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Inspired by Masterchef Australia 2015 to land myself in Australia and also into this restaurant, with one of the celebrity judges George Calambaris who owns Press Club is now running a special series next to their kitchen of degustation menu known as Press Club Project Experimental Kitchen.

Right after one of the challenge in the reality show that happen in this kitchen, instantly I Google up and find out what is it all about and to my surprise is a cool concept and after reading the menu, instantly text my friend to book a place for this experimental kitchen. At first was suppose to book for George session and it was fully book with more than 30 people in waiting list. Disappointed and choose the next session which is hosted by Press Club Head Chef – Luke Croston and his assistant Declan which were very lucky as during our reservation it was already last two spot. Booked a month before the event.

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Upon checking in at Press Club, we were then lead to a building next to it with this neon light purple with mini plants at the bottom and red door at the side which looks like a fish shop to me on my first impression (as this reflects to some of fish shop in Malaysia).

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Apparently this plants are being tested and grown in here for their own consumption and cooking. Interesting.

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Love the whole setting of this mysterious kitchen as instead of kitchen it looks more like an operating theater to me with those two huge lights shinning towards the silver table.

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Its a very intimate session where the chef get to talk to everyone and at its maximum capacity, this kitchen can only host up to 12 diners.

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This looks more like a science lab rather than a kitchen but welcome to Melbourne as this is a whole new level of cooking method.experimental (6)

All fresh ingredients are being prepared and ready for action in a while. In this degustation menu, they do not repeat it and they do not let you know what are they preparing for you in this 8 course dinner, the only thing you can guess is through their ingredients and wait to be serve dish after dish. .

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Now thinking, back, I regretted I did not took picture of the drink menu. This is the first time in my life I hold a drink menu as thick as near a dictionary. With so many choices and every one in the room is lost and ended up ask Jass (hopefully I got her name correct) to introduce. One of the cocktail that capture our attention which is a superb well balance of their house special Martini & Olive Oil (right picture) as it has a very unique surprising taste that does not make it weird..

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Poached Treacle Bread – imagine the texture as its being cook in milk & poached with other ingredients for 4 hours.

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Hummus

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Celery Stick + Blue Cheese + Caviar + Peanut Butter

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Every dish were explain further before it was served and how it is made.

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Another of their great chef – Esca to present his creation which is pretty well known with fish dishes..

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Presenting a combination of fresh ocean trout with his own special ingredient and dip in with their unique and cute metal cutleries.

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Next up is a dish from Chef Declan’s

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Presented & platted beautifully.  . .

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This is definitely one of my favorite. Deviled Egg + Paprika + wagyu bresaola (that being aged)

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Spanakopita

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This have been in the oven for more than 6 hours before took out to be served.

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The aroma just conquer the room when took out from the oven.

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Meat & 5 types of veggies.

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Submarine as dessert as this is presented with crystal clear mineral water that being preserve in their special machine at a certain cold temperature and upon pouring and add in some nitro for the effect is simply amazing.

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A pretty decent layer of caramel sauce being added onto the spoon for flavors.

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Last was simply irresistible as Head chef challenge himself to present us this dish by platting all the ingredients onto the plate with the song Zobra The Greek which is around 4 minutes for 12 plates. Indeed it was entertaining and ended up with a big bang by crushing the sugar coat all over like a huge celebration.

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Here you go on both heart warming and entertaning Head Chef Luke Croston and his assistant Declan. Before I left, chef still cheekily ask me to take picture for their next upcoming Press Club Projects. So do book your slots for their upcoming fun experimental Evening.

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To me, it was a great experience with so much information that the chef explains that gives me information overload in their terms, every one is happy and feel warm as more like close up session with every one. Food taste is certainly a whole new level for me, with so much different texture, ingredients are being presented in one single dish and it builds up as it goes. For more info check out their website – www.thepressclub.com.au

In Japan or as seen in a movie, there are alot of small little famous eatery around neighborhood that hidden around a corner. There are a new hidden gem in the heart of KL with many of my friends saying that I did not know there are actually a Japanese restaurant there regardless they walk by that route almost daily. Ozeki Italia is actually a new restaurant that located at Ground Floor of Wisma Cosway, directly oppostive Novotel Hotel. A small little restaurant that operate not more than 4 months that serve pork along that had slowly gaining its reputation among local food hunter.

