JAPANESE CLASSICS TAKE CENTRESTAGE AT KAZUMA

Traditional Japanese cuisine in serene surroundings. That’s the dining concept behind Kazuma – Concorde Hotel Kuala Lumpur’s freshly minted Japanese culinary outpost.

Kazuma, meaning harmony, peace and serenity in Japanese, is currently helmed by guest chef Tsutomu Haneishi. He captains the Kazuma team in creating an array of classic Japanese specialities, using market-fresh produce and imported seafood from Japan.

Cosy and mellow-lit with paper felt pendant lamps and strategically placed spotlights, the wood-trimmed interior is evocative of the Japanese 'residential architectural' style, incorporating a long bar and a sushi counter. 

Lattice work frames and shoji windows complement decorative eye-catching blond lattice woodwork overhead. Sleek modern furnishings in warm red shades denoting the sun, joy and happiness, and beige hues complete the resto's understated look.

Tucked away in a discreet corner are two semi-private rooms for those who wish to play host for corporate purposes or personal occasions.

By day, value-for-money set lunches such as Kazuma Bento (RM69), Beef Yakiniku Bento (RM58) and Sushi Bento (RM60) are fast becoming top draws among the office crowd.

Prettily presented in compartmentalized lacquer boxes, these set lunches comprise dainty morsels in various preparations to tempt the tastebuds. Whether you’re partial to sushi and sashimi or cooked food such as braised beef and tempura, the bento set offerings are varied enough to please most palates.

A la carte items are competitively priced. For instance, sashimi lovers can savour Iso Sashimi (RM48) featuring 3 types of sashimi: maguro, salmon and hamachi. 

The Hama Sashimi (RM110) features 5 types of sashimi without breaking the bank. The fresh raw fish slices are of a decent thickness to leave you satisfied.

If you have a penchant for sushi rolls, try the house Dragon Roll (RM34) – a delicious rice roll topped with sliced avocado, and ebikko, with a deep-fried prawn at its core.

A nice curtain-raiser to go with your favourite tipple is Camembert Cheese Harumaki (RM21, 2 pcs). Although not authentically Japanese, this crispy fried spring roll filled with camembert cheese and perilla leaf is delectable. The Thai chilli dip served on the side lends a touch of punchy sweetness should you desire it.

Highly recommended is Saba Ichiya Boshi (RM20 – half, RM34 – whole) – the housemade seasoned and dried mackerel which is grilled until the skin is blistered and crisp. A dash of freshly squeezed lemon juice atop the fish is all that's needed to savour the fish’s sweet flesh. Oishii!

Tori Negimisoyaki (RM23) proffers meltingly tender bites of grilled boneless chicken; the skin touched with a dab of savoury-sweet miso paste to tickle the tastebuds into going for repeat helpings.

Another perennial favourite to sample is Kushiyaki Moriawase: grilled skewers of Sasami Mentai Mayo (RM8) – chicken fillet with spicy fish roe mayo; Tori Tsukune (RM8) – chicken meatballs; Tebasaki (RM8) – chicken wings; Negima (RM7) – chicken thigh & leek; Tori Kawa (RM6) – chicken skin touched with salt or teriyaki sauce.

When it comes to dessert, the Japanese prefer to keep it light and simple. At Kazuma, the Ichigo Daifuku (RM15) – a whole strawberry coated in a thin layer of red bean paste and glutinous rice ball or Abekawa Mochi (RM15) – glutinous rice cake cubes coated with crushed almonds are perfect to wrap up the meal on a lovely sweet note minus the guilt.

For reservations, call Kazuma Japanese Restaurant, tel:03-2149 2666. Address: Level 1, Wisma Concorde, Concorde Hotel Kuala Lumpur, Jalan Sultan Ismail, KL. Business hours: Mon- Sat: 11.30am – 3pm, 6pm – 10pm; Close on Sunday and public holidays.

 

STAYING HOME TO COOK UP A TRUE AUSSIE LAMB EXPERIENCE

 

Making charaben or character bento is no child’s play. Learning to prepare it was fun though after I was persuaded to join Meat Livestock Australia’s (MLA) True Beef Up Contest. 

