Start Your Day with Brunch!
on the bandwagon for a delicious brunch menu, I was recently back to The Gastro Project at Section 17. The Gastro Project is famed for their
concept of dining with movies as blogged on my previous post. This round, they
have just launched the new brunch menu filled with local and international
into the familiar scene of The Gastro
Project, the few of us quickly check out the new brunch menu and settled in
with some of their new mocktails.
left to right: Berrylicious, Juicy Fizz,
Green Eye Monster, Cha Cha Ocha, Apple Mojito and Mango
had the Berrylicious which is really good… fruity and fresh, it also has a
delights kicked off with Fluffy Pancakes
with Maple Syrup, Berry Compote and Chantilly Cream (RM17.90). Three
pancakes with fresh strawberries in between are served with a very berry
compote. Simply drizzle in the glorious maple syrup and dive in. My little
would have loved this pancake a lot. Pancakes are good so make sure to eat this
while its hot as the flavours won’t be the same if it gets cold.
Home-made French Toast spread with
Kaya and Toasted Almonds
(RM19.90) would have also been my little one’s favorite too. Thick slices of
bread dipped in egg batter and pan fried till golden brown, spread with more
eggy kaya and completed with crispy almond slices and fresh banana. I like the
combination of kaya with the French Toast and almonds. It works for me in
flavours and textures.
know a few of the foodies was not a fan of the Greek Style Yoghurt layered with Toasted Muesli, Berry Compote and
Fresh Sliced Banana (RM21.90) due to the strong and sour notes of the thick
Greek Yoghurt but I was pretty much a happy camper. I polished off this one
with gusto. Maybe it’s because I am a huge fan of Greek yoghurt. The bold
creamy and sour notes of the yoghurt with berries, lightly toasted muesli is a
great balance and extremely bursting with appetizing flavours.
were two types of baked eggs available such as Spicy Sausage Baked Eggs with Garlic Toast (RM19.90) and Spinach and Mushroom Baked Eggs with Garlic
Toast (RM19.90). Out of the two, I prefer the later. Spicy Sausage Baked
Eggs is not too bad but I enjoyed the creamy Spinach and Mushroom Baked Eggs
for its light and earthy flavours. The eggs were a little over baked and we
feedback to the chef to have it cooked right to ooze the much appreciated
creamy and eggy notes that we all love in our breakfast or brunch. It would
also be great to be able to dip the garlic toast into creamy soft egg custard.
Turkey Bacon and Mushroom Short Crust
Tart (RM21.90) is pretty much similar to the Baked Eggs but this one has a
tart crust. This dish tasted more towards a quiche.
love chicken pies and the Spicy Chicken
Curry Pie in Puff Pastry with Cucumber Raita (RM19.90) works for me. It’s a
spicy version with a filling leaning towards our local curry puff filling but with
a chunky and spicy filling. Served with a chilled cucumber raita, it’s a good
call as it cools down the heat level in the filling.
had the Lamb Kebabs with Flatbread,
Olives and Special Tomato Pesto (RM25.90) before in my previous visits. It’s
a take on Middle Eastern fare and is pretty much easy to enjoy.
Chicken and Avocado Salad Wrapped in
Flatbread with Fries
(RM19.90) was a favorite of many that night. The chicken and avocado filling is
very delicious with a creamy and savory note. Served with crispy golden thin
cut fries, how can we say no to the yummy combination?
Smoked Salmon, Avocado, Poached Egg
with Hollandaise Sauce on Toast (RM29.90)
is the piece the resistance to the menu. Luscious salty smoked salmon, sliced
creamy avocado, alfalfa sprouts, poached egg on toasted baguette and served
with buttery hollandaise sauce is a combination that work wonders on flavours. Don’t
know about you but I am a sucker for such dishes, especially if the poached egg
has a molten egg yolk center that intensifies the richness of the dish to
another level of foodporn!
is the famous TGP Nasi Lemak with Fried
Chicken, Prawn Sambal and Condiments which we didn't managed to try since
it was not available that day. So if you must have our national favorite dish
for brunch, The Gastro Project has it too! The brunch menu is available on
weekends from 10am onwards so get your brunch fix there during weekends for some breakfast love...
