Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts

Tuesday, February 20, 2024

CITA RASA RAMADAN MALAYSIA AT DORSETT GRAND SUBANG


Traditional Malay and kampung specialities await diners come buka puasa time this year at Dorsett Grand Subang. 
The extensive Cita Rasa Ramadan buffet, offered from 13 March to 9 April, will also highlight hawker and bazaar food-inspired fare where chefs on duty cook, grill and serve popular dishes on the spot.


When confronted with a vast selection, the trick is to be discerning and choose rare and cherished specialities for the best experience. Our recommended choices include the myriad of Ulam-ulaman, Kerabu Jantung Pisang and Seafood on Ice.


Fans of Sup Gearbox will be stoked to find a dedicated stall dishing it up with offal, beef bones and tripe. Sizzling Satay, a whole showpiece of Kambing Bakar, Nasi Biryani Gam Kambing, hot-off-the-grill Chicken Shawarma, Mee Goreng Mamak, Roti John and Murtabak beckon from various stalls manned by chefs on duty.
If you enjoy Tandoori Chicken and freshly made Naan, you’re in luck too. Curries to fire up the tastebuds include Ikan Patin Masak Tempoyak, Kari Kambing, Ayam Rendang, Kari Kepala Ikan and Ayam Percik among others.

In addition, you’d find Pajeri Terung, Ayam Goreng Kunyit, Sotong Masak Kicap and Seafood Marinara to complement rice.
 
Dessert run the gamut from assorted Malay Kuih and Bubur to colourful jellies, decadent cakes and glasses of frothy Teh and Kopi Tarik to cold drinks: Soya Bean, Sirap Bandung, etc. to leave everyone replete.

Cita Rasa Ramadan is priced at RM188 nett per adult and RM150 nett for senior citizens 60 and above. Children between 6 to 12 years old is charged at RM90 nett. Early Bird pricing at RM158 nett per adult is available from now till 13th Mar 2024.

Prepare for your Hari Raya shopping with local designer apparel at the Mezzanine Floor of Dorsett Grand Subang. Dress up to the nines with fashionable creations by Masrina Abdullah, Maswira Majid, Evita Mairesse, Izwani, Huda Hassan and Hasfitri Yusof.

For reservations at Dorsett Grand Subang, call tel: 03 5031 6060 or email: fnb.subang@dorsetthotels.com


Thursday, October 12, 2023

NEW TEMPTATIONS BECKON AT KAZUMA


Oden is one of those rare but delicious specialities few Japanese restaurants serve in the Klang Valley. Hence I was stoked when I discovered Oden Moriawase (RM22) is now available at Kazuma Japanese restaurant.

This homey, heartwarming stew comes with 6 types of Japanese fish cakes (chikuwa being my favourite), radish chunks, a hardboiled egg and toothsome konnyaku. Also known as konjac, the jiggly yet firm jelly-like blocks are made from the starch of devil’s tongue plant.

Kazuma’s chef Tsutomu Haneishi has also refreshed some offerings for the latest menu. Right off the bat, there’s now a small selection of Japanese appetisers to complement your drinks of choice.


We like the crisp-crunchiness of Koebi Karaage (RM15), deep-fried small shrimps and the succulence of Salmon Tataki Carpaccio (RM30), seared salmon sashimi with black sesame dressing.

Naturally, crowd-pleasing favourites such as Hama Sashimi (5 types of sliced raw fish: RM90 – 2 pcs each type, RM125 – 3 pcs each type) and Potato Salad (RM20) with creamy Japanese mayo have been retained.

For the former, diners may choose from maguro (tuna), salmon, hotate (scallop), hamachi (yellowtail), tako (octopus) and amaebi (sweet shrimp). Rest assured the Kazuma team strives to source the freshest seafood from around the world that measures up to the restaurant’s quality standards.
 
Our penchant for sushi was amply fulfilled on our recent visit with the introduction of Special Nigiri Sushi Tokujyou (RM87) into Kazuma’s new menu. The sea-fresh sweetness of those tender slices of maguro chutoro, hamachi, salmon, hotate, amaebi, unagi and ikura (vinegared rice topped with salmon roe) was certainly on-point.

