NEW TEMPTATIONS BECKON AT KAZUMA

Oden is one of those rare but delicious specialities few Japanese restaurants serve in the Klang Valley. Hence I was stoked when I discovered Oden Moriawase (RM22) is now available at Kazuma Japanese restaurant.

This homey, heartwarming stew comes with 6 types of Japanese fish cakes (chikuwa being my favourite), radish chunks, a hardboiled egg and toothsome konnyaku. Also known as konjac, the jiggly yet firm jelly-like blocks are made from the starch of devil’s tongue plant.

Kazuma’s chef Tsutomu Haneishi has also refreshed some offerings for the latest menu. Right off the bat, there’s now a small selection of Japanese appetisers to complement your drinks of choice.

We like the crisp-crunchiness of Koebi Karaage (RM15), deep-fried small shrimps and the succulence of Salmon Tataki Carpaccio (RM30), seared salmon sashimi with black sesame dressing.

Naturally, crowd-pleasing favourites such as Hama Sashimi (5 types of sliced raw fish: RM90 – 2 pcs each type, RM125 – 3 pcs each type) and Potato Salad (RM20) with creamy Japanese mayo have been retained.

For the former, diners may choose from maguro (tuna), salmon, hotate (scallop), hamachi (yellowtail), tako (octopus) and amaebi (sweet shrimp). Rest assured the Kazuma team strives to source the freshest seafood from around the world that measures up to the restaurant’s quality standards.

 

Our penchant for sushi was amply fulfilled on our recent visit with the introduction of Special Nigiri Sushi Tokujyou (RM87) into Kazuma’s new menu. The sea-fresh sweetness of those tender slices of maguro chutoro, hamachi, salmon, hotate, amaebi, unagi and ikura (vinegared rice topped with salmon roe) was certainly on-point.

Should you prefer cooked stuff, we recommend sampling Unagi Yanagawa (RM65), scrumptious simmered eel with vegetable and egg. Served bubbling hot in a little cast iron pot, we love every bite of the subtly sweet eel juxtaposed against the ethereal cloud-like softness of the egg.

Tendon (RM34), a wholesome meal in one consisting of steamed rice topped with assorted tempura, pickles and soup is another notably classic choice to satisfy the tastebuds. The mildly sweet sauce drizzled over the tempura and rice proved appetising, enticing us to polish off everything.

Heartier servings with splendid value for money are the new additions of Teishoku Sets. These beautifully composed set meals come with chawan mushi (steamed egg custard), steamed rice, miso soup, salad, pickles and fruits to accompany a choice of mains.

Having savoured Grilled Chicken Shioyaki/Teriyaki (RM35) and Unagi Kabayaki & Sashimi (RM70), we’d say both stellar options should hit the spot.

For vegetarians, Kazuma proffers a Vegetarian Bento (RM50). The tempting set comprised tofu steak, assorted vegetable tempura, pumpkin croquette, simmered vegetable, futomaki sushi and inari sushi. A visually and palatably pleasing set guaranteed to leave you happily satisfied.

Noodle enthusiasts aren’t forgotten either. We find it hard to decide whether Tempura Chasoba (RM22) or Shoyu Ramen and Inari Sushi (RM25) is better.

The former proffers springy buckwheat noodles which can be served hot or cold, accompanied by delectably crisp, airy-light battered prawns and vegetables.

If you prefer soupy noodles then the latter will hit the spot. We found the springy ramen in shoyu broth lighter on the palate, with the supplementary piece of inari sushi providing textural contrast.

Our requisite sweetener to conclude proceedings was Kurogoma (black sesame) Ice Cream (RM15) but other options available include Matcha Ice Cream (RM15) or Yuzu Sherbet (RM18).

For reservations, call Kazuma Japanese Restaurant, tel:03-2149 2666. Address: Level 1, Wisma Concorde, Concorde Hotel Kuala Lumpur, Jalan Sultan Ismail, KL. Business hours: Mon- Sat: 11.30am – 3pm, 6pm – 10pm. Closed on Sunday and public holidays.

BOWLED OVER BY SIXTEEN

In years past, Les Deux Garcon was a reliable outpost for flaky croissants and freshly baked scones as well as hearty breakfast fare. Now the café is simply known as Sixteen – a trendier name in keeping with changing times but fret not, familiar staples such as Almond Croissant (RM12) and Raisin Roll (RM10) remain just as good.

The refreshed interior includes a little green nook next to the entrance: assorted potted plants clustered together with some hung overhead beside the glass picture window. Outside the walkway are more oversize pots of foliage, evoking a sense of tranquility.

Instead of run-of-the-mill ‘big breakfast’ fare of sausages, eggs and beans, we feasted on Golden Harvest (RM23) comprising two slabs of delicious sweetcorn fritters. 

Adorned with a rosette of smoked salmon and a wobbly poached egg alongside pineapple salsa and chilli oil, this new offering was akin to bursts of heartwarming sunshine albeit on the palate.

Striving to please office workers and residents from the nearby suburb, Sixteen has various poke bowl-inspired creations for lunch. Red and basmathi rice amp up the healthy, wholesomeness factor in place of white rice.

 

The Taste of Delhi (RM35) creation took us on a culinary passage to India, featuring tender cubes of lamb in an aromatic and mildly rich curry with fluffy, pea-studded pilau basmathi. Cucumber mint raita, boiled egg, diced fried tofu and crunchy papadum added textural appeal to the stellar serving.