17/56, Section 17,
46400 Petaling Jaya, Selangor.
Tel: +603-7931 6465
A Ramen Feast with Sublime Grilled
has always been my beacon of comfort, the Japanese ramen that is… A bowl of
piping hot thick broth bursting with meaty essence, bouncy al dente ramen
noodles, porcine slices of deliciousness, a soft molten Ajitama and maybe some
spring onions. It’s thoroughly satiating and many have devoted to a lifetime of
perfecting their own bowl of ramen. I am
told that in Japan, no bowl of Ramen taste alike. Every ramen vendor has their
specialty recipe that is closely guarded and whipped up to a tee each day to produce
luscious bowls of ramen.
the ardent fan or ramen, I am always scouting around for ramen joints. This
round, I headed over to Bari-Uma Ramen at Jaya Shopping Centre in Section 14
Petaling Jaya. Now I have also heard about Bari-Uma Ramen way back when it
opened early this year but never had a chance to visit since I hardly wonder to
Bari-Uma Ramen is famous for their signature Tonkotsu Shoyu Ramen
jazzed up with thick cuts of grilled pork chashu. If I am not mistaken,
Bari-Uma is the first to serve flamed chashu with ramen here in Malaysia. So I was
pretty excited about savoring this porcine sidekick to the ramen!
at the newly renovated Jaya Shopping Centre, Bari-Uma Ramen is set on level 3
together with other restaurants. The restaurant’s interior is a modern take on
Japanese classic where lots of wood is used to create the ambience in the whole
restaurant. Pale cream walls provide the backdrop for bold Japanese art works
while red covered chairs added bright spots of colors. At one side is a huge
bar counter with a view of the open kitchen for some kitchen actions.
Bari-Uma, it’s about passion. Ramen is serious business and the people at
Bari-Uma sure take each bowl of ramen to heart. The menu is tight and decent,
focusing on their famous signature Tonkotsu Shoyu broth served with various
toppings and two other broths of Shoyu and spicy Kara-Uma. There are additional
condiments that one can order to add-on. I am a firm believer that one do not
need quantity if something is good, just make sure to do something good well
with quality and it is good enough for most foodies.
ramen, Bari-Uma also serves Gyoza,
Salad, Yakitori and Ishiyaki Chaofan.
Our meal started off with Gyoza that
comes in three flavours and is made with a filling of chicken. These pan fried
chicken dumplings are perfected in every serving as they have a special Gyoza
machine that makes these delectable dumplings consistently each time. Choose
from Original, Negi-Mayo Gyoza or Teri-Yaki Gyoza. One can order these
dumplings in a serving of 5 pieces or 10 pieces.
original Gyoza (RM11 for 5 pcs /
RM20 for 10 pcs) is indeed pretty perfect. They are nicely pan seared to a nice
crisp on one side and beautifully steamed on the other side. The fillings have
a moist consistency and it well seasoned. Dip this Gyoza into a little soy
sauce with some dashes of chili for extra flavours.
Ishiyaki Chaofan Chashu (RM14.90) also arrived before the
ramen. Served in hot stone bowl, the aroma was heavenly. The light sizzling
sound is utterly delightful as I can imagine the rice gently crisping up on the
heated hot stone bowl. Served with loads of spring onions, the bowl is a
beautiful sight of colors.
we gently mix up all the rice and its condiments while removing those crisp
bits, the aroma smells even better. The rice is moist and fluffy, well studded
with bits of vegetables and chashu. The spring onions really added lots of tasty
notes. I love the rice. Pure comfort food and definitely easy to enjoy!
mentioned, Bari-Uma also serves up
various varieties of grilled pork and chicken skewers. We had the Yakitori-Combo (RM13.90) that has all
five types of meat skewers on one serving. One gets Sasami (Chicken Breast), Tori-Niku (Chicken Thigh), Negima (Chicken
Thigh and Leeks), Butabara (Pork Belly) and Butanegima (Pork Thigh and Leeks). One can also order these
separately and it comes in a pair in each order.
the meat is grilled and glazed with Tare sauce, a yummy smoky and sweet
sauce. The skewers of meat are juicy and tender. I was particularly fond of the
Butabara and Butanegima. It was good so we had another round of these skewers.
main reason we were here for arrived. First up was Noritama-Uma (RM29.00). One of the most popular combinations at the
restaurant, a bowl comes with ramen noodles in the famous pork Tonkotsu Shoyu broth with thick-cut
flamed Chashu, Ajitama, Menma and Seaweed.
