GENJI REELS IN A SPECIAL SEAFOOD SHOWCASE

 

IKEJIME, a fish project initiated by experienced Japanese chef and consultant Tetsuya Yanagida,  has spurred him to join forces with GST Fine Foods Sdn Bhd, for a special Seafood Showcase promo at Genji Japanese Restaurant from 22 August – 11 September 2016.  

With more than 24 years experience under his belt, Chef Yanagida's culinary career spanned across Japan and Malaysia. Besides the Japanese Prime Minister Award for Japanese Cuisine Chefs and Occupational Certification, the passionate Japanese cuisine advocate has the rare honour of being a licensed fugu (poisonous blowfish) handler. Prior to being the IKEJIME fish project consultant, Chef Yanagida was the Head Chef at some of Kuala Lumpur's finest Japanese  restos. 

 

According to Chef Yanagida, IKEJIME refers to special methods of preparing and cleaning live fish to sustain and prolong the freshness. Collaborating with GST Fine Foods Sdn Bhd, the chef's IKEJIME project is a fruition of his much cherished dream of getting local suppliers to deliver sashimi-grade seafood to trade customers in Malaysia.

As an active promoter of sustainable seafood and certified 'friend of the sea' from Penang, GST Fine Foods Sdn Bhd is responsible for supplying quality seafood products and services to Genji and countless upmarket hotels, restaurants and the retail trade as well as as exporter to overseas markets including the US and Europe.

Through a carefully crafted seafood menu by Chef Yanagida, Genji patrons will have the chance to savour Japanese-style seafood dishes. Priced from RM50 nett onwards, the a la carte specialities will feature sustainable seafood supplied by GST with quality seasonal ingredients to tickle the tastebuds for lunch and dinner.

Assorted sashimi of IKEJIME grouper and red snapper made for a pleasantly fresh start during our preview. The taste quality and textural mouthfeel of both fishes were up to par and got the thumbs up from us.

However, the top billing belonged to the seafood mushini hot pot which came in sukiyaki or yuzu variant. Just whiffs of the bubbling broth left us drooling, whetting our appetite for the slices of grouper, red snapper, abalone, mussels, scallops and mushrooms. A fistful of shredded leek lent a sharp oniony ‘bite’ to both flavourful broths – the sukiyaki version beguilingly rich and subtly sweet whilst the yuzu one slightly tangy to taste.

Chef Yanagida prefers to let the seafood become the star of his culinary show so that diners can appreciate the full extent of their pristine attributes. Raised using marine cage farming methods, the seafood bears testament to the quality hallmarks of the GST Group which is headquartered in Penang with aquaculture farms in several islands in Malaysia. Founded in 1985 by Dato' Goh Cheng Liang, the company was after his father Goh Siong Tee (hence the acronym).

Proof of the pudding or in this case, fresh seafood supply lies in its high grade quality fit enough for sashimi and sushi. To prove his point, Chef Yanagida treated us to some Prime IKEJIME fish roll with spring onion and Chinese coriander. The fresh, clean nuances of the two local herbs heightened the fish naturally sweet flavour.  

Such freshness even came through after deep-frying as shown by the chef's deep-fried grouper with ginger-flavoured Tabasco nazu. Biting into the light crispness outside, our teeth sunk into flaky chunks of the grouper, releasing its juicy sweetness in spurts. Zingy gingery hotness amplified by creamy mayo lent the fish extra flavours.  

 

Genji Japanese chef Richard Teoh (top pix, right) also impressed us with tempura shishamo - capelin sheathed in crisp, gossamer-light batter. These diminutive fishes were instantly snapped up as the delicate roe-filled morsels were such a gastronomic treat.

Seafood teppanyaki has always been a perennial fave with local Japanese food fans so it was hardly surprising when we made quick, short work of the IKEJIME red snapper, abalone, scallops and mussels teppanyaki served for the preview.

I like the inclusion of some assorted mushrooms into the equation which added textural interest to the overall composition. Soused in a little garlicky and savoury sauce, the seafood doneness was spot on so every mouthful garnered plenty of 'oohs' and 'aahs'.