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Its not a huge restaurant that estimated full house capacity about 50 pax at one go. Therefore, to dine here, it is highly recommended to make your reservation. I always love Japanese cuisine and as far I as understand there are actually very less Japanese Chef explore other part of the world to learn other country cuisine and to my surprise  the current head chef had resides in Italy for 30 years and had been travelling around small town to learn their recipe therefore OZEKI Italia is actually a combination of Japanese and Italian cuisine that sparks the interest in me.

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The ambiance certainly do give me I am ship to Japan to dine in those small little outlet which alot customers are willing to queue for their good food.

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With the quality of chef produce, the price is definitely reasonable and apologize for the blur menu.

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IF you are adventourous then leave your meal to the chef as our first dish came out right from chef’s idea is Chef’s Recommendation @ RM58. Grilled Fresh Sanma with Bacon Tomato Sauce. ITs a very unique combination here with first hint of fresh sweetness of seafood is tasted then follow by strong seasoning of green gravy on top of it which is strong sourish salty. Regarding on this dish, it is best to pair with white wine and I think it will absolutely bring out the freshness and taste of it.

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I have always love pork burger and this is one of a unique dish, Polpetine @ RM 32. Duck hamburg steak served with spinach sauteed, dry raisin, pine nuts & topped with half boiled egg and chef special Japanese sauce

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We were brief by the manager, there are actually 2 ways in eating this. Original purpose,  you will poke on the egg yolk to let it ooze out and pair it along. There are also people dislike the taste mixture, you remove the egg yolk to the side of the plate then only poke as only little part is mix with then only pair along. The difference I got is, original taste without egg yolk taste much better but with egg yolk dipping with the soy sauce on plate makes it better as for after taste.

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Home made bread as I whack 3 of this. ITs so good, soft and serve pippin hot which is fresh from the oven. Rarely you will find such a great bread especially the charcoal bread that made in house by the chef.

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Something looks ordinary which is Insalata Prosciutto RM 28 – Mixed salad, Parma ham, grapes, Mozzarella cheese with Japanese dressing. Parma ham taste, fresh finely slice and mozzarella cheese give the well balance sweetness of the salad makes it a superb dish. Recommended!

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DiavoleRM 38 – grilled marinated spring chicken with Japanese Citron Pepper and Olive oil, served with potato & mushroom sautee, dressed with japanese citron pepper and balsamico sauce. A young age chicken being well marinate and grill to perfection that the meat is juicy and soft with the light seasoning is enough to make the taste awesome~

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I have always finding it hard to find good Rissoto. I must say that this Risotto OstricheRM 34 is one of the best I have come across especially from a Japanese Chef that cook it so authentic. Risotto cooked with assorted Mushroom & Parmigiano cheese topped with steamed Japan oyster on Hot Sizzling Plate. Something simple that keeps me digging into it until its finish then I stop. Cook to perfection that its just moist enough and taste of mushroom and parmigiano cheese well balance. Recommended~

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Spaghetti MerluzoRM 48 .Spaghetti tossed with homemade corn marigold paste, cooked & chopped garlic and olive oil; topped with grilled black cod fish with Japanese soya sauce, sprinkled with Japanese assorted chilli pepper

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Indeed it is a very satisfying meal and its hard to find one eatery that offer such authentic food. Not only that before I walk off they have dinner buffet on every Sunday and price is very reasonable. Surely I am coming back for more.

Before I end this, a new discovery is that, in this restaurant they have chef that specially cook to cater on our local taste as they have discover that different people especially Chinese have stronger taste bud therefore the food cook on the day will be specially for you as in the kitchen they are being inform its Chinese guest. If it is Japanese diner then it will be tone down according to the authentic taste. For me, it is best to let the restaurant manager or the person that took your order saying you prefer authentic taste. Again it is up to you as you cant complain as you wish to try it out.

