The last gathering we had and which also the biggest so far was in August last year (2009) at Vintage Bulgaria in Tanjung Bungah. The recent gathering we had was our 5th and was cap to small size and thus not able to open to the event to the masses because the initial Japanese restaurant “could not cope”. For our past gatherings we had hosted them in a Hainanese Restaurant, Swedish F&B outlet, Pot Luck and Bulgarian. For the latest flick we chose Japanes and had the eagerness to try out an “established” Japanese Restaurant in G Hotel, but due to the restriction on head count to be limited to 20 and last minute decision to limit the available bento set choices I had no choice to source for a new location. Therefore, we finally had our event in Jurin Express in Gurney Plaza’s New Wing. I am baffle that an established restaurant with a minimum capacity of 80 pax could not cope with an event of 40 pax pre-ordering weeks before from their existing bento menu, and to make things easy on them 5 to 6 choices were pre-emptively selected from their lists! I just wonder what the actual capability of their chefs is!
The last time and only time we had a meal in Jurin was a few years ago when it just begun business in Belissa Row in Pulau Tikus. After that faithful meal we never returned. And from our recent encounter we found out that Jurin Express is now under w hole new owner-cum-management and the food concept is also different from what we had years ago. They currently target the mass market due to their outlet which is in a shopping mall, and therefore provides a more localised flavour in their Japanese dishes.
Group photo after the event. Cariso & Lilian Chan had to leave early.
The lunch began with the serving of one of the three starter makis that have yet to reach their menu. The ‘Tempura Kani’ which is actually crab stick hand roll coated in batter and deep fried till crisp then dressed with sweet soyu and decorated with chili flakes and dried herbs. To my preference the cut size was 1 size too big thus the mouth feel was not very pleasant, and because it was served first it would interfere with the following hand roll. This hand roll would be best eaten when it is still warm and crisp.
The second to be served was their Sushi Combo which was nicely set in a bento box for serving. Everything was fine except that the rice was not compact enough. And because we were serve a heavier tasting and textured maki, we could not fully experience what it could offer in terms of flavour and mouth feel. But as there were leftovers to be taken home, we had some in evening straight out from our fridge and would could taste the sourness in the rice and the sweetness of crab sticks, omelette and so forth. Therefore the serving of dishes to customers must also take into consideration of the timing, flavours and aftertaste.
The 3rd and final hand roll on the list was their Breaded Deep Fried Maki. I guess this was the favourite amongst the bloggers as almost all that was served was out of sight by the time the event ended. This item was served hot from the fryer and was golden brown and crisp on the outer layer coating. With the added dressing of mayo and shrimp roe, it was a flavourful maki indeed.
For the event we 4 bento sets to choose from, and I chose Set A which has Ginmutsu Teriyaki (Teriyaki Cod Fish), Chicken Ban Ban (Deep Fried Batter Chicken Chunks with Mayo), Ebi Tempura (Deep Fried Batter Shrimps), Yaki Tamago (Sweet Omelette), Garlic Fried Rice, Miso Soup, Free flow of Honey Green Tea (Cold/Hot) and Green Tea Ice Cream with Red Beans. The Teriyaki Cod Fish was actually either deep friend or pan fried then drench with their teriyaki sauce. For me, I would prefer my Cod Fish not deep fried but pan grilled without any batter to maintain the smooth texture and juicy fatty content of the flesh. And the teriyaki sauce was a bit too heavy for me and my wife. Other than that, the other dishes in my bento were pretty standard but I did read that Cariso mention the Chicken Ban Ban was a bit oily or ‘ham yau’.
Set B had Sashimi (Salmon and Tuna), Unagi (BBQ Japanese Eel), Tamago Kikurage (Stir Fried Black Fungus with Chilies), Yaki Tamago (Sweet Omelette), Garlic Fried Rice, Miso Soup, Free flow of Honey Green Tea (Cold/Hot) and Green Tea Ice Cream with Red Beans. Our new found ‘makan kaki’, Sam Ong who was seated opposite us had this set. He offered us a try of his unagi and it tasted average like those one would fine in this kind of establishment.
My Gill chose Set C that has Sashimi (Salmon and Tuna), Spicy Salmon, Kakiage (Deep Fried Shrimps, Squid and Vegetables in batter), Yaki Tamago (Sweet Omelette), Garlic Fried Rice, Miso Soup, Free flow of Honey Green Tea (Cold/Hot) and Green Tea Ice Cream with Red Beans. The Spicy Salmon was also fried with batter and dressed in their in house sauce which tasted spicy and sweet. The kakiage that we had has already loss its crispness. I remember the first time we sample the kakiage, it was crisp outside and moist inside.
Last was Set D which had Karubi Beef (Stir Fried Beef with Onions), Nama Ika Teriyaki ( Teriyaki Cuttle Fish), Soft Shell Crab Karaage, Yaki Tamago (Sweet Omelette), Garlic Fried Rice, Miso Soup, Free flow of Honey Green Tea (Cold/Hot) and Green Tea Ice Cream with Red Beans. If we had not tried their Karubi beef before, we would have ordered this set instead. As per our previous visit, the beef slices were well done and the beef texture was a bit rough on the texture side and similarly a bit over seasoned with saltiness. The squid was nicely done, but some did mention that it was slightly chewy. We missed the soft shell crab so can’t comment on it.
OEM Supplied Green Tea Ice Cream Top with Red Beans
Overall the food was a bit too localised for my liking, but then we would have to consider their target market and location. Their flavours are meant for the masses; therefore they have to provide touches of Malaysia to satisfy their clientele which consists of locals, Caucasians and Japanese that prefer something Japanese but off Japanese. Thus, fusion dishes should be the thing or expectations when one decides to dine in Jurin Express. But as a consultant’s point of view, market demand is changing and the fusion trend would inevitably die off and replace with oldskool flavours. And looking at the competition in and around Gurney Plaza plus the human habit of comparing, people would tend to go for a closer authenticity of Japanese cuisine. I do see the keenness of the owners in this business but it would best that they set themselves apart and create what is unique and special to stand out of the already crowded Japanese Restaurant business. My advice to them would be “Do less and do better”, quality is the key!
Apart from sharing a meal together and taking photos, we also talk about cameras, gossip about other place to eat and share ideas and tips in photography. Another by product of the gatherings that we organise is the feedback that we have on the food that we had, what were our expectation and what was the experience in the dining.
Last on this 5th PFB gathering agenda was handing out food samples that we got from our business alliance’s friend to gather feedbacks and views. We had the opportunity to sample 2 variations of yet to be marketed in Penang chili sauces from Bao Bao. Other door gifts were from Criz in the form of vouchers from his clients and acquaintances.
Photo Courtesy from Cariso-food.blogspot.com
Address:
Jurin Express Japanese Restaurant
170-02-59/60, 2nd Floor, Gurney Plaza (New Wing),
Persiaran Gurney, 10250 Penang, West Malaysia.
Contact: 604-227 7112
Business Hours: 11.30am-10.00pm
Other bloggers that were present:
Jurin Express does not exist anymore as at October 2010
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