Should you prefer cooked stuff, we recommend sampling Unagi Yanagawa (RM65), scrumptious simmered eel with vegetable and egg. Served bubbling hot in a little cast iron pot, we love every bite of the subtly sweet eel juxtaposed against the ethereal cloud-like softness of the egg.
Tendon (RM34), a wholesome meal in one consisting of steamed rice topped with assorted tempura, pickles and soup is another notably classic choice to satisfy the tastebuds. The mildly sweet sauce drizzled over the tempura and rice proved appetising, enticing us to polish off everything.
Heartier servings with splendid value for money are the new additions of Teishoku Sets. These beautifully composed set meals come with chawan mushi (steamed egg custard), steamed rice, miso soup, salad, pickles and fruits to accompany a choice of mains.
Having savoured Grilled Chicken Shioyaki/Teriyaki (RM35) and Unagi Kabayaki & Sashimi (RM70), we’d say both stellar options should hit the spot.
For vegetarians, Kazuma proffers a Vegetarian Bento (RM50). The tempting set comprised tofu steak, assorted vegetable tempura, pumpkin croquette, simmered vegetable, futomaki sushi and inari sushi. A visually and palatably pleasing set guaranteed to leave you happily satisfied.
Noodle enthusiasts aren’t forgotten either. We find it hard to decide whether Tempura Chasoba (RM22) or Shoyu Ramen and Inari Sushi (RM25) is better.
The former proffers springy buckwheat noodles which can be served hot or cold, accompanied by delectably crisp, airy-light battered prawns and vegetables.
If you prefer soupy noodles then the latter will hit the spot. We found the springy ramen in shoyu broth lighter on the palate, with the supplementary piece of inari sushi providing textural contrast.
Our requisite sweetener to conclude proceedings was Kurogoma (black sesame) Ice Cream (RM15) but other options available include Matcha Ice Cream (RM15) or Yuzu Sherbet (RM18).

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. Closed on Sunday and public holidays.

Friday, June 30, 2023

SEAFOOD GALORE AT PENGHULU SEAFOOD


Penghulu Crisp Fried Thai Style (market price) or ‘Lai Sa’ Fish in Chinese, was the show-stealer during our maiden lunch at Penghulu Seafood.

Sliced then coated in a sheer dusting of flour, the fish slices were fried until crisp. Afterwards the tilapia slices were assembled back as a whole fish, served with a heap of sliced onion, chilli, curry leaves and fried garlic crisps. We enjoyed the deliciously on-point fish. A separate dip of plum sauce, kalamansi lime juice and sugar lent it extra boost of flavour (not that the fish needed it).


This was one of the dishes at Penghulu Seafood. The restaurant specialises in Muslim-friendly Chinese cuisine with 46-year-old chef Wan Yee Kwong helming the kitchen team. Ikan bakar (grilled fish) and steamboat with fresh seafood and premium ingredients are also on the menu.


Us avid noodle fans thoroughly relished the Fried Tenderloin Beef Noodles (small RM24, medium RM35, large RM46). Topped with a thick, eggy sauce, the subtly smoky-charred noodles and sliced beef primed our appetite in anticipation of other goodies to come.

 

Thai and local influences melded nicely in the Grilled Stingray. Marinated with a dash of turmeric, the fleshy stingray’s natural sweetness proved enticing. Such a pity the two accompanying sauces were a tad watery and failed to perk up the dish. Hopefully the restaurant will work on improving the sauces.

 

Don’t let the fiery hues of the E San Seafood Tom Yum (S RM24, M RM30, L RM44) be a deterrent as the well-balanced soup tasted milder than expected. Chilli fiends can always request for the hotness to be dialled up.

 

Surrounded by deep-fried shredded kailan, the Garlic Mixed Seafood with Kailan (S RM50, M RM75, L RM100) proffered a nice milieu of textural contrasts: tender and springy squid and prawns touched with a Thai-style dressing of fish sauce, chilli, salt, sugar and lime juice against the savouriness of crispy greens, silverfish and dried shrimps.


According to the chef, his Pattaya Chicken (S RM24, M RM35, L RM45) was another pseudo-Thai creation. After the chicken had to be fried using the ‘oil bath’ method, the chook came piled with sliced onion, fresh coriander, Thai chilli and fish sauce, and lime juice. The chicken was tender and juicy, with the piquant sauce tantalising our tastebuds.


A surefire crowd-pleaser, the Belacan Four King Vegetables (S RM20, M RM28, L RM38) comprising long beans, petai (stink beans), eggplant and okra stir-fried with pounded chilli and belacan (shrimp paste) was robustly spicy.


The chef’s Chilli Prawns (S RM42, M RM60, L RM80) – sizeable crustaceans drenched in a mouth-watering tomato-chilli sauce, echoed the flavourful accents of Singapore’s chilli crabs.

 

We found the salt and pepper accentuated Deep-fried Soft Shell Crabs (M RM44, L RM85) passed muster whilst Teochew-style Steamed Jenahak (snapper, market price) with its requisite accompaniments: sliced beancurd, kiam chye (salted mustard leaves)and shiitake mushrooms should appeal to those who prefer clear, understated flavours.


For dessert, you may order Thai Pumpkin Custard from Penghulu Seafood’s sister restaurant E San Thai next door. The delightfully soft steamed pumpkin with its custardy centre was the perfect closure to our indulgent lunch.


For reservations, call Penghulu Seafood at 011-5633 6377. Address: G-G-3A, Block G, Jalan PJU1A/3, Ara Damansara, Petaling Jaya, Malaysia. Business hours: Mon-Thurs 11.30am – 3pm, 5pm – 10pm. Fri 11.30 – 3pm. Closed Tuesday. 

 

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