MIGF: Tatsu Japanese Restaurant, Intercontinental Kuala Lumpur

If you love Japanese food, one place that you must try this MIGF or even beyond MIGF would be Tatsu Japanese Restaurant at Intercontinental Kuala Lumpur. This MIGF experience Chef Yanagida Tetsuya's creative play of colours and ingredients making every course a luxurious experience.

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Appetisers

A Combination of Japanese Yam and Fried Anchovy Bruschetta,

Tuna and Trifoliate Citrus Leaves with Wasabi sauce,

Avocado and Sweet Shrimp with Spiced Cod Roe and

Sushi Roll with Eel, Avocado and Deep Fried Soft Shell Crab served with Almond Sauce

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The appetiser arrives looking truly appetising. An artistic colourful display I was at a lost as to which direction or which dish should I start with? And since I've decided to be a right hander for that night, I started from my right.

A Combination of Japanese Yam and Fried Anchovy Bruschetta will win the hearts of yam lovers. Lightly fried, it was crispy outside. Bite into it to reveal creamy purple Japanese yam which is lightly sweet. Combined with the baby anchovies for its additional crisp and saltiness and slightly tangy cherry tomatoes, this is not just a mere play of flavour but a brilliant play of textures.

I'll have to conclude that the Avocado and Sweet Shrimp with Spiced Cod Roe is my favourite of the four dishes in the first course. The avocado is used not merely as a "bowl" in this case buts it naturally creamy and nutty character serves to enhance the spiced cod roe and sweet shrimp. As the avocado used was nice and ripe, it wasn't a surprise that we all scraped our avocado clean that night. Yummy!

Moving to the left is the Tuna and Trifoliate Citrus Leaves with Wasabi sauce. This is a refreshing preparation as the tuna is juicy and went well with the citrus infused wasabi sauce.

The Sushi Roll with Eel, Avocado and Deep Fried Soft Shell Crab served with Almond Sauce was a rather fun dish for me. With so many ingredients, I wanted to experience everything in one mouthful as it was intended to. This dish in one word would be creamy from the use of eel, avocado and crab but it wasn't an overkill as the roe gave it a light salty taste while the slightly sweet almond sauce made it slightly moist. It was a gastronomic explosion of flavours in my mouth.

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Starters

Seafood Duo

Sautéed Tiger Prawns and Eryngii Mushrooms topped with Japanese Soba Sauce

&

Foie Gras Steak in Cod Fish Teriyaki

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Sautéed Tiger Prawns and Eryngii Mushrooms topped with Japanese Soba Sauce looked luxuriously rich with the gold dust sprinkled over it. Eryngii mushroom and the sweet juicy prawns were just perfect with the mild soba sauce.

Foie Gras Steak in Cod Fish Teriyaki is such a delightful idea. Both the seared foie gras and cod fish are naturally creamy in texture. Yet each exude its own flavour that is enhanced by the sweet teriyaki sauce that is lightly caramelised on the cod.

Rich creamy seared foie gras

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Mains

*Tatsu’s Volcanic Stone Grilled Wagyu Beef with Chef’s choice of Ginger Soyu and Tatsu’s Spicy Dip

Green Tea Rice Onigiri

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I've always loved a good meal of wagyu. Tatsu’s Volcanic Stone Grilled Wagyu Beef with Chef’s choice of Ginger Soyu and Tatsu’s Spicy Dip is a play of our sense. Be mesmerized by the aroma of the wagyu being grilled on the hot stones and the cracking sound of the wagyu fat. Every bite of the wagyu was intriguing. The meat has a smooth velvety and succulent that I didn't have a need to dip it into any of the 2 dips provided.

the beautiful marbled wagyu

wagyu cooked on the volcanic stone right before your eyes

*salivate*

velvet soft tender medium rare wagyu

However a dip into the 2 dips that Chef Yanagida Tetsuya concocted gave the wagyu a different experience. Of the two, I preferred the Ginger Soyu for its zesty flavour.

The Green Tea Rice Onigiri was good to eat on its own with a refreshing green tea taste to it. Eat the rice on its own or with a bite of the wagyu and some golden crispy garlic flakes. I must confess that not being much of a rice fan, I ate only a little of my rice. I was just too happy with the wagyu. Too satisfied with the good cut of wagyu would be more precise and technically correct.

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Desserts

Dried Fruit Tempura served with Chocolate

and Red Bean Fondue

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I must confess that I cringed at the idea of Dried Fruit Tempura served with Chocolate and Red Bean Fondue. It just sounded all too sweet. I know its dessert time but surely we don't need a sugar overload. However I was so wrong. The dried fruit were carefully chosen for its flavour as they were not too sweet. Neither was the chocolate too sweet while the red bean gave the whole chocolate fondue a unique texture and beany flavour. How does one eat this?

a dollop of red bean in a pool of chocolate

dried fruits tempura

Simply dip your dried fruit tempura stick into the chocolate fondue. You can mix the red bean the chocolate or in my case, I dipped the tempura into the chocolate first followed by smearing the red bean onto the tempura. Desserts are meant to be fun so have fun while you're at it!

