Sunday, March 12, 2017

SAKURA SPRING BLOSSOMS FEST AT GENJI



Hanami or flower viewing time in spring draws both Japanese and tourists when sakura (cherry blossoms) are in full bloom. Chef Richard Teoh and the Genji team are pulling out the stops, to evoke the freshness of spring through a Sakura Spring Blossom Food Fest which lasts till end March.
Rape blossoms aka rapeseed or Japanese flowering mustard (yau choi in Cantonese) tops the list of seasonal ingredients featured. The veggie's mild bitter aftertaste was discernible from the get-go zensai of Maguro Nano Hana Nutta Ae. 
Essentially, blanched rape blossom stems are paired with tuna in miso sauce (RM39) to create the dish. With the greens serving as a neutral canvas, the rich meatiness of the seared tuna cubes was perked up by wasabi-spiked miso sauce, giving the ensemble a punchy zing.
Our palates got another surprising jolt from the speciality of Tai Usuzukuri (RM130). Feasting our eyes on the fan-shaped slices of fresh sea bream fillet, we were thrown by the unexpected burst of chilli heat from the house ponzu sauce. Go easy on this dip should you wish to appreciate the natural fish sweetness better.
More raw appeal appeared in the Premium Set of Sashimi Moriawase Tokuijo (RM380). It's advisable to leave the final selection to the chef’s discretion and allow him to pick the freshest and air-flown seasonal catch for your enjoyment. 
Ours comprised luscious slices of aji (horse mackerel), toro (fatty tuna), kanpachi (yellowtail), shake (salmon) and hotategai (scallops) speckled with tobikko.
After that surfeit of sashimi, we took to the custardy smooth Unagi Chawan Mushi (RM28) with warm gusto. The addition of grilled eel atop the steamed egg custard was a culinary masterstroke as the eel’s unctuous saucy sweetness layered extra depth to the delicate dish.
Another bout of spring fever prevailed in the droolworthy Wagyu Beef Nano Hana Maki (RM120). Teppan-cooked to perfectly charred smokiness, the thinly sliced Wagyu beef rolled with rape flower stems went down a treat.
Non-beef eaters may find Kue To Enoki Teppanyaki (RM85) a viable but no less tempting alternative. Although our serving of grilled grouper was overcooked,the bundles of enoki mushroom in yakiniku sauce remained toothsomely tender.
For a satisfying carb fix, we recommend the signature Unagi Avocado Ura Maki (RM72). We did a doubletake when the reversed roll with grilled eel, avocado, cucumber and lettuce appeared in the form of a celestial dragon. A major crowd-pleaser at Genji, the maki sushi proved substantial and heartily flavoured.
Minimalism ruled in the two final Sakura Spring Blossoms offerings: Nano Hana Tempura (RM45) and Hamaguri Jiru (RM28). Coated in light, crisp tempura batter, the rape blossoms had a nice, fresh crunch to them. We also enjoyed the clear, mildly umami clam soup with plump, juicy clams in it, faintly imbued by the citrusy tinge of yuzu zest .
Sweet ending to succumb to would be Black Sesame Ice Cream with Sakura Cheese Pudding. Adorned with a sprig of fresh sakura, the dessert duo made a pretty picture. We were smitten with the latter's delicate baby pink hue whilst piquing our interest with its unique texture, akin to a cross between panna cotta and light cheesecake. 
For reservations at Genji, call tel: 03-7955 9122 x 4071/4072 or visit www.ZestPJ.com

Thursday, March 09, 2017

LEMON GARDEN REFRESHED

Bright and cheerful vibes of the newly refreshed Lemon Garden restaurant generated much buzz recently, making it the talk of the town. Yours truly was among the early birds to get first dibs at this dining hot spot.
Shangri-La's Area General Manager Manfred Weber (above pix, right), EAM F&B Chris Hough (above pix, centre) and Executive Chef Olivier Pistre performed the opening ceremony, flanked by an effusive Lemon Garden team.  
Conceived by Bond Design Studio Inc from Japan, the sleek, polished interior flaunts a primary palette of cream-gray-lemon yellow hues. Industrial-style pendant light orbs lend extra shine to framed glass-clad walls and golden brown panels, and the tri-coloured, geometric pattern tiled floor.

