EXQUISITE TASTE OF KYOTO

Obanzai is Kyoto homestyle cooking; everyday dishes cooked using ingredients native to the area. According to Wikipedia, at least half of the ingredients used must be produced and processed in Kyoto. Seasonal produce coupled with a ‘waste not, want not’ philosophy means food is partaken at its prime. Emphasis is given to natural flavours and aromas with minimal seasoning. Another distinct trait is sweet white miso paste is favoured instead of the normal miso.

Our recent sojourn to this charming city was an opportunity to sample and experience first-hand Kyoto’s obanzai (おばんざい) cuisine at Mukadeya Honten, a 160-year-old traditional machiya – a tall and narrow Kyoto townhouse reputedly was the city’s first to be restored and turned into a business. (source: http://www.travelmindset.com/story/kyoto-restaurant)

Mukadeya(百足屋, literally meaning centipede house) is a 5 minute-walk away from Karasuma station. Apparently, the abode formerly belonged to a kimono trader before its transformation into a rustic restaurant. Its discreet façade with slatted screen barely hinted of what to expect inside.

We had a glowing impression of Mukadeya thanks to the warm mellow lighting within. Upon entering the narrow entrance, we found ourselves in a little space decked with whimsical trinkets. A sliding door led into a small dining square with display shelves adorned with miniature replicas of ancient stoves, larders and kitchen paraphernalia.

Slightly further in, the premise opens up slightly to accommodate a long sushi counter and a tatami room that looks out to a small Japanese garden. More seating is tucked away at the back, adjacent to the garden. (source: http://aboutfoodinjapan.weblogs.jp/blog/2009/09/machiya-restaur.html)

Our meal commenced with two dainty bowls of appetisers: the first comprised a piece of sesame seed-speckled yam with a wedge of persimmon and boiled Japanese spinach while the second offering was a bite-size chunk of roe-filled sardine with kuromame (boiled black beans in syrup) and carrot chunks in sweetish shoyu.

The appetisers paved the way for a lidded lacquer bowl containing savoury white miso broth. Arranged artfully in the soulful soup were a delicious crab meatball, a piece of fried beancurd and a floret of flowering spinach, a pleasing montage of delicate textures that raised our anticipation for the next course.

We were thrilled by the whimsical lacquer box which resembled a jewellery box. Upon lifting up the flap, we discovered it actually featured a stack of three compartments proffering a treasure trove of delicious morsels.

Each exquisite dish was carefully prepared and presented to please the eyes and palate. The first receptacle held slices of tai (sea bream) and ika (squid) sashimi tricked up with shiso (perilla leaf) and hojiso, a sprig of tiny perilla flower buds. 

A piece of fluffy soft eggroll, a square of dojō (smoked loach), a ball of kurikinton (mashed chestnut and sweet potato), gomae (some boiled spinach with sesame paste) and a delicate roll of sweet shoyu-marinated kelp nestled within the second.

Broiled anago (sea eel) brushed with tare (sweet soy basting sauce) and a stub of pickled ginger stem took pride of place in the third container.

We had expected to dig into the ubiquitous steamed egg custard when a deep blue chawan with lid was placed in front of us. Imagine our surprise when we saw it revealed a lightly scorched, chewy glutinous rice ball with minced pork filling immersed in an unctuous savoury sauce. 

 

By now we were almost satiated but then a cast iron pot of nabemono appeared at our table. The serving was more than enough for the three of us as the hot pot was packed with chunks of radish and boiled spinach amidst cubes of salmon, yam and beancurd. Some yuzu zest bestowed bright citrusy notes to the soul-satisfying umami broth.

Just when we thought the meal had drawn to an end, the restaurant's signature dish - steamed glutinous rice studded with black beans (a symbol of good health) was served. Paired with tsukemono: locally pickled hakusai (Chinese cabbage), daikon (radish) and umeboshi (salted Japanese apricot) accompanied by a cup of briny red miso soup, it left us replete.

A cute bamboo cup of black sesame pudding with a dollop of cream brought our meal to a satisfyingly sublime conclusion. We felt well-fed minus the dreaded heaviness from a multi-course meal.

Expect to pay about RM220-RM250 per person for dinner but the overall experience and food quality make it worthwhile.

For reservations at Mukadeya, seek the assistance of JTB Office at Isetan Kuala Lumpur, Lot 10 Shopping Centre, Jalan Bukit Bintang, Kuala Lumpur. Mukadeya, 381 Mukadeya-machi, Nishiki-koji Agaru, Shinmachi tori, Nakagyo-ku, Kyoto

CALL OF THE NEW NEFFOS X SERIES

Neffos officially announced the entry of its latest Neffos X1 and X1 Max into the Malaysian market at a media launch last month.

Hugo Cai, Director of TP-Link Distribution Malaysia Sdn Bhd shared the Neffos vision to be the all-encompassing device to connect individuals and smart technology products, touting Neffos X Series’ impeccable design, state-of-the-art mobile technologies and customer-centric features in the company’s bid to propel the brand as a serious contender in the mobile arena.

Adhering to the brand’s ‘Close to You’ mantra, TP-Link co-founder and Chairman, Jeffrey Chao said “The new Neffos X Series smartphones combine smart technology and stylish design, bringing unparalleled value to customers by prioritising features that help them stay closer to everything and everyone around them.”

Highlighting the precise perfection of the new Neffos X Series, he pointed out the smartphones’ key features:

·         super-fast 0.2 second fingerprint ID unlocking response

·         a rear 13-megapixel Sony sensor camera, backside illumination, 5P lens system & fast phase-detection auto-focus  (PDAF)

·         an f/2.0 aperture lens for clearer, low light shots with real-time night shooting & dual-tone flash

·         2.5D Corning Gorilla Glass for the X1 Max’s display

·         the X1 Max supports fast charging in just 30 minutes! 