And here's us feeling all so happy like kids with our lollipops. And well...even Chef Yanagida Tetsuya joined us for one of our happy play with food pics.

Menu

• Full Festival Menu RM430 per person with wine

• RM330 per person without wine

• Light Festival Menu Tatsu’s Volcanic Stone Grilled Wagyu Beef with Chef’s Choice of Ginger Soyu and Tatsu’s Spicy Dip, RM150 per 100g

Wine

• Capel Vale Debut Sauvignon Blanc Semillon 2010

• Capel Vale Debut Chardonnay 2010

• Capel Vale Regional Series Margaret River Cabernet Sauvignon 2009

Tatsu Japanese Restaurant

InterContinental Kuala Lumpur

165 Jalan Ampang

50450 Kuala Lumpur

T: +603 2782 6118

http://www.intercontinental-kl.com.my/dining/tatsu_restaurant.asp

Balik Kampung Ramadhan Yummies at Serena Brasserie, Intercontinental Hotel

Its the time of the year when our Muslim pals fast for the month of Ramadhan. And its certainly brilliant to break fast with delectable kampung style dishes. Serena Brasserie at Intercontinental Hotel (previously known as Nikko Hotel) presents us a Balik Kampung Ramadhan buffet.

I've always related Percik with Ramadhan. Here at Serena Brasserie, I was not disappointed. The Ayam Golek Percik was nice and juicy. It went well with the gravy on the chicken. Not too spicy. Just perfect.

And another must have for Ramadhan is the rendang. Rendang Rampai Darul Makmur is one of the better rendang I have had. The meat remains tender yet well flavoured with the spices that enveloped the meat on the outside and was still present within the meat.

Rabbits are cute. Rabbits are unfortunately quite yummy too. The Arnab Masak Rendang Kuning is a must try if you can get over the rabbit cuteness. Very yummy when you have it with rice. Not limited to white rice, you must try this dish with the Nasi Kerabu Ulaman.

Asam Pedas Kepala Ikan bersama Bendi was one of my favourite for the night. One cant go wrong with a good fish and the assam pedas kuah / gravy. With the just nicely cooked lady's fingers on the side...carbo loading begins!

Kalio Udang Galah Minang Kabal is yummy. The spices went well with the natural sweet taste of the prawn. I must say that this is yet another carbo loading dish because you just want to eat more rice with the gravy that is extra sweet with the prawn juice.

Don't be lazy. Use your hands and have a go at the Ketam Goreng Berempah Bersama Tepung. There is something quite addictive about this dish that you just want to nibble on. Pass through the batter, crack the shell and you'll be rewarded with the sweet crab flesh. Worth using the hands:D

I was apprehensive with Masak Pindang Negeri Sembilan Perut Bersama Rebung Muda. For some folks, rebung (a form of bamboo sprout) does have quite a weird smell to it. However this dish didn't have the strong rebung smell that I would normally run away from.

The Ramadhan buffet spread does not end there. Serena Brasserie offers a wide selection of International dishes at the Live Stations including Arabic delicacies such as Mahmous Rubyan (Shrimp with Garlic and Cilantro), Kebabs and Chicken Molokhia. Indulge in the selection of Indian yummies Tandoori Chicken, Murtabak, Naan, Roti Canai and various hot spicy curries. The Roasted Whole Lamb with Stuffed Nasi Briyani is absolutely irresistible. There is also Pizzas, Pies and Puffs on the carving board. One can also opt for Stir-fried Seafood, Lok-Lok and Assorted Dim Sum at the Oriental Station.

How International can one get without having a Japanese counter? OK...I speak for me, myself and I. But yes the Japanese counter is not too bad. I had fun with the sashimi, oyster and prawns:D

The fruit and desserts station was good. I was rather pleased with the fruit platter. Its always good to break fast with some sweet dates but I personally prefer to break my fast with fruits and the fruit offering looked good. The chocolate fountain too looks fabulous with the side items although I actually prefer fruits with the chocolate fountain (Confession: I took a few fruits from the fruit station and swirled them at the chocolate fountain at the dessert station. Yummy!)

Desserts was a mix of good old fashion local ones including Green Bean with Durian Soup, Pengat Pisang, Malay Kuih, Tapai Pulut and Tapai Ubi. The bubur kacang merah was rich and creamy. You'll be craving for a second bowl. Indulge yourself in the Western cakes and tartlets. So yes...save some space for desserts.

And if you're a Muslim, there is a Surau at level 5 for your convenience to complete your Terawih prayers.

Priced at RM95.00 per adult and RM47.50 per child, the Berbuka Puasa ‘Balik Kampung’ is available at Serena Brasserie.

During 1-8 August and 25-30 August 2011, diners enjoy special price at RM80.00 per adult and RM40.00 per child. 20% discounts will be accorded to groups of 40 persons and above. It is only limited to first 20 groups that make reservation with a deposit.

Make your reservations for Serena Brasserie:

T: +60 3 2782 6228

OR

www.intercontinental-kl.com.my