The Malaysian Insider :: Food |
Bowled over by breads and ring cakes Posted: 26 Jul 2013 07:32 PM PDT The cranberry and lemon bread was so good too. It was fragrant with lemon zest and sweet with cranberries. Again it had that European bread texture, which was quite unexpected in a Japanese bakery and café like Komugi at the Paradigm Mall in Petaling Jaya. This can only be achieved with a French oven which sprays steam on the loaves of bread as they are baking, said Datuk Liaw Choon Liang, President/CEO of the Focus Point Group which owns Komugi. The bread, cakes and pastries are all made with flour and other premium ingredients from Japan, and there is a consultant Japanese chef to see that it's all done right. No softeners, stabilisers nor preservatives are used in the baked goods. We tasted a delicious Salmon Paneo, which had bits of fresh salmon in the bread, with a sticky glaze of teriyaki. I have had the Juchheim Baumkuchen, the traditional German layered ring cake from Takashimaya in Singapore and I was pleased to find it at Komugi. (Karl Juchheim was the first German confectioner to bake this baumkuchen in Japan). It is made by brushing batter on a rotating spit and baking each layer before applying another – some 15 to 20 layers! A confectioner can only become a master pastry chef from his skill in making this complicated ring cake. Komugi's Baumkuchen was delightfully eggy and moist, better than the dry one I brought back from Takashimaya. I'm also hooked on the Choco Berry Log Baum from Komugi, which I'm enjoying slice by slice at home, with coffee. It's a surprisingly dry cake, very chocolatey and not very sweet. The shiny crispy crust gets me each time I take a bite. It must be the texture of almond meal combined with flour, the chocolate and the raspberry puree in it that make it so amazing. At the café we picked out some excellent Banana Walnut and Apple Danish that were buttery, light and flaky. I have never liked cream horns, but the Coronet at Komugi simply melted at the bite, disgorging the deliciously light custard cream. There are also puddings with flavours of strawberry, mango, chocolate and green tea. Komugi serves Japanese coffee made with a master brewer roast freshly ground every day. You could also have a meal of soup, pasta, pizza, udon, burgers and sandwiches at Komugi Café. We shared two soups – a mushroom and a pumpkin, both presented in bread bowl. The mushroom soup passed muster but too much cream overwhelmed the flavour of the butternut pumpkin in the other soup. The Wafu Mentai Spaghetti (with cod roe, RM22.90) and the Beef Burger with roast sirloin beef (RM18.90) are very popular here, and we made a mental note to have these on our next visit. * Komugi Café is at CF55, Concourse floor, Paradigm Mall, No 1 Jalan SS7/26A, Kelana Jaya, Petaling Jaya, tel: 03-7887 5530. It is also at the Pavilion Kuala Lumpur (Tokyo Street), Lower Ground Floor, Mid Valley and at Sunway Pyramid. Two other cafés are opening in Sunway Giza and Subang Parade soon |
Bowled over by bread and ring cakes Posted: 26 Jul 2013 07:32 PM PDT The cranberry and lemon bread was so good too. It was fragrant with lemon zest and sweet with cranberries. Again it had that European bread texture, which was quite unexpected in a Japanese bakery and café like Komugi at the Paradigm Mall in Petaling Jaya. This can only be achieved with a French oven which sprays steam on the loaves of bread as they are baking, said Datuk Liaw Choon Liang, President/CEO of the Focus Point Group which owns Komugi. The bread, cakes and pastries are all made with flour and other premium ingredients from Japan, and there is a consultant Japanese chef to see that it's all done right. No softeners, stabilisers nor preservatives are used in the baked goods. We tasted a delicious Salmon Paneo, which had bits of fresh salmon in the bread, with a sticky glaze of teriyaki. I have had the Juchheim Baumkuchen, the traditional German layered ring cake from Takashimaya in Singapore and I was pleased to find it at Komugi. (Karl Juchheim was the first German confectioner to bake this baumkuchen in Japan). It is made by brushing batter on a rotating spit and baking each layer before applying another – some 15 to 20 layers! A confectioner can only become a master pastry chef from his skill in making this complicated ring cake. Komugi's Baumkuchen was delightfully eggy and moist, better than the dry one I brought back from Takashimaya. I'm also hooked on the Choco Berry Log Baum from Komugi, which I'm enjoying slice by slice at home, with coffee. It's a surprisingly dry cake, very chocolatey and not very sweet. The shiny crispy crust gets me each time I take a bite. It must be the texture of almond meal combined with flour, the chocolate and the raspberry puree in it that make it so amazing. At the café we picked out some excellent Banana Walnut and Apple Danish that were buttery, light and flaky. I have never liked cream horns, but the Coronet at Komugi simply melted at the bite, disgorging the deliciously light custard cream. There are also puddings with flavours of strawberry, mango, chocolate and green tea. Komugi serves Japanese coffee made with a master brewer roast freshly ground every day. You could also have a meal of soup, pasta, pizza, udon, burgers and sandwiches at Komugi Café. We shared two soups – a mushroom and a pumpkin, both presented in bread bowl. The mushroom soup passed muster but too much cream overwhelmed the flavour of the butternut pumpkin in the other soup. The Wafu Mentai Spaghetti (with cod roe, RM22.90) and the Beef Burger with roast sirloin beef (RM18.90) are very popular here, and we made a mental note to have these on our next visit. * Komugi Café is at CF55, Concourse floor, Paradigm Mall, No 1 Jalan SS7/26A, Kelana Jaya, Petaling Jaya, tel: 03-7887 5530. It is also at the Pavilion Kuala Lumpur (Tokyo Street), Lower Ground Floor, Mid Valley and at Sunway Pyramid. Two other cafés are opening in Sunway Giza and Subang Parade soon |
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