TOKUSHIMA WAGYU Promotion @ IKETERU, Hilton Kuala Lumpur

For the very first time, Hilton Kuala Lumpur is bringing in the famous Tokushima wagyu beef from Shikoku whereby diners will get to savour this premium beef at Iketeru for the entire month of August 2018. Sourced from Nishiawa Beef from Tokushima Prefecture, the beef is certified halal to be sold in Malaysia, explained Japanese Executive Chef Ricky Kamiishi.

This Grade A5 wagyu is available on a special a la carte menu for both lunch and dinner. Besides the popular cuts like sirloin, tenderloin and ribeye, Chef Ricky is also introducing the lesser-known cuts like rib loin and knuckle. Cooked with the right method and matched with complementary ingredients, these secondary cuts are just as delicious.

Broiling and grilling the wagyu expertly, the Aburi Sushi and Karubi Salad prove that rib loin and knuckle can be rendered just as good.

Beef skeletal muscles and trimmings are simmered with tofu and vegetables resulting in a comforting rustic stew. My favourite is the seared rib loin with sea urchin, enhanced with some garlic ponzu sauce. The textural contrasts from the beef, rice and sea urchin is just amazing.

Aburi Sushi – broil sliced rib loin sushi

Karubi Salad – BBQ wagyu knuckle salad with spicy miso sauce

Wagyu Tataki Uni Soe – seared rib loin with sea urchin with garlic ponzu sauce

Gyusuji Nikomi – beef skeletal muscle with vegetables & tofu

Wagyu Hamburger with Mushroom Sauce

Other dishes offered under this promotion are the Toban Yaki Mojio To Wasabi Shoyu (grilled wagyu chuck roll on hot plate with sea salt and wasabi soy sauce) and Mini Onsen Tamago Karubi Donburi (BBQ wagyu knuckle & half-boiled egg with steamed rice). Prices for the dishes range from RM64-RM320.

Head on over to Iketeru this month to savour these special wagyu dishes, available at both lunch and dinner. This promotion started today and is available until 31 August 2018.

For reservations, please call +603-2264-2264 or visit life@hilton.com for more information.

 

IKETERU
Level 8, Hilton Kuala Lumpur
3 Jalan Stesen Sentral
Kuala Lumpur
Tel: 03-2264-2596/2264)

Business hours: Noon-2.30pm (lunch); 6.30pm-10.30pm (dinner)
*Pork-free

KOUZU @ Bangsar

With Kouzu recently opened in Bangsar, the stretch along Jalan Telawi seems to have perked up considerably. This is actually the 2nd outlet, the first one being in Taman Tun Dr Ismail. As you step into this hip-looking Japanese fusion restaurant and bar, you’ll be greeted with a piece of vibrant painted pop-art on one of the main walls. The colourful wall-art depicts a mish-mash kaleidoscope of Mt Fuji, dragons, carps, sakura and even a Japanese maiden (geisha perhaps?) by local artist Katun. This long mural certainly sets the tone of contemporary vibes and we can’t wait for the gastronomic offerings.

Proudly marketing itself as a restaurant and bar, the menu features a good range of Hot & Cold Japas – contemporary Japanese appetizers using both Japanese and western ingredients. But before the japas comes, we happily line our stomachs with some refreshing salads. Attention-grabbing with beautiful crisp vegetables, fresh raw fish and al dente udon, we totally enjoy the Salmon Trout Salad and Sanuki Udon Pasta.

Salmon Trout Salad (RM25)

Sanuki Udon Pasta (RM19)

We can’t help ordering a sushi roll, – the Umami Roll with fried soft-shell crabs is prettily presented – light & easy on the palate.

Umami Roll (RM20)

Next comes the japas – small plates, small bites but oh-so-big in flavours.

The Kouzu Sliders look like cute mini-burgers; the only difference being that they are scones sandwiching juicy homemade wagyu patty, spinach, caramelized shallot and gyusugi.

Kouzu Sliders (RM25 for 2 pieces)

The Gyoza Kaisen, stuffed with chopped shrimps and scallops are just average to me.

Gyoza Kaisen (3 pieces) – RM22.00 

On the other hand, I simply love the Blue Fin Tuna and Foie Gras, reasonably priced at RM29. The tuna has been seared to perfection, and it pairs beautifully with the foie gras, unagi sauce and apple chutney.

Blue Fin Tuna & Foie Gras

For something light and fun, try their Agedashi Tofu, sprinkled with bonito flakes and paired with a smooth slithery onsen egg.

