To be able to collaborate with Sunquick for such event was rather fruitful. Who would’ve pictured pairing mocktails with a full on 4-Course menu at such an exquisite venue?
I’d also like to use this post to thank some kind souls who pulled together to make this happen.
First of all, Patricia and Sidney for the opportunity. Ash, Josh, Jimmy, Shin and the amazeballs Victor for the ideas, sleepless nights of mise en place and being my barbacks throughout the event. And of course, the production team for the photos and videos.
To anyone who wants to impress your loved ones or try making them at home, here are my mocktail recipes:
Started off with something refreshing to pair with the first course to open one’s appetite. The mint leaves and ginger puree yields plenty of flavor giving this drink an extra kick.
Berries First Crush
🔹10ml Sunquick Select’s Mixed Berries
🔹20ml Cranberry Juice
🔹15ml Lemon Juice
🔹1tps Ginger Puree
🔹1 Mint Sprig
Add all ingredients into a shaker with ice and shake until well-chilled. Pour into glass over crushed ice. Garnish with a mint sprig and dehydrated orange slice.
Tweaked the recipe a little for that night by cooking and infusing Szechuan Peppers into the syrup to give that tingly numbness and unique flavors into the drink.
Pink Rush
🔹15ml Sunquick Select’s Pink Guava & Strawberry
🔹60ml Orange Juice
🔹10ml Lemon Juice
🔹30ml Aquafaba
🔹1 Basil Sprig
Add all ingredients into a shaker and shake vigorously until cold. Strain out ice and dry shake until no ice remnants can be heard. Double strain into a glass.
Decided to go a little extra on the garnish for this drink because Chinese New Year was just around the corner so I decided to put a rat origami on my drink.🐀
The last drink had the guests bamboozled for its tannins and astringency as they weren’t sure if there’s alcohol in it. Heard it was majority’s favourite too.
XoX
🔹120ml Sunquick Select’s Blackcurrant 🔹473ml Grape Juice
🔹1 Cinnamon Stick
🔹1 Star Anise
🔹6 Cloves
🔹6 Slice of Oranges
Combine all ingredients into a saucepan and simmer for 10-15 minutes. Let it rest in saucepan to infuse for 30 minutes.
Expressing lemon peelsinto your drink lets fragrant oil loose giving this drink a whole different flavour. Try it!
Ended our night with a selfie looking like exhausted pigeons but it was totally worth the experience. We hope everyone who attended the event enjoyed both of our food and drinks Chef Tyson and I worked on.
Minimalist interior breakfast & brunch restaurant that offers quite a variety of breakfast you could think of. Pretty insta-worthy for those who enjoys taking pictures.
Note: This is a self service restaurant so do remember to collect your orders and clean up your mess after you’ve finished your meal!
Fluffy Kid (RM 17)
Lightly seasoned, not too much wow factors about this but if you don’t feel like having carbs this is a pretty good option to go for.
Scrambled eggs were fluffy as promised however the diced luncheon meat was a little mushy. The side salad was crisp, fresh and delicious!
Like Burger Like Sandwich (RM 20)
One thing I love about this place is that that they don’t use regular white breads in their menu but hearty & healthy ones like this one right here, Purple Chia Seed Toast. The pork loin in the sandwich was pretty juicy.
Multigrain Toast (RM 14)
A simple yet filling choice for vegetarian diners. Generous spread of avocado with a sunny side up.
Didn’t tried any of their drinks because we wanted to go elsewhere for coffee.
Might probably visit this place again but not anytime soon.🤷🏻♀️
Khunthai was founded in 1999 by a local family from Butterworth, Penang who simply loves Thai cuisine. To enhance the dining experience, they’ve been keeping it real by creating a cozy Thai village ambiance while playing popular Thai music at the background. The dishes on their menu were mainly simple and comforting authentic Thai cuisine selling at a reasonable price.
Note: To keep their concept as authentic as possible, even their staffs are 100% Thai!