Highly recommended restaurant if you wish to try out some authentic taste and please bare in mind with food that you are not familiar with, please request the manager how you enjoy best of your food.

This Dining With Moola experience is courtesy of Moola, the first-ever Cash-Back Lifestyle Programme specially designed for shoppers to enjoy free shopping, great savings and best deals in town. Moola is a mobile application that utilises QR code technology for all interactions; from member registration, Moola accumulation and redemption, to the actual shopping.

Moola Frenz who dine at Ozeki Italian Cuisine are entitled to a 10% cash back everytime! What’s more, you can also grab FreeMakan vouchers for even MORE savings here!

Moola is completely hassle-free; no administrative effort; no joining fee; no cards; and comes with even greater flexibility for shoppers to enjoy the variety of rewards for redemption. Visit www.moola.my for more information and download the Moola app today! Apple, Android and Blackberry phones supported.

*NON-Halal

All pictures and video taken with Samsung NX 210 

Location:
Ozeki Italian Cuisine
Wisma Cosway, Kuala Lumpur.
Tel: 03-2148-9390
Open daily for lunch and dinner.

Restaurant Oversea is no stranger to most of us here in town, as the restaurant establish since 1977 that offer exquisite contemporary Chinese Cuisine that emphasis on traditional Cantonese dishes. Since then, the restaurant had gain drastic attention, then expended to seven wholly-owned outlets. Till date, it has still remain of many family favorite dining area after 3 decades of establishment. Oversea Mooncake.

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Oversea Restaurant not only emphasis on cooking, and the head chef or founder then divert into mooncake baking with first hand made pastry back in 1986 upon customer request. It was a successfull pastry making for first time that request of orders start pouring in. The success of this aspect has enable the group to export to Australia, Netherlands, Indonesia, New Zealand, Papua New Guinea, The United States and China. Besides mooncake, the company also  manufacture Egg Rools and Cookies.

For Muslim market, they have another company that produce Halal certified mooncakes under Haewaytian Cake House Sdn Bhd.

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As for this round, we are here to try out Oversea Restaurant mooncake as Mid-Autumm Festival is just around the corner. Its time for families to reunite under the full moon – symbol of happinness and prosperity and often mooncakes are being offers or gifts of appreciation.

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On mooncake making process, their chef always believe in using the premium grade ingredients in their mooncakes as quality is important to them.

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To make this celebration more meaningfull along with its 30th Anniversary of producing such appreciated pastry, they have pull a list of mooncakes and a special set menu for this special occasion.

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 Classic mooncake, also their Lotus Series Moocake which is made from 100 percent Hunan Lotus Seeds which is one of the best selling series. All these being created as they are bringing the taste experience into another new level.

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with double egg yolk

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Their special snow skin series, and we were thought how to enjoy it in the best way. Take out from the fridge chill it at room temperature for 10-15 minute then eat it. It taste totally different, like eating ice cream. Another new trick we learn on how to enjoy snow skin. It taste good and you will love it!

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Not only that, as during this event, this year signature mooncakes will be featuring scrumptious Shanghai Mooncake made with luscious egg yolk and lotus. This handmade Shanghai Mookcake was created in 1982 that is specially baked fresh in the kitchens that is available limited time only at that time. It is best served warm so that its crumbly crust and fragrance can be fully appreciated.

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Then we were guide on how to make Shanghai moocake.

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Ingredients that were prepared, base of mooncake skin

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The lotus paste wrapping the golden egg yolks.

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chef showing demo to us on how to wrap and shape it out.

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Now its my turn into action . . . by gently press the dough till flaten by your palm and roll it again and redo the process a few times till its flaten thoroughly. .

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 Then put it at your palm and take the yolk twist it in circular motion to slowly wrap the whole yolk

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then you can shape the dough in any design you like as the traditional design look slightly like pear shape to me.

It is fun experience and pretty interesting on how to make it as the texture of the dough is totally different and by the colour of it, you will know that after bake it will turn out to be good no matter how u wrap or shape the dough.

