HOT & STEAMY AFFAIRS AT YE ZI

Coconut water broth and fresh ingredients are the headliners at Ye Zi, a new premium steamboat restaurant that's inspired by a famous Chinese restaurant in Shenzhen.

 

Dax Lee, CEO of The Group F&B and director of The Roof in Bandar Utama says that Ye Zi advocates clean and healthy eating hence the signature coconut water broth is supplemented by a wide repertoire of organic and semi organic dishes, fresh from the farm

to your table.

 

You can also add in organic chicken (RM20-1/2, RM30-whole) to boost the soup's sweetness further. Bamboo pith and waterchestnuts are the other ingredients found in the base.

"The Original Ye Zi broth (RM38) using coconut water emphasises the quality of the food. All base stocks are prepared daily. Key ingredients are brought in daily to ensure freshness while vegetables used are mostly organic or washed thoroughly," Lee explains.

 

Situated on the Sky Level of The Roof, Ye Zi boasts panoramic view of Bandar Utama from its ceiling-to-floor picture windows. The opulent Oriental themed decor features rows of amber-hued swirly shaped pendant lanterns as the key focal point here. There's also a section with semi-partitioned banquette seats along a feature wall adorned with Chinese ink paintings.

It was the most civilised steamboat affair I had encountered as the waitstaff on duty took great pains to explain each ingredient to us before dunking the item into the bubbling broth. Everything was cooked in an orderly manner, enabling us to savour and enjoy every morsel.

A tent card taught us how to concoct two special sauces - Ye Zi's Original Homemade Dip and A Local Alternative Dip. We really like the kick-ass homemade chilli dip which helps to ramp up the heat quotient. The other broth choices available sound equally intriguing: Imperial Canton Broth (RM88) with cabbage and bacon, Aromatic Taiwanese Beef Spice Broth (RM58), Fragrant Shao Xing Wine Seafood Broth (RM58) and Wild Forest Truffle Mushroom Broth (RM78).

Can't wait for the broth to boil? You can nibble on hot appetisers like Fried Chicken Cartilage (RM8) and Szechuan Fried Century Egg (RM15) - two tempting offerings that should keep hunger pangs at bay temporarily.

 

The noticeable difference between premium and normal steamboat is the quality of the ingredients served. The latter usually consists of mass produced, factory-made fish balls but the latter takes pride in housemade meat or fish balls. At Ye Zi, you get Black Truffle Balls (RM24),  Pepper Cheese Balls (RM16), Wagyu Beef Tendon Balls (RM18), Tung Choy Pork Balls (RM12), Mui Choy Pork Balls (RM12), Chicken Balls with Mushroom (RM12) and Squid Balls (RM16). Each variety is cooked separately so the distinct flavour stands out.

Homemade paste on the menu includes Fish & Tobiko Paste Noodle (RM18) which comes in a giant syringe to squeeze strands of the paste into the hot broth. Other options range from Prawn Paste (RM20) or Fish Paste (RM18) to Seaweed Fish Noodles (RM12).

We recommend the delectable Coconut Chicken Dumplings (RM12) and Imperial Seafood Dumplings (RM28) for their generous fillings. For that super-luxe dining experience, Ye Zi has live seafood available; a veritable treasure trove that covers deep-sea garoupa to clams and tiger prawns.

 

You'd have to dunk the finely sliced Pork Neck Meat (RM16) and Special Beef Slices (RM25) to avoid overcooking them. These paper-thin strips of meat cook easily so keep a close watch on them. Mindful of today's health-conscious clientele, Ye Zi has a whole line-up of organic and root vegetables (RM6-RM10) to ensure your steamboat turns out well-balanced.

 Those who crave for carbs can opt for imported Taiwanese Ramen (RM9) or Vermicelli (RM7) in addition to side orders of assorted Mushroom (RM8-RM12), Quail Eggs (RM4) and Beancurd Skin (Fu Chuk, RM8).

 

The languid pace makes the meal worthwhile as we get to discern the different nuances and delicate accents of each ingredient. For dessert, the Homemade Fragrant Coconut Ice Cream (RM10) is worth sampling.

For reservations, please call Ye Zi hotline: 012-3235841. Address: Sky Level, The Roof, 1 First Avenue, Bandar Utama, Petaling Jaya, Selangor.

