GIFU SPECIALITIES TAKE CENTRESTAGE AT KAMPACHI

Ayu fish and Hida beef from Gifu Prefecture will take centre stage at Kampachi restaurant, EQ Kuala Lumpur from 17 – 23 July.

At a special dinner graced by Gifu Prefecture Governor, Hajime Furuta (2nd from left) and Ambassador of Japan to Malaysia, His Excellency Katsuhiko Takahashi (2nd from right), we were treated to Gifu’s native produce: Kikurage mushroom, Shungiku (chrysanthemum greens), and Gohei-mochi complemented by a selection of sake such as Tamakashiwa (award-winning Junmai Daiginjo with well-balanced, muted melon sweetness and fresh acidity) and Hyakujuro Akazura (smooth, super dry Junmaisyu with rich aroma reminiscent of cooked rice).

Located between Tokyo and Kyoto, Gifu Prefecture is a haven of natural beauty, nestled amidst the breathtaking Japanese mountain range. Its pristine rivers and lush forests, fresh environment and sustainability practices make Gifu known for its exceptional agricultural produce.

Furuta said: "Gifu is blessed with abundant agricultural products, and we are thrilled to promote them beyond Japan. We are committed to sustainable farming practices and preserving the unique landscape of Gifu."

Furuta then presented Kampachi with the ‘Recommended Overseas Gifu Ayu Restaurant’ certification by the Globally Important Agricultural Heritage System (GIAHS) and ‘Ayu of the Nagara River System’ Promotion Association; making the restaurant the first in Malaysia and second in the world to receive the honour.

Guests were then treated to a sumptuous dinner of Ayu fish and Hida beef prepared by Kampachi Japanese chef Yusuke Ishigami. Also known as sweet fish, Ayu can only be found in the purest and cleanest waters especially in Gifu’s Nagara River.

Cherished by the local community for centuries, the river also helps to give rise to and nurtures traditional "Cormorant Fishing" with 1,300 years of history; and "Hon Mino washi paper", handmade Japanese paper registered as a UNESCO Intangible Cultural Heritage.

Raised in several facilities in Gifu Prefecture using clean, natural spring water under strict hygiene and temperature control, sustainably farmed Ayu fish is now available year-long.

Fine, tender with beautiful marbling, Hida Beef’s melt-in-the-mouth texture, and rich aroma and taste gained widespread recognition when Hidagyu achieved top honours at the 8th All-Japan National Wagyu Cattle Expo in 2002, held in Gifu Prefecture. Its continued success at various Beef Cattle Expo in 2012, 2013 and 2015 has made Hida Beef highly sought-after by discerning food lovers.

Our Gifu dinner commenced with Ayu Kanroni, simmered sweet fish in sweet soy sauce. The surprisingly firm albeit boney fish had fine flesh; its stomach was roe-filled. I like how the caramel-like shoyu that enhanced the fish’s natural sweetness.

The raw slices of Hida Gyu Carpaccio gave my jaw quite a workout. Luckily, the pleasant meaty richness accompanied by fresh greens and baby tomatoes made sampling the beef a distinct experience.

Sweet memories of my sojourn to Takayama returned when I sampled Ayu Shioyaki, grilled sweet fish with salt. We learned how to debone the fish by flattening the curvy Ayu with our chopsticks then gently pulling the tail to dislodge the whole vertebrate. The flesh was delicious and sweet, accented by a hint of salt.

True to all the key characteristics preceding it, the Hida Gyu Misoyaki – Hida beef with homemade miso didn’t disappoint. Served medium rare, the thickish beef slices tasted almost buttery on the palate. We love how the savoury miso with an imperceptible tinge of heat added a tantalising dimension to the meat.

For the speciality of Ayu Gohan (rice with sweet fish), the chef grilled the fishes separately then deboned and filleted them. The fish bones are used to make fish stock to cook the rice. To serve, the fish fillets are placed atop the cooked rice for presentation before everything was mixed together. While the rice tasted acceptable, the fish was too broken up to make its presence felt.

