"Try chocolate chip ice cream with gummy bears and nuts "
Le Meridien recently launched Latest Recipe. This place serves all day dining with a wide selection of international cuisine and live cooking at mealtimes. Food presentation here is forefront on their minds with the yellow lime-stained glass wall adding a refreshing ambiance to the place. The moment you seat yourself down, you will get fidgety- craning your necks out to check out what’s available. This is when you will notice the three big chocolate fountains consisting of white, dark and milk chocolate. At this point you have to remember to keep the chocolate fountain for dessert as there are many more things to choose from.
The Japanese stall is super fresh. Freshly cut tuna, butterfly fish, salmon, octopus and all sorts of other tasty things. You know it's fresh because the fish just melts in your mouth minus the fishy taste especially the creamy ‘lemak‘ butter fish, which we thought was cod fish at first. Forget the sushi, just attack the sashimi. Even non-lovers of fish will have to admit that the sashimis here are good! For those not into raw fish, there's always the Scallop Teppanyaki which comes lightly grilled and served with their special white seafood sauce. Just a mouthful of this will take you back under the sea.
This year, Malaysia made it in the 2008 Saveur 100. Kuala Lumpur’s Ramadan Food Markets were placed at No. 40 out of 100. Here’s some ramadan markets we had some fun with in 2007.
This time, Riz is slurping up some of the famous mee rebus at ZZ Mee Rebus in Johor. This place is awesome… It has mee rebus gearbox as well.
This time, Riz is invading some cool ice kacang at Yusal Selera. The ice is shaved fine and packed tightly on the bowl before several layers of condiments and syrup are added. Yummy!
"The sweet and smoky unagi flesh was made even sweeter by the mango"
When God created the world, He made sure that our palates were well taken care of. And He most certainly had a hand in the creation of one of the most loved cuisines of all time – Japanese food. Here in Malaysia, Japanese restaurants have been mushrooming by the dozen and quite frankly, many of them are good simply because a lot of care is taken in ensuring that the food is fresh and that the presentation is attractive. Of course, there are a few rotten sashimis here and there but rest assured that none can be found at Umai-ya Japanese Restaurant at Damansara Perdana.
When eating Japanese food, sashimi is normally a requisite order for me. At Umai-ya, freshness is assured and the platter is worthy of a place on the altar complete with myrrh and incense. After all, when so much care is taken to ensure that the wasabi is shaped in the form of green leaves, when cucumbers are carved out to form tiny receptacles as cradles for the taco wasabe (marinated baby squid), and when tropical flowers are placed between the pieces of sliced fish – red tuna, yellowtail tuna, white tuna and salmon, how can one not spend a good five minutes in awe? And how can one resist the sweet pieces of scallop requiring hardly any other condiment for flavour, and the creamy sea urchin so protectively wrapped by firm pieces of sea bass? Worship these pieces as you savor each piece slowly and allow the flavour to linger in your mouth.
Lately we’ve been spending a lot of time in our modest office- what with serving you up tasty videos and conducting auditions and plotting our world domination. Hence, we have taken a bit of time to investigate good grub around the area. Afterall, being Foodsters (try staring at a video of piping hot noodles and not suddenly having a hankering for it) no matter how busy we are, we still have to eat and we DEMAND good food. There has been hit and misses but happily Damansara Perdana is shaping up to be quite a jammy little food hub. Hence ever so often we’ll bring little bites and tastes of some of the worthy eateries in the area. Just in case you would like to meet us in person, we might as well do it over lunch or dinner (since food never sleeps anyway).
Bianco, which means white in Italian really embraces its name. White chairs, plates, tents, candles and countertops- the whole works. This gives it a rather refreshing ambience at night. Just be aware that there are mosquitoes. You can always ask the staff for your own personal citronella candle. Because of its rather hidden location too, there’s a bit of a private feel to the place and on occasion you can even catch sight of some local celebrities slurping spaghetti in a corner.
Food here is delicious simplicity and has been enjoying rave reviews. There’s a good selection to the menu without being overwhelming. We love the simple thin crust pizzas here with a rustic flair and pastas.Start with Pizza Florentine that comes crisp and fragrant with a sunny side egg in its centre. Origins of this particular pizza is unclear, some do away with the egg, others make it on a crispy flour tortilla or focaccia bread but the common ingredient is fresh spinach. At any rate Bianco’s pizza is what we think a pizza should be, a lip-smacking prelude to a great meal. The best of pizzas is just a few simple ingredients. A crust hovering between crisp bread and gourmet cracker, good freshly made tomato paste, garlic, basil, A-grade olive oil and good cheese. Get your base right and any topping will just taste incredible.
"The short ribs was fresh with a layer of delicious fat"
The owner is from Taiwan, Korean kimchi is the starter, the mains are Japanese and the waiting staffs are local. Rich cosmopolitan mix or a mishmash of international confusion? With our rich melting pot of fusion cuisine as a fine example, Momotalo’s concept seems to go down well with those adventurous at heart. Momotalo is essentially Japanese charcoal grill cuisine which is still a niche market here in Malaysia. In Japan, this cuisine spans from simple streetside yakitori fare to fine-dining restaurants specializing in highly prized Kobe beef.
When we were seated, two starters of pickled zucchini and Korean kimchi were served along with steaming hot cups of ocha (green tea). Our special dipping sauce was concocted on the spot with minced garlic, chilli paste and supposedly another eight secret ingredients. Mixing it all up, it had a combined taste of sweet, sour and spicy which would perfectly complement our mains. While munching on the starters, the waiters were busy grilling our orders on mobile stoves just behind us. Our friendly waitress commented that nothing was pre-marinated, whereby grilling would bring out its natural flavours and prove its freshness.
First to arrive was the Supreme Ox Tongue (RM25) which was the back portion of the bovine tongue, apparently more tender and possessing the texture of ham. Putting aside my squeamishness, the tongue actually tasted quite scrumptious with a springy texture...