Bonito Agedashi Tofu (RM10) 

The hot tapas list features some substantial meaty items. The Stone Grilled Beef and Spicy Miso Lamb Rack are our favourites. Marinated well, the meat is tender and juicy, delicious to the last bite.

Stone Grilled Beef (RM29)

Spicy Miso Lamb Rack (RM36 for 2 pieces)

Besides tapas and roll sushis, Kouzu’s selection of yakitori is also quite popular. Ranging from RM5-RM15 per skewer, they have been meticulously grilled over charcoal.

Skewered delights to go with the sake, wine or beer!

We also recommend Kouzu’s interesting version of pizza. Instead of the usual flour dough, the pizzas here are made with a crispy rice base and topped with exotic ingredients like wasabi, yuzo, miso and escargot! The Escargot Pizza is a one that I can eat over and over again.

Japanese Escargot Pizza (RM19.00)

If you are someone who must have rice, then don’t miss their signature Kouzu Don. It’s a bowl of beautifully presented Japanese rice topped with tender sliced sirloin (lightly seared), scallions, garlic, drizzled with aromatic truffle teriyaki sauce and a lush onsen egg! Perfection in a bowl.

Kouzu Don (RM29)

I love how the food is prettily presented in Kouzu, enhancing the visual feasting even before it’s eaten. Flavours are well balanced with traditional and fusionistic touches, most of them light and refreshing – just perfect when chilling out with drinks.

 

KOUZU
19 Jalan Telawi 3
Bangsar Baru
59100 Kuala Lumpur
Tel: 03-2201-1592 /011-6050-0995

Opening Hours:
12noon to 2.30pm
5.00pm to 1.00am

KOUZU @ Bangsar

With Kouzu recently opened in Bangsar, the stretch along Jalan Telawi seems to have perked up considerably. This is actually the 2nd outlet, the first one being in Taman Tun Dr Ismail. As you step into this hip-looking Japanese fusion restaurant and bar, you’ll be greeted with a piece of vibrant painted pop-art on one of the main walls. The colourful wall-art depicts a mish-mash kaleidoscope of Mt Fuji, dragons, carps, sakura and even a Japanese maiden (geisha perhaps?) by local artist Katun. This long mural certainly sets the tone of contemporary vibes and we can’t wait for the gastronomic offerings.

Proudly marketing itself as a restaurant and bar, the menu features a good range of Hot & Cold Japas – contemporary Japanese appetizers using both Japanese and western ingredients. But before the japas comes, we happily line our stomachs with some refreshing salads. Attention-grabbing with beautiful crisp vegetables, fresh raw fish and al dente udon, we totally enjoy the Salmon Trout Salad and Sanuki Udon Pasta.

Salmon Trout Salad (RM25)

Sanuki Udon Pasta (RM19)

We can’t help ordering a sushi roll, – the Umami Roll with fried soft-shell crabs is prettily presented – light & easy on the palate.

Umami Roll (RM20)

Next comes the japas – small plates, small bites but oh-so-big in flavours.

The Kouzu Sliders look like cute mini-burgers; the only difference being that they are scones sandwiching juicy homemade wagyu patty, spinach, caramelized shallot and gyusugi.

Kouzu Sliders (RM25 for 2 pieces)

The Gyoza Kaisen, stuffed with chopped shrimps and scallops are just average to me.

Gyoza Kaisen (3 pieces) – RM22.00 

On the other hand, I simply love the Blue Fin Tuna and Foie Gras, reasonably priced at RM29. The tuna has been seared to perfection, and it pairs beautifully with the foie gras, unagi sauce and apple chutney.

Blue Fin Tuna & Foie Gras

For something light and fun, try their Agedashi Tofu, sprinkled with bonito flakes and paired with a smooth slithery onsen egg.

Bonito Agedashi Tofu (RM10) 

The hot tapas list features some substantial meaty items. The Stone Grilled Beef and Spicy Miso Lamb Rack are our favourites. Marinated well, the meat is tender and juicy, delicious to the last bite.

Stone Grilled Beef (RM29)

Spicy Miso Lamb Rack (RM36 for 2 pieces)

Besides tapas and roll sushis, Kouzu’s selection of yakitori is also quite popular. Ranging from RM5-RM15 per skewer, they have been meticulously grilled over charcoal.

Skewered delights to go with the sake, wine or beer!

We also recommend Kouzu’s interesting version of pizza. Instead of the usual flour dough, the pizzas here are made with a crispy rice base and topped with exotic ingredients like wasabi, yuzo, miso and escargot! The Escargot Pizza is a one that I can eat over and over again.