Boasting a stylishly sleek metallic body with dual-curved back, the Neffos X1 and X1 Max features more ergonomic curves, making the phones easier to hold and operate single-handed. The Neffos X series are perfect for playing graphics-rich games and watching your fave TV shows and movies.

Available in Cloudy Grey and Sunrise Gold, the Neffos X1 priced at RM 769 for 2GB RAM with 16GB ROM and and RM 849 for 3GB RAM with 32GB ROM. The Neffos X1 Max will be priced at RM 999 RAM for 3GB with 32GB ROM and RM1199 for 4GB RAM with 64GB ROM.  Check authorised Neffos retailers and resellers nationwide now for Neffos X1 while the X1 Max will hit stores in March 2017.

“Competition aside, there are untapped opportunities in the local smartphone scene for Neffos to expand its footprint in Malaysia. The launch of the new Neffos X1 and X1 Max is not our only hurrah. 2017 is going to be an exciting and challenging year for Neffos” said Hugo Cai.

For more information, log on to www.neffos.my or visit their Facebook page at https://www.facebook.com/neffos.my.  

SET FOR ROMANCE AT EM BY TEDBOY

Love is on the menu this Valentine's Day at Em by Tedboy. Named after Mathilda, the cherubic second child of the couple who owns Tedboy Bakery in Bangsar, the cosy Em by Tedboy at Hotel Transit KL aims to lure lovebirds this Valentine's Day with a special celebratory set menu (RM168+10% service charge) for two persons.

Austere décor and neutral tones are prevalent throughout the restaurant confines, evoking a casual yet welcoming atmosphere. Consultant chef Pierre MC (formerly of Croisette Cafe) has been roped in to conceive a Mediterranean inspired menu with Asian influences.

By and large the pared-down industrial vibe is softened by a feature wall depicting a world map. Snapshots of guests from around the world affixed on different continents bear testament to the outlet's increasing popularity among international travellers to our city. Now, the strategy is to boost awareness and attract a more constant and local clientele to its doors. Well, Valentine's Day seems a perfect occasion to ignite their interest.

For the lovely celebration, expect the tables to be prettied up with red tablecloths and white placemats, dried floral petals and a glass receptacle holding a pair of live guppies and ornamental pebbles as the centrepiece.

To fan the flames of romantic fervour, we sipped on a heady Pink Lady cocktail accompanied by a quartet of canapés. The concoction of cranberry and lemon juice mixed with triple sec and vodka sent our pulses racing so go slow if you're unused to boozy tipple.

Handy, dainty servings of savoury pesto-infused rice, black olive tapenade on crusty bruschetta, a mini frothy glass of cream of mushroom and prawn with mango salsa from the tempting canapé platter should pave a deliciously smooth pathway to both you and your beloved's tummies. I was particularly besotted with the springy and mildly smoky prawn coupled with the heartwarming mushroom soup.

Butterfish melded with raw and smoked salmon, and salt-cured cucumber with dill to create the palate-teasing Fresh Salmon Tartare with Mirepoix in Blood Orange Dressing. The resultant flavours were delicate with the natural fresh sweetness of both fishes intact, and textures bordering on the soft almost satiny finish. Instead of the classic French trinity of carrot, onion and celery for mirepoix, the chef added colour to the dish with diced tomato, chopped hardboiled egg and feathery sprigs of dill.

For the masculine diner, a lush Beetroot & Feta Chantilly Mille-Feuilles with Pomegranate Dressing beckons. Although beetroot doesn't top most guys' list of preferred food, the speciality tasted way better than it sounded. My dining partner would vouch for its delectable appeal after sampling the subtly sweet-savoury-briny stack.

Zippy bursts of heat set our tastebuds alight Tomato Vodka Granite. A punchy palate-cleanser that either have you succumbing to the gritty coolness or reeling from the alcoholic suckerpunch.

Main course that should go swimmingly well with fair ladies is Fried Duck Breast with Raspberry Sauce, Potato Gratin & Vegetable Tian. Tender with a thin strip of fat on top, we found the duck's gaminess barely discernible thanks to the faintly tart raspberry sauce. Herb-flecked slices of baked vegetables and potatoes served as supporting cast.

Alas, the dish was no match for the show-stealing Buttefish Fillet with Red Capsicum Coulis. We thought its vibrant saucy red looked more feminine compared to the darker shade of the ducky option. The fish was cooked just nice, rendering it firm yet flaky; contrasting well with the hearty potato gratin and tian of veggies.

Light yet luscious, Em's Signature Pavlova wrapped up the fairer side of the dinner set. The inclusion of fresh kiwifruit, blueberries, strawberries and a gooseberry coupled with raspberry sauce ensured this fanciful treat worth relishing.

Somehow the dessert appeared sweeter on the other side...I personally displayed a greater penchant for the Mille-Feuille with Strawberries. Juicy and slightly tart, the fresh strawberry halves embedded in pastry cream and sandwiched in between crisp mille-feuille were sublime.

 

Pix courtesy of Em by Tedboy

 

Event planners seeking a suitable space for meetings, breakout sessions, birthday parties or product launches are welcome to ask Em by Tedboy about its dedicated event corner upstairs. Hidden by a partition door and up a short flight of stairs, the rectangular open air, garden-like space is outfitted with retractable canopy to protect it from the heat and rain. Furnishings are tactile for flexible configurations desired by event organisers and party hosts.

For reservations, please call EM BY TEDBOY, tel: 03-2022 2056. Address: Ground Floor, Hotel Transit, No.42, Jalan Pudu, Kuala Lumpur.