SUSHI WORKSHOP WITH WORLD SUSHI CUP CHAMPIONS

When it comes to world-class sushi topping, fresh Norwegian salmon and raw seafood from Norway are the preferred choice of award-winning sushi chefs Leon Yap Wee Leong and Sky Tai Koon Siang.

 

Having trained at the Global Sushi Academy under sushi master Hirotoshi Ogawa, both Malaysian chefs’ prowess were duly proven when Chef Leon Yap was declared the World Sushi Cup 2019 champion and Chef Sky Tai clinched the World Sushi Cup 2018 title in Tokyo.

Since fresh, raw ingredients require handling in the most hygienic manner, the Norwegian Seafood Council (NSC) hosted a hands-on sushi-making workshop with the two champion sushi chefs to emphasise on safe food handling.

According to Asbjorn Warvik Rortveit (far right), Regional Director, South-east Asia of NSC, “the Norwegian Seafood Council is committed to raising the standards of sushi-making skills among chefs and the handling of raw seafood for consumption through the running of the Global Sushi Academy, in collaboration with World Sushi Skills Institute – the only recognised sushi body in Japan.”

After welcome remarks by Her Excellency Gunn Jorid Roset, Norwegian Ambassador to Malaysia, chefs Leon Yap and Sky Tai showed us simple steps to make maki sushi and hand-rolled sushi.

 

 

 

While the various steps of sushi-making appear simple, nimble fingers and attention to detail are essential. The hands-on session was fun and educational though.

 

 

 

 

 

Later, we enjoyed a sumptuous Champions Lunch curated by both chefs. We also had a chance to admire Chef Leon’s intricate sushi creations which won him first place in the Creative Section during the World Sushi Cup 2019 and second place in the Edomae section.

 

 

Chef Leon Yap is currently the chef at Sushi Hibiki, Kuala Lumpur and holds the Kurobi Sushi Certificate – the Advance Certificate from All Japan Sushi Association.

 

 

 

 

Succulent slices of Norwegian salmon were artistically transformed into tempting creations by Chef Sky Tai for our lunch. As head chef of Standing Sushi Bar in Singapore, the Kluang-born World Sushi Cup champion has spent 14 years perfecting his sushi-making techniques.

For more information on Norwegian Seafood Council, visit www.seafood.no

LEAN ON FIVE SEN5ES FOR THE YEAR OF THE RAT

Three set Chinese New Year (CNY) menus: Happiness, Blessings and Abundance Reunion will take centrestage at Five Sen5es to usher in the Lunar Year of the Rat.

Available from 6 January to 16 February 2020, each set menu includes a complimentary bottle of House Red or White Wine. Colourful Yee Sang salad and a la carte festive specialities will also be served during the celebration.

After sampling Chef Ron Lean and his team’s selection of culinary masterpieces from the three set menus, we gave the on-point dishes our stamp of approval and fulsome praises.

Artistically arranged into a pair of carps, the customary Salmon Yee Sang, encircled by an assortment of fresh fruits, vegetables and pickles raised our hopes for good fortune and prosperity for the upcoming CNY.

Slightly thickened for lusciousness, the comforting Braised Crab Meat Soup with Fish Lips and Dried Scallop was lapped up enthusiastically by one and all. No complaints here unless thick soup doesn’t float your boat.

 

Crispy skin and juicy meat of the Roasted Chicken with Crispy Salt Pepper was a surefire crowd-pleaser. Unsurprisingly, the delectable chook had most of us asking for repeat helpings.

Having ramped up his game after debuting at Five Sen5es, Chef Ron’s astute timing and cooking prowess proved evident upon the first bite of the Steamed Dragon Grouper with Fungus and Enoki Mushroom. 

 

Complemented by the chef’s special sauce for an extra flavourful boost, the fish beguiled us with its delicate and sweet flesh with just the right degree of doneness. Toppings of tender fungus and enoki for textural interest didn’t go remiss either.

Expect happy laughter to resonate once you savour the Stir-fried Prawns with Butter Milk Sauce. The savoury rich sauce hugging the springy crustaceans caused a flurry of effusive finger-licking at the table.

 

Broccoli florets lightened up the auspicious dish of Braised Fish Maw, Mushroom and Beancurd with Money Bags. Varying textures piqued our interest; the contrasting yet complementing components spurred us to make short work of them. Their rustic nuances was amplified by the slick coating of deeply flavourful braising sauce.

Amazingly, we had tummy space left to fit in sampling portions of the Traditional Lotus Leaf Rice with Diced Chicken. The soul-satisfying woodsy-earthy accents meant additional helpings were called for.

 

Concluding the meal on a celebratory high was a befitting trio of Chilled Peach Gum Soup with Red Dates and Longans, Deep-fried Chinese Gold Cake (nian gau) and a cute mouse-shaped Pineapple Cookie. The symbolic offerings left us in a positively hopeful mood.

Advance reservations is recommended for the Happiness Reunion Set (RM1,988 nett per table of 10), Blessings Reunion Set (RM2,188 nett per table of 10) and Abundance Reunion Set (RM2,388 nett per table of 10).

Three varieties of Yee Sang: Smoked Salmon (RM198 per serving), Abalone Slices (RM218 per serving) or a combination of both will also be served at Five Sen5es from 6 January until 16 February 2020.

For reservations, call Five Sen5es, tel: 03-2773 8338. Address: Level 1, The Westin Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur.

CRÈME DE LA CRÈME X THE TOKYO RESTAURANT

A marriage made in dessert heaven. When Crème De La Crème (CDLC) partners with The Tokyo Restaurant (TTR) to merge their respective famed products: CDLC's artisanal ice cream with TTR's famed Burnt Cheesecake sweet magic happens.

 

Hot on the heels of its Sanrio collab to celebrate Hello Kitty’s 45^th birthday, CDLC dials up its game – this time in partnership with TTR in creating two artisanal ice creams and a plated dessert to excite the palate.

Our tastebuds were teased by Burnt Caramel Cheesecake Ice Cream in which smooth, rich burnt caramel ice cream swirled with bits of TTR burnt cheesecake, causing gasps of delight and garnering nods of approval. The burnt caramel taste was amplified by the lush creaminess.

Fromage and ice cream fans will adore Tokyo La Crème for its sumptuousness. The indulgent Cream Cheese Ice Cream – made with fresh Australian cream cheese – forms a divine blend with TTR burnt cheesecake, resulting in a splendid sweet-savoury treat like no other.

Just when you think it can’t get any better, brace yourself for the plated dessert which combines the best of two worlds: a scoop of Burnt Caramel Ice Cream paired with a slice of TTR Burnt Cheesecake amidst a sprinkling of hazelnuts and swirls of caramel. A brilliant dessert masterpiece guarantee to leave dessert fans up on seventh heaven.

Akito Sakamoto, General Manager of The Tokyo Restaurant said: “When it comes to deciding on a trusted partner whom we can work with, to design ice creams of the highest standards, Crème De La Crème stands heads and shoulders above them all.”

Lio Lim, Managing Director of CDLC enthused “We are thrilled to partner with The Tokyo Restaurant as TTR’s famed burnt cheesecake needs no introduction. Having shaken up the ice cream world by reinventing the look and taste of ice cream, we couldn’t have found a better partner to recapture the imagination of ice cream and cheese cake lovers alike.”

For more information, visit Crème De La Crème FB page: https://www.facebook.com/pg/mycdlc & The Tokyo Restaurant FB page: https://www.facebook.com/thetokyorestaurant/