We enjoyed every drop of the Nameko Misoshiru, a soulfully satisfying miso soup with nameko mushroom. These small, amber-brown mushroom with a slippery gelatinous coating along with kelp added textural interest to the yummy broth. 

Dinner wrapped up with Gohei Mochi, a speciality of Central Japan, the skewered flat rice cake with sweet miso apparently is shaped like waraji (a traditional sandal). The soft rice cake texture reminded me of our ketupat; the miso paste with a sprinkling of coloured sesame seeds on it was more salty than sweet. The generous coating was a tad overwhelming on our tastebuds but it slowly grew on us the more we nibbled on it.

For me, the dinner was a memorable throwback to my trip to Takayama. Should you wish to embark on the culinary tour of Gifu, the menu of Gifu's bounties starts from RM60.

Advance reservation is required – for reservations at Kampachi, email: kampachi@equatorial.com or visit: https://linktr.ee/KampachiOfficial

 

EQUATORIAL KUALA LUMPUR CELEBRATES 50TH ANNIVERSARY

Opened in December 1973, Hotel Equatorial Kuala Lumpur is celebrating its 50^th Anniversary this year.

Equatorial Group CEO Donald Lim (pix above) said: “Over the past five decades, the Equatorial brand has built a strong reputation for delivering exceptional service and excellent hospitality; its restaurants: the Kampachi, Chalet, Nipah Coffeeshop, Golden Phoenix, Étoile Bistro and Blue Moon lounge were household names.

 

“We’ll be celebrating our golden anniversary with our loyal customers, partners, and employees who have supported us throughout the years. Starting 5 July 2023, we will have a series of 50 commemorative events spanning a whole year, each offering a distinctive take against the historical backdrop or with an eye toward the future.”

The old Chalet restaurant remains fondly remembered by loyal guests

Highlights will include pop-ups of the famed Chalet and Golden Phoenix restaurants in August 2023 and January 2024 respectively, and a Blue Moon Night on 31 August 2023, evoking a playlist of the era. Also, in the pipeline are visiting guest chefs, winemakers, sake masters and even specially commissioned products — stay tuned for updates at www.equatorial.com/equatorial-50

 

Boxing great Joe Bugner was a guest of Hotel Equatorial KL for his fight with the legendary Muhammad Ali in 1975

A memory wall will be created in the lobby of EQ where guests can view photos of memorable events involving Equatorial since 1973. Guests can share their own memories on Facebook and Instagram as well.

According to Lim, Equatorial has redefined the hospitality landscape; its well-regarded restaurants has successfully gain mindshare and familiarity with the many birthdays and weddings held at the Hotel.

 

He also cited some of the groundbreaking trends set by Hotel Equatorial Kuala Lumpur: it’s the first hotel to have electronic key cards and fire sprinklers, and WiFi connectivity — things people take for granted now.

Kampachi, the oldest Japanese restaurant in Malaysia, remains famed for its Sunday buffet. During its heydays, reservations has to be made months in advance. The brand’s endurance is unmatched and remains one of the best Japanese restaurants today.

Equatorial Group's Chief Commercial Officer Charles Lim (left), CEO Donald Lim (centre) and EQKL GM, Gerard Walker (right)

In the four years since opening in 2019, EQ has become the standard bearer among hotels in the city, having won a slew of local and international accolades, including being ranked #1 hotel in the city by Tripadvisor since August 2019. Just last month, EQ was named Hotel of the Year Asia Pacific by Preferred Hotels group, the first time any hotel from Malaysia has won the title.

 

The new 440-room property is the first and only 5-star hotel in Kuala Lumpur with a Green Building Index Gold certification. Lim explained EQ’s sustainability measures in place means a night’s stay at EQ uses far fewer resources and has less environmental impact compared to other hotel rooms. For example, the carbon output which is equivalent to a return drive from KL to Ipoh can save up to 1500 trees.

