Sultan Ismail | KAMPUNGBOYCITYGAL

6 Jul

Kampachi Japanese Restaurant @ Equatorial Hotel

Posted by kampungboycitygal in Bukit Bintang, Japanese Food, Kuala Lumpur, Sultan Ismail. 19 Comments

I was utterly delighted when Food Street invited me to do lunch at Kampachi. As the second oldest Japanese restaurant in Malaysia, Kampachi has never failed to keep up with their reputation, especially the legendary Sunday brunch buffet that strike a perfect balance between value and quality.

Edamame (RM15) as Starter

Sashimi Boat

Sashimi Boat (Close Up)

First greeted our eyes were the prettily decorated sashimi boat. A special order of sashimi included tuna belly-toro (2 for RM100), amber jack-kampachi (2 for RM 44), salmon-shake (2 for RM20), cuttlefish-ika (2 for RM12) and butter fish-abura bozu (2 for RM30) were served on a bed of crushed ice. Thick slabs of underwater goodies of wonderful texture together with freshly grated wasabi are how you spell HEAVEN exactly. Kampachi is definitely the place for sashimi of the freshest and most premium sashimi.

Fresh Wasabi

Fresh wasabi is best enjoyed after it is grated. However only a small amount should be grated each time should be grated each time because it is best to be consumed within 15 to 20 minutes as the flavor will disappear after being exposed to air. Notoriously hard to grow, wasabi plant is rare in Japanese eatery around which is why a small root like a quarter of this will set u back at more than RM30.

The fresh wasabi has less kick than the usual paste that we had, but the ethereal fire is very long lasting and gives a very pleasant, lingering taste on the palate.

Chef How – An Educational Lesson on Jap Food

Tempura Moriawase (RM 39)

The assorted tempuras are perfectly done a la minute – feather light and crispy batter while the inside is juicy and tenderly soft.

Tokubetsu No Mayo Kaki (RM68)

The hokkaido oyster cooked teppanyaki style were delicious, huge and juicy, not gritty and not too milky. Chef’s special concoction of light green colored mayonnaise and dark sauce has added a whole new dimension to the dish as well.

Soft Kani Maki Sushi (RM 53)

A special creation of Chef Seiji Sudo with 9 years of experience as a sushi chef in Tokyo, the soft shell crab maki has lured us over again and again. I was hooked on the crunchy exterior layer of fish roe, before reaching into the soft sushi rice and the airy yet crispy soft shell crab.

Seafood Fried Rice in Stone Bowl

Fried Rice in Making

As simple as it looks, the Japanese fried rice has the best of world – light and fluffy rice paired with succulent sweet seafood. The serving is pretty generous where all the rice is well hidden beneath the layers of scallops and prawns. Cooked on a hot stone, which mean very minimal usage of oil, I can’t help but to dig in knowing that it will not further burden my bulging stomach.

Whole Japanese Melon (RM 380)

Sliced Japanese Melon (RM63)

The netted japanese melon has become a Japanese favorite for giving as a gift to friends and bosses to show their gratitude. If you are wondering, why does the melon costs a whopping usd 100? According to chef how, it is actually nurtured with extra care by special growers in Shizuoka and Hokkaido.

Is such exorbitant sums melon any different from the usual melon? It is astonishingly delicious with brix sweetness of over 16%. It is so juicy that when you bite into one, the juice will overflow and spills down that makes you thinking that another RM10 has just dripped down.

Matcha Ice Cream & Atsuki Ice Cream (RM 12 and RM15 each)

Abekawa Mochi (RM20)

For a sweet ending, we had the home made matcha and atsuki ice cream that tasted so genuine. The abekawa mochi is a must order item over here, roasted Japanese peanut is sprinkled in abundance onto the sticky warm mochi, making it a great combination that is a pleasure to the eyes and mouth.

