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When comes to food, it is always very subjective and it seems that recently there is a big boom in Japanese Ramen industry where is start to mushroom everywhere. One of our latest findings is this outlet hidden inside Isetan 1-Utama, where I found my new love of ramen shop Menya Musashi.

[Update 2.1.2017 – found out they have change operator. Taste is different now-no longer best]

A famous ramen chain that is very famous in Japan finally reach Malaysia shore which is Menya Musashi, is one of the latest outlet that open its door to public since 6 months ago, me and my friend have been constantly returning to this shop for its perfect quality of ramen and only now I decided to blog about it. hehe~ Not only me, as many bloggers have been raving about this place and its actually good quality food being serve.

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For the first round we went 3 months ago, we gather 7 of us to attack on this place with possibility try to order the whole menu and guess how it turn out. There are stretch of chairs line up outside of this very small outlet that can be seated max 50-60 pax at one go. .

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and amazingly the turn over of this outlet is fast. People just get up and go off when finish their meal.

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not only this as you will be enjoying purely Japanese Ramen shop experience as the kitchen is very busy and you will constantly hear them yelling to motivate each other to move faster.

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Menu is pretty straight forward that you choose what types of Ramen follow by flavour broth on the right side.

  1. Shiro (white) – Onion flavoured oil/Original flavour
  2. Kuro (black) – Special oil from Fried Shallots and Garlic
  3. Aka (red) – Housemade Musashi Chili Oil
    Yeap, this is the whole menu, pretty easy to see right.

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this is the usual extra ingredient that you will get in a ramen shop as now they have fried garlic and chili powder at the side along. I love mine adding those 3 ingredient including chili oil to stir up the taste abit more.

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In Japanese restaurant its hard for us not to order Gyoza @ RM 9, as till date I have still get to eat nice gyoza in Malaysia, its being panfried perfectly on the base yet the ingredient in it just lack of the extra umph. If they add a bit more ingredient in it, then it would be just perfect.

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Next is Takana Gohan @ RM 7. A bowl of Japanese rice filled with sourish veggie (Mui Choy) and a bit of spicy taste after that. For me, I could not finish this by myself as it will be too sour for me.

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Teriyaki Chasu Gohan @ RM 9 something light for you if you do not prefer something heavy, rice is fragrant and soft top with seasoned chasu in small chunks and slices. If it comes with ramen broth along on the side then it would be a superb combination. 😀

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If you love your soup base with garlic taste then this is a bowl of broth that you should not miss. First impression of Ajimata Chashu Tsukemen @ RM33 – Ramen with ‘kuro'(special oil combined of fried shallot and garlic oil) that serve along in black colour soup like squid ink doesnt look impressive at all, yet it looks a bit weird like eating charcoal.

When you start to taste on the soup, you will be amaze on how good the broth is with garlic taste is not so strong even I like mine a bit more strong.

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Musashi Tsukemen will be the most prefer choice to start off with cuz its the orginal flavour broth, its milky thick that is just yummy! Then if you find that the taste do not suits your liking you can DIY the soup with the chili oil, chili powder and other ingredients that is available on the table. REcommended to start off @ RM27

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This would be my favourite among all as Chashu Men @ RM30 with homemade Musashi Chili Oil.REcommended!

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why is this so good as the broth taste is definitely a steal, follow by the springy thick ramen is just perfect to pair along in this bowl of ramen.

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If you decide to eat this dry ramen, please follow the step 1-3 on how to enjoy eating experience. you have to Slurrrrrpppp it~ Seriously!

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ChasuaTsukemen @RM 31 would be the dry version of ramen..serve along with broth soup at the side and some bamboo strips.

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All bowl of ramen are smack with this huge ass charsu

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The egg is so good that we decided to order extra. .  That I would always add one more additional to my bowl of ramen.

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This brand is so famous in Japan that all their bowls and spoons have the cut little samurai icon

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Master Chef Daisuke Yamaguchi

chef is always there at the counter and you can see him walk around, as we manage to capture his picture on that night. According to the 29-year-old Master Chef Yamaguchi, the secret lies in their broth – known as “tonkotsu”, (not tonkatsu, ok!) which he explained is “boiled for many hours, 10-12 hours and pork belly and chicken feet are the main ingredients, seasoned with Japanese wine and shoyu”. But why chicken feet, I asked. Well, the good chef merely gave an enigmatic smile and said “ahhh… it’s good for the collagen!”. OK, so collagen is good for your skin and all… and also for ramen. (Quoted from Pureglutton) full details about the brand drop by at her blog.

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This is the total bill that came out with 8 pax and we are totally satisfied at that round. Since that, we have return numerous round for ramen and often can crave for it!

If you are a fan or ramen then this is one of the shop that you must not miss and for first timer, it is definitely worth a try. It is slightly expensive but then its good!

Highly Recommended Ramen shop!

*Non-HALAL

-= KA CHING =-

Food rating 10/10 , highly recommended! -Stamped-

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

Location:
Menya Musashi
Level 2, Eat Paradise
Isetan @ 1-Utama
Bandar Utama City Centre
Petaling Jaya

MIGF (The Malaysia International Gourmet Festival 2011) had kick off early this month and for many reason, all the best participating restaurant and hotels will showcase best of their craftsmanship in food to ensure most customers will enjoy their special menu which will last for 1 month only, 1st OCT to 31st OCT.