The refreshed buffet layout retains the interactive aspects of various kitchen 'theatres', dishing up a plethora of Chinese, Italian, Indian, Thai, Malay, Japanese and Continental specialities.
Seafood fans take note! Friday and Saturday nights feature King Neptune's bountiful undersea harvests that you'd fall hook, line and sinker for. Laid out on crushed ice, expect a surfeit of seafood such as king crab legs, meat and spanner crabs, lobsters, crayfish, prawns, scallops, mussels and freshly shucked oysters to tempt you. 
We sampled a selection of those that night, savouring their inherent sea-sweetness au naturel or with the occasional dash of lemon juice. Sashimi were also in the line-up with succulent slices of octopus, salmon, tuna and butterfish served alongside assorted hand-rolled temaki and nigiri sushi.


Partial to cheese, salads, roasts, Italian or Continental fare? We highly recommend the vast array of Euro-centric delicacies too; from crisp, flaky vol au vents to pizzas laden with delicious toppings fresh from the wood-fired oven. In addition, chefs on duty are ready to rustle up your choice of pasta with preferred sauces and condiments on the spot.


On the night of our visit, there were crisp bruschetta heaped with wilted spinach, feta cubes and chopped portobello, crusty wedges of seafood-topped pizza, marinated olives and capsicums, European breads, cheese, cold cuts, terrines and delectable main courses. Europhiles will find ample succour like we did as servings were kept small and fresh replenishments constant throughout the evening.
My other faves include roast beef and tender ribs from the carvery, inari sushi, deep-fried crab claw dumplings and a profusion of mixed salads.

I wish I had tummy space to fit in the veritable feast offered at the Asian theatre kitchen. Here, fresh off the tandoor comes pouffy naans, kebabs or chicken tandoori in addition to satay, murtabak, chicken tikka, curry noodles whipped up on request and hearty curries.

Although I'm not big on soup, the varied selection of double-boiled broths (up to seven types!) from the Chinese section left many of my foodie friends raving. Towering baskets of dim sum beckoned as did homespun and 'tai chow' style dishes: kam hiong crabs, roast duck and steamed chicken, fried noodles, and braised sea cucumber with fish maw.

Those with candy crush cravings shall be forgiven for going gaga at the dedicated dessert pavilion. Rocking up to the decadent displays, I felt like Alice in Wonderland going for the Mad Hatter's party.
The dizzying array of colours and luscious choices were jaw-dropping. From dainty jars of mousse and puddings, square tartlets and macarons, cakes and eclairs to old-school ais kacang, ice cream and chocolate fountain, it's an indulgent haven for the sweet-toothed.
With a seating capacity of 368 persons, Lemon Garden is open daily from 6am to 11.30pm.

Prices for the different buffets are as below:


International Lunch Buffet 
Monday – Friday 12noon – 2.30pm; RM128 nett (adult), RM64 nett (child)
Saturday 12noon – 3pm; RM148 nett (adult), RM74 nett (child)

International Sunday Brunch
Sunday 12noon – 3pm; RM168 nett (adult), RM84 nett (child)

International Dinner Buffet
Sunday – Thursday 6.30pm – 10.30pm; RM158 nett (adult), RM79 nett (child)

Seafood Dinner Buffet
Friday – Saturday 6.30pm – 10.30pm; RM208 nett (adult), RM104 nett (child)

Sunday Champagne Brunch (inclusive of 1 bottle of Veuve Cliquot per person)
Sunday 12noon – 3pm; RM 488 nett (adult)

For reservations at Lemon Garden or more information, call (03) 2074 3900 or email: restaurantreservations.slkl@shangri-la.com.

Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...