Gourmet Garden

We have pass by this Kuchi Japanese Restaurant some time back, and it did not seem to be anything out of the ordinary. But then again, looks can be deceiving! It was an invitation through our blogging friend, Lonely Teacher. He had tried the place out and recommended that we give them a chance to ‘sell’ what they have to us picky eaters.

Kuchi’s co-owner, Alex Soon, was present to keep us inform of what was to be serve and what are their initial concept for their few months old restaurant that is nestle just opposite the “famous” Sri Batik Nyonya eatery.  From him we got to know that they will have in their menu fresh seafood that are caught in our local waters and also air-flown chilled varieties that are imported from various sources. They even have live octopus on the menu for people who are adventurous enough to give it a bite.

It was short sampling session after business hours. We only samples 7 dishes out of the many that are contained in their Japanese Asian fusion menu. First up was their Special Maki RM11 (Sushi) or ‘Dragon Roll’ to me. Large deep fried battered prawn encase in a firmly hand pressed sushi rice roll coated with sweet and savoury prawn roe.

Then we had their Name Ika Teriyaki RM25 or grilled squid which was one of our key likable. Crunchy yet tender squid generously seasoned and flavoured with their specially concocted sweet earthy sauce.

Kaki Guratan RM18 or oyster baked with butter and crumbs. I a mouthful, there was the feeling of crunchy grainy bread crumbs with the smooth soft texture of the oyster. Flavour wise, it was rich creamy and buttery with a medium salty end.

Ginmutsu Teppan Yaki RM26 is a deep fried cod and home-made kimchi dish that goes very well with dry noodles or plain old white rice. Though the fish was deep fried till crisp, it was still moist inside. The sweet and spicy sauce was quite appetizing for people who like a bit of heat in their food.

Lastly we had their Somen Chanpuru RM13 or Japanese Mee Sua. The stir fried somen was firm and not too oily to taste. It was a light noodle dish that has lots of vegetables.

Address:  102-A-5, New World Park, Burmah Road,10500 Penang

Tel: 04-2285176

GPS: N5 25.212 E100 19.638 View Gourmet Garden Food Trial in a larger map

Popularity: 3% [?]

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Sometime in August G Hotel and ‘Sesame + Soy’, their Pan Asian Chinese restaurant, extended a gracious invitation to us to sample their ‘Business Lunch Set @ Soy’. Sesame + Soy’s uniqueness lie in their dual dining ambience, where Sesame is the epitome of fine dining while Soy is casual yet elegant. Soy comes across as a modern Asian bistro, infused with a hint of Zen that complements its casual vibe. Soy offers a scrumptious menu with a wide selection of tempting delicacies that are luscious fusion of Asian flavours that will in some ways tantalise your taste buds.

Soy’s ‘Business Set Lunch’ consists provides for a select any two (2) dishes, a choice of either a bowl steamed rice or fried rice, a single serving of their soup of the day and a dessert.  Rice and Chinese tea is free flow.

Back to their main dishes, there are eight choices to choose from and rotated or changed according to their restaurant’s schedule. The following dishes are the items that we have tasted and found to be pleasing. Soup of the day that we had was ‘Lotus Root Soup’, light to the palate but was not the version that we are used to at home.

Wok fried black fungus with garlic and ginger, crispy texture with a light sweetness that cuts through the savoury taste.

Braise angle luffa with minced chicken and egg whites, the smooth eggy sweet gravy balanced well with the textured tender body of the luffa. 

Fried mixed vegetables with garlic, a simple dish that is ready to be paired with dishes that exude intense flavours.

Steamed snapper fillet and Sichuan peppercorns, is spicy at first but ends with a sweet after taste that does not interfere with the slick texture of the fish. Would be appeaser to people who fancy some ‘heat’ to their lunch. 

Crispy batter eel with red pickled grains and chili Hoi Sin dip, true to its name. Deep fried till crunchy crisp with a slight salty taste.

Chilled drunken chicken with garlic and chive dressing, the crisp skin matched with the firmed meat of the poached chicken was cohesive to the light tasting dressing which went quite well with a bowl of white rice. 

Spiced crispy chicken with ginger and garlic, the tender chicken pieces were slightly oily to our liking but the flavours went down well with us. There was a bit of zing that heated up the taste buds.

Sichuan style wok fried duck fillet with chilli and ginger, a bit general but still flavourful with its spiced up seasoning.

As the meal ends, dessert is served. We had the opportunity the sample the specialties or signatures which is said to be the favourites amongst their returning guests. Their ‘Gula Melaka Crème Brule with Coconut Ice Cream’ is one of their star desserts that infuse the techniques of the west with local ingredients. The rich creamy crème Brule wasn’t too sweet nor blend, just the right consistency in taste and texture. The other desserts that we sampled were equally delightful.

Operation hours: 11:00am – 3:00pm (7 days a week)

Address:168-A, Persiaran Gurney, 10250 Georgetown, Penang

Tel: 04-238 0000

GPS: N5° 43′ 78.13″ E100° 31′ 06.26″

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Popularity: 2% [?]