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For this round, me and some friends went to Chynna which they do have MIGF menu too, also is one of the top Chinese restaurant in our list for us to dine and recommend, that so far their food had always maintain in top quality, which we rarely come upon any disappointing or below par or I would say it is very hard for me to say NO when comes to Chynna. The superman behind the kitchen is Chef Lam.

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The restaurant is decorated with more like Shanghai feel with Chinese painted pictures on the plate and big red lantern and classic Chinese herb shop drawer on the wall . .

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Then you will be greeted with the traditional chinese pouring tea onto your cup. The taste from this pouring process is very unique and will end up give you some bubble foam on top of the tea.

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Chilled alaska king crab leg, chili paste seafood skewer & brine momotaro tomato (阿拉斯加帝王蟹配海鲜桃太郎番茄)

Start of with their first dish, that it look rather simple, yet it taste delicious, was first ask to try out the king crab first, which is sweet, a bit chill and the meat is very fresh, just eat it like that is good enough, follow by the tomato – seriously I don take tomato like that, but was persuaded by the chef I have to try, that he did a special way to this tomato. Once bite inside my mouth, the juice really burst inside and so much juice in it. I have never taste so juicy tomato before and I sure do not mind to have another 3 more. Chili paste skewer is just simple and nice.

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Follow by Double boiled snakehead nourishing tonic soup with fresh milk and shark’s fin (滋补生鱼水奶炖翅)

Clear in taste, very mild in milk taste, and it is so appetizing that I just finish this bowl within seconds, and it was a slab of shark fin in it that I just slowly enjoy every bite of it.

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Stewed Short Ribs with Charcoal garlic & Roasted onion potato (壮士琵琶骨)

Among the list, this was the star of the night, just by the look and slight gravy that flow down from the meat makes me swallow my sliver before eating it. I just cut into small pieces and enjoy bit by bits, that it is so soft that nearly melt in my mouth. Really one of the best short ribs that I have come across. The fried onion rings do taste like indian herbs a bit on muruku taste. I just enjoy my pairing of roasted onion potato and the short ribs. Just perfect!

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Salted plum Lime Sorbet (话梅青柠雪葩)

A simple and chill appetizer that I just enjoy, cuz its lime sorbet smooth and soft.

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Duet Deep Sea Grouper – Olive oil blended green spinach sauce & Dragon Fruits sauce (红绿鸳鸯深海星斑)

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in dragon fruit sauce is pretty unique as its a bit sweet sour taste and the fish meat is so soft indicate that its fresh.

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Thick Gruel Japanese Rice with Fresh peeled crab meet in lobster reduction (鲜蟹龙皇汁泡日本饭)

by the time reach this dish, I was pretty filled up already and saw this portion its pretty big. Told myself that I am going to have a few spoon then leave it aside. After the first spoon into my mouth, I just finish the whole plate in the end broth is so sweet and tasty that cook along with the Japanese rice which cook to perfection.

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Black Chocolate Partait with five nuts & sweet potato Chba Cha mousse Yam Ice Cream (五仁黑巧克力蛋糕配摸遮厘)

comes to the choco parfait, I get to bite on some chuncky nuts and the choco itself is thick enough to pair well with the nut.

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and the pudding, I wish I have a bigger scoop of the yam ice-cream as it taste soo nice where I kinda miss the taste of it.

At the end of the meal by paying RM178++ I would say its a value worth for the set. Again, Chynna did not disappoint us. . Recommended MIGF menu by me.

Hurry, as the limited time menu will end on 31st Oct

Full Festival Menu:

RM268++ per person (with wine pairing)
RM178++ per person (without wine pairing)

Location:
Chynna, KL Hilton
3 Jalan Stesen Sentral,
50470 Kuala Lumpur

Tel: 03 – 2264 2592/2696

Eating Japanese food can consider everyone’s favorite, but how many of us are able to cook or make sushi? During my uni life at oversea, me and my housemate did try to make sushi ourselves by using our own logic to do it without find a proper recipe to go along with (which is very wrong) but then the meal turns out to be not so bad, the rice we did was using Japanese rice but not as sticky as it is compare to the restaurants.

This time besides eating nice sushi, now I had a chance to learn from the best from Chef Yanagida by teaching us make simple and nice sushis, eg: Nigiri Sushi, Tobiko Gunnkan Nigiri, California Roll and Inari Sushi. During the session, I had hands-on experience by in making the sushi, it was not that easy as I thought by looking at the chef at sushi bar wrapping it but I still prefer my responsible by just eating it.

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All the fresh ingredient prepared for us to get hands on.

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One of the trick to make the rice sticky was to cook a . . . . . . (cannot tell) to make the rice sticky.

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With Chef Yanagida vast experience he had come out with quality food with the Asian and Western Combination.

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After the special sauce was cook, the sauce was pour into the rice and let it dry up. (part to ensure sticky of the rice and aromatic)

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slicing and prepare California Handroll.

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This is the way how you wrap a proper handroll, little ingredient at the start roll to solid in the end.

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Samples of the chef’s creation.

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To make another sushi. . .

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and at the end with my hand’s on…This is my skillfull set of wrapping sushi (please do laugh) . . .

After the mini preview of the class, we head back to another section to enjoy what had been prepared for us.

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