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Do you all still remember the earthquake and tsunami that hit Japan few months ago that it had affected one of their nuclear reactor till the Jap government at taking high safety precautions on that. Kin Shui Tei Japanese Restaurant AS I am a big fan of Japanese food, during that time I get to discover that actually there are a few ports that export their fresh seafood ingredient to other parts of the world and which I get to know and explain by a few Japanese restaurant during that time was, most of the restaurant in Malaysia their ingredient is import through the southern port at japan which the quake hit wayyyyy up in the north whereby the nuclear reactor is located up there too.

For me, I cannot just think like last time tsunami hit Acheh does that mean the whole Indonesia is in trouble? usually nope which is just affected a small part of town and people assume is the whole country. For me I still support Japanese food as that time the TVB series that show alot on Sushi had made my crave for it alot, I still eat it too. Now, next in the line is Kin Shui Tei Japanese Restaurant which is located inside of Tropicana Golf Club.

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Start off with one of my favourite Cold Sake which is very mild in taste, easy to drink and smooth. It doesnt taste very strong in alcohol yet the the more you drink and the after effect will be like wine, you wont feel the kick in many glasses, once kicks in, you will be in another world. . 🙂

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Deep Fried Shrimps then you squeeze with lemon to make it a bit sourish, and let it soak for a while into the crispy fried shrimps then its good!

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 Edamame is not one of my preference, I just go along as it is boil in hot water then add on with a bit of salt to bring up the taste a bit.

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Seasonal Anago Tempurawith Deep fried sea eel with Japanese tempura style with crunchy vegetables.

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Special Hokkaido Chirashi Sushi @  RM98 

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Combination of a few fresh ingredient in sashimi and I can say that every piece that put into my mouth I am enjoying every bits of it, that the sashimi is super fresh.

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Beef tofu Katsu Don @ RM38

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Everytime when comes a dish with tofu, most of them will just stuff it infront of me first saying that being taufulou you must eat your own first -_-“”””. . . . The tofu is very soft, fried well on the edge on the skin with egg coated abit that makes it aromatic and  eat along with fragrant rice, just perfect.

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This is the first time I tried out this Smoked Ayu as was told is a sweet fish, while I use my chopstick to poke through it, doesnt seem like a fresh fish cuz a bit sold, but when put inside my mouth, the aroma just burst, with sweetness and fresshness of it. [email protected] RM55 

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Lamb rib steak with homemade special sauce @ RM50 

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Teppan Seafood Special @ RM98

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Seafood Kimuchi Udon @RM39

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When I tried this, I was like, eh, izint that this is kimchi, and how come Japanese restaurant serve Korean food ah, well, I just eat it, which is their kimchi is homemade and the taste is nice and I just love mine to be more spicy then it would taste even better, the texture of udon is just nice, not too soft yet it is springy.

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As human being, we always take safety precious over the food from that country to avoid the best rather than purposely go find fault, as time pass during the event, people concern grew over food safety and Kin Shui Tei is one of the first restaurant in Malaysia to prove to their customer that they are actually radioactive free by scanning from this high tech device that they bought from US which previously US reluctant to sell it to Malaysia because its no need and not affected.

for a human to have a side effect on the radio active which will need at least reading of 100,000 and above and anything less than 20,000 is harmless. . . As some customer is scared of the food and will ask where does your product come from, and when mention from Japan they will ask safe or not, then will prove to them by using this device.

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For Kin Shui Tei to serve even better they have import their ingredient from different parts of the world such as rice from USA, scallops and salmon from Norway, Tuna from Indonesia, Unagi from Taiwan and the list goes on.

It is definately safe to dine in here as all their food had went through extreme check if the item come from Japan. For me, where every there is good food, I will just go hunt . .

Address:
C/o Tropicana Golf & Country Resort,
Jalan Kelab Tropicana,
47410 Petaling Jaya,
Selangor.

Contact No:
603 – 7804 2079

Operating Hours:
Monday to Friday – Lunch, 12.00PM – 2.30PM / Dinner, 6.30PM-10.00PM
Saturday , Sunday and Public Holiday – Lunch, 12.00PM, 2.30PM / Dinner, 6.30PM – 10.00PM

Website:
kinshuitei.com/web/

Facebook:
www.facebook.com/kinshuitei

Most of us we love Japanese food, like Sushi King, Sushi Zanmai, Sushi Tei till recently I receive and invites from Shirley to try out their latest ala cart menu in their Japanese restaurant in the hotel, Enju which being my latest adventure. When comes to Japanese food, hardly anyone could resist it.