Hotel Equatorial Penang will reopen in 2 years' time

Lim said the newer EQ brand is more stylish and innovative; its premium positioning aimed at attracting today’s younger clientele whilst the Equatorial Hotel brand - recognisable among the older generation - will retain its ‘business class’ offerings. 

The Equatorial Penang is currently under renovation and is anticipated to open in 2 years’ time. He affirms should the opportunity arises, the group will consider expanding EQ and Equatorial branded properties in Malaysia or even overseas. 

For more information on EQ 50^th Anniversary, visit www.equatorial.com/equatorial-50

CHALET POP-UP AT EQ KUALA LUMPUR

During its halcyon days from 1973 until the original Hotel was closed for redevelopment, Chalet at the old Equatorial Kuala Lumpur was the arbiter of fine-dining in Kuala Lumpur. A rustic haven with white linen-topped tables, gleaming silverware, and impeccable service, it was an outpost to see and be seen; a rendezvous for Malaysia’s royalty, movers and shakers, the glitterati and jet-setters.

 

I learned to enjoy classic Swiss-Continental specialities such as fondue and raclette among others here. The signature sabayon and crêpes suzette were delivered with such panache, few diners could resist the table-side theatrics.

Chalet loyalists and new customers will have a chance to relive those glorious days through the Chalet pop-up at Sabayon, Level 51 from 24 July to 12 August. Former Chalet Restaurant Manager Azlan Alias and Amerjit Singh Lakha Singh will be at hand to further evoke the nostalgic feel.

During the recent media preview, Raclette Valaisanne (RM118++) was the quintessential curtain-raiser. A Swiss tradition from the Valais canton, half a round of raclette is melted in a specially designed contraption. The melted cheese is then scraped off and served with new potatoes and cornichon pickles.

Strong with rich savouriness, the briny cheese came accompanied by boiled baby potatoes to offset its salty profile, whilst tart pickles tempered its rich creaminess.

Another beloved classic, Fondue Au Fromage (RM288++ for 2 persons) or Swiss cheese fondue with truffle also teased our tastebuds. When you order this speciality, be prepared for an interactive dining experience in which you use long skewers to dip bread cubes into a heated pot of melted cheese mixed with wine and cornstarch. Cheese enthusiasts will enjoy this.

We were also treated to popular appetisers of Salade De L’Empire Romain (RM68++), romaine lettuce salad flecked with shaved Parmesan cheese; Steak Tartare (RM108++), raw minced grain-fed beef steak with red wine vinegar, capers and mustard; and Saumon Fumé Norvégien (RM108++), smoked salmon loin with traditional condiments.

Those tasting portions did the trick to whet our appetite, priming us for Crème De Champignons Sauvage (RM68++), Chalet’s signature creamy wild mushroom soup. Served in a crusty bread bowl, the generous portion of subtly woody-earthy broth enticed us to lap every drop up.

Deliciously lush, Émincé de Veau à la Zurichoise (RM208++) – sliced veal in mushroom cream sauce complemented by crusty rosti potatoes – was as delectable as I remember it.

Other much-anticipated specialities making a comeback will include Lobster Thermidor, Roasted Mustard Crusted Rack of Lamb, and Canard à la Presse (pre-order required).

The preview concluded with a dramatic flair when Amerjit deftly prepared Crêpes Suzette (RM58++), pancakes artfully flambéed with Grand Marnier liqueur and orange juice. Served with vanilla ice cream, the tissue-thin pancakes enhanced with the slightly bittersweet boozy-citrusy sauce left us on a nice high.

Reservations are now open for the special pop-up event. For reservations and enquiries at the Chalet pop-up, email: dineateqkl@kul.equatorial.com, WhatsApp +60 12 278 9239 or call tel:03 2789 7722.