For RM168 nett per person, diners can sample a premium seafood menu consisting of an appetiser, chawan mushi, seafood mushini hot pot, rice, IKEJIME fish head miso soup and dessert.

For reservations at Genji, please call 03 7955 9122 extension 4071/72 or visit www.zestpj.com.

5 'MUST HAVE' MID-AUTUMN FEST GIFTS

The battle of the Mid-Autumn Fest gift boxes is on again! While I don't have time to suss out every single one in the market, I was smitten with five exceptional designs which stood heads and shoulders above the rest this year. Taking the lead once again in my personal preference chart is Concorde Hotel KL's classy lacquer jewellery boxes. 

 

I especially love the red box adorned with peonies. Coming in a close second is the floral and ribbon decorated one in maroon. Priced at RM108 (there's a 15% discount for credit card holders!), each celebratory gift box contains 6 pcs of baked mooncakes (60g). A thoughtful addition to the box is the plush suede bag with gold drawstrings to complete the plush presentation.

Inside, the red felt-lined case holds six gold sheen boxes containing the mooncakes. Set A comprises Japanese red bean, pure lotus single yolk, golden pandan pure lotus, white pure lotus, assorted fruit & nuts and green tea pure lotus paste variants.

For Set B, the mooncake flavours include golden pandan pure lotus single yolk, white pure lotus paste single yolk, green tea pure lotus paste, Japanese red bean, pure lotus and golden pandan pure lotus paste. The boxes have been such a runaway hit since its launch so it pays to be an early bird and grab them while stocks last.

Call Concorde Hotel KL, tel: 03 2144 8750 for more information and details. 

 

After tasting sweet success last year, Komugi has returned with its range of Otsukimi mooncakes. In Japanese, otsukimi means moon viewing which usually takes place during Jugoya, the Japanese festival of paying homage to the autumn moon.

The dark blue box captured my heart with its whimsical white rabbits design frolicking around a shiny full moon, referencing the country's legend about a rabbit pounding mochi (rice cakes) with a wooden mallet that lived on the moon.

Every part of the gift box is meticulously construed, from the magnetised lid to the inside cover highlighted with poems; the boxy square shape fitting four pretty gift-wrapped mooncakes nicely.

Low sugar premium lotus paste with peanut oil encased in thin baked pastry is the classic flavour to satisfy purists. But I found the inventive variants more interesting, starting with the German black forest.

Dark chocolate paste studded with black currants and sweet cherries quickly reinforced its seductive appeal with yours truly. I adore the fudgy texture which appeared lush and rich on the palate. A small wedge washed down with freshly brewed green tea won't go remiss I tell you.

The distinctive azuki (Japanese red beans) taste and aroma was unmistakable in the third variant. At the core of it was a nugget of fresh milk and nuts paste, rendering the mooncake with an agreeably delicate richness. 

Like a golden moon hidden from sight, the enticing apricot centre of Komugi's green tea apricot proved to a real gem. I enjoyed the fresh astringency of the green tea accented mooncake with its premium lotus paste filling.

Besides mooncakes, Komugi is renowned for its Baumkuchen - a unique layered cake. Originally from Germany, Baked one layer at a time on a rotating spit over an open oven, Baumkuchen means tree or log cake as its circular baked layers look similar to the 'rings' of a tree trunk. Butter, vanilla, eggs, sugar, flour and salt combine to create this rich, delicious cake which comes in different flavours. Dark and bewitching, the black sesame Baumkuchen I tried was spongy soft with hints of nuttiness to it. A fabulous treat to indulge in or even better, presented to family and friends as a delightful gift.

For more info, find Komugi Malaysia in FB https://www.facebook.com/KomugiMalaysia/  or visit www.komugi.com.my

Designed to resemble a vintage travel trunk with multiple compartments, the red and gold Mid-Autumn gift box from Dorsett Grand Subang is worth grabbing. Embellished with intricate Oriental motifs including birds, butterflies and flowers among others, each of the four pull-out compartment cases hold a mooncake inside.