If you need some privacy, or talking about business deals, VIP room is always a good option.

Not long after everyone arrive, then we were asked, you guys want any sake? I am surely up for this, who would want to miss that, enjoying a great meal of Japanese food and with sake definitely its a great combination.

Then we were first serve with hot sake, and this device caught my attention which actually the sake was actually heat up in this pot ‘Charcoal Stove’ and until at a warm level it was pour to a small bottle and only pour to the small sake cups. This is to preserve the smoothness of the sake and also the taste of it.

Ichinokura Junmai Taruzake’ @ RM50

Moments after that, we were serve with ‘Sawanoi’ a Cold Sake. Loves the design of the pot and ask Sid whether can I steal it or not. Lol~

Till now, I am still learning how to enjoy my food with sake without knowing what is the difference of Hot and cold which is like Red Wine, White Wine. For me, I just love the taste of both the serving, smooth down the throat, not too strong yet I feel very warm after that.

‘Sawano’
Then we start of with a appetizer that was serve instantly ‘Akadashi Miso Shiru’ that are prepared differently everyday.
‘Tatami Iwashi’ is undeniable good that is grilled baby sardine sheets , which is very crispy yet a bit salty and the next thing came into my mind was how nice if can take it with beer.
This is how thin slice it is. RM 8
 

I have always in hunt to look for nice ‘Gyoza’ and this is quite good with well pan friend on one side yet preserving the ingredient soft and juicy inside and dipping it with the soy sauce is good. RM15
Then we went off to the chef there to see him preparing the sashimi, impress by his cutting skills that just prepare the sashimi in a very short time.

‘Sashimi Fuji’ was well cut and prepare by the amazing chef…
‘Chef Thomas’ and his sashimi presentation.The fine texture, and freshness of the sashimi when was serve by the chef, it was gone moments later and some of them did not stand a chance to get a glimpse of it. Its like now you see, now you don’t.
‘Enju Dynamite Roll’ by its name, you will know that this will blast you off. It had blast me of for this very the first time, I see a roll with pure ingredients of fish roe, tempura, salmon and Japanese cucumber. What have you notice? A roll without a single rice. Just by dipping it with the wasabi, gosh…it would be one of the best roll I have eaten. RM22
If you are thinking ‘Rock and Roll’ will give you a roll, roll it up as it is one of their signature dish with a great combination of mango and fried tempura (deep-fried tiger prawn). RM24

Just love the presentation of ‘Tekka Maki’ with a small rice ball and top with tuna slice and with light sesame shake on top, eating it raw like that and having a sip with hot sake, is just something I do not know how to describe. RM24
‘Gindara Saikyo Yaki’ is one of my favourite dish of the night with its smooth texture of black cod, with its small meat insert to your mouth, it just melt into thin slices to your mouth. Just never had enough of it and wish I could have the whole piece. RM40
‘Okonomiyaki’, I would say its a Japanese Style pancake fried in with prawns, tako, and the bonito flakes topping, is just something you cannot stop eating while chatting and have to eat it while it is warm. When it is cold, it taste a bit weird to me. RM30
‘Sanma Shioyaki’ is one of the diet fish they called healthy dish that with a simple grill and squeeze with lemon is taste as good as it looks. RM10
‘Shake Honey no Potato Salada Yaki’
Grill salmon with a bed of potato is something which I cannot resist. RM19

‘Gyunku kushiyaki’ @ RM15. Juicy and tender which is perfectly grill shower with japanese sauce had made me finish this by myself.

‘Tori Katsudon’ was drench with soy sauce soup base, which I was abit shock, that in my thought wouldn’t it be very salty yet it was not yet very flavorful. I hardly had any space for this but then still enjoying eating eat with the deep-fried chicken cook in soya sauce with shitake mushrooms, carrots, eggs. RM20
During our dinner, Sunny was mention on cold soba and requested to try out one. ‘Santen Mori Soba’ serve with a raw quill egg and watery soy sauce as I know need to pour onto the noodle and mix with it together then dip with the watery sauce. We tried out the first just eating it raw and then mix with the quill egg. Still do not know how to enjoy this dish. RM30
I thought our meal was finish and by stomach was bulging like 3 months pregnant till the serve ‘Yaki Udon’. Very flavourful with the seafood aroma. RM24
‘Ichigo Daifuku Mochi’ had always been in Japanese menu, yet the home made style with strawberry buried inside with the chewy texture and not that sweet is something that I enjoy. RM16
Lastly, a occasion that we must celebrate which is Sidney’s Mom’s Birthday with Sunny (Bigboysoven) bringing his marvelous cake Pancake Marble Gateaux.

