AUSSIE BEEF AND LAMB HOSTS SUSHI-MAKING MASTERCLASS WITH CHEF CASH FONG

(left-right) Rose Yong with Chef Cash Fong and Melanie Harris

Have you ever tried making sushi with halal Aussie beef and lamb? Meat & Livestock Australia (MLA) in collaboration with Grand Hyatt Kuala Lumpur hosted a sushi-making masterclass, to show how fresh and versatile Aussie beef can be used to make inari sushi, onigiri and sushi roll.

Rose Yong, Country Manager of Meat & Livestock Australia (above left) welcomed Melanie Harris, Australian Trade Commissioner for Malaysia and Brunei (above right) to the event. She also introduced Executive Chef Grzegorz Odolak (centre below) of the Grand Hyatt Kuala Lumpur and Tung Lok group of restaurants’ Japanese Executive Chef Cash Fong (below right).

Chef Fong who spearheads Tung Lok’s Ushio Sumiyaki Restaurant, a modern Japanese charcoal grill bar and Douraku Sushi at Park Regis in Singapore was awarded Taste of Japan Bronze Medal in 2017 and Singapore Masterchef in 2019.

In her short speech, Harris said “Australia is recognised as a leading exporter of premium quality beef and lamb. Our commitment to sustainability, integrity, and quality has been unwavering. We take pride farming practices emphasise animal welfare, environmental responsibility, and responsible resource management. 

“Australia has consistently showed its dedication to delivering products of exceptional taste and nutritional value. Our lush pastures and stringent quality control processes ensure the meat we export is not only succulent and flavourful but also meets the highest safety standards.” 

Affirming Australia's beef and lamb have a special place in the hearts of Malaysians, she said “this gathering is a testament to the shared appreciation for culinary excellence. The harmony between Japanese and Australian flavours is a culinary symphony reflecting our commitment to quality and collaboration.”

As the guest chef responsible for the Japanese-Australian Epicurean Affair menu for the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making masterclass.

(left-right) Jennifer Khoo of Chasingfooddreams with friend Carole Tan (centre) and I at the MLA sushi masterclass

Local media members also had a first-hand sushi-making experience using Aussie beef before they sat down to try some of the #DinewithChef specialities. 

Starting with Aburi Maki (RM68), the rolled sushi topped with tender sliced beef (lightly seared) and stuffing of avocado, oba leaf, kyuri, and miso dressing most delicious.

The Double Boiled Soup with Beef Short Rib, Tomato, Carrot and Onion (RM48) was a palate-pleaser too. Toothsome to the bite, the cubes of beef lent textural interest to the clear and flavourful broth.

Another notable offering was Gyu Tataki (RM128) – slices of briefly seared beef which we mixed with quail egg then savoured along with cherry tomato, ice plant and ponzu sauce.

Although our portion of Grilled Lamb Neck (RM118) with root vegetable and miso sauce, the harmonious pairing with slender asparagus and miso sauce was on-point. 

Other dishes to sample during the #DinewithChef promotion include Wok-fried Lamb Rack (RM168) with cashew, sesame and cumin powder, Wasabi Steak (RM145) and Yakitori (RM78).

Banana Ice Cream topped with macaron and mango boba in a waffle cone brought the curtains down on our afternoon with Aussie beef and lamb.

For enquiries and reservations at THIRTY8, call tel:03 2203 9188 or email: thirty8.kuagh@hyatt.com

 

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.