KYOMO KOHI BREWS UP DELISH EATS

 

“Kyomo” in Japanese means today or daily, the essence behind Kyomo Kohi, the minimalist Japanese-inspired café at New Ocean Fine Food City. Channelling Japanese artisan café vibes, Kyomo Kohi takes pride in serving artisanal coffee drinks, creative beverages, and artfully prepared East meets West dishes as well as tempting cakes and pastries as its drawcards.

We felt at ease instantly within the bright, cheery and clean-lined interior. Coupled with friendly service and the stellar selection of good eats, we were charmed by this trendy outpost.

Finger-thick, lightly battered Japanese Sweet Potato (RM18) stirred our interest prior to our mains’ arrival. Drizzled with Thai brown sugar syrup, the yummy sweet potato fingerlings severely tested our restraint from gobbling up the whole lot in one go.

Slaking our thirst with chilled Cantaloupe Yuzu (RM17) and the newer Matcha Strawberry Latte and Tiramisu Latte, we found fresh appeal from the first drink’s citrusy yuzu accent while the other beverages’ fruity and creamy coffee appeal kept our animated conversation flowing.

Gyukatsu Don (RM65), headlined by a panko-crusted, 110-g Aussie wagyu cutlet emerged as the day’s favourite ‘must try’ dish. Done medium rare, the slab of tender beef accompanied by Japanese rice, miso soup, fresh mixed salad, house-made curry sauce and potato salad was not only great value but also delectable to boot.

Coming in a close second was the soulful Salmon Ochazuke Yuzu Spice (RM30). We love relishing the comforting succour of the hot seasoned dashi, poured over grilled salmon fillet and Japanese rice. Ikura (salmon roe) and bonito furikake (flavoured rice puffs and seaweed flakes) bestowed bursts of briny and savoury flavours.

 
Thick, rich and lightly spiced Japanese curry with well-balanced savoury-sweet accents complemented crispy fried chicken to create a most delicious Chicken Karaage Curry Rice (RM28). Along with a runny soft-boiled egg and sweet corn kernels, it was one of the better versions we had sampled. Even though I’m not a fan of Japanese curry, I found this likeable.

Go for breakfast (7am to 3pm) and you’d find a notable start to the day with spongy-light Buttermilk Pancakes (RM20). Served with seasonal fruits, berry coulis, Chantilly cream and maple syrup, the pancakes were deftly made and went like a dream with the various accompaniments.

 
Playful sweet-savoury nuances teased our tastebuds when we dug into the Brioche Blossom French Toast (RM26). Topped with supple slices of smoked salmon, fresh rocket salad, a medley of fresh fruits, grated cheese and maple syrup, the thick-cut toast came up to mark.

We left no scone unturned and succumbed to the delightful Lemon Scone (RM9). Buttery with just the right amount of crumbly and airy lightness, we enjoyed smearing it with clotted cream and lemon curd.

Kyomo Kohi is definitely a noteworthy outpost for coffee and good food in our books.

For reservations at Kyomo Kohi, please call tel: 03-8408 8021. Address: L1 - 01, Level 1, New Ocean World Fine Food City, 15, Jalan 19/1, Seksyen 19, Petaling Jaya, Selangor. Opening hours: Mon-Fri 11am to 8pm; Sat, Sun & public holidays 7am to 8pm
 

REAL FLAVOURS OF MEXICO RULE

 

Meet the real enchilada when you dine at Flavors Of Mexico Asia. Chef Ivan Chavarria Hernandez will tell you the rolled fried black tortillas (coloured with charcoal powder) stuffed with mozzarella known as Flautas (RM18) are the authentic Mexican ones.

Accompanied by salsa roja, pico de gallo (chopped tomatoes, onion and serrano pepper with salt, lime juice and cilantro) and sliced radish, the moreish speciality is one of the many delicious things to enjoy at his restaurant.

 

Opened some months ago, Hernandez is keen to introduce his native food to local diners albeit with subtle Asian flavours incorporated.

After trying Jarritos, Mexican bottled soda, we were surprised by the moderate sweetness. Available in seven flavours, I like the Tamarind flavour best followed by Fruit Punch and Lime.

Coctel de Camaron (RM26) comprising diced prawns, avocado cubes and onion in smoky chipotle sauce relished with crunchy corn chips proved incredibly addictive. Add a dab of the chef’s house-made chilli oil for a zingy boost.

Unlike the Tex-Mex version, the Nachos here came laden with chopped tomatoes, pickled onion with pico de gallo, beans, creamed avocado, sour cream, jalapenos and fresh coriander. Cheese sauce is merely drizzled on as it’s not supposed to overwhelm everything on the plate.

