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.
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.
With the MIGF fever going on, the set are :
With Wines or Sake RM230++
Without Wine or Sake RM180++
My very very first encoutner of MIGF menu :
Tai Zi Heen Restaurant, Price Hotel & Residence
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)