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Tadaaa, here is our Shanghainese Mooncake Creation.  After baked, the best look is to have a slight crust on it.

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To mark their 30th Anniversary the Head chef which is the founder of Oversea restaurant, Cheng Kor which everyone call him Brother Cheong decided to bring back their first classic packaging back in those days, and all of us find it very classic and cute~ Only then I get to know that Shanghai Mooncake is originate by this chef as he is the creator of it. In Shanghai you cant find this mooncake as they do not have this version and proud that its a local production ages ago.

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Right after the mooncake session , were are serve with magnificent dish later on.

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Mid-Autumm Treasure Platter

When this was serve, we all thought, har so early ‘Lou Sang’ which is one of Chinese new  Year dish, and turns out to be not really yet similiar.

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One The main  key ingredient for Mid-Autumn Festival is the Lotus Seeds.

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Prepare by mixing all the ingredients in it. .

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Then after tossed you can eat along by wrapping along with popiah skin.

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One of the super star dish that turn all our attention for that instant moment is this ‘Poon Choi‘ as the aroma of it just pull our attention directly.

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This pot consist of roast duck, chicken feet, braised sea cucumber, abalone, black mushrooms, lotus seeds, tiger prawns, 3 layer porks and best of all the soup boiled from all these ingredients. All the ingredient cook in there seperately and stack accordingly then pour the soup at the end and cook along.

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I must say, this is the best Pooh Choi I have come accross so far, as the soup boil to perfection, sweet and aromatic with all the ingredient that cook along and by finish this plate myself, its not enough for me. I just wish I had 3 more of this. – Recommended!

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Fried lotus roots with asparagus and almond flakes

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Steam Lotus leaf glutinous rice 

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group picture with Mr.Yu and the rest of the bloggers

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The mid-autumn festival is the perfect time to show appreciation for the ones we care about, for any order of Oversea Mooncake, so call Oversea Restaurant at tel : 03-7845 9911 or checkout the restaurant’s Facebook page athttp://www.facebook.com/Oversea to place your order of superior, great tasting Mooncakes or to make dining reservations.

For all the outlet listing (click here)

I guess many people like me out there, that do not really know actually in Empire Shopping mall there is actually a hotel there as when I got invited for this bar, I got surprise to discover on that, nevertheless, I am impress on the business hotel, on their facilities and pricing. Definitely a good place to stay when comes to affordable pricing.

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To cut it short, welcome to their new lounge that had been just operate less than 2 months that offer cozy ambiance for you to relax.

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A few types of draft beer is also available here too . .

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This is Shout Musical Longue whereby you can choose to be seated indoor or outdoor. On outdoor you get to enjoy the view of Subang as below . .

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Not a bad view yet the outdoor area I kinda like it which is not too warm that they provide powerful fan to keep us chill.

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When I saw their menu in pricing, its pretty cheap with buy 1 free 1 on happy hour and definitely one of the place to consider for after work.

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Besides the pricing on alcohol that catch our attention, their food menu and quality definitely a catch with head chef that had many years of experience and all the food that prepared for the night were superb!

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If you ask me to rate on the food, it definitely stands on 8/10 which is recommended on my section.

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In a musical bar, how could you not have a band on stage to play you some music. For this round, Empire Hotel had taken a step to get all jazz lovers to pack on this bar as the get these 2 talented person from abroad one is from Singapore and one is from Australia to play for you as they have played various part in Sydney, Singapore, Indonesia, Malaysia and now again Malaysia.

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This duo will be presenting you their original compositions as well as their own interpretations of jazz/latin standards and contemporary classics, performed on vocals, piano, ukulele, bass and pianica. In the scene at overseas, they are know as Polkadot + Moonbeam.

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After getting all or food and sipping our beer, while the start performing, most of us stop eating for a while and amaze on her voice, that it is so good that near to originals of the song. For the night, they sang, some English, classic Mandarin and Malay songs that blew us away.

Sure a good place to listen to them sing that makes you relax if you love this kind of music. One of their performance. Do check it out .