Prior to making the charaben, I reviewed the useful tips gleaned from the Beef Up webinar hosted by MLA. Some of the key takeaways I recall from Mary Easaw, senior lecturer at the International Medical University and consultant dietician at CVSKL Hospital Kuala Lumpur include:

•    Eating lean red meat three to four times a week is recommended for a healthy balanced diet

•        Beef, especially True Aussie Beef, is a good source of protein, iron, zinc and other essential nutrients. Australian grass-fed beef is naturally low in fat and cholesterol, while offering a higher level of Omega 3 fatty acids.

•        Moderation is key to a healthy diet. The basic guideline for a healthy plate is ½ plate colourful, non-starchy vegetables, ¼ plate carbohydrates (potato, pasta, rice) and ¼ plate protein (meat, fish, chicken or tofu)

•           1 serving of meat = the size of the palm of your hand with the thickness of a deck of cards (65-100g) 1-2 x per week.

Air-fried Aussie beef Salad Nicoise-style shown by Chef Victor Chow

From the Beef Up webinar, we got some practical tips and inspiration from Chef Victor Chow who showed us 3 simple and delicious recipes on how to cook beef. More recipe ideas and information are found in the comprehensive media kit provided to us.

Since I opted for lamb, I decided the True Aussie Lamb Shabu Shabu slices would work well in a lunch box. To ensure it remains in the ‘lamb’ light, a charaben would be a cute and attention-grabbing way to showcase the meat.

It was the pack of Kikkoman Garlic Teriyaki Sauce that gave me the charaben inspiration. 😄

TRUE AUSSIE LAMB CHARABEN

 

100g Aussie lamb slices

1 pack (25g) Kikkoman Garlic Teriyaki Sauce

1 small pc nori sheet

200g cooked rice

2 tsp vinegar

1 tsp mirin

Pinch of salt

½ tsp mayonnaise

1 pc baby romaine lettuce (chopped)

2 eggs (beaten)

½ tomato (diced)

 

Marinate Aussie lamb slices with Kikkoman Garlic Teriyaki Sauce for 15 minutes.

Heat pan and sauté lamb slices quickly. Set aside.

Cut nori sheet into two round discs and long “sheep ear” shapes.

Mix cooked rice with vinegar, mirin and salt. Shape and mould into rice balls.

Place each nori disc onto the rice balls with the “sheep ears” on the side. Dot some mayonnaise on top of the nori discs for the “eyes”.

(Tip: Use cupcake or muffin liner to hold rice balls)

Fry beaten egg into omelette, roll it up tightly and slice.

Fill lunch box with chopped baby romaine lettuce.

Place rice balls on top. Fill one quarter of lunch box with sautéed lamb slices. Decorate with diced tomato.

Fill remaining quarter of lunch box with sliced omelette rolls.

# # #

The whole experience was easier than I had anticipated. Not only the lamb slices cooked within minutes, everyone also enjoyed the delicious and meltingly tender meat. For us busy working mothers, #TrueAussieLamb is quick and easy to cook and that’s a godsend!

Bear in mind, lean red meat has lower fat content than chicken too. Trimmed of separable fat, lean beef has average 2.7g fat per 100g raw weight while skinless chicken has 3.5g.

Nutrient-wise, red meat is a great source of Iron (important for brain function), Zinc (for healthy bone development, fertility and immunity) and Omega-3. Other essential nutrients to be found include magnesium, selenium, niacin, potassium, phosphorous, Vitamins B5, B6 and B12 - vital for brain function, muscle development and function, immunity and energy.

During the Beef Up webinar, Sanjay Boothalingam, Australian Agriculture Counsellor from the Australian High Commission, highlighted Australian beef, lamb and goats are renowned for their quality, safety and halal compliance.

“Malaysia is the 3^rd largest market for Australian mutton,” said Sanjay. “Australian meat are known for safety, quality, sustainability, reliability and traceability.” 

He also spoke at length on the stringent Halal compliance and legislature framework implemented by the Australian government, covering everything from animal welfare and husbandry, slaughter, on-field and plant audits by JAKIM, to import permits. 

