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...
"The short ribs was fresh with a layer of delicious fat"
Next up was the Supreme Harami Ox Short Rib which came bone-free, a pleasure to eat without the hassle of picking at the bone. Again it was tender, flavourful and fresh with a slight layer of delicious fat, perfect on its own or with the sauce. The baked Salmon rice (RM5) reminded me of my childhood comfort food – fish porridge. The grainy rice went well with the light broth, cooked Salmon bits, seaweed and scallions. The Seafood Paper Steamboat (RM30) used a Miso soup base to cook the bounties of the sea, comprising of squid, salmon, prawns, enoki, shitake mushrooms, cabbage and greens. We marveled at the special paper that seemed to retain the soup without breaking. The waitress also refilled the soup after noticing we were running low after we kept slurping up the seafood bouillabaisse.
The Grilled Shishamo or pregnant fish (RM12) was chargrilled to perfection. Just squeeze a lemon on top and sink your pearly whites in it. The abundant fish roe enveloped the entire fish and you can eat it whole. There is not much fish meat as compared to the roe so it’s cholesterol heaven! Nonetheless it is sinfully gooooddd…
After our meal, we got a complimentary dessert which tasted like bite-sized konyaku jelly swimming in sweetened lemon juice - quite refreshing and perfect for clearing the palate. Overall, though the portions were not huge, I was completely stuffed like a Christmas turkey! The grilled red meats come highly recommended, with Kobe beef available, albeit at a hefty price tag (RM120!). Though the ambience and service were great, I must admit Momotalo is on the pricey side. So for special occasions and some tasty tongue action, you know where to go!
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The traffic to and from Tropicana area is really bad, due to the fast switching traffic light.
I have waited for more than 2 hours just to get out of Tropicana on one fine Saturday last time.
I wonder if it has been rectified now.
Gee.
by kons January 21, 2008 4:59AM
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