MS IVY - Congratulations! You have won 1 dining voucher worth RM300 from Ye Zi. Please email: alice12134@gmail.com with your full name, email address and contact number.

RICE MEALS TO BOWL YOU OVER AT SUKIYA

On days when you hanker for a simple rice meal, Sukiya's famous Gyudon should fit the bill. Credited as the first Japanese gyudon (beef bowl) chain restaurants to obtain JAKIM's Halal Certification, the reasonably priced, all-in-one rice bowls here are unbeatable.

Besides the classic Gyudon which consists of fluffy Japanese rice with sliced beef and onion simmered in a mildly sweet sauce, there's also Cheese Gyudon (top most pic, RM8.90-S/RM10.90-M/RM12.90-L) or Okra Gyudon (above pic, RM8.90-S/RM10.90-M/RM12.90-L).

Laced with melted mozzarella, the Cheese Gyudon tastes richer than the normal version but youngsters with a penchant for rich, cheesey fare should like it. Adults who want a well-balanced meal with some greens thrown in would do well to opt for the Okra Gyudon - the chopped okra pieces retain a toothsome bite to them while the trinity of rice, beef and sliced onion comes topped with katsuobushi (dried smoked tuna) shavings.

Sukiya is a household name in Japan; the country's #1 Gyudon Brand with 1,981 restaurants. The first Sukiya in Malaysia opened in Nov 2012 and continues to grow from strength-to-strength.

If you feel famished before your order arrives, the Seafood Tofu (RM4) is a nice light snack to munch on.

Non-beef eaters will find viable choices available in the form of chicken rice bowls. We recommend the Veggies Chicken Curry (RM8.90-M/RM10.90-L) - a hearty plate of rice laden with aromatic Japanese-style curry chicken and steamed vegetables on the side. The gravy is better than expected; its zingy spice flavours gently tingling our palate.

Kids and finicky teens may prefer the Teriyaki Chicken Mayo Rice (RM9.90-M/RM11.90-L) as the tender grilled chicken cutlet and rice come adorned with lashings of creamy Japanese mayo and a half-boiled egg to boot.

Still, health-conscious adults would be relieved to know there's Veggies Teriyaki Chicken Rice (RM7.90-M/RM9.90-L) available. This rice bowl includes a portion of steamed vegetables (okra, cauliflower and carrot) minus the mayo. Make it a complete meal with an additional side dish and a cold drink for only RM3-RM5. Take your pick from pickled veges, fresh salad, edamame (Japanese soya beans) or seaweed salad.

Teishoku (set meal) helps to stretch your budget further as it includes salad, soup and drink with your choice of rice meal. Our top pick has to be Kara-Ague Teishoku (RM13.50-M/RM15.90-L) - the Fried Chicken Set Meal. Crispy on the outside and juicily tender inside, the fried chicken pieces are ample enough when accompanied by rice, salad, half boiled egg and miso soup. A cold drink comes with the set too.

No. 6&7, Jalan USJ 10/1H, Taipan Business Centre, Subang Jaya, Selangor

Call tel: 03-80813465 for information & details

LONGHORN - THE NEW 'MEAT'ING PLACE

Size does matter at LongHorn...the signature Porterhouse is a fine example

Weighing in at a whopping 565g, the LongHorn Porterhouse (RM169.90) isn't something to be trifled with. But to carnivores who wanna sink their teeth into a substantial slab of steak, this thicker cut of T-bone with a good slab of fillet to boot should measure up.

LongHorn Steakhouse which was founded in 1981 in Atlanta, Georgia in the USA. Now part of the Darden Restaurants Inc group, LongHorn is brought into Malaysia by master franchisee of Darden Restaurants and CEO of Secret Recipe Cakes & Café, Dato Steven Sim (pic below). Another Darden Restaurants’ brand – Red Lobster is already making headway in the local F&B scene and the 3rd brand, Olive Garden will enter the scene sometime in May.

The flagship LongHorn Steakhouse is located at Quill City Mall; the ideal 'meat'ing place for steak lovers to savour LongHorn's legendary aged steaks. While the grain-fed beef comes from Australia, Darden Intl (Asia) Sdn Bhd MD Franchise Ops, Asia Raymond Bauer emphasises that the meat is hand-trimmed to specific US-style cuts and aged.