For more information go to: https://www.trueaussiebeefandlamb.my/ and
https://www.mla.com.au
 

HIGH NOON LUNCH CHOICES AT NOBU KL

Nobody would expect a simple dish of Cauliflower Steak with Corn Salsa (RM58++) to steal the limelight at lunch. Especially at Nobu Kuala Lumpur atop Petronas Tower 3. It’s one of the unexpected gems we glean from Nobu’s Set Lunch – the subtly smoky ‘steak’ captures Nobu’s trademark philosophy of infusing Japanese and Peruvian influences into the freshest ingredients perfectly.

Depending on what catches your fancy, the Set Lunch list Grilled Chicken with Nobu Sauces (RM60++), Sushi & Sashimi (RM95++), Beef Tenderloin (RM130++), Dry Age Prime Rib Eye (RM130++) and Lobster Wasabi Pepper (RM145++) as the main course.

 

Each choice of main is accompanied by miso soup, salad, tempura, housemade Nobu biscuits and complimentary green tea – a complete meal to leave you happily replete.

Ladies and gentlemen who lunch have more than the abovementioned set lunches to look forward to with Executive Chef Philip Leong’s latest drive to elevate the ‘Noon at Nobu’ experience. The expanded midday dining selection now includes pre-fixe menus, bento boxes, cold & hot dishes in addition to soups, noodles and dessert.

Priced at RM168++, the Pre-Fixe parade inclusive of miso soup and green tea features a choice of appetiser, a main course and dessert. Among the five appetisers, the plain-looking Butter Lettuce Salad Dry Miso stands out for its palate-pleasing umami appeal.

 

Coming in a close second in the popularity stake is Seafood Ceviche, a healthy yet delicious mixture of quinoa, prawns, fish and squid with baby greens, tomato and cucumber. The Umami Chicken Kara-age is underwhelming by comparison. Both the Salmon New Style Sashimi and Yellowtail Jalapeno are distillation of Nobu’s signature dishes so no surprises there. 

Shrimp with Spicy Garlic (its zingy heat makes it a hot favourite), Snapper with Black Bean Sauce (notable), Beef Tenderloin with Wasabi Pepper, Mushroom Toban Yaki and Grilled Chicken with Truffle Teriyaki beckon in the main course options.

All the dessert choices are exceptional. I’m partial to the sublime Japanese Whisky Cappuccino which packs a nice flavour punch that left me hankering for more. Pure white and foamy, the former proves to be a revelation as the heavenly creation constitutes coffee creme brulee with cocoa crumble, vanilla ice cream and Japanese whisky foam.

The Yogurt Sub Zero pairs scoops of tangy yogurt ice cream with fresh berries, raspberry sauce and sesame crisp. A perfect pick-me-upper to cleanse the palate post-lunch.

Playful textures and delicate flavours meld wonderfully in the Chocolate Sata Andagi – dark chocolate filled Japanese doughnut with caramelised pistachios is complemented by pandan ice cream on coconut sablé.

Completing the tempting line-up are Green Tea Fiji Shave Ice – Fiji water and organic soy milk shaved ice soused with green tea syrup, red bean paste, green tea mochi and green tea tuile, and Banana Harumaki – crispy banana spring roll with dulce de leche, white sesame ice cream and passionfruit sauce.

For those who want a little of everything, the substantial Bento Box (RM175++) will tickle the tastebuds with Sashimi Salad with Matsuhisa Dressing, Assorted Sushi, Rock Shrimp Tempura with Butter Ponzu, Nobu’s signature Black Cod Miso and Vegetable Spicy Garlic with Rice. A serving of miso soup is included.

Also available is Donburi, served with miso soup and salad. Of the four options listed, the Wagyu Short Rib Teriyaki Donburi (RM120++) is a heartily satisfying choice worth considering. Poached egg and assorted mushroom add to the dish’s comforting appeal.

 

Nobu Kuala Lumpur is open for lunch Monday to Friday, 12.00pm to 2.00pm.

 

For enquiries or reservations, please call NOBU KL, tel: 03-2164 5084 or WhatsApp: 019-389 5085.