Japanese Escargot Pizza (RM19.00)

If you are someone who must have rice, then don’t miss their signature Kouzu Don. It’s a bowl of beautifully presented Japanese rice topped with tender sliced sirloin (lightly seared), scallions, garlic, drizzled with aromatic truffle teriyaki sauce and a lush onsen egg! Perfection in a bowl.

Kouzu Don (RM29)

I love how the food is prettily presented in Kouzu, enhancing the visual feasting even before it’s eaten. Flavours are well balanced with traditional and fusionistic touches, most of them light and refreshing – just perfect when chilling out with drinks.

 

KOUZU
19 Jalan Telawi 3
Bangsar Baru
59100 Kuala Lumpur
Tel: 03-2201-1592 /011-6050-0995

Opening Hours:
12noon to 2.30pm
5.00pm to 1.00am

When East meets West @ RUYI & LYN

For just a few short days, ie until this Saturday 23 June 2018, Ruyi & Lyn’s resident award-winning Chef James Ho is teaming up with Chef Toni Ruiz Valero to give diners a memorable dining experience with their “East Meets West”multi-course dinner. The eclectic 8-course cross-cultural menu from this dynamic combo of culinary mastery from two renowned chefs is something that has to be experienced.

Personally, I have tasted both chefs’ dishes in the past and in this special dinner, both of them have fielded their signature items, curated and presented creatively to feed the eyes and stomach. Do read my previous reviews of Chef Toni here and Chef James here.

The Dinner Set Menu is priced @ RM288 per pax and if you choose to have Wine Pairing, add in extra RM138. Let’s have a look of what’s in store…

Complimentary Hors D’oeuvres

The dinner starts off with Chef James’ beautifully presented appetizer of Sea Caviar (a type of crunchy seaweed) on a mound of shaved ice topped with a cute crispily-fried Baby Crab. Before eating, squirt the tangy Yuzu essence from the little syringe and then enjoy the burst of flavours and contrasting textures in the mouth!

Sea Caviar with Yuzu Essence topped with a Crispy Baby Crab by Chef James

Next… Chef Toni’s salad of Eggplant Confit, Chlorophyll and Pickled Vegetables further titillates the palate. Thinly-sliced pickled ladies fingers dance merrily with crisp rocket, polygonym (laksa leaves), basil and pea sprouts in every mouthful, spiked with fragrant mustard seeds and the chlorophyll curry made from dhall.

Eggplant Confit, Chlorophyll Curry & Pickled Vegetables by Chef Toni

Chef Toni further dazzles with his signature Red Prawn Carpaccio with Deconstructed Sarawak Laksa. The thin slices of red prawn are incredibly sweet and in a surprise twist, the spiced Sarawak Laksa gravy is encased in the prawn head!

Red Prawn Carpaccio with Deconstructed Sarawak Laksa by Chef Toni

One of my favourite dishes in the menu is the Pomfret in Double-boiled Soup by Chef James. Boneless slices of pomfret are steamed on a bed of silky smooth “chawan mushi” and the tasty clear double-boiled broth is then poured over, at table-side. This is a soup that’s to be slowly savoured, to fully enjoy the sweet flavours!

Pomfret in Double-boiled Soup by Chef James

Chef Toni’s mains of Roast Pigeon is a bold and daring dish. It’s done “medium-rare” or almost rare, I would say and that’s pretty much an acquired preference. If you like pigeon meat done rare, then this is for you… personally, I prefer it to be cooked “medium-well done”.

Roast Pigeon, Marinated Roulade with Beetroot Juice and Coconut Foam by Chef Toni

The 2nd and 3rd mains come from Chef James. I enjoy the succulent lamb chop coated in crumbs although the accompanying sauce is a wee bit too salty but this is offset by the tangy iced vegetables by the side.

Lamb Schnitzel with Monggolian Black Pepper & Iced Vegetables by Chef James

Fried Canton Sakura can be a bit puzzling – it turns out to be short-grain Sakura rice, fried Cantonese-style, with added crunch from some puffed rice crispies. For that extra glamour, a thick slice of foie gras sits elegantly on top and this gives a satisfying fullness to the meal.

Pan-seared Foie Gras with Fried Canton Sakura by Chef James

Chef Toni’s signature dessert of curry leaves-infused cream over stewed strawberries laced with Szechuan peppercorn ends the meal on a sweet note. The daintily-cubed jackfruit can be more substantial for a more satisfying bite to this interesting dessert.

