BY CK Lam

Established under the Texchem Group, Miraku in G Hotel is a great place for customers to enjoy Japanese food. The main cuisine at this fine dining restaurant is Japanese food, with ala carte dishes and course menus.

Executive Chef Masaki Kurihara came up with creative dishes using seasonal and premium ingredients flown in from Japan, for traditional Japanese menus ranging from RM100.

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Tags: Agedashi Potato, Ala Carte, Chef Kurihara, Course Menu, Course Menus, Crab Claws, Creative Dishes, Dipping Sauce, Fine Dining Restaurant, Fish Dish, Fish Liver, Flavors, Fugu, Fugu Hire Reishu, Fugu Nikogori, G Hotel Penang, Grilled Ribeye, Grilled Seafood, Hot Plate, Japanese Course, Japanese Menus, Kani, Kani Reishu, Kani Tempura, Kombu Seaweed, Kurihara, Liver Pate, Miraku G Hotel, Natural Flavor, New Straits Times (Life & Times), Nimono, Penang Japanese Restaurant, Premium Ingredients, Puffer Fish, Raw Fish, Seven Courses, Sweet Cheese Tofu, Texchem Group, Thick Broth, Traditionally Japanese, Warm Soup, Wasabi, Wasabi Sea Salt

* This article was published in the New Straits Times (Life & Times) on 19th January 2011.

Ivy’s Kitchen is offering an alternative from the common Chinese meal for this coming Chinese New Year festive season with a menu sprinkled with several tantalizing Nyonya dishes. This restaurant is offering two different menus, priced at RM388++ and this special menu at RM688++. Both the food menus boast a wide range of dishes filled with auspicious meanings for this special day.

Traditionally the Chinese New Year banquet is kicked off with the Yee Sang. This dish of raw fish, crispy cracker and colorful ingredients which are symbolic is eaten with a coarsely ground peanut, plum sauce and lime juice dressing.

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Tags: Chicken Meatballs, Chinese Meal, Chinese New Year, Chow Thye Road, Cod Fish, Colorful Ingredients, Deep Fried Chicken, Dinner Price, Festive Dish, Food Menus, Glutinous Rice Ball, Ground Peanut, Ivy’s Kitchen, King Prawn, Lime Juice, New Straits Times (Life & Times), New Straits Times (Life & Times), Nyonya dishes, Oyster Sauce, Pacific Clams, Plum Sauce, Pork-free Restaurant, Raw Fish, Salted Fish, Sea Cucumber, Stewed Assorted Mushroom, Vegetable Dish, White Fungus

I have dine at Miraku Japanese Restaurant many times and this time around I am returning for their Sushi Buffet. Miraku has successfully introduced the All-You-Can-Eat Sushi Buffet with a selection of Sushi and Temaki.

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Tags: Accompaniment, Avocado, Belly Roll, Delicious Blend, Herring Roe, Japanese Restaurant, Japanese Sushi, Miraku, Miraku G Hotel, Natto, Natural Sweetness, Pickle, Prawn, Raw Fish, Refreshing Spring, Salmon Skin, Soy Sauce, Spring Onions, Surf Clam, Sushi Bar, Sushi Lovers, Tobikko, White Fish

Last week I met up with Mr Akihiko Hijioka, Deputy Managing Director of Sushi Kin Sdn Bhd , member of the Texchem group again at Miraku Japanese Restaurant in G Hotel to try out their newly launched September Autumn promotion of Salmon & Bonito Tuna. Also present was their Chief Executive Chef /Director Susumu Sakamaki.

This time around I get to discover the various preparations of the Bonito Tuna and the Salmon. The Bonito (also known as skipjack tuna) is a seawater fish belonging to the mackerel family with a rich red color and firm texture. We began our dinner with the delightful SP Sashimi Moriawase consisting of an assortment of both fish which was sliced to just the right thickness.

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Tags: Akihiko, Aoba, Bonito Flakes, Citrus Sauce, Fish Dish, Grilled Prawns, Japanese Hosts, Katsuo, Mackerel Family, Mayonnaise Sauce, Perilla Leaf, Ponzu Sauce, Raw Fish, Raw Flesh, Refreshing Flavor, Salty Taste, Seawater Fish, Shiso, Skipjack Tuna, Sushi Bar, Tatami Room, Thick Pieces

An evening with a sumptuous BBQ Buffet awaited us in Eccucino @ Prince Hotel, Kuala Lumpur. This is one buffet that you can also taste different type of cuisines, ranging from Japanese to Italian. There are several stations displayed with delicacies including meat, appetizers, salad and desserts which are catered for most palates. The buffet was accompanied by free-flow of selected wines, beers and fresh juices.

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Tags: 8888, Adult, Amp, Appetizers, Array, Assorted Fruits, Australian Beef, BBQ, Bbq Items, Beers, Bookings, Bread Oven, Buffet Dinner, Cakes, Cheese Cake, Chicken Patties, Chocolate Fondue, Chocolate Fondue Fountain, Choices, Cold Cuts, Condiments, Cooked Food, Cutlets, Delicacies, Dessert, Desserts, E101, Email, Empty Stomach, Executive Chef, Free Flow, Fresh Juices, Fruit Tarts, Good Company, Gps, Hotel Kuala Lumpur, Jalan Conlay, Japanese Food, Kinds Of Food, Lamb, Marination, Oysters, Palate, Palates, Prince Hotel Kuala Lumpur, Raw Fish, Raw Ingredients, Restaurants, Salads, Salmon, Sambal, Seafood Selections, Slipper Lobster, Soft Drinks, Sparkling Wines, Sumptuous Feast, Sushi, Tempting Desserts, Thick Pieces, Tiger Prawn, Tuna, Vegetables, Wasabi, Wednesday Evening, Wine Beer

I’ve always made it a point to visit Kuala Lumpur several times a year, as the cuisines there are a nice change from what we get in Penang. Their style is slightly different, the taste and ways of cooking are unique as well. We made our way down to Sek Yuen Chinese Restaurant just down Jalan Pudu, for one of our Chinese New Year meals. We started off our meal with the traditional Yee Sang mixing, and indeed it was different from Penang.

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Tags: Amp, Arp, Array, Chinese New Year, Chinese Restaurant, Cucumber, Cuisines, Delicious Cuisines, Different Style, Ginger, Ginger Slices, Gravy, Hubby, Kuala Lumpur, Naked Sun Bathing, New Year, Parking Spaces, Penang, Perfect Appetizers, Pineapple Slices, Prawns, Pudu, Raw Fish, Right Moment, Roast Duck, Secret Blend, Several Times, Signature Dish, Sour Plum, Sour Pork, Steamer, Style Text, Vegetables

This is the delicious and tasty hot bowl of fish soup.

We had the hotpot together with two other dishes…..Steamed Chicken with oyster sauce and the very appetising dish of Brinjal with ‘sambal hei bee’ (chilli dried prawns).

Overall a nice and satisfying lunch….

Tags: Brinjal, Burma Road, Decades, Dish, Fish Soup, Fried Fish, Generous Servings, Lor, Lunch Time, Oyster Sauce, Penang Restaurant, Raw Fish, Restaurants In Penang, Sambal, Signature Dishes, Tofu, Vegetables