Bonbori Japanese Cuisine @ Setia Walk, Puchong

Affordable Japanese Cuisine

If you are ever in Puchong area and is craving for Japanese cuisine, head on over to Setia Walk Puchong and check out Bonbori Japanese Cuisine. We stumbled on Bonbori through OffPeak.com and found the restaurant to be very reasonable in serving up affordable Japanese cuisine to many one evening. The restaurant is located on the first floor on the Setia Walk but it has deterred many diners from finding this hidden gem.

We were there one early Sunday evening and the restaurant was already filling up fast. The ambiance is pretty simply and minimal in décor but there are some Japanese elements and knick-knacks to remind you of its roots. Though the restaurant is not big, it does still have a main dining area, a private room and a long sushi bar for sushi enthusiast!

The menu boasts of a solid selection of Japanese cuisine with the usual Sashimi, Sushi, Maki Rolls, Appetizers, Salad, Stews, Tempura, Teppanyaki, Grilled Seafood, Donburi, Noodles, Fried Dishes and Desserts. Despite the crowd, service was decent as the wait staff did their best to scurry around with the orders.

The Sashimi menu has some really good deals. Our platter of Hachi Shoku Sashimi (RM69.90) had salmon, butterfish, tuna, yellowtail, scallop, surf clam, octopus, pink shrimp and shrimp roe. Each sashimi comes in three pieces and these were really delicious. The presentation was also gorgeous, making this dish even better. I know a selection of such portion would have certainly cost more in other Japanese restaurants. Another plus point is that they serve Yellowtail which is quite an expensive fish and my all-time-favorite, so I highly recommended this sashimi platter!

We tried some of their creative Maki rolls and were recommended their two latest Maki rolls on their menu. These are specials and may change from time to time so definitely ask for the specials of the day.

Aburi Trio Maki (RM21.90), a delectable combination of flying fish roe encrusted roll and finished with slices of salmon slathered with more fish roe mayo and torched to a nice toasted touch. Creamy, salty, sublime…

Our second maki was a definitely an elegant and pretty one… Rose Maki (RM26.90). Coiled slivers of salmon and mango with pearls of salmon roe formed the rose on the maki. Such a delicate and delicious roll with lots of sesame seeds and sesame dressing for aroma and flavours. Must order!

We had an appetizer of Special Kakiage (RM11.90), a simple snack of crispy tempura vegetables doused with some special sauce, mayo and masago. Decent snacking before mains…

It may be such a simple and common item but I always enjoy tamago. Japanese makes their a little sweet and savory with a delicious firm texture. Here, the tamago is amped up as Tamago Mentaiyaki (RM11.90). A version of fluffy tamago topped with fish roe mentaiko sauce and also torched for extra richness.

We decided to order some salad and opted for Aigamo Salad (RM15.90), a version with smoked duck breast and sesame dressing. Sufficiently pleasing in flavours as the slices of duck breast is delish plus we get our greens for the meal too.

We were recommended the Unagi Tofu (RM18.90), featuring deep fried tofu topped with grilled unagi and omelette. These were an interesting combination and turned out to be a superb one as the smoky eel really enhanced the crispy tofu, strips of egg omelette, seaweed, sesame seed, unagi sauce and mayo. Pop the whole mount in your mouth at one go for the burst of flavours.

Normally I don’t order stews but since I were told that the Shake Atama Kimchee Soup (RM26.90) is a signature dish, I thought I gave the dish a try. It’s not bad and rendered much hearty notes of spicy pungent kimchi in hot broth with pieces of salmon head. Order some rice with this dish for a full meal.

We finished our meal with Salmon Kushiyaki (RM12.90) and Bacon Asparagus (RM14.90). Both grilled skewers are decent but nothing to shout about. Though one cannot go wrong with bacon, so if you love kushiyaki, then order their Bacon Asparagus.

Bonbori offers diners affordable Japanese cuisine with good quality in Puchong area. Go early as there are limited seats in the restaurants and most diners come with family or large parties.