A hint of Japanese influence was apparent in the Ceviche (RM24) with Chips once we tasted the tangy-savoury lime-cured tilapia in seafood broth. Mixed with diced avocado, tomatoes and onion alongside fresh herbs, the corn chips disappeared in a twinkling.

“Vendors selling paper cups of corn chips down by the beach are a common sight back home. That’s why I use the same plastic plates lined with ‘newsprint’ paper, to evoke the same vibes here,” said Hernandez.

Ardent taco lovers like us had a field day feasting on five types of Tacos (RM10-RM16 per 4-inch piece). Piled with marinated and braised lamb with fresh herbs, topped with cured onion and guacamole on the tissue-thin house-made corn tortilla, the scrumptious Birria Lamb Taco brought us up to gastro heaven.

Surprisingly, the vegetarian-friendly Hongos Taco scored well too thanks to the cohesive combination of blanched spinach, black bean mash, sautéed mushroom and vegetarian sour cream.

Equally rave-worthy is Taco de Pollo Al Pastor featuring marinated chicken with red chillies, achiote (Mexican paste of annatto seeds, cumin, pepper, coriander, oregano, cloves and garlic) and pineapple relish. 

Tasty but more ho-hum options in my book are Taco de Camaron and Taco Baja. The first had tempura prawn with chipotle mayo and pineapple relish whilst the second consisted of tempura fish with pico de gallo, coleslaw and sour cream.

Hernandez also told us churros was Spanish and Portuguese iteration of Chinese yu tiao (deep-fried crullers). “They just added eggs and sugar to the original recipe. In Mexico, we serve it with chocolate or cajeta, caramel sauce spiked with rum but the alcohol is omitted at this restaurant.”

Lightly crunchy on the outside and custardy on the inside, the ridged tubular Churros Con Cajeta (RM17) hit our sweet spot. We recommend chasing it with Horchata (RM10), chilled rice milk served with a dusting of cocoa powder too.

Now you know where to go for truly Mexican fare with Asian touches. There's also a small selection of Mexican treats and groceries for aspiring home cooks to attempt replicating the Mexican dishes on their own.

For reservations at FLAVORS OF MEXICO ASIA, contact via DM @flavorsofmexico.asia (Instagram). Address: Ground Floor, Hartamas Shopping Centre,Kuala Lumpur. Business hours: Tues-Sun 12noon-8.30pm

EXQUISITE, TIMELESS MOONCAKES FROM SHANGRI-LA KL

 

Available now until 17 September 2024, an exquisite range of timeless mooncakes is available from Shangri-La Kuala Lumpur for the Mid-Autumn Festival.

My Blossom Bliss Gift Set in a pretty pink gift box contained a set of four baked mooncakes. The auspicious gift box of Snowskin Indulgence set came with 8 snowskin mooncakes.

Priced at RM288 for the latter, the 60g snow skin creations feature Musang King, Butterfly Pea Flower Skin with Coconut, Mango & Passion Fruit and Yuzu & Cheese variants.

Delicately crafted, you’d know the luscious Musang King filling from the ripe aroma alone. Since I’m an avid durian fan, I adore the creamy richness enfolded within the delicate layer of mochi-like snow skin.

Light and fruity with refreshing tanginess denotes the Mango & Passion Fruit variant whilst the Yuzu & Cheese filling exuded a delightful pairing of citrusy and savoury accents. For a touch of local flavour, the subtly sweet Pea Flower Snowskin with Coconut filling proved enticingly on-point.

Purists may prefer the baked Red Bean Paste with 30-year Dried Tangerine Peel (RM41). This was one of my favourites too as the dried tangerine peel imbued the red bean paste mooncake with a mellow sweet tangerine nuance.

The Black Truffle Lotus Seed Paste with Yolk (RM46) turned out to be a dark horse; a thoroughbred creation that romped home a winner. Unconventional but I found myself liking how the musky-earthy truffle aroma was amplified by the savoury yolk.

Likewise, the distinctly heady floral scent of osmanthus was noticeable when I sampled the Osmanthus Lotus Seed Paste with Yolk (RM42) mooncake. Another outstanding pairing worth savouring if you’re looking for a new twist to old-school baked mooncakes.

Of course, you can always return to classic Pandan Lotus Seed Paste with Yolk (RM42) if you’re a stickler for tradition. The sweetness level is just nice with the jade-green filling exuding a nice vanilla-like aroma.

The Blossom Bliss or Snowskin Indulgence gift sets from Shangri-La KL will make impressive gifts for family and friends to celebrate this Mid-Autumn Festival.

For more information, call Shangri-La Kuala Lumpur, tel: 03 2786 2378 or email: festive.KL@shangri-la.com