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They are just two friendly and bubbly person  to talk to and if you are looking for nice jazz place, do not miss them as they will perform daily at Shout, Empire Hotel, Subang till mid May. Then they will be flying off to another country to perform.

For overseas jazz lover, you can catch them or follow them at their website (polkadotandmoonbeam.com) or Facebook Fans Page.

As to get hold of them, here would be the schedule of their performance:

Shout Bar Lounge
(Contemporary Pop)
Every Thu 9:00 pm - 10:45 pm
Every Fri 10:00 pm - 11:45 pm
Every Sat 9:00 pm - 11:45 pm

Di Wei Chinese Restaurant
(Shanghai Jazz)
Every Fri 8:00 pm - 9:45 pm

Kitchen Art Brasserie
(Jazz Standards)
Every Sat 12:30 pm - 3:00 pm
Every Sat 8:00 pm - 8:45 pm

Empire Shopping Gallery
Every Fri 7:00 pm - 8:00 pm
Every Sat 3:30 pm - 4:30 pm

Location:
Shout Lounge
Level 2, Empire Hotel Subang Jaya

Love is in the air, as tomorrow would be Valentine’s Day and I believe with many of you will be hunting for nice restaurant with nice ambiance to be with your love one’s where you can do your proposal, show how much you care for that person as with our latest discovery, we have found one nice restaurant will not only you can share your romance yet also fun as translate to Thai is Sanook, Sanook Bistro and Sports Bar, a dine restaurant, bar and lounge that is hidden totally some where in LDP which located this Plaza Kelana Jaya.

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A perfect ambiance to celebrate Valentine as they have just miss out their candles and I am sure its gonna be perfect for Valentines dinner here that over look this huge lake.

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After your dinner, you can head to the bar area to chill instead of driving off to another location.

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They are able to do many of your cocktails and mocktails.

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If you guys find it bored, head upstairs to their Lounge, that have a pool table and nice music being played  …

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One of their signature is the Wood Fire Oven Pizza. Super thin crust as thin near to paper.

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The head chef himself at times overlook the quality of the pizza to make sure every pizza served out is as expectation.

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By looking at the menu, I nearly fainted, that they seriouly offer huge range of food in the menu from, Western, Italian, Local which is a good combination of Fusion serving. With this menu, you do not need to fear what he or she do not like with the range provided.

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Food Price ranging from RM8-RM80++ depends on what you order.

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Not only that, for beer lover they set their Chinese New Year Promotion with Buy 2 get 1 Free, Tiger Draught, Tiger Crystal, Kilkenny, Heineken and Guinness is in the list of offering.

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Of course I would not miss the opportunity to enjoy their draft. The wine ‘Thachi Broken Earth Cabernet Sauvignon’ is certainly recommended as I find it smooth and not very dry that can just drink it without eating food, it would be perfect for chatting session.

Their Happy hour also includes my pint RM18 (Happy Hour),  RM26 (Normal) find it quite cheap.

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Lychee Margerita . ..

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Walking Snail Escargots would be my very first time eating it. It was baked till soft inside yet very aromatic with the garlic added on. Garlic bread spread evenly with butter and slices of garlic makes it very nice and crips. Eat along with soup definately perfect!

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 Chicken Nachos – Topped with minced chicken and melted cheese. Every bite is fill with solid ingredient and I am loving it. @RM18

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Beef Nachos – Topped with minced beef and melted cheese @ RM18

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Tod Man Kung – Thai style deep fried shrimp cakes with sweet basil that pair along with my Kilkenny is just pefect @ RM24

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Sanook’s Seafood Special Pizza – Succulent chunks of shrimps, calamari and crabmeat, topped with pomodoro sauce and mozarella cheese @ RM36

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See how thin their pizza is? If you love pizza, its recommended to try out.

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 Sang Har Mee – Chinatown’s crispy noodles with wok-fried jumbo water prawns, served with braised bok choy in a rich prawn gravy @ RM38

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Yakidoori – India’s tandoori chicken with bombay onions and moroccan spices, served with a fiery chilli chutney dip @  RM10 (3 sticks) The chicken breast meat is so soft and we wonder how they marinate it till so nice. The Chutney dip is one of their own made special sauce that taste a bit sweet and sour.