Daun kesum (polygonum minus) was the key herb flavouring Sixteen’s special house recipe of Ayam Kesum Chilli (RM25). The bowl of Spanish rice complemented by the fragrant chicken curry was scrumptious. Tempeh, hardboiled egg, pineapple salsa, fried tofu and ulam (blanched long beans and raw local herbs) provided further enhancement in terms of textures and flavours.

 

A cohesive combo of red rice with diced seared tuna, avocado, edamame, and cucumber formed the Japanese-influenced Nippon (RM36). More alluring nuances were discernible with the inclusion of wakame, pickled ginger, spicy mayo, furikake and mildly sweetish gyoza sauce (concocted using soya sauce, lemon juice, honey and chopped spring onion).

 

Fruity-sweet pomegranate seeds and the judicious use of honey soya sesame dressing made the Buddha Bowl (RM23) comprising red rice, fried tofu, tempeh, wakame, edamame, black beans, lettuce and mushroom into a winsome vegetarian-friendly meal.

Baked fresh on premise, the splendid Scone - served with house made Strawberry Jam and Cream (RM7), and buttery Marble or Orange Cake (RM6 per slice) are compelling dessert choices, ideal as a self-pampering treat or for wrapping up your visit to Sixteen on a subtly sweet note.

For reservations and more information call SIXTEEN, tel: 03 7980 0200. Address: 16, Jalan 2/109E, Desa Business Park, Taman Desa, Kuala Lumpur. Business hours: 8am to 930pm daily

 

 

 

 

 

 

A REGALICIOUS HOT POT EXPERIENCE TO REMEMBER

TBH, I’m not a fan of hot pot but Regalicious Pot proved to be a mind-changing experience. It was love at first sip once I tasted the resto’s flavoursome Regal Golden Chicken and Fish Tripe Broth (RM139.90, additional soup RM49.90).

Do notify Regalicious at least a day prior to your visit if you wish to sample this golden yellow, smooth and creamy-gelatinous soup. According to CEO Stanley Chew, the team needs time to prepare the salubrious broth using cordycep flower, goji berries, red dates, chicken feet, and dried scallops. Rest assured; the wait will be worth your while.

 

Chew recommended we savoured the purity of the soup before dipping chunks of the “ma cao” (horse grass) chicken into it. The sublime soup and succulently tender chicken left an indelible impression, whetting our appetite for more.

The second pot of Regal Seafood Porridge Broth (RM68) was lighter and its clear, delicate sweetness soon intensified once an array of ingredients: Handmade Squid Balls (RM9.90), Handmade Pickled Pork Balls (RM14.90), Handmade Abalone & Fish Paste (RM25.90), Fresh Squid (RM12.90), Handmade Assorted Balls Platter (RM49.90), and Ring Rolls (RM8.90) among others were added in.

We also sampled slices of Fresh Pork Shoulder (RM19.90), Premium Smoked Bacon (RM20.90) and Premium NZ Lamb Leg (RM28.90). Just cooking them briefly in the bubbling hot soup were enough for optimum texture and taste. The ingredient selection especially the various seafood and meat balls are made in-house hence the taste is better than those commercially produced ones.

In line with Regalicious’ food for health preservation approach, several premium soup base such as Regal Black Truffle Fungus Broth (RM98), Regal Coconut Chicken Broth (RM98), Regal Fish Broth (RM68) are available; to offer some differentiation from other hot pot restaurants. Other choices include Regal Nourishing Broth (RM25), Regal Hot and Spicy Soup (RM25), Regal Tomato Broth (RM25.90) and Regal Pickled Cabbage Broth (RM25.90).

Aside from the main dining area which are tastefully conceived with booth-type seating, Regalicious has 12 private dining rooms on premise. A standard VIP room for 4 requires a minimum expenditure of RM100 per head.

 

Catering for groups of 4 – 30 persons, the VIP and VVIP rooms are luxuriously furnished with chandeliers, plush furnishings and even in-room karaoke system. The toilets are no less impressive, outfitted with vanity mirrors and gilded sinks and loos.

Depending on the size of your dining party and budget, the resto has hot pot sets for 2 – 8 persons. The Hot Pot Set for 2 (RM98 upwards) proffers Dual Soup Hot Pot, Fresh Pork Shoulder, Boneless Chicken, Handmade Fish Balls, Prawn Balls and Dumplings, Bursting Pork Balls, Cuttlefish Pork Balls, Sea Urchin Balls, Handmade Ramen, Beancurd, Brown & White Shimeiji and Vegetables.

A set for 4 (RM168 upwards) features Dual Soup Hot Pot, Fresh Pork Shoulder, Premium Smoked Bacon, Handmade Squid Balls and Pickled Pork Balls, Handmade Abalone Paste, VPork Balls, Fish Balls, Lobster Balls, Premium Japanese Crabstick, Handmade Ramen & Carrot Noodles, Brown & White Shimeiji and Vegetables.

The September promotional Special Seafood Set (RM288): Japanese Oyster (sashimi grade), fresh Prawns and Abalones, Clams, Handmade Lucky Pockets, Handmade Pickle Pork Ball, and Handmade Black Truffle Seafood Paste delivers great value for money.

Share this dessert treat on social media when you dine at Regalicious

Register as a lifetime Regalicious member for a one-time fee of RM50 per person, to enjoy exclusive benefits such as welcome treat worth RM288, a free dish worth RM19.90 on each visit, and free upgrade to a private room.

 

For reservations at REGALICIOUS POT, call/WhatsApp: 011-51693441. Address: 52, Jalan Eco Santuari 8/2A, Eco Santuari, Telok Panglima Garang, 42500 Selangor.