broth is cloudy and darker than other Tonkotsu
I have tried. This is because Shoyu
is added to the broth I suspect. According to the owner (we had the pleasure
meeting him at this dinner), the Tonkotsu Shoyu broth is brought in directly
from Bari-Uma headquarter in Japan. The recipe is closely guarded and to ensure
authentic quality, the base of the broth is imported in from Japan and cooked
up here on daily basis. So each bowl of ramen here at Bari-Uma Malaysia is as
authentic as it is in Japan!
flavours do emit the characteristic of a gorgeous Tonkotsu broth but with a richer depth with the addition of the soy
sauce. It’s pretty much creamy and well pumped up with the essence of meaty
goodness. The broth is also nicely balanced and is not heavy on the salt so one
can enjoy it better. There is a light sticky essence of the broth which can
only mean that the essence of the meat and bones has really emulsified into the
broth. The standard bamboo shoots, spring onion and seaweed also contributed
another level of flavours to the ramen. The molten Ajitama was cooked to my liking with just perfect molten egg yolk
all the passing marks of the broth and condiments, I must say that the star was
truly the thick-cut flamed grilled chashu! Now at Bari-Uma, even the pork is imported from Germany. After going
through different pork local and international, it was settled that the quality
of the pork from Germany is best suited to make the signature Bari-Uma Thick-Cut Flamed Chashu. The
pork is braised for few hours till soften before it is braised again in their
special marinade till the flavours are well infused into the pork. The pork is
then left to cool in the marinade till an order is placed. Then it is sliced
thickly and chargrilled to intensify the flavours of the pork belly, turning it
into a damn good piece of Chashu!
you love Chasu, order a side of this gorgeous Aburi-Chashu (RM18.80) which comes with four generous slices per
order. There is also Aburi-Salmon
(RM17.80) too for salmon lovers.
make their own ramen noodles too. The ramen here is medium thick and has a lovely
firm to the tooth texture which I really like a lot. Bari-Uma also practices Kae-dama which is where one can
order these extra noodles for RM4 to add-on to your bowl of ramen. The ramen
noodles comes in three textures of firm, original and soft so make sure to let
the wait staff know what is your preference.
if you are a purist, then order the Bari-Uma
(RM26.00) that has the same Tonkotsu Shoyu broth, ramen, Menma and spring
onions. It is a favorite among the Japanese as they love simplicity in their
bowl of ramen.
love some heat and so I chose the Kara-Uma
(RM26.00), a spicy version of the signature broth. Though it looks pretty
spicy, I assured you that the heat level is very decent and fairly mild for me.
It does give the ramen a great umami note with the chili heat. The Kara-Uma
comes with a slice of Chashu, bamboo shoots and spring onions. Needless to say,
I added an order of the Aburi-Chashu
to this bowl and slurp happily.
partner also went straight for a meatier touch and took on the Chashu-Uma (RM32.00). This bowl has the
signature broth, four pieces of Chashu, bamboo shoots and spring onions. He was
pretty happy with the bowl and polished it off with ease.
is basic with two choices of Macha and
Kurogoma Ice Cream (RM7.90 each). I
really didn’t mind as ice cream is perfect for ending a ramen experience. The
cold and creamy factor is good for removing the heavier notes of the ramen.
Both ice creams have a good wow factor. I really enjoyed the beautiful smooth
intense Matcha green tea while the Kurogoma is simply awesome as it is
silky smooth, nutty and aromatic with bits of whole black and white sesame
seeds in it.
In total, Bari-Uma has
eight varieties of ramen in their menu. Of course, one is welcome to make it his
or her own and add on more toppings. The choices here are not as large as the
other ramen houses but it’s sufficient to satisfy most ramen lovers. With house made ramen noodles, Tonkotsu Shoyu broth from Japan, Chashu pork from Germany and beautiful
molten Ajitama, it just can’t get any
more serious than this. The dedication of Bari-Uma’s ramen is truly shown in
the flavours and the quality of the ramen with its ingredients.