Three new flavours: baked ginseng goji berry, baked white coffee durian and crystal skin peppermint chocolate mooncake have joined the line-up available. Eight other classic fillings are also featured to please traditionalists. I was quite impressed by the ginseng-infused mooncake - the herbal nuance was subtle enough and balanced by bits of kei chi or goji berries in the lotus paste.

Durian and white coffee may be strange bedfellows but in this instance, the combination works for me. The low sugar quotient also means the confectionery isn't too cloying while the heady king of fruits aroma meld well with that of white coffee. A winner in every sense.

Since I'm not a big fan of minty dessert, the peppermint chocolate version doesn't rock my boat. Those partial to cool minty freshness may beg to differ but personally, I'd avoid this particular creation as it tasted like toothpaste to me.

Dim Sum Chef Chan Chee Looi from The Emperor restaurant stepped up to the plate and showed us the art of knocking out these Mid Autumn Fest treats. We spent some time admiring the sturdy wooden mooncake moulds with their intricate etchings while he mixed up the necessary ingredients to make the crystal mooncake skin.

He made everything seemed so easy but having tried my hand at making mooncakes last year, I can assure you not everyone is cut out for the job. Anyway, the chef was incredibly patient in explaining the various steps and methods during the demonstration.

We were left impressed by his dexterous skills and had a good chat with him about the various fillings, especially why he chose to introduce the three new flavours this year. According to Chef Chan, his customers prefer tried and tested flavours but would accept minor tweaks or updates to perennial versions when the formulations hit the right note.

Priced from RM25 onwards, the mooncakes will be sold until 15 September 2016. For enquiries, call Dorsett Grand Subang, tel: 03 5031 6060 x 1954.

Getting into the spirit of the Mid-Autumn Fest is surprise, surprise...Garrett Popcorn Shops! The cute Jade Rabbit Tins with embossed lids bearing ornate floral pattern similar to that of the traditional treat are collectible items, especially for fans who already own the different Garrett Tins.

Set against the blue striped background is several bunnies amidst swirly clouds...the slightly shiny effect looks far better when seen up close. Somehow online images don't do the Jade Rabbit Tins justice. I suggest you visit the nearest Garrett Popcorn Shops at KLCC, 1Utama, Mid Valley or gateway@klia2 to check them out.

The Mid-Autumn Gift Set comes presented in a rectangular box too which makes the two TIns easy to carry once they are filled with your preferred popcorn flavours. Besides Chicago Mix, you can choose Matcha CaramelCrisp - the green tea variant popcorn has made a return for the occasion till end September.

Priced from RM54 onwards per gift set, the Mid-Autumn Gift Set from Garrett Popcorn Shops may just add more cheer to your family and friend gatherings during this happy celebrations.

For more information, refer to Garrett Popcorn Shops Malaysia FB page: 
https://www.facebook.com/GarrettPopcornMY

EAT LIKE AN EGYPTIAN...AND MIDDLE-EASTERNERS AT CHATZ

Egyptian guest chef Ayman Ibrahim pulled out the stops for the Middle Eastern Food promotion at Chatz Brasserie, rustling up a repertoire of 37 Egyptian, Middle Eastern and Mediterranean dishes throughout the period between now and 31 October 2016.

Coriander seeds combined with sesame seeds lent subtle crunch to the Falafel (RM20) - a popular snack and appetiser of chickpea croquettes with tahinah (sesame paste). I like these patties as the chef has ensured they weren't overcooked and dry.

Middle Eastern, Mediterranean and Egyptian cuisines share some similarities and one of the most obvious we sampled at the preview was Warq Einab (RM22), brined grape leaves stuffed with rice. These dainty rolled parcels were surprisingly palatable - the grape leaves weren't as tart and salty as I had expected and the rice filling was agreeably tasty. The pleasant taste left a good impression as past encounters with this speciality hasn't been up to scratch.

Another common appetiser across the region is Hommous (RM16), the evergreen chickpea spread. Of course, recipes vary from chef to chef and restaurant to restaurant but I had yet to savour a dud so this delightfully smooth and dense spread was a joy to eat with warm, pouffy Arabic bread.