Curry Leaves-infused Cream, Szechuan Pepper Strawberries & Jackfruit by Chef Toni

 

Do pick up the phone and call for reservations at 03-2083-0288 as last day of this special dinner is this Saturday, 23 June 2018!

Dinner Set Menu @ RM288, with Wine Pairing add extra RM138.

 

RUYI & LYN
4th Floor Bangsar Shopping Centre
285 Jalan Maarof
Bukit Bandaraya
59000 Kuala Lumpur
Tel: 03-2083-0288

When East meets West @ RUYI & LYN

For just a few short days, ie until this Saturday 23 June 2018, Ruyi & Lyn’s resident award-winning Chef James Ho is teaming up with Chef Toni Ruiz Valero to give diners a memorable dining experience with their “East Meets West”multi-course dinner. The eclectic 8-course cross-cultural menu from this dynamic combo of culinary mastery from two renowned chefs is something that has to be experienced.

Personally, I have tasted both chefs’ dishes in the past and in this special dinner, both of them have fielded their signature items, curated and presented creatively to feed the eyes and stomach. Do read my previous reviews of Chef Toni here and Chef James here.

The Dinner Set Menu is priced @ RM288 per pax and if you choose to have Wine Pairing, add in extra RM138. Let’s have a look of what’s in store…

Complimentary Hors D’oeuvres

The dinner starts off with Chef James’ beautifully presented appetizer of Sea Caviar (a type of crunchy seaweed) on a mound of shaved ice topped with a cute crispily-fried Baby Crab. Before eating, squirt the tangy Yuzu essence from the little syringe and then enjoy the burst of flavours and contrasting textures in the mouth!

Sea Caviar with Yuzu Essence topped with a Crispy Baby Crab by Chef James

Next… Chef Toni’s salad of Eggplant Confit, Chlorophyll and Pickled Vegetables further titillates the palate. Thinly-sliced pickled ladies fingers dance merrily with crisp rocket, polygonym (laksa leaves), basil and pea sprouts in every mouthful, spiked with fragrant mustard seeds and the chlorophyll curry made from dhall.

Eggplant Confit, Chlorophyll Curry & Pickled Vegetables by Chef Toni

Chef Toni further dazzles with his signature Red Prawn Carpaccio with Deconstructed Sarawak Laksa. The thin slices of red prawn are incredibly sweet and in a surprise twist, the spiced Sarawak Laksa gravy is encased in the prawn head!

Red Prawn Carpaccio with Deconstructed Sarawak Laksa by Chef Toni

One of my favourite dishes in the menu is the Pomfret in Double-boiled Soup by Chef James. Boneless slices of pomfret are steamed on a bed of silky smooth “chawan mushi” and the tasty clear double-boiled broth is then poured over, at table-side. This is a soup that’s to be slowly savoured, to fully enjoy the sweet flavours!

Pomfret in Double-boiled Soup by Chef James

Chef Toni’s mains of Roast Pigeon is a bold and daring dish. It’s done “medium-rare” or almost rare, I would say and that’s pretty much an acquired preference. If you like pigeon meat done rare, then this is for you… personally, I prefer it to be cooked “medium-well done”.

Roast Pigeon, Marinated Roulade with Beetroot Juice and Coconut Foam by Chef Toni

The 2nd and 3rd mains come from Chef James. I enjoy the succulent lamb chop coated in crumbs although the accompanying sauce is a wee bit too salty but this is offset by the tangy iced vegetables by the side.

Lamb Schnitzel with Monggolian Black Pepper & Iced Vegetables by Chef James

Fried Canton Sakura can be a bit puzzling – it turns out to be short-grain Sakura rice, fried Cantonese-style, with added crunch from some puffed rice crispies. For that extra glamour, a thick slice of foie gras sits elegantly on top and this gives a satisfying fullness to the meal.

Pan-seared Foie Gras with Fried Canton Sakura by Chef James

Chef Toni’s signature dessert of curry leaves-infused cream over stewed strawberries laced with Szechuan peppercorn ends the meal on a sweet note. The daintily-cubed jackfruit can be more substantial for a more satisfying bite to this interesting dessert.

Curry Leaves-infused Cream, Szechuan Pepper Strawberries & Jackfruit by Chef Toni

 

Do pick up the phone and call for reservations at 03-2083-0288 as last day of this special dinner is this Saturday, 23 June 2018!

Dinner Set Menu @ RM288, with Wine Pairing add extra RM138.

 

RUYI & LYN
4th Floor Bangsar Shopping Centre
285 Jalan Maarof
Bukit Bandaraya
59000 Kuala Lumpur
Tel: 03-2083-0288