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 Raviollo Braised Oxtail – Tender and juicy chunks served on a bed of saute kailan and tomato chutney, accompanied with pastille cabbage and carrot relish, and spiced with harissa shooter @ RM38

 

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Ox-tail is nice that the meat just melts in my mouth. The taste is a bit solid but certainly we are liking it. I dip it with garlic bread and the combination goes pretty well too.

 

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Grilled Chicken Breast Ala Bresse with Mushroom and Feta Cheese – Grilled to perfection with asparagus volute wrapped with beef bacon and accompanied with orange salsa, and glazed with balsamic reduction, with lentil sauce. RM25

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Deep Fried Chicken Cordon Bleu – Juicy chicken breast fried to perfection, stuffed with mozzarella cheese and smoked turkey ham, on a bed of mashed potatoes, butter veggie and tangy concase puree @ RM25, the sauce is just awesome.

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No matter where or how full am I, I am a big fan of Tiramisu – Old time Italian favourite of of sponge cookie soaked in strong coffee with mascarpone cream @ RM16. Love the taste with solid cocoa powder at the top and some kahlua at the bottom that the mascarpone and cream is so soft.

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Another desert to be recommended is their Chocolate Mud Cake – Savory mud cake with Haagen-Dazs vanilla pecan ice-cream on vanilla sauce. Mud cake is not too solid yet very soft that put into my mouth, I just love the texture of it then with every bite filled with Haagen-Dazs makes me imagine back Esther’s expression how she enjoy every bite of this desert @ RM19

We love this place and definately we are coming back for more of their food, as the quality and price are very reasonable and best of all we can have our beer also . .

Location:
Sanook
C-06 Plaza Kelana Jaya, SS17/13A, 47301,
Petaling Jaya Selangor.

Opens on Monday to Saturday (Saturdays dinner and drinks only)

For Reservation, please call 03-7877 3636 or [email protected]

GPS Coordinates:    3° 5’ 40.66” N      101° 35’ 52.61” E

There are many restaurants booming out especially on Shabu-Shabu with in my list (click here previous post), still Nagomi stands out compare to others fake shabu-shabu available out there especially on their normal soup base. Whenever I think of Japanese steamboat Nagomi will always pop out in my mind and with their outlet of Jaya 33 being refurbish, of course there will be changes in their menu and now they are moving to more fine casual dining with more ala-cart dish are placed in the menu. With their latest menu in line for this festive season is their Chirstmas dining menu. So do not be suprise like me and some of my friends, with the expression ‘Huh, got such  thing 1 ah? I thought shabu-shabu only?’

[No Longer in Operation]

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Their new outlook with more feel of Japanese Garden on the outside.

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A private room to host for your family  and friends or some company department gathering.

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Outside they have change to more contemporary concept that feels very cosy and don mind staying there for a drink after meal.

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Ready to venture into their unique Chirstmas menu prepared by one of a famous Master Chef – Ikuo Tanabe “The Magic Hand”

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Inarguably one of the most renowned Japanese chefs in the country, Mr.Tanabe came to Malaysia in 1974 to take the position as head chef in Hotel Equatorial. He was entrusted with planning and running perhaps the first fine dining Japanese restaurant in the country, Daikoku, or known as Kampachi today. Over the last 34 years of his career, Mr. Tanabe had trained and imparted skills in culinary art to many chefs who now helm the scores of popular Japanese restaurant or prominent hotels in the Klang Valley, Australia, UK and the USA.

Mr. Tanabe has a vast experience in making all kinds of Japanese cuisine, focusing on food quality and delicacy of presentation in his dishes.  His strong skills in creativity and innovation have earned him a reputation for his excellence and quality in Japanese cuisine.

*till to date as I have been told, he had many apprentice for the past many years and you can see some that he trained are very highly skilled and hire by well known restuarants locally.

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