SAKURA SPRING FLAVOURS AT IKETERU

To herald the spring arrival in Japan, Iketeru is serving seasonal specialities prepared by Japanese Executive Chef Ricky Kamiishi and his team. Catch the spirit of cherry blossom viewing fervour with resident chef Johnny Au Yong's pick of regional delights, integrated into an a la carte selection and the Hanami Bento (RM260++).

Served in a multi-compartment lacquer box, the dainty morsels are conceived for easy eating. This is common in Japan as bentos are portable and outdoor picnic-friendly during cherry blossom viewing time.

A mosaic of colours, textures and flavours, the opening salvo comprises Hotaruika Udo Sumiso – tiny firefly squids with vinegar miso and udo (mountain asparagus). Pleasantly chewy, the miniature squids coupled with the crunchy green bore outstanding testament to the timeless practice of consuming seasonal food at their prime best.

Likewise, the simplistic Nanohana Karashi Ae – boiled rape blossom tinged with mustard sauce struck a similarly rustic chord against the silken Ikura Chawanmushi – steamed egg custard laden with shiny pearls of salmon roe on top.

 

Seasonal veges sourced from mountainous regions such as crunchy wild bamboo shoots complemented by wakame refreshed our palate for the subsequent tuna and sea bream sashimi. No complaints here as the freshness is uncomprising for a five-star hotel restaurant.

The flavour scale creeps up with octopus tentacles slicked with sweetish soy sauce. A whole gamut of cooked delicacies packed the last compartment: broad beans tempura, inari sushi (sweet beancurd pouch stuffed with vinegared rice and toppings of edamame, marinated saba and surimi crabstick), a salmon ikura sushi ball, boiled tiger shrimp, tamago, trout teriyaki and flavoured rice ball with burdock strips. We found the tamago somewhat bland and the fish overdone whilst the rest pass muster.

A bowl of wakame, icefish and bamboo shoot broth washes the bento offerings down. To conclude the meal, a delicate disc of flat mochi skin with red bean mash wrapped in cherry blossom leaf and fresh fruit wedges complete the array.

Earlier, our group was reacquainted with some of Iketeru’s signature specialities, starting with the House Made Sesame Tofu with Ponzu Sauce. A minimalist, deceptively simple dish that wowed us with impossibly soft and smooth texture, and clean nutty-beany nuance.

Another on-point speciality to rock the palate is the Soft Shell Crab Spider Roll - rolled sushi speckled with toasty sesame seeds and crispy fried soft shell crab in the centre, and dribbles of savoury sticky sauce on top.

The classic Tempura Moriawase – assorted deep-fried prawns, fish, vegetables and mushroom sheathed in gossamer light batter proves when it comes to the crunch, Iketeru tends to deliver.

You can enjoy a special a la carte selection or opt for the Hanami Bento until 30 April 2018.

For reservations, call Iketeru, tel: 03-2264 2264 or visit life@hilton.com

YG REPUBLIQUE'S A SEOUL FOOD & K-PUB HAVEN

The hallyu craze remains strong in Malaysia, evidenced by more Korean F&B franchises making their presence felt in the local food scene. Last November YG Foods –- a South Korean food and restaurant company headed by K-food and lifestyle celebrity Noh Hee Young as its CEO -- entered the fray with YG Republique.

The fully integrated K-style food and entertainment space chose TREC Kuala Lumpur as its base; enticing urbanites with great food, cool drinks and convivial nights out within its hipsterish, industrial vibe enclave. Warm overhead lighting lend shine to a raw backdrop of exposed brick and mortar whilst autograph scribblings and K-pop paraphernalia adorn gray feature walls.

K-PUB photo courtesy of YG Republique

Here, patrons get to experience the dynamism of Korean pop culture and entertainment as YG Republique accords the quintessential Seoul bar experience; a holistic all-in-one Korean food & dining experience with lively, entertaining vibes to boot.

The main space is devoted to Samgeori Butcher’s, a Korean BBQ/grill restaurant with an adjacent K-Pub, a Korean craft beer bar. We were told Samgeori Butcher’s has three outlets in South Korea, and a Bangkok outlet in addition to the KL outpost.

Channelling old-school Korean butchery, Samgeori Butcher’s exudes a laidback, retro-inspired interior: from its woody furnishings to vintage tableware and food presentation.

Premium pork and beef cuts are aged on premise such as the three different types of premium pork cuts cured in Cypress Pine, to imbue its delicate scent and allow the meat flavour to develop. Special sauces are developed and served to further accentuate the pork.

Pairing, sharing & gathering is the key maxim of K-Pub, YG’s answer to a Korean craft beer house. At sundown, music and entertainment draw post-work revellers through its doors in addition to the magnetic pull of mixologists’ magic and nifty bar food.

For a start, nibble on Assorted Dried Snacks imported from Korea which made great companions for beer and your fave drinks from the K-Pub, be it soju, makgeolli or maek (beer).

The runaway choice for most is inevitably chimaek, the renowned pairing of fried chicken and beer. We were instantly besotted with the delectable Garlic Sauce Fried Chicken (RM52, medium serving).

Peppered with bits of pickled bird’s eye chilli and red chilli, the chicken coated in sticky garlic sauce were scrumptious. A side dish of radish kimchi helped to cut any discernible greasiness (but there wasn’t any thankfully).

First-time patrons will do well to go with the Butcher’s Sampler (420g, RM170) comprising Spanish Iberico Pork Neck, Pork Belly & Jowl. Ample for for 2 persons to share, the meat cuts came nicely wrapped in newsprint butcher paper similar to the old days in Korea. 

The YG team acquitted the BBQ process deftly and efficiently minus any smoky residue bothering us. As we munched on assorted ban chan and two Korean salads, we had a nice time comparing notes on the cuts each of us preferred but frankly, the pork was sublime with the various sides of house dips, pickles, raw garlic and fresh lettuce.

 

Communal sharing is the way to go here with house specialities like the YG Special Budae Jjigae (RM60). Best shared between 2-3 persons, the robustly flavoured Korean army stew with pork, ham, sausage, kimchi, ramen and rice cakes left us feeling hot under the collar but utterly satisfied.

 

Chilli and spice fiends will find piquant succor from the fiery hot Spicy Squid and Pork Belly Bulgogi (RM35). Although the heat quotient caused our eyes to water and set tongues ablaze, we agreed its explosive taste was addictive enough to lure us back for repeat helpings.

YG Republique deserves a visit the next time you’re in the mood for some good K-pub nibbles and drinks, coupled with porky BBQ dining experience right in the heart of KL.

For reservations, call YG Republique, tel: 03-2110 4104. Address: HG-01 & HG-02 Hive, TREC, 438, Jalan Tun Razak, Kuala Lumpur. http://www.ygrepublique.com.my​