Proof of the pudding (or should that be steaks?) is evident from the signature Porterhouse and Ribeye (200g – RM89.90 / 310g – RM119.90). The hefty cut is grilled to medium rare, rendering it warm red with pink centre hue; nicely charred and oozing with voluptuous juiciness. It was ever so flavourful thanks to the meat's rich marbling.

Each steak is complemented by a choice of potato (available as a side dishes at RM7.50 each), steamed broccoli and unlimited honey wheat bread. You can choose from Loaded Baked Russet Potato, Sweet Potato with Cinnamon Sugar & Butter (our top choice), Seasoned French Fries or Mashed Potato. Alternative carbo choices (RM7.50 each) include Seasoned Rice Pilaf, Steak house Mac & Cheese, Steamed Broccoli or Roasted Vegetable Medley.

If you like surf & turf combos, I suggest going for Flo’s Fillet and Lobster Tail (RM112.90) - a dream pairing of perfectly aged tenderloin with a succulent lobster tail.

Earlier we had sampled several appetisers and starters while waiting for our steaks to be ready. Go easy on the Wild West Shrimp (personal - RM17.90/ sharing - RM31.90) as overindulging on these crispy, hand-battered shrimp dusted with spicy pepper, garlic butter and house ranch dressing is far too easy.

Decked with four types of melted cheese on each baby portobello, the sinfully good Grilled White Cheddar Stuffed Mushrooms (RM18.90) is another sneaky diet-destroyer. It's kinda hard to stop at one so remember to spread the fat of this yummy treat around.

More devilish temptation beckons in the shape of LongHorn's warm Honey Wheat Bread. Beware if you've a weakness for all things bread and crusty. Throw in a serving of Chili Beef Soup (Cup - RM12.90/ Bowl - RM20.90) topped with onion and cheddar cheese and your resolve will melt away like the butter spread on those sublime buns.

Luckily, it's not all steaks and no prey for non-beef eaters at LongHorn. Our girlfriend was thrilled to chew on the scrumptious bone-in Grilled Lamb Chops (RM55.90). Propped up like a wigwam, the superbly tender chops is enlivened with mint-infused bordelaise sauce, whipped mashed potato and wilted spinach.

More into seafood? No fear, the Longhorn Salmon (RM45.90) - grilled Atlantic salmon suffused with a secret house marinade, served over rice with roasted mixed vegetable should reel you in. It was a substantial piece too but expertly flame-grilled to retain its pink core.

Local tastebuds raised on hot piquant flavours will gladly embrace the Spicy Redrock Shrimp Pasta (RM33.90). Two skewers of nicely grilled shrimp adorn a generous portion of macaroni (a tad too soft for my personal liking) that's tossed in spicy tomato sauce. Dig in and you'd find sweet roasted garlic pips mingling with diced roasted red and green capsicum as well as bits of chilli.

Prefer to play it safe? Then the Spinach Feta Chicken (RM30.90) - tender grilled chicken breast with spinach and grilled red capsicum in garlic jus, liberally sprinkled with feta cheese should be right down your lane. It's a complete meal with side servings of rice and roasted veg. I'm not a big fan of chicken breast but it's great if you're into beef or seafood.

Only chocoholics would understand the decadent idea of merging six types of chocolate with vanilla ice cream to create the aptly named Chocolate Stampede (RM18.50). Suffice to say it's enough to leave you on a chocolate-induced stupor after downing this.

Instead of Granny Smith which can be quite tart for apple pie filling, LongHorn's version uses sweet Fuji apples. Cooked and stuffed into a buttery, slightly crumbly pie crust, we warmed up to the Apple Gold Rush (RM18.50) at once, with lashings of caramel and raspberry sauce giving it the heavenly finishing touch.  

For reservations, please call LONGHORN STEAKHOUSE, tel: 03 2602 0871. Address: Ground Floor, Quill City Mall, 1018, Jalan Sultan Ismail, Kuala Lumpur. 

HANAMI FAIR & CLASSICS REIGN AT KURATA

 

It's impossible to turn down an unexpected birthday treat especially when it came from an old friend one has known for years. That was how I found myself dining at Kurata - a serene Japanese food haven where slate and wood accents dominate.