BONBORI JAPANESE CUISINE

G-01-1, Block G, Setiawalk,

Persiaran Wawasan,

Pusat Bandar Puchong

47160 Puchong, Selangor

Facebook: www.facebook.com/pages/Bonbori-Japanese-Cuisine-at-Setia-Walk/129878747189432

Business Hours:

Lunch       12.00pm – 2.45pm

Dinner        6.00pm – 9.45pm

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Tai Thong Mid Autumn Indulgence of Mooncakes and Fruity Feast

Feasting on Fruity Mooncakes and Dishes!

The Tai Thong Group has always been one of leading pioneers in mooncakes and this year, Tai Thong is making another grand showcase of their traditional mooncakes and their modern mooncakes at the Tai Thong Mid-Autumn Indulgence Press Conference. Besides mooncakes, Tai Thong is also presenting their Mid-Autumn Indulgence with a series of fruity inspired dishes in themed with their new mooncake flavours.

It’s certainly a gorgeous Autumn Indulgence of refreshing fruity mooncakes this year!

The festive season are brought to life that evening with Chinese classical musicians, DIY Mooncake corner, Chinese jester on stilts and a bold drum performance. After some speeches, Mooncake Master Chef Yiu Wing Keung proudly presents his latest four new Mooncake flavours of the year.

A quick Masterclass in Mooncake making, Chef Yiu introduces his influences of fruits and nuts behind this year’s theme. While mooncakes tend to be really rich and heavy in flavours, he has incorporated fruits as his main theme of new flavours to add a fresh fruity note and nuttiness in mooncakes. The new flavours are also in perfect for those who prefer healthier options for the festive treats.

Tai Thong’s new fruity crafted creations has two Baked Blueberry Lotus with Dried Fruits & Assorted Seeds and Orange Lotus with Palm Sugar & Assorted Seed together with two Snow Skin Mango Kiwi with Assorted Dried Fruits and Snow Skin Pineapple Lotus with Jackfruit Mochi.

Baked Blueberry Lotus with Dried Fruits & Assorted Seeds has sweet elements of blueberries and dried fruit bits marrying with nutty sweet notes of luscious lotus paste coupled with a delectable thin caramelized flavour of the baked skin.

Elements of citrusy orange works wonders with lotus paste in Baked Orange Lotus with Palm Sugar & Assorted Seed. The fresh juicy notes of orange takes precedence in the flavours of this mooncake, making it lightly tangy and sweet while the subtle richness of the palm sugar gave the mooncake a luscious caramelized aroma.

When mangoes and kiwis combine, one can be assured of a harmonious balance of fresh juicy sweetness and tangy notes. Both fruits are always a much beloved favorite so creating the Snow Skin Mango Kiwi with Assorted Dried Fruits was already a brilliant pairing of delectable flavours from the get go!

The most unusual pairing of pineapple and jackfruit turned out to be another crowd pleaser. Who would have thought that pineapple would go so well with jackfruit? Each bite of the Snow Skin Pineapple Lotus with Jackfruit Mochi was a burst of juicy vibrant fresh pineapple flavours with the jackfruit aroma and taste leaving a delicious end note.

Tai Thong is also famous for their durian mooncakes and even has their own durian farm to ensure that their quality of durians take precedence in all their durian mooncakes. Best seller from time to time are the Imperial Musang King Royale, where the king of fruits held court in the lush distinctive flavours of the highly-prized Musang King!

There are also plenty of other Tai Thong Mooncakes making a comeback this year. Check out their Baked Skin series and Snow Skin series at all their participating outlets and leading supermarkets.

  

Tai Thong Mooncakes are HALAL certified by the Islamic Development Department of Malaysia (JAKIM), are HACCP compliant and free from artificial colourings and flavourings.

In celebration of the Mid-Autumn festival, Tai Thong Group culinary team has also whipped up a fruit and nut inspired Special Mid-Autumn Menu available from 8 August to 27 September, 2015.