On that night, we laugh, we chat, we celebrate and every one was feed very very full, till for me, walk also a problem by using my hand to support my waist to walk. Shirley, have to thank you for your invitation. See you soon~

Photo credits to Ken(thanks alot for sending to me) and steal some from sloppychic.

-= Ka Ching =-

-Stamped—Warning– This is based on my individual taste. Try it at your own risk-

Location:
ENJU Japanese Restaurant
Prince Hotel & Residence Kuala Lumpur
Jalan Conlay,
50450 Kuala Lumpur.
*Non-Halal

Tel: 03-2170 8888 ext. 8203

Opening hours: Lunch 12-2.30pm (Mon-Fri), Dinner 6.30-10.30pm (Mon-Fri) & 6.30-11pm (Sat)
Closed on: Saturday lunch, Sundays and Public holidays

Month of October is not only filled with celebration of the German fest which is Octoberfest yet it is another great event that is going on this month which is the MIGF and this is my second encounter with one of the MIGF participating restaurant. I got excited when this round was invited to Xenri D’Terrace which they offer exciting menu for this event. Had a great experience there with their warm hospitality and explanation throughout the meal.

Xenri is located at one of the prime area at the city center complete with their unique modern Japanese interior design that would make you seated comfortably by enjoying the food there.



Yet if you need some privacy they do have this comfortable room ready to suits your needs and on that day we were seated in this room.

overlooking at the Japanese garden.

Proud to presents you the menu of MIGF.
After we were seated, we were given a menu each, I concluded by if you are fancying to get something unique from your daily meal, this menu offers one time meal with great limited edition selection I would say. According to the chef, the menu was created out and most of the ingredients that are prepared were imported and it is seasonal.

Then we were greeted by this ‘Sake – Chitosetsuru Jumai Tachotzuru’ to start off with to be accompanied along with the upcoming dish. It was served cold, and I enjoy the taste of it, not that strong yet smooth and the taste of the traditional cold sake by trying a sip and slide down your throat warmly and by making your stomach warm. Like the feeling.

Starting off with appetizer ‘Homemade Chilled Silk Bean with Hotaru Squid Ink Sauce’ I like how this dish how it was served with the elegant gold strip bowl at the tip and cover, feels like a emperor just got served its food. When one of the helper took out the cover I was a bit shocked and puzzled.
Just got served this taufu? Then just do not look down on this taufu as it encounter a great trail to make it to so perfect situation which the texture of the taufu cannot be too soft nor hard according to the chef. My surprise was after explanation, I just cant wait to tried it out as the secret ingredient is stored in there.
Once I poke it, I was amaze that the amount of gravy stored in the taufu flowing out and had make my taufu into an island. The texture of taufu is so soft that would just melt in your mouth. The catch was, the black ink squid sauce is surprisingly good, taste like there are fish roe in it but no. A great surprise first dish.

Yet after I finish the appetizer, I just had a sip of sake, the combination of the sake, taufu and the black squid sauce blends so well that it is like washing your tongue and makes your taste bud opens up. A great combination.

Next we were given a glass of White Wine – La Motte Pierneef Sauvignon Blanc 2008 to accompany the upcoming serving. To me taste a bit mild spicy, not so dry yet a wonderful chilled feeling.
‘Shashimi’ was next in the menu and when the helper opened the door, all our eyes were like and in our mind thinking what is that? What is that? and when it was served in front of us, all of us were like, wow, what a great food presentation that separated the 3 ingredient so nice and well place. The dish just got raped by our camera.

We were recommend to eat in order to start of with :
Japanese Green Sea Urchin, ‘Hokkaido Wild Catch Scampi’ , Premium Tuna Belly

It was my first experience to try out ‘Japanese Green Sea Urchin’ so soft like taufu yet with feels like eating scallop. After chewing it, starting to soften and melts in your mouth.
Freshly imported at Japan presents ‘Hokkaido Wild Catch Scampi’ just by eating eat like that, you can just taste how sweet the shrimp is. Memorable.
Under the category of premium tuna, this ‘Premium Tuna Belly’ was abstract from blue tuna and by dipping the green leaf to the japanese soy sauce to bring up a fragrance. Then dipping the tuna belly with some wasabi, just bring you to another dimension. Love the texture and the softness of it and finish it with a sip of the white is just something you would not want to miss to enjoy.


