITOSE/NOBORIBETSU

Our trip to Hokkaido was in end September/early October 2016 for 9 nights 10 days covering Noboribetsu, Hakodate, Lake Toya and of course, Sapporo. We decided to visit during autumn when the weather was delightfully cold and yet with the fall colours still visible. We took the Air Asia night flight directly from KLIA2 and arrived at the New Chitose Airport the next morning at 8.20am.

This 1st post covers what we experienced in Chitose and Noboribetsu, with a short sojourn to Sapporo, just for the Sapporo Autumn Food Festival.  We returned to Sapporo later and spent the last few days of our trip in this city, so there will be more to share on Sapporo in Part 3.

Such a cute welcome at the airport!

The happiest road around!

After immigration which was a breeze, we took some time to explore the airport. It’s not a very big airport but well-designed and as always, spotlessly clean and totally functional. After a warm welcome by a passage of exotic animals on display, we made our way to Level 3 where there’s Gourmet World and Smile Road (what a nice name!) where Royce Chocolates, Doraemon and Hello Kitty rule.

The Royce Choclocates Cafe serves freshly-made breads and pastries, a selection so big that it’s really hard to make our choices, and we were also reserving tummy space for the ramen up in Level 4 where the Food Court is.

 

Once we were up at Level 4, it’s like food and shopping had immediately started! There are many outlets selling seafood produce and restaurants offering ramen (mainly) and other Japanese food. We zoomed in to the ramen – there were so many outlets beckoning customers so just pick one which appeals to you!

There are so many ramen eateries to choose from!

 

Visitors landing at Chitose Airport should allocate some time to check out the airport as there’s plenty to like and marvel here.

Shopping starts at the airport!

There’s plenty of shopping to be done at the airport!

 

Once we have filled our tummies, we proceeded to pick up our rental car from the Car Rental Centre minutes away from the airport terminal. We then headed to Sapporo Odori Park to catch the Sapporo Autumn Food Festival. It was the last day of the festival and the crowd was all out to enjoy themselves!

Odori Park

Perfect weather to enjoy the Sapporo Autumn Festival at the park

The busier part of Sapporo – with alternative transportation too!

 

After checking out the stalls and having some of our favourite Japanese dishes, we piled back into the car to make our way to Noboribetsu, a popular onsen town in Hokkaido. It took us about an hour’s drive from Sapporo. We checked into our charming ryokan – Noboribetsu Manseikaku, rested a bit and then it was time for dinner. We opted for the buffet spread in the resort which had a good selection of Japanese dishes.

We stayed at this charming ryokan in Noboribetsu

View from our ryokan

The buffet breakfast & dinner at Noboribetsu Manseikaku were pretty decent!

 

Noboribetsu is a charming little town with hot springs being its main attraction. The next morning, after breakfast in the ryokan, we visited one of the biggest hot springs in Noboribetsu – Jigokudani (Hell Valley), just a few roads away from our ryokan. There are walking/hiking tracks all around the site and if you are so inclined, it takes 1-2 hours to complete the track. The smell of sulphur was pretty strong around the area with sulphuric vapours steaming out from the ground.

Gorgeous weather – bright, sunny & cold!

Fancy trekking around these hills?

 

After that, we made our way to Noboribetsu Date Judaimura, a theme village built to showcase the Edo era. It was a bright sunny day – perfect to explore the sights and attractions of the theme village. There were ninja shows, samurai theatre, ghost house, ninja maze, restaurants and of course, lots of shopping too!

Entrance of Noboribetsu Date Judaimura

The outdoor comedy show – dialogue’s all in Japanese though!

These noodles were incredibly yummy!

The indoor samurai show – we had to queue some time for this.  Again, everything’s in Japanese 🙂

The shopping street inside the village

Life in an Edo community, centuries ago

Can you spot the cat? 😛

 

After leaving Noboribetsu Date Judaimura, we went for lunch at one of the quaint little restaurants along the main road near our ryokan. There are only a few streets in this onsen town, really.

We loved the quaint shops and eateries in Noboribetsu!

 

After lunch, we made our way to Hakodate, about 200km away, a journey that took almost 3 hours.

It was a beautiful drive, although the sky was a bit cloudy as we got some magnificent views of the Pacific Ocean along Uchiura Bay. We stopped by a rest area to have some hot coffee and took in some cold ocean breeze before continuing on to Hakodate.