Bulgur wheat and tiny wedges of cherry tomatoes lent subtle 'bite' to the guest chef's Taboulah (parsley & mint salad, RM20). The tangy lemon juice and olive oil dressing was tantalising enough minus any sharp tartness so we rated this as a definite 'must have'.

Even the rustically creamy lentil soup or Shorbah Adas (RM26) won us over with its back to basics approach. Every spoonful was a testament to the chef's TLC, warming our hearts and tummies with its soulfulness.

Pasta, chickpeas, beans and lamb cubes bestowed heartier substance to the same lentil soup, transforming it into Shorbah Harirah (RM30). The resultant broth had greater complexity and depth but personally, I preferred the pared down, lighter version. 

 

We took an instant liking to carb and protein laden speciality like Lamb Kabsah (RM48)

with Roz Boukhary (long grain rice cooked with lamb marinated with assorted spices, RM25). The meat was subtly suffused with aromatic spices; its delectable accent amplified by the flavourful rice. We also tried Roz Saiadiah (RM18), irresistible fried onion rice which served as a foil for several other mains.

Chef Ayman proved to be a dab hand at grilled spring chicken or Dajaj Ala Elfaham (RM36). The juicy chook bore hints of warm, smoky spices which should leave you asking for more.

Another combination of spices was discernible in Kofta, barbecued lamb meatballs. These gamey spheres appeared a tad dry for my liking but we took so long photographing them, there could have been some moisture loss.

Vege such as okra stewed with tomato and beef formed the premise for Bamiah bil Lahm Ejal (RM50). At first glance, the dish could be mistaken for curry but the red hue stemmed from the tomato sauce base. A perennial Middle Eastern comfort food that should please homesick foreign visitors from the very same shores.

If you prefer not to deal with bone-in pieces of chicken then Shish Tawook (barbecued skewered chicken cubes, RM30) would suit you down to the ground. Marinated in yoghurt, lemon juice and spices (possibly cayenne, paprika and sumac), the lean cubes of grilled chicken were slightly dry to the bite.

Similarly, seafood and fish are often thrown cooked on the grill. The mixture of spices may differ but the key ingredients' inherent taste is maintained. Proof of the pudding was the sublime accents discernible in Jambary Mashwi (grilled prawns with saffron sauce, RM55) and Samak Mashwi (fried fish glazed with tahinah, RM46).

Broad beans with rice and herbs or better known as Fooll Akhdar (RM28) underscored the simple homespun fare enjoyed by the people residing in the Mediterranean and Middle East for centuries. A tried and tested offering that most of them would identify with.

Sweet toothed diners shouldn't miss the trio of dessert available. My fave has to be
Kashul (almond pudding, RM25). Perfumed with rosewater, the pudding looked stodgy but once I sampled it, the luscious treat reminded me a little of creme brulee although it was less dense.

Other options guaranteed to please Middle Eastern cuisine fans included Baklava (RM25) and Basbosah (RM18).

Four types of nuts were coarsely crushed and filled into petite florets of fillo pastry; a sticky mass of syrupy sweetness encased in buttery, flaky fillo layers. They could be terribly addictive unless you are allergic to nuts.

Semolina together with grated coconut and ground almonds formed the foundation for Basbosah, the classic Egyptian cake (similar versions found in most Middle Eastern countries). Drenched with rosewater syrup (again this differs from recipe to recipe), the crumbly cake was meant to be savoured with a strong cup of coffee.

For dining convenience, Chatz Brasserie is offering a Middle East Specialities Set Menu comprising an appetiser, a soup and a choice of Mandy (RM88 nett), Dajaj Kabsah (RM85 nett) or Samak Saiadiah (deep-fried fish in pungent sauce, RM85 nett) for the main followed by a dessert. The dishes reviewed here are also available a la carte from 12noon to 12midnight daily until end October 2016.

For reservations, please call CHATZ BRASSERIE, tel: 03-27828301. Address: Lower Lobby Level, PARKROYAL KUALA LUMPUR, Jalan Sultan Ismail, Kuala Lumpur.