As there’s no way I could drive all the way up to Penang to dine at their first restaurant, I decided to try the nearest outlet which is at Petaling Jaya.
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Fish Cake (RM15 / 5 pieces, RM 28 / 10 pieces) – Very aromatic; I enjoyed the lemongrass and lime leaves in it which simply takes it to a delicious level.
Prawn Cake (RM15 / 5 pieces, RM 28 / 10 pieces) – Its pretty similar to crab cakes except there a little more crunch in it from the diced prawns. Really crispy on the outside and juicy inside!
Prawn Cake with Salted Egg Yolk (RM 14 / 2 nos) – Its the same as the regular Prawn Cake except this one was stuffed with salted egg yolk.
Pandan Chicken (RM15 / 5 pieces, RM 28 / 10 pieces) – The chicken was moist, tender, packed with refreshing pandan aroma encased in the leaf.
This otak – otak was really one of a kind although traditionally, it should be wrapped with banana leaf instead of aluminium foil. It was a lot more rich and creamier in flavors than our local otak – otak. I’d recommend this if you’re in a group of 2 to 3 person.
Chap Oong Omelette (RM 10)
Simple yet delicious. Thai-styled fried eggs are always fluffy and crispy. We ordered this to pair with the otak-otak.
Kapal Tofu with Basil Leaves (RM 10 / small , RM15 / big)
Pretty generous with the mixed vegetables, the tofu was fried then braised to perfection. You definitely got to get a few spoonful of the sauce for your rice as it was very flavorful with wonderful flavors of the holy basil leaves. Yes, its called Holy Basil Leaves.
Laab Gai – Northern Thai Style Sauteed Mince Chicken (RM 12 / small , RM 16 / big)
For anyone who’s looking for a healthier dish, this is to go for. Its pretty light and refreshing with just the right amount of heat and raw onions to give good crunch to it. Probably one of the healthiest warm chicken salad you’ll ever have.
Claypot Glass Noodles with Prawns (RM 18 / small , RM 25 / big)
We ordered small and was surprised how ‘small’ their portion was! I’d say its a portion for 2. I’ve also got to admit that these noodles were pretty addictive and beautifully braised. Look at the size of the prawns! There were more prawns beneath the noodles.
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We ended our meal with BIG bowl of Tab Tim Grop or also known as Red Rubies loaded with sliced jackfruits, jellies and the crunchy diced chestnuts. It was sweet, refreshing and delicious. Perfect to have on a sunny day or after a spicy meal!
Overall it was a remarkable lunch, if you’d like to check out there menu click here!
Khunthai Authentic Thai Restaurant Address: No.6, Jalan 5/44 & Off Jalan Gasing, Petaling Garden, 46000 Petaling Jaya, Selangor. Opening Hours: 10AM – 12AM daily Contact Number: +60 3-7781 7523
The cravings for pizza and pasta one fine weekend hit me hard when I happened to stumble across Pizza Plus in this neighborhood. Can’t say no to pizzas and pastas!
Located in Bandar Sri Permaisuri, this little Italian pizza & pasta restaurant dedicated to serving good food at a reasonable price where they also strongly take pride in their handmade pastas and pizzas by using fresh ingredients and to ensure its always full of flavours. It sounds rather promising which leaves no room for doubts so I decided to give it a try!
Loving the open kitchen; being able to see the chef making the pizza dough from scratch was simply fascinating.
Cream of Mushroom Soup – RM 8.50
It was blended finely till grainy and slightly too watery with barely chunks of mushrooms in it. As for flavors wise, it was up to scratch. Personally I’d prefer the soup to be thicker and have some chunks in it to make it a lot more palatable which also gives texture to it.
Aloha Pizza – (RM 14.90 Regular / RM 17.90 Large)
Tomato based with decent amount of turkey ham & pineapples. The down side were the toppings as the quality was honestly a little disappointing but for its reasonable price, it is what it is. I’ve got to admit their pizza dough was really good though; crispy and thin.