With the hospitality of the restaurant manager Ann Yong and Chef How, the meal becomes an joyful and educational experiences shared by all. With jet-fresh supplies of premium and fresh ingredients, one can be sure that they are getting what they paid for. Apart from that, service was impeccable because all the Japanese speaking staff in Kampachi is very well trained. If I have that extra cash to spare, Kampachi would be the first place that appears on my mind. If only…

Kampachi Japanese Restaurant
Equatorial Hotel
Jalan Sultan Ismail
50250 Kuala Lumpur.
12 noon – 230 pm for lunch
6.30 pm -10.30 pm for dinner
Tel: 03-21617777 extension 8444

8 Apr

Chef Bao @ Essence, Hotel Imperial, Kuala Lumpur

Posted by kampungboycitygal in Bukit Bintang, Fusion, Kuala Lumpur, Sultan Ismail, Vietnamese Food. 12 Comments

It was my first time to the newly refurbished Hotel Imperial (Hotel Sheraton Imperial formerly) upon an invitation from Food Street. The revamption has brought to us a not only a whole new luxurious hotel, but also a hot spot for the epicureans – Essence.

We were seated at a table set amid lush greenery that makes one feel like being in a suspended garden. Taking a few steps more reveals a whole new dimension – a dimly lit place brightened by colourful cushions, eccentric neon lights and sleek red walls.The all day dining restaurant offers ala carte as well as international buffets to tantalize one’s taste buds.

Those seeking a tasteful, culinary adventure are sure to find it in the restaurant’s exciting spread of buffets. However, my sole purpose here was to meet Michael Huynh (aka Chef Bao). He was making his first appearance here in Malaysia to share with us his unique culinary experience featuring a special taste of Vietnamese cuisine, but with a twist of New York.

Fusion ya mean? Many have been arguing whether globalization is good for the earth or the economy, but I’m pretty sure that the influx of various foreign flavours has definitely enlivened the gastronomy world. Chef Bao is daring in introducing bold flavours or new ideas in his cooking. He brings together ingredients from different cuisines in imaginative juxtapositions, through the methods of preparations and presentations.

From Top Left

Lamb Nem on Lemongrass Skewer (RM34)

Lamb Nem on Lemongrass Skewer arrived in an eye catching display. Tender pieces of lamb are cooked on a lemongrass skewer and drenched with a delicious home made satay sauce. The side of star fruit, red onion and orange in kalamansi vinaigrette was really appetizing as well.

Spicy Beef Cube and Pomelo (RM30)

Alternate layers of beef cubes, pineapple cubes, and pomelo slices are arranged alternately on a ring of pineapple. Intensely spiced, sharp and tangy, the beef cubes have won our hearts over.

Tamarind Tomato Gazpacho (RM26)

In the mood for something light yet flavourful, we opted for the chilled Tamarind Tomato Gazpacho. The cool, seasoned tomato soup is served with huge slabs of marinated bay scallop and garnished with diced grape tomatoes and pineapples. Thinking of this sourish cold soup makes me shallow my saliva again and again.

Pan Roasted Quail with Duck Confit, Quail Egg, Sweet Soy and Daikon Hash (RM40)

Tender, slightly sweet and delicious, the quail meat is simple and satisfying because it is done perfectly. I love the flavourful duck confit, the delicate quail egg, the daikon hash (raddish cake slices) and the sweet soy sauce which did a good work in tying all the flavours together.

Fermented Bean Curd Lacquered Roasted Black Cod with Heart of Palm Puree (RM65)

An unusual twist from the usual miso cod fish, the immaculate square fish slice is slathered with creamy sweet palm puree. Credits to the chef for the perfectly cooked fish, it was succulent on the inside and crispy on the skin.

Ginger Honey Crispy Barramundi (RM65)

It was spreaded with a generous serving of caramelized endive, cherry tomato and sausage herb vinaigrette. The seared barramundi’s delicious crispy skin reveals flaky, succulent, tender meat. A lift of fork is enough to set the fish flakes apart.

Lemongrass Crusted Lamb Chop (RM70)

I was attracted to their diminutive appearance on the plate, like little meat lollipops. The lamb has very intense flavour of lemongrass and fantastically delicious. The pears add a note of fall and match up with squash for sweet, full-flavored gravy.

While the freedom and creativity lies on the chef’s palate, we had a great satisfying Vietnamese meal, fusion Vietnamese meal to be exact. Do jump at the chance to savour on Chef Bao’s cooking with a modern riff before 13^th April. You’ll eat so well and drink so deliciously you’ll forget your whereabouts.

Michael Huynh (Chef Bao, left) – Best Chef of 2003, by New York Magazine

Essence
First Floor
Hotel Imperial Kuala Lumpur
(formerly Sheraton Imperial Kuala Lumpur)
Jalan Sultan Ismail,
50250 Kuala Lumpur.
Opens from 6.30am – 1.00am