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It was an invitation that was not to be missed although it meant traveling down to Kuala Lumpur on our own expense, an opportunity to meet an Iron Chef and sample something different from the usual Japanese cuisine was encouragement enough.We were invited to attend a media event hosted by Ten Japanese Fine Dining for their official launch. First launched on the Gold Coast in Australia, then six months later won two Gold Coast Restaurant Awards for Best Fine Dining and Supreme Award. And now, they are officially opened in Solaris Dutamas Kuala Lumpur with a grand event on the 13th of Oct 2011 that saw YABhg Tun Dr Mahathir Mohamad and his wife YABhg Tun Dr Siti Hasmah Mohd Ali being the guests of honour.

Ten means “Heaven” in Japanese, and true to its name the food that we sampled were heavenly, delectable fusion of Japanese and French cuisine. To complement its heavenly delights, Ten has also employed an experience professional waiting crew that is ever ready to satisfy the needs and expectations of its discerning customers.

The secret to Ten’s exceptional-tasting food lies in the meticulous and masterful preparation of every dish by the restaurant’s experienced and highly-acclaimed chefs Mr. Hiroshi Miura, Executive Chef and Mr. Atsushi Nishibuchi, Executive Sushi Chef. Miura-san has had classical Cha-Kaiseki and Ryotei training, and Nishibuchi-san is trained in the unique modern sushi technique known as “Edomae Sushi”.
One aspect of Ten’s menu is that it offers authentic Japanese cuisine according to the seasons of change (spring, summer, autumn and winter) and availability of ingredients. Seasonal cuisines allow individuals to experience the difference of flavours that complements the characteristic of each season.

The “Media Personalities Lunch Menu” consists of entrée, main course, sushi and dessert. A simple meal but yet filled with surprises. We had a glimpse of the care and passion put into every dish that was being prepared in their clean and neat kitchen through the live-casting on the TV screen within the restaurant outlet.Entrée consist of deep fried prawn dumpling encased in burdock sheets, Japanese cherry tomato and egg yolk balsamico, and a shiitake mushroom stuffed with prawn and sprinkled with truffle salt.  There is no specified rule here! The deep fried dumplings were tender in side with a sweet taste and the crisp burdock that had layers of flavours from savoury to slightly bitter.The shiitake mushroom stuffed with prawn and sprinkled with truffle salt. Light, juicy and tender batter coated mushroom and prawns with its flavours enhanced with sprinkles of truffle salt to add a touch of earthy and savoury taste. Truffle salt is salt that has been laced with fragrant pieces of black or white truffle.

The Japanese cherry tomato, egg yolk and balsamico combination lighten the taste buds with its sweet creamy but refreshing profiles.Main course was “Chicken Three Ways”. It sound simple enough, but the flavours and texture were complicated and layered. On the plate was grilled chicken thigh marinated in miso, served wrapped in iceberg lettuce and seaweed.The grilled chicken was firm with a fermented nutty and earthy taste that was mellowed down with the layer of sweetness from the crisp iceberg lettuce and seasoned with the fragrant seaweed.
The foie gras, chicken terrine with Japanese leek and teryaki sauce, had distinctive flavours that were gamey, savoury, rich and creamy but were well harmonised with a balance of each. The slightly torched mango added a touch of sweetness and tangy fragrance that cut through the rich creamy taste. Texture wise, it was smooth and velvety.
The dark miso chicken gratin with button mushroom, tomato and parmigiano cheese sprinkled on top was a very creamy piece and cheesy. The slight torching of the top surface contributed to slightly smoky flavour that reduced the over rich taste sensation. Then there came the fillers, an assortment of freshly hand-made sushi and maki. On the plate were ocean trout, local grouper, tuna and prawn sushi with 3 maki selections that consist of ebi, salmon & avocado and a spicy maki which were quite satisfying. What we noticed and admire about the sushi is not just the fresh seafood and ingredients that were flavourful in their own distinctive ways, but also the al-dente fluffy sushi rice that were finely hand-pressed to produced a solid base that would not fall apart.  Accompanying one of the fine sushis that we have ever had, were the freshly grind wasabi that is not only spicy but also sweet and refreshing.Lastly was their green tea cake for dessert. It was smooth to touch and pleasant to the palate of someone whom doesn’t like over sweet things. The strawberries were firm and with a slight twang that rationalised the flavours.After having a glimpse of their menu, I guess if we are ever in KL again we would definitely give this newly opened restaurant a try to see what else can they dish out to tantalise our taste buds and senses.

Ten Japanese Fine Dining
D5-G3-05, Solaris Dutamas
No. 1 Jalan Dutamas 1
50480 KL.

Business Hours:

• Tuesday to Friday: lunch is served from 11.30am – 2.30pm and dinner starts from 6.30pm till midnight (10.00pm being the last order).
• Saturday & Sunday: dinner is served from 6.30pm till midnight (10.00pm being the last order).

For reservations, kindly contact us at info@tenrestaurant.com.my or +603-6211 9910.

Popularity: 4% [?]

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