Next on the list is ‘Slow Poached Salmon Skin Roll with Tsubame Ginger Broth’

When the covers open, was amaze by how it was prepared and got stack up and the soup aroma travels and dance in your nose.

Something which I like too, the taste is very clear yet filled with the sweetness of the ingredient cook upon. We were guessing what is the green green thing that were top upon as the dressing, and was told that fine chopped ladies finger.
Introducing of Red Wine- Haute Cabriere Pinot Noir 2005, South Africa
I tried to follow most of the Hong Kong tvb doing by swirling the wine glass then smell it. Wow, gives you a very nice flower smell. Then Sidney asked why is the red wine chilled? I was curious too. Then we were explain that this wine have to be in chilled around 10 degree to preserve the flower fragrance smell in it. If it is stored above 15degree the fragrance would not be there anymore.

I love the red wine more, a bit dry yet travel down your throat very smooth.

This is off the menu as the chef had fried this Hokkaido Wild Catch Scampi the remaining part which is the tail and the head till very crispy. Was told that it was not an ideal type of prawns to eat every part of it as it is a bit hard on the shelf after fried it, love the taste, covers with a bit salty yet aroma of the shrimp sunk in too. Enjoy suckling it.
This ‘Sesame Sauce’ is given to dip along with the very next dish.
‘Kobe Waygu Housyou Yaki’
Grilled Kobe Waygu Beef in Fresh Yuba Skin Parcel
Looks like it was serve from some where of a Japanese village, with the dry grass as the base of decoration. Properly fried and wrap around the wagyu beef and once you cut open, it is filled with:
Mushroom and peas were in it as to customize the taste with the beef. The beef was perfectly grilled and prepared that I have tried in both version. Eating it raw like that just taste normal soft wagyu beef and dipping it with the sesame sauce, it taste amazingly good. The sauce and the taste of the makes a great couple.

Some people prefer to eat it as one shot including the skin, but the recommended way was to eat by operating the skin out then eat the filling first and skin last.

‘Chirimen Jyako Okowa Hoba Meshi’
Japanese Rice Mixed with Baby Sardine Wrap in Magnolia Leaf

In Japanese culture, the mains are served just right before the desert. It is a bit dry, maybe a little more damp would make it more perfect but still enjoying myself with the unique taste of it that magnolia leaf was soak into the rice and the baby sardine taste just combines well with the rest of the ingredient. The magnolia leaf is brown colour is because that Japan now is autumm, so again with the season.
‘Xenri Special Homemade Sunny Side Up’
Lastly, anticipated desert for me as in the list, listed sunny side up, was wondering are we going to get an egg for the desert or something else. When it was served up I was like, seriously, its sunny side up but desert ingredient made off. The base was made off pana cotta (an Italian desert base) and the egg yolk we were ask to guess what was it. Till a girl got it correct, it was peach sauce in there made with very delicate skin covered upon and once I poke it, it flows exactly like egg yolk with a bit sticky look alike texture.

I enjoy my desert which is something not very sweet yet nice. Something ends well with the whole set of menu prepared.

Lastly, of course the man behind the scene and we were quite eager to meet him. Present you the Executive Chef Thomas Chan. Had a huge experience in international culinary Japanese food and was in this industry for about 17 years. You could not believe that what a non Japanese chef can do as the secret is his mentor are Japanes.
When come to the Q & A opportunity, we never hesitate to ask him what we were thinking. With Sidney (Bigboysoven) have to thanks to you too, and the lady beside him(please forgive me, Suddenly forgot your name) was hosting all of us and explaining all the way with our basic questions. A very friendly host. Really appreciate that.
Ariel Chew and another girl represents Virtualmalaysia.com. It is was nice to meet all of you.

With the MIGF fever going on, the set are :

With Wines or Sake RM230++

 

 
or
Without Wine or Sake RM180++

My very very first encoutner of MIGF menu :
Tai Zi Heen Restaurant, Price Hotel & Residence

Location:
Xenri D’Garden Terrace
Lot 2.05, Level 2,
Menara Hap Seng,
Jalan P. Ramlee, 50250 Kuala Lumpur

For reservations, call 03-2078 6688

Opening Hours: 12pm–3pm (lunch), 6pm–11pm (dinner)

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