Tucked away in one discreet corner of ParkRoyal KL hotel, we were greeted by a profusion of faux pink cherry blossoms. Kurata Fine Dining heralds the arrival of spring with Hanami Fair - cherry blossom viewing at its own premise by bringing in live, cherry blossom trees for diners to admire. We were quite taken with the tiny buds and pretty blossoms. Almost every nook and cranny of the resto was also adorned with sprigs and masses of them; to mimic the scenic sights back in the Land of the Rising Sun.

Manager Ayaka Fukuda ushered us to our table, highlighting to us that special menu items are also the norm with each season. For spring, you can expect sakura blossom wine and liquer as well as delicate temptations with pickled and preserved cherry blossoms.

Our dinner got off to a positive start with King Fish Jalapeno with Calamansi Sauce (RM50++). According to Ayaka-san, the dish melds global culinary influences - that of Japan (raw fish), Philippines (from the use of calamansi juice), Korea (fresh coriander topping) and Chile (sliced jalapeno); a reflection of Kurata's chefs' international experiences. It was a delicate yet flavourful appetiser that briny and citrusy notes punctuated with a little heat and bright grassy freshness.

Here's another tip: visit on Tuesday, Wednesday and Friday for these are the days supply of fresh fish from Japan is delivered to Kurata. We opted for the Premium Sushi Koto (named after a traditional Japanese musical instrument, 6 pcs of sushi at RM150++) featuring the chef's choice of the day's freshest catch. Head sushi chef Makoto Saito or Sam takes great pride in presenting his handiwork here.

Hence the platter was pretty as a picture - served on a slate tile plate, clumps of vinegared rice balls were topped with chu toro (medium fat tuna), flounder with some slivered spring onion and grated radish, alfonsino with a tiny preserved (salted) cherry blossom bud, botan ebi (sweet shrimp), anago (sea conger eel) with salt & wasabi and uni (sea urchin). Other options available to tickle the fancy of sushi lovers include 5-pc Fuku (RM80++), 8-pc Suzu (RM130++) and 12-pc Koto (RM200++).

When it came to the crunch, we went with the Assorted Tempura (RM93++). Kurata is justifiably proud of Chef Fujiwara's special batter recipe that ensures each morsel is coated in an airy-light batter that's crisp to the bite - a sheer coating without a trace of greasiness.

Our mixed combo comprised shrimp head (best dipped in a little salt) and a whole botan prawn, a fat stalk of asparagus, maitake mushroom, shishito (Japanese green pepper) and sweet potato. Again there's no hard and fast rule on what you'd get as items change with the seasons but suffice to say, the tempura was flawlessly executed.

You can also soup up your dining experience with a hearty dish like Seafood Shabu Shabu (RM155++). A serving is ample enough for two light eaters to share. Mirin, konbu (kelp) and shoyu along with crab and shrimps form the soup base - a clear canvas to amplify the inherent flavours of chosen ingredients: snow and king crab legs, prawns, mochi (rice cake), shungiku (edible chrysanthemum leaves), beancurd, mushroom, negi (spring onion) and hakusai (Chinese cabbage). This is cooked at the table side.

Carb fans would enjoy the Seasonal Kettle Rice (RM35++). Its unusual name piqued our interest so much that we decided to splurge on that. Ayaka-san explained to us that different season heralds different produce used to prepare this. Ours came with salmon and mitsuba (trefoil) but it may be bamboo shoot, eel or sweet potato, depending on seasonal ingredients availability.

Several set menus are available for dinner; ranging from Speciality Tempura (RM240++) to Wagyu Rib Roast Sukiyaki (RM320++). These are multi-course meals that leave you replete. For example, the tempura set consists of appetisers, sashimi, five kinds of tempura, miso soup, rice with pickles and dessert.

Dessert is about the only area where foreign influences are noticeably stronger with distinct Japanese touches omnipresent. Light yet rich, the Cheese Cake with Brown Sugar and Cinnamon Crust (RM24++) is a good example. What makes it special is the dollop of blush-pink sakura cream atop our slice of decadent treat. For a refreshing, citrusy slant, try the Yuzu Ice Cream (RM12++) which is studded with bits of the Japanese citron.

For reservations, call Kurata Japanese Fine Dining, tel: +03 2110 0226. Address: Lower Lobby, ParkRoyal KL, Jalan Sultan Ismail, KL.