Pesto Pizza – (RM 16.90 Regular / RM 19.90 Large)
Pesto based generously topped with mushrooms & feta cheese. I do wish they put a little more onions on it to give some nice crunch to it. I’d strongly recommend this over the Aloha Pizza, its worth the value and quite delightful. Vegetarians would love this!
Chicken Ravioli in Creamy Tomato Sauce – (RM 16.50)
I was so thrilled when I saw there’s ravioli on their menu instead of having the usual spaghetti but I was disappointed again. Ravioli dough was a little too thick causing it to turn out a little dry and there was only half teaspoon of chicken fillings in it while the sauce didn’t seems like … it was homemade. Canned tomato paste has this really distinctive flavors where you can instantly tell it isn’t homemade.
Overall experience was alright, might come back again for the Pesto Pizza but not anytime soon. Service was okay and food didn’t take too long to arrive. Then again you get what you pay for.
Not to mention they do delivery as well but within the radius of 1km only from the restaurant. Minimum order will have to be RM 30 above with a small delivery fee of RM 3. Check out their menu by clicking here!
Pizza Plus Address: 46, Jalan Dwitasik, Dataran Dwitasik, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur Opening Hours: 11AM – 10PM daily Contact: 1-300-80-2222 Facebook:Pizza Plus Malaysia
Chef Jeffry Pairin – Sous Chef at Prego (left), Chef Rudy Junaidie – Director of Kitchens(middle) & Chef Tan Tzaan Liing – Chef at Five Sen5es (right)
Feel nostalgic this festive season with your loved ones! Enjoy the traditional Christmas decorations, carefully curated by The Westin Kuala Lumpur. The team will take on the Classical Christmas tones featuring a range of traditional reds and greens, reindeers, snowflakes with hints of mulberry and pine cones.
Savour in an extensive buffet at The Living Room showcasing a classic menu while the kids get excited with sweet delights. Here’s some of the dishes they’ll be serving this festive season as highlighted by Chef Rudy!
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Don’t jump straight for the turkey! Add some greens before you start your Christmas feast with some of these healthy & delicious traditional salads. My personal favorite was the ham cobb salad.
Whole Baked Salmon
If you’re looking for something lighter, the salmon was absolutely delicious and paired perfectly with the salads. It was simply inviting just looking at it, you’d catch yourself going for two or three rounds.
Chicken Galantine
Another classic holiday dish! The stuffing was quite tasteful and plated invitingly. Its a definite must have on your Christmas feast.
Honey Glazed Spiced Brine Roast Turkey stuffed with Granny Smith Apple & Chestnut
Turkey was beautifully brine to assures the moisture was there and pretty flavorful with a dash of turkey gravy. I’ve got the admit stuffing was quite moist it almost feels like it came from inside of the turkey.
Prime Rib served with Brussels Sprouts & Roast Tomatoes
It was spectacular! I was actually surprised how unbelievably juicy, tender and full of flavors with a kick of garlic and herbs to it with some Brussels sprouts and roasted tomatoes to complement the dish. I’d highly recommend this!
Rustic Baked Whole Sea Bass with Lemon
Pleasingly baked, with a hint of zesty flavors from the lemon. I love how the fish was lightly salted which you can get a better taste of the bold fresh flavors in the sea bass. Another dish I’d recommend!
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Save room for desserts because there will be a long spread of festive sweet treats on the buffet counter! The photos above were my personal favorites and a must try. Just so you know, local delights and other international cuisines will still be served if you’ve got fellow diners who aren’t feeling Christmassy yet.😜
Here are the buffet rates for The Living Room:
Christmas Eve Dinner Buffet | 6.00pm to 10.00pm RM170nett per person
Christmas Day Hi-Tea Buffet | 12.30pm to 3.00pm RM140nett per person
New Year Eve Dinner Buffet | 6.00pm to 10.00pm RM170nett per person
New Year Day Hi-Tea Buffet | 12.30pm to 3.00pm RM140nett per person
The countdown to the year-end festive season is near and there’s no better place than The Westin Kuala Lumpur to get you into the festive spirit. The hotel is ready to tempt you with its exquisite menus and lively entertainment.
