Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

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.

Tuesday, July 04, 2023

TOSCA X GOODDAM 'FOUR HANDS' DINNER


Italian cuisine lovers are in for a treat with the upcoming ‘four hands’ dinner featuring Chef Murli Pillay (left) of Tosca at DoubleTree by Hilton KL and Chef Daniel Yap (right) of Gooddam restaurant in Petaling Jaya.

Scheduled for 14 & 15 July, the Tosca x Gooddam event will proffer a 5-course menu (RM358 nett per person) prepared by both chefs. The food and wine pairing costs RM498 nett per person.
 
Us media members had an advance preview of the event one balmy evening at Tosca. The rustic wood-stone clad setting evoked a laidback, resort-style feel although some air-conditioning won’t be remiss IMHO in the current sweltering weather.


Chilled Sanfeletto Prosecco Superior heralded a quartet of amuse bouche: Black Angus Short Rib Arancino, Oyster Beignet, Liver Mousse, and Aged Hamachi Crudo.

 

The much-anticipated Black Angus Short Rib Arancino with Sundried Tomato Aioli and Summer Truffle was a tad underwhelming. Coated with breadcrumbs, the deep-fried Italian rice ball barely had any beef in it, whilst the tomato aioli eclipsed everything in its wake.

 

Topped with a bright green, savoury sauce, the crisp-fried Oyster Beignet with Green Onion Fondue restored our faith. The mollusc’s delicate taste remained discernible and melded well with the parmesan shavings and cheesy green onion ‘fondue’.


Airy-light and exquisitely delicate accents characterised the Liver Mousse, Strawberry Vinegar Caramel, Edible Weeds and Flowers sandwiched in between wafer-thin discs. Ditto for the Aged Hamachi Crudo, Pickled Pumpkin and Spiced Passionfruit.

 

Also top marks for the crusty slices of focaccia with pesto butter.

A zesty-fresh Fantini Pinot Grigio complemented Chef Murli’s Symphony of Heirloom Tomatoes with Aged Balsamic and Goat Cheese Panna Cotta. 

We loved how the soft pudding-like goat cheese creaminess harmonised with the assortment of fruity heirloom tomatoes. Tangy-sweet aged balsamic vinegar further enhanced the dish’s allure.


Chef Daniel proved his mettle with delicious Agnolotti of Wolf Herring Mousse, Red Coral and Nasturtium Flower Butter. A type of pasta originating from Piedmont, the chef folded flattened pasta dough over toothsomely springy fish paste. Served alongside a slab of sweet and flaky wolf herring, the spicy flower butter added lush flavour to the whole ensemble.

 

Teetotallers can expect interesting mocktails such as Cucumber Gimlet and Acai Kombucha to complement their meal.

 
While the Rack of Lamb with Pickled Purple Carrot, Celeriac Purée, Mâche & Thyme Jus looked promising, my portion was unfortunately tough and sinewy. The gloppy jus didn’t help. Fortunately, my dining partner’s serving was on-point. 

 

We had a medium body Cecchi Chianti DOCG brimming with nice berry nuances which went superbly well with the lamb.

Dinner concluded on a high note with an enticing Marsala Sabayon Ice Cream, Wood-fired Fig and Fig Leaf Meringue wrapping up the evening. It was a light, mildly sweet yet slightly indulgent dessert to savour.

 

For reservations at Tosca, call tel: 03-2172 7272 or email: KULDT_FB@hilton.com

 

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