 

STAY:
Noboribetsu Manseikaku
21 Noboribetsu-onsen
Noboribetsu
Hokkaido 059-0551

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UOVO, Damansara Kim

Located along a quiet road in Damansara Kim, Uovo’s nondescript exterior is somewhat misleading. Once you step through the door, the dimmed ambience spells understated chic comfort. I like how the brocade drapes, dark wallpaper and intricate hanging lights combine to portray a dining space that can be both casually cosy or comfortably formal!

uovo-facade

uovo-interior

interior

Uovo’s menu is focused on teppan grill and desserts. Open only for dinner, the restaurant’s a la carte menu lists only a handful of dishes for appetizers, soup, salads, freshly-made pasta, meats, seafood and desserts. Quality meats are their pride as the a la carte menu offers only Japanese wagyu, free-range chicken and French-cut rack of lamb. None of the meats are frozen as only fresh chilled meats are available. Prices are reasonable, with wagyu ribeye and sirloin priced at RM125/100g.

board

 

Here are some of the special dishes from their a la carte menu…

zucchini-flowers

Zucchini Flowers baked with mashed potatoes & cheese

grilled-mushrooms

Grilled King Oyster Mushrooms 

 

What I found even more reasonably-priced was their Set Dinner menu. Besides the grilled meat, each set came with a soup (suimono), lightly cured salmon sashimi, steamed tamago tofu, pickled cucumber salad (sunomono), simmered vegetables (nimono), meshi rice and dessert. The silky smooth texture of the steamed tamago tofu (which looked like chawan mushi) was a result of a delicate balance of eggs and soya milk in the recipe.

uovo-side-dishes

Japanese-style side dishes to complement the teppanyaki meat set meals

salmon

vege

 

Although there’s no wagyu on the list, the Black Angus Beef set (RM99) was very decent. Grilled to a perfect medium rare, the cubes were tender and bursting with juicy beefy flavours.

uovo-angus-beef-set

beef

Only medium to medium rare done-ness would do justice to the excellent beef!

The Kurobuta T-bone Pork Chop set (RM59) was equally satisfying. The meat texture was succulent yet yielded easily to the bite and again, the natural flavours were incredibly tasty.

uovo-kurobuta-pork-set

Be sure to clean out even the bone to fully savour the flavours!

What really impressed me was the Free-range Chicken set (RM59). Boneless thigh meat was used and it was grilled in such a way that the skin had puffed up to a golden crispy shield, much like what a good roast pork (siew yook) skin should be. I was told this skilful execution required the chicken skin to be laid out perfectly flat on the grill to obtain that even golden crisp. The meat beneath was firm with a good bite to it and yielded that exquisite flavour which only free-range chooks aged a minimum of 62 days possess. Uovo sources these from special poultry farms in Bidor.

uovo-free-range-chick-set

Just look at that golden crispy skin!

grilled-salmon-trout

trout

The Grilled Salmon Set is another good bet

 

There were 2 pasta dishes listed and I tried their Japanese Pasta with Mushrooms (RM28) which turned out to be really good. The fresh pasta was beautifully al dente and coupled with the fragrant mushrooms, it’s one of life’s simple pleasures.

pasta

Nothing beats aromatic fresh mushrooms cooked with freshly-made al dente pasta!

 

Even though the set meals came with a dessert – a piece of soft cottony Japanese sponge cake, I checked out a couple of their regular desserts.

uovo-jap-spongecake

This simple spongecake was just scrumptious – I wouldn’t mind another piece!

 

The Molten Lava (RM24), served with blood orange sorbet and salted caramel passed the test – there was a good flow of sticky Varlhona chocolate lava to it.

uovo-molten-lava

Varlhona chocolate lava made my day!

 

For an interesting take, the Chocolate Affogato H2O (RM24) was a good choice. Hot liquid Varlhona dark chocolate was poured onto a thin piece of chocolate of chocolate covering a glass of vanilla ice cream and salted caramel. Once the chocolate has melted through, scooping up and savouring the delightful mess was immensely gratifying.

uovo-choc-affogato-h2o

dessert

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 Chocolate lovers will swoon at this!

 

Another visually arresting was the Meringue Platter (RM20) where an assortment of prettily-shaped meringue were presented in a ring-like plate.

uovo-meringue-platter

meringue

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Be careful not to overdose on these pretty meringues!

Uovo is open to serving omakase meals based on customers’ requests and each meal starts at RM180 per person.

 

UOVO Restaurant
8 Jalan SS20/10
Damansara Kim
47400 Petaling Jaya
Tel: 03-7731-8311

*Not Halal

Open:
Tues-Thurs 5.30pm-10.30pm
Fri-Sun: 5.30pm-11.00pm
Closed on Monday

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