For reservations, contact +60 3-2773 8338 or check out other restaurants by clicking here!
This festival of lights, Nook will be presenting ‘An Indian Spice Trail’ featuring an enhanced spread of Indian delicacies on the buffet line for dinner headlined by Nook’s new Indian Chef, Kumaresan Chandra Sagaran as he will be spicing up the buffet line during dinner.
This promotion will feature authentic Indian dishes on the buffet with Chef Kumar, as he is fondly called serving up a variety of his specialty dishes on a rotational basis on the buffet line daily.
Potato Masala SaladChana Chat SaladCoconut FrittersPakoras SaladCrab Rassam
Chef Kumar’s appetizers will be offering diners Potato Masala Salad, Vadai in Yogurt, Chana Chat Salad, Tandoori Aloo Chat, Potato Bhaji, Coconut Fritters as well as Pakoras Salad.
They will also be serving Rassam, a spiced soup dish, with a rotation of either Crab Rassam and Tomato Rassam. Isn’t it appetizing just looking at these starters?
BiryaniLamb VeruvalChicken Curry Leaf
The main spread of casserole dishes will allow diners to indulge in the various Indian curries and Masalas. Amongst the dishes that will be available during this festive promotion, start your meal with a hearty plate of Jeera Pulao Rice and Matar Pulao Rice then paired with scrumptious dishes such as Dhal Terka, Vegetable Sambar, Madras Fish Head Curry, Sri Lankan Fish Curry, Lamb Veruval, Lamb Keema, Chicken Perattal, Chicken Curry Leaf, Bhindi Baigan Masala, Aloo Gobi, Palak Masala, Vegetable Jalfrezi, Cabbage Thoran and Chick Pea Veruval.
Baked Fish with Toum SauceTandoori Chicken
Nook’s carving station will also be featuring Chef Kumar’s specials with the Roasted Lamb Tandoori with Mint Chutney and Baked Fish with Toum Sauce. For a twist of fusion, The Pizza station will be offering Chicken Masala Pizza and a Tandoori Chicken Pizza flavor made using Chef Kumar’s recipes.
To end the meal, some popular Indian sweets will also be featured on the buffet with the specials like Rasgula, Rasmalai, Coconut Candy, Palgova, Mysore Pak, Laddu, Gulab Jamun and Payasam.
Nook’s ‘An Indian Spice Trail‘ buffet is priced at RM 118 nett per adult and RM 59 nett per child aged 6 to 12 years old. It will only be available from 1st to 30th November 2018 daily for dinner from 6:30PM to 10:30PM.
Are you still deciding a venue to have your family dinner? For reservations and more information please call +60 3-2723 1188 or click here!
Aloft Kuala Lumpur Sentral Address: No. 5 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia. Contact: 03-2723 1188
The Berry Tale just had their Grand Opening a couple of days ago as another community cafe that offers variety of nourishing options perfect for anyone who’s into healthy lifestyle.
Here are some of the dishes we’ve tried:
Grilled Chicken Chop with Homemade Mango Chutney, Fries & Green Salad – (RM 19)
The chicken was really juicy and packed with flavors, I’d say its paired pretty well with the mango chutney. Fries could be a little more crispier and deep fried till golden perfection.
Note: This is only available from 12 noon onwards!
Miso Grilled Salmon with Cauliflower Rice – (RM 20)
I was in joy the moment I saw there’s cauliflower rice! Bare in mind that it isn’t bland nor under-seasoned, but also don’t be shy to request for salt and pepper if you’d like it more palatable. Hey, it’s a tastier way to stuff yourself with some veges! The grilled salmon chunks were delicious and went really well with the rice however it was a missed that the edamame, almond slices and walnut toppings were missing on the plate.
Overall if you’re looking for a light meal, I’d still highly recommend this though!