Looks like I have
found another strong ramen contender in KL and I am pretty sure I will be
heading back here for the Thick-Cut
Kontiki Brings A Modern and Edgy
Touch of Deliciousness!
into the brand new Kontiki Restaurant
at The Federal Kuala Lumpur and be enticed
by a lavish spread of scrumptious signatures of hotel. The modern contemporary
restaurant open officially on 19 September this year and many were invited to
catch the first sight and taste of the poolside restaurant. The stylish and groovy
ambience show off an elevated interactive buffet dining experience filled with
lots of kitchen actions in the spacious open kitchens placed around the
into Kontiki Restaurant, I was
greeted by two giant wood Tikis at the entrance and five more Tiki pillars
colored bright yellow. The whole restaurant is beautifully spacious and decorated
with a minimalist contemporary edge. Raw high ceiling, wood flooring and 3D
tiled walls gave the whole ambience a simple yet stylish feel. Rattan and wood chairs
mixed with marble tables and globe lightings completed the inside ambience of
side of the restaurant showcase the interactive open kitchen and buffet
counters. The counters are creatively made to mimic wooden cargo box crates
with marble tops while wall panels are reflect container panels splashed with
colorful graffiti. There is a touch of fun element that plays on the name of Kontiki.
outside the restaurant and there are al fresco seatings and a BBQ cum Grill Station. I already spied
a few chefs busy managing the grill and the aroma of the evening was heavenly
delicious. The restaurant is actually located by the poolside of the hotel so
guests are treated to a lovely sight of the evening glow on the pool surrounded
Kontiki serves a luscious spread of international
and local delights with fresh seasonal ingredients. That evening, I hit the
Seafood on Ice station for a spread of Crayfish,
Slipper Lobster, Crab, Prawns, Scallop, Oyster and Mussel.
Kerabu and Salad bar is laden with lots of East meet West kerabu and salads. There
is even Thai Papaya Salad or Somtam
freshly made to order by the chef there. Rojak
Buah is also available for some DIY action.
the all-time-favorite Japanese Sushi Bar and Appetizer bar where Smoked Salmon
and Cold Cuts are generously served on large platters.
is a signature of Kontiki so make
sure to hit the Roast Station for Peking Duck with Pancakes, Pee Pah Duck
and various styles of Hong Kong’s barbequed duck and chicken. I really enjoyed
the Peking Duck with traditional pancake and the crispy skin Pee Pah duck as
they are really moist and flavourful.
star of the buffet has to be the cylindrical BBQ station where lots of seafood, shellfish, poultry and meat are
waiting to be picked and to be grilled to your likings. Select your choice from
Tiger Prawn, marinated Squid, Sausages, Chicken Wing, Steak, Lamb,
Satay and more available that evening.
the Rotisserie oven, there are Prime Rib
Roast, whole Rack of Lamb, Roast
Chicken, whole Grilled Fish and
more, all waiting to be paired with the assorted sauces available as well.
the hot buffet inside, there are plenty of Western, Malay, Indian and Chinese
dishes available as well. Pots of Emince
of Beef with Wild Trumpets, Potato Cheese, Beef Rendang, Ikan Masak Asam Pedas,
Udang Rebus Pucuk Asam, Jingha Masala, Palak Paneer and more are kept warm
and perfect with rice.
you ever spied Nyonya Laksa on the
buffet menu, do not miss this gorgeous Nyonya curry noodle. The Nyonya Laksa is
beautifully spied and superbly creamy with the right balance of thickness of
gravy. It was so good, I went back for seconds. Yum…
some room for desserts with a list of Ice
Cream, ABC, Mini Puddings and Cakes, Fruits, Nyonya Kuih and Assorted Cheese.
Love this quote for
Kontiki “Lunch has its hours, Dinner has its hours, but Cocktails &
Mocktails are anytime!!!”
Mondays – Fridays
(except Public Holidays), 12pm to 2.30pm
RM48+ per child/senior
Mondays to Thursdays
& Sundays (except Public Holidays), 6:30pm to 10:00pm
RM58+ per child/senior
Saturdays, 6:30pm to 10:00pm
RM68+ per child/senior
Sundays, 12.30pm to 4pm
RM38+ per child/senior
Subject to 6% government tax.
Child below 12 years old/senior citizen above 55 years old – Malaysians only.
& Conditions apply. Prices and offers are subject to change without prior
From now till 8
December, 2014, there is as 25% discount for Tiki Buffet at Kontiki Restaurant.
Head over to their Facebook here for
For reservations for Kontiki Restaurant, please call 03
21489166 or visit their websites for further information.