The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Savour the finest and the best from Kansai Posted: 14 Feb 2014 06:24 PM PST The finest seafood and produce from the Kansai region, located in the south-central part of Honshu Island, Japan, would be flown in for this "Taste of Kansai" event. Kansai, which covers seven prefectures including Osaka, Kyoto and Nara, is known for its abundance of food from the sea, rivers, lakes and mountains. There is a Japanese saying: "Kyotoites are ruined by overspending on clothing, Osakans are ruined by overspending on food." I'm with the Osakans! Our Suimono course was the Clear Soup with Clam, Japanese mustard spinach, julienned leek and young Japanese pepper buds. Again, the clam tasted like it had just been harvested, bursting with a pure, marine flavour. Every vegetable in the soup had come from Kansai. I was drawn to the Kujyo leek in it. If French wines have an appellation, so does this leek which belongs only to Kujyo. It stands out with its thick stem, and it warms your body when you eat it. I also liked the lightly fragrant pepperbuds. Next was the Tsukuri course with Slices of Raw Fish – tuna, ark shell and yellowtail. All these stood out with their freshness, especially the large orangey ark shell which had a springy bite and a gentle sweetness. The accompanying soya sauce was made in-house. I liked all these artisanal touches which made the meal The Yakimono dish was Grilled Yellowtail with Teriyaki Sauce garnished with Marinated Shishito Green Pepper. We found the fish a little dry. I did enjoy the mild sweet peppers stuffed with bonito flakes. Only one out of 10 shishito peppers were spicy. Chef Koji Tamaru explained later that the yellowtail is not an oily fish like the wild amberjack which would be served at the dinner over the three nights. The prawn and the sea bream sushi had a thin gelatinous covering over them, distilled from seaweed. They were such a delight to eat, especially the sea bream which tasted like it had just been fished out of the sea. The Yuzu Mousse was like delicate, silky custard well-infused with the fragrance of the yuzu lime. It was the famous Tokushima yuzu that we were savouring in the mousse. There are three other courses that will appear in the All-Kansai menu. These are the Steamed Colourful Spring Vegetables (small turnip, bamboo shoot, onion, Kujyo leek, Kintoki carrot, canola blossom, pumpkin), Soft Bean Curd topped with Sea Urchin in Special Homemade Sauce and Steamed Sweet Snapper topped with an Assorted Paste of Turnip, Gingko Nut, Lily Bulb, Shimeji The kaiseki dinner which is limited to only 30 people each night is priced at RM300++, which is a modest sum to pay for the finest seasonal ingredients from Kansai with their natural flavours expressed through the hands of a master Japanese chef. The dinners are a collaboration between the Kampachi Restaurants with the All Kansai Food Promotion Committee and The Kansai Food Export Promotion Cooperative. Diners at Kampachi Pavilion can also enjoy traditional Japanese performances today (Saturday) and Sunday and other performances such as the Piro Piro Pipe on February 22 and 23. There will also be a Takoyaki or octopus balls workshop on these two days. These are grilled in a special cast-iron pan lined with half-spherical moulds. The hands-on workshop on February 22 and 23, from 3.30pm to 5pm, costs RM150++ per person. It will be led by takoyaki specialists from Aizu-ya. Guests will learn the techniques of perfecting the batter and skill in turning the dumplings. They will also take home a complimentary takoyaki pan. Kampachi is located at Lot 6.09.00, Level 6, Pavilion Kuala Lumpur. Call +603 2148 9608 or email: kampachi@equatorial.com. – February 15, 2014. |
| SuperStar Libra’s chefs clinch 17 awards at the 1st Battle of the Halal Chefs 2014 Posted: 13 Feb 2014 11:56 PM PST SuperStar Libra, currently home ported in Penang, has eight food and beverage outlets serving a variety of international and Asian cuisines and delicacies on board. Led by Executive Chef Saifol Iskandar Ikhsan, the team has won two gold, five silver and five bronze medals as well as five diplomas over the three-day event. Mr. Shah Irwan Omar, the 32-year-old Sous Chef of SuperStar Libra, made a successful competitive debut at the Battle of the Halal Chefs by winning a gold medal in the Plated Main Course Seafood Category. He impressed the judges with his innovative and mouth-watering dish - Poached Cod Fish with Cepes Butter Accompanied with Broad Bean Puree, Topped with Seafood Symphony and Tobiko Cream Sauce Served with Crustacean Bisque and Seasonal Vegetables. He also brought home the Best Outstanding Chef Award. Another gold medal was won by 22-year-old 2nd Cook Ms. Karmila Erwan with her masterfully crafted Dessert Trio of Bubur Pulut Hitam Durian, Maja De Ube, and Mango Coconut Mousse with Sago Kasturi under the Asian Plated Dessert Category. – February 14, 2014. |
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