Zucchini Pasta with Thai Peanut Crispy Tofu – (RM 18)
Once again I’m so happy they’ve got this on the menu as well! Its almost like having a Thai salad because of the peanut sauce and also has a nice heat to it. Definitely makes a perfect light and tasty meal for anyone who’s trying to cut carbs.
Coconut Oil Nasi Lemak – (RM 16)
I love that they’ve replace coconut milk or ‘santan’ with coconut oil and ‘ikan bilis’ with silver fish instead as you barely feel the guilt of eating our local comfort food. Everything about this dish was so good! Chicken was fried to perfection, sambal was brilliant and ‘acar’ was simply refreshing and the silver fish were so crispy. Would definitely recommend this dish as well!
There is no diet that will do what eating healthy does. Skip the diet and just eat healthy! I’d definitely be back for more.
The Berry Tale
Address: C-13A-1 Jalil Link 2, Jalan Jalil Perkasa 1, Bukit Jalil, 57000 Kuala Lumpur.
Opening Hours: 8:00AM – 10PM daily (Closed on Mondays)
Contact: +60 16-217 8875 Instagram: theberrytale
During lunch hours, Chen Chen BBQ Goose & Duck is one of the few popular lunch spots and gets really packed so you may need to wait for a while to get a table. Unless you don’t mind sharing!
The price here still remains reasonable for all and had always tasted the same since the first generation when the owner’s father started this business.
Duck & Salted Vegetables Soup
Soup of the day was delicious and simply whets one’s appetite before devouring into the star dishes! Its both salty and spicy yet flavorful from the salted vegetables and the ginger that is added.
Pork Meatballs Soup
I couldn’t help but to order some of these springy chewy meatballs as it makes a simple hearty soup extra comforting. I’m a sucker for meatballs.
Bean Sprouts topped with Fried Garlic
Some fat crunchy stubby sprouts with a dash of soy sauce and sesame oil is always the best companion for any roast meat regardless chicken or goose.
Roast Goose Leg
Here’s the greasy goodness of their mouth-watering roast goose most of the diners are here for. It was beautifully roasted with a slight gamey taste to it and still juicy on the inside.
Note: Dip them in their homemade plum sauce to make it a lot more palatable.
Roast Duck Breast
Other than their roast goose, the roast duck was definitely finger-licking as well. I really love how the skin does not have a thick layer of chewy fat making it so much more palatable.
Not to mention Chen Chen’s crisp crackling roasted pork belly. Although it isn’t one of the few ‘starred dish’ to have here, its definitely still worth a try. If you didn’t noticed, there’s just a thin layer of fat on it as well.
Chen Chen BBQ Goose & Duck may just be just a hawker stall but the owner never fails to put on his chef jacket and keeps a bright smile to his regulars and new customers.
Best to visit before lunch hours to avoid the crowds!
Chen Chen BBQ Goose, Duck Address: No. 24, Jalan Seladang, Wilayah Persekutuan, 55100 Kuala Lumpur Opening Hours: 9AM to 6PM daily Contact: +60 12-233 3083
MORANDÉ ADVENTURE began in 2012 as part of their philosophy of innovation and taking a step beyond with their dreams. This is an initiative of Grupo Belen, in which the winemakers from the five related winery’s — Morande, Vistamar, Mancura, Zorzal & Fray Leon — produce their own wines.
It was an extraordinary experience to have 10 restaurants together in ONE venue to serve you 10 varieties of bite size fine food and to pair with 10 different Morande Adventure’s – Hand Crafted – RED wines. One of The Adventure’s Winemaker, Mr Jorge Martinez, was in attendance as well.
Here were the astounding dishes served that night leaving most of us content (and tipsy!) :
Note: Click on the bolded and linked name of wines for more details!
“The Perfect Egg” in Truffle Cloud served with Brioche Mouillette
To start with, this dish was paired with Despechado — Cherry red and slightly opaque as it was not filtered. Wonderful aromas of red berries: primarily strawberries and mineral notes. It was light-bodied and refreshing with elegant and enveloping flavors.
Both wine and egg dish prepared by the students from School of Culinary Arts & Food Studies were paired perfectly not overpowering each other. I really enjoyed the creamy texture along with the oomph of black truffles. Could also be well paired with mild fish, pastas and white meats.
Tuna Tartare with Mango, Avocado, Kyuri & Mint Sauce in Pai Tee & Wasabi Mayo
A dish prepared by Tatto paired with Malmau — Intensely red with a violet hue with notes of berries and violets with mineral touch. Its quite potent on the palate with well-rounded tannin with good texture. The presence of rich acidity makes this a very fresh and natural wine.
Personally I’d prefer pairing with a dish with stronger flavors such as slow-cooked fatty red meats or a braised lamb shank would be best.
Papaya Salad with Infused Lemongrass Dried Beef Jerky
Sao Nam‘s papaya salad paired with VIGNO — Very intense purplish red. Quite pronounced aromas of red and sour cherries and black plums with subtle floral notes of violets as well as coffee and dark chocolate. It presents tremendous character with juicy red fruit recalling cherries and raspberries as well as light floral notes and toasted oak.
This was quite an enlivening pairing. Would paired well with pot roast, beef tartare, rabbit stew, Austrian beans, game meats and spit-roasted lamb.
Red Wine Brined Duck Breast served with Ceps in Cream
Dish prepared by Meatologypaired with El Gran Petit — Very deep and intense violet, almost black. A fruity and expressive with outstanding blue fruits such as fresh blackberries with a light touch of fine herbs. It was juicy, generous and loaded with structure. Fermenting it in a concrete egg magically transforms the two varieties’ notoriously potent tannin soft and velvety, round and mouth filling.
It was a great pairing: perfect with red meats, pork and game meats.
Chicken Roulade stuffed with Chicken Ham & Mozzarella with Red Wine Sauce
Chicken Roulade by Spitalfield’s Gastrobar paired with Tirazis — beautiful reddish-purple. Lovely white pepper and black fruit with spices such as cinnamon and a bit of herbs aroma. Great medium-bodied with fine flavors and tremendous persistence. Good balance between acidity and tannin too.
It would’ve been better if the dish was served hot. This would be an excellent pairing with lean meats, fine cheeses and fatty fish.
Mutton Floss MantaoGrilled Cauliflower with Smoked Sauce
Goa by Hubba went an extra mile by preparing 2 dishes to be paired with CREOLE— Light raspberry red with aromas of red fruits such as raspberries, sour cherries, light earthy notes and spices recalling cinnamon. It was intensely fresh and fruity with a smooth texture. The moderately light body invites drinking one glass after another.
This has to be one of my favorite pairing throughout the dinner. Both dishes and wine executed perfectly. It would also be a spectacular pairing with deli meats and firm-textured cheeses. Delicioso!
Grilled Prawn on a Trio of Capsicum Pieperade
A dish by Interlude TTDI to be paired with Aterciopelado — attractive, bright ruby red with aromas of red fruits such as cherries and plums with notes of herbs and nuts. Very charming. The flavors of red fruits with tremendous acidity complemented by potent tannin with a velvety finish. Seductor.
Another splendid dish well paired with the wine. The prawn was very fresh and flavorful. Would also be a great pairing with stewed meats and game birds.
Chili Butter Cream Clams with Garlic Bread
Two Sons Bistro‘s dish paired with Mediterraneo — Deep, intense cherry red with aromas of red fruits such as sour cherries and raspberries with notes of hazelnuts and aromatic spices. Flavors were fresh, fruity and juicy with tremendous balance between sweetness and tannin. Great persistent red fruit on the long, lingering finish.
This dish was a crowd pleaser with a terrific pairing. It will also work with red meat, game and stews.
Rustic Beef Onion with Pink Peppercorns Sauce
Rustic beef onion by Pintu at Old Malaya paired with El Padre — Deep, dense and bright purplish-red. Wonderful aromas of black fruits, coffee and dark chocolate. The spicy note simply recalls cloves and vanilla.
The beef was wee overcooked however it was a decent pairing. Would also be nicely paired with some serrano ham, lean meats and aged cheeses.
Unfortunately I wasn’t able to try the Mancura Spiced Poached Pear Creme Brulee & Chili Madeleine prepared yet again by the students from School of Culinary Arts & Food Studies as there were limited portions but I was able to taste the paired wine,Mancura Leyenda Gran Reserva — A very deep, brilliant wine. Its red color was enhanced by the suggestive violet highlights. Nosing was highly complex in the beginning, opening gradually to reveal its notes of ash with red fruits, combined with subtle hints of rose petals and blackcurrant. It is complex and structured in the mouth, but at the same time fresh and elegant. Its potent tannin was complemented by touches of mocha, bitter chocolate and sweet cinnamon. It has a very pleasant finish with long persistence. Recommended for well-seasoned red meats.
These wines are the results of a more experimental works on behalf of the winemakers. They are bolder, more daring wines made without having to follow pre-established rules. They are their enological adventures that surprise and impress for their diversity, innovation & quality.
Thank you for sharing this experience that has been bottled with love & freedom!
Jyo Nigiri-zushi 7 Shu – 7 Types of Special Hand-made Sushi (RM 110)
People and People (PNP) offers traditional Japanese carefully prepared by a renowned chef to transform each dish with creative flair in his choice of ingredients and selective cuts of the finest produce. The spiritual essence of traditional Japanese cuisine is fully preserved yet enhanced with his maestro touch.
Personally I’m never a huge fan of eating raw fish and seafood but I was convinced by the chef’s professionalism and food quality to give a try. Needless to say I helped myself with a few pieces and indulged it. One of the nigiri sushi I’ve got to highlight is the soyu maguro, tuna marinated overnight in soy sauce giving it a whole different level.
Take Sashimi 5 Shu –5 Types of Fresh Raw Fish (RM 110)
The chef also incorporate aesthetic elements of arrangement and presentation as practiced in Ikebana(Art of flower arrangement) to produce a 5-Star presentation.
Ultimately, guests will revel in a dining experience that is a feast fit for a king. I mean, how often do you see sushi beautifully plated like that?😍😍
Salmon Aburi Maki – Torched Salmon Roll (RM 38)
This was one of the few memorable dishes I had throughout dining here, I really enjoyed the lightly charred flavors on the salmon. Highly recommended!💖
Generous amount of crab meat topped on the creamy egg custard. The crab meat was simply sensational and barely rubbery. I could help myself with another one or two!
Perfect dish to warm your insides! Obsess with the chewy udon noodles soaked in the rich flavorful spicy broth. It wasn’t too spicy for me, so I had it all bottoms up.😋 Everything about this dish was so spectacular, another highly recommended dish.🍜
Kurogama Ice – Black Sesame Ice Cream (RM 12)
Green tea ice cream is overrated and almost everywhere but finding REALLY GOOD black sesame ice cream is tougher. Nutty richness of the black sesame was intensely decadent. It wasn’t too sweet and the red bean paste complemented the ice cream admirably.
Yuzu Sorbet – Citrus Fruit Sorbet (RM 12)
Simply refreshing and delightful yuzu sorbet that refreshes the palate after a heavy meal. It was so irresistibly tasty to have with citrusy-floral essence of the fruit.
Mochi Ice – Japanese Mochi Ice Cream (RM 15)
Soft chewy mochi bursting with black sesame ice cream inside! If you’d like to have black sesame with some texture then you should totally give this a try.
By far my favorite dessert here! Thinly shelled cheesy-licious ice cream. It was like having cheesecake in one bite: creamy, rich and savory.❤
At PNP Japanese Cuisine Artistry, they elevate the joy of fine Japanese dining to new heights of passion with a creative approach. Visually, the dishes will be a feast for the eyes and food for the soul.
Psst! There will be an exclusive group of traditional Japanese dancers who will provide twice nightly performances on weekends. This is the first restaurant in Malaysia to host this!
Eudaimonia (n.) 