SIZZLING FINE TIME AT PJ'S BAR & GRILL

A rooftop viewing deck with 360° views of Petaling Jaya city makes PJ’s Bar & Grill at New World Petaling Jaya Hotel make it an outstanding venue to chill out over drinks and good eats.

 

Sited atop the 30^th floor of the new hotel adjacent to Paradigm Shopping Centre, you sip signature cocktails, savour Western and Asian grilled selections, or graze on tasty tapas-style small plates paired with wines or a cold Malaysian beer here.

Having chalked up over two decades of culinary experience at internationally acclaimed restaurants and luxury chain hotels, Executive Chef Alexander Chong is man of the hour here; leading his team on reinterpreting fresh takes of classic Western and Chinese dishes.

We started the evening with crunchy deep-fried fish skin - the current 'it' snack. Addictive morsels these, scented with curry leaves and dried chilli but go easy as your devour them whilst knocking back your fave tipples from the bar.

Old-school beef tartaré would probably make some people squirm since it’s raw beef chopped and mixed with capers, onion, pepper and Worchestershire sauce. According to the chef, his version of Beef Tartaré (RM28) boasts a more Asian slant although we find the overall flavours subtler than expected. Served with mustard aioli, it makes a nice textural contrast spread on crispy garlic bread. The DIY part is simple enough -- all you need to do is to heap everything, minced beef with or without condiments, onto the crusty bread slices.

A surefire crowd-pleaser, the succulent slices of Marinated Salmon (RM28) tickles the tastebuds with hints of lime and dill, sour cream, capers and fresh arugula leaf. Order a nice white wine to go with it and you’d feel everything’s right in the world.

Fish stock forms the base for the house speciality of Chowder (RM16) amped up with tiger prawns, snapper and clams. Tomato, saffron & olive oil lend soft tartness, enticing aroma and lush richness to balance and amplify the oceanic accents. Our only grouse is the soup should be served piping hot for maximum enjoyment.

Inspired by Tex-Mex buffalo wings, the Chicken Wings (RM26) fleetingly singes our tongues, coated in the house spicy BBQ sauce. A creamy garlic dip complements them although the wings taste great without it.

 

Shareable main courses to party the evening away ranges from Jumbo Satay: Chicken (RM28) or Beef (RM38) to the substantial PJ’s Party Platter (RM38) comprising breaded crabcakes, softshell crab, hot fries, crispy wonton chips and Asian dips.

The former is best savoured hot with the accompanying peanut sauce. Despite their dainty appearance, loading up on the latter’s nibble-worthy options coupled with drinks and convivial chit-chat should leave anyone shooting the breeze replete. Heartier appetites may feel the compulsion to occupy casual vacancy in the tums with dessert.

Chef Alex’s pride in his Asian roots is translated into winsome Citrus Baba (RM28) -- showcasing the invigorating freshness of calamansi jelly with vanilla ice cream to create a splendid, likeable treat.

He left the Classic Vanilla Crème Brûlée (RM28) well alone; dulcet smooth and decidedly sweet with a crackling burnt sugar top, it’s a pudding that should please purists without rocking any dessert boat.

PJ's Bar & Grill is a cool, relaxing hangout to while the evening away post-work or revel in a casual catch-up with friends. Sleek wood accents dominate with strategic pendant and ambient lighting ensure the interior is aglow at dusk. The prized seating is out by the spacious patio cum viewing deck, steps away from the hotel pool and vertical garden.

Choice puffs of cigars from Cuba and the Dominican Republic are available in the plush privacy of the on-site Cigar Lounge in addition to an extensive wine and liquor list.

For dining enquiries or reservations at PJ’s Bar & Grill, please call (03) 7682 0000, e-mail marketing.petalingjaya@newworldhotels.com  or visit petalingjaya.newworldhotels.com. PJ’s Bar & Grill opens daily from 11.30am to 12.00 am.

SAKURA SPRING FLAVOURS AT IKETERU

To herald the spring arrival in Japan, Iketeru is serving seasonal specialities prepared by Japanese Executive Chef Ricky Kamiishi and his team. Catch the spirit of cherry blossom viewing fervour with resident chef Johnny Au Yong's pick of regional delights, integrated into an a la carte selection and the Hanami Bento (RM260++).

Served in a multi-compartment lacquer box, the dainty morsels are conceived for easy eating. This is common in Japan as bentos are portable and outdoor picnic-friendly during cherry blossom viewing time.

A mosaic of colours, textures and flavours, the opening salvo comprises Hotaruika Udo Sumiso – tiny firefly squids with vinegar miso and udo (mountain asparagus). Pleasantly chewy, the miniature squids coupled with the crunchy green bore outstanding testament to the timeless practice of consuming seasonal food at their prime best.

Likewise, the simplistic Nanohana Karashi Ae – boiled rape blossom tinged with mustard sauce struck a similarly rustic chord against the silken Ikura Chawanmushi – steamed egg custard laden with shiny pearls of salmon roe on top.

 

Seasonal veges sourced from mountainous regions such as crunchy wild bamboo shoots complemented by wakame refreshed our palate for the subsequent tuna and sea bream sashimi. No complaints here as the freshness is uncomprising for a five-star hotel restaurant.

The flavour scale creeps up with octopus tentacles slicked with sweetish soy sauce. A whole gamut of cooked delicacies packed the last compartment: broad beans tempura, inari sushi (sweet beancurd pouch stuffed with vinegared rice and toppings of edamame, marinated saba and surimi crabstick), a salmon ikura sushi ball, boiled tiger shrimp, tamago, trout teriyaki and flavoured rice ball with burdock strips. We found the tamago somewhat bland and the fish overdone whilst the rest pass muster.

A bowl of wakame, icefish and bamboo shoot broth washes the bento offerings down. To conclude the meal, a delicate disc of flat mochi skin with red bean mash wrapped in cherry blossom leaf and fresh fruit wedges complete the array.

Earlier, our group was reacquainted with some of Iketeru’s signature specialities, starting with the House Made Sesame Tofu with Ponzu Sauce. A minimalist, deceptively simple dish that wowed us with impossibly soft and smooth texture, and clean nutty-beany nuance.

Another on-point speciality to rock the palate is the Soft Shell Crab Spider Roll - rolled sushi speckled with toasty sesame seeds and crispy fried soft shell crab in the centre, and dribbles of savoury sticky sauce on top.

The classic Tempura Moriawase – assorted deep-fried prawns, fish, vegetables and mushroom sheathed in gossamer light batter proves when it comes to the crunch, Iketeru tends to deliver.

You can enjoy a special a la carte selection or opt for the Hanami Bento until 30 April 2018.

For reservations, call Iketeru, tel: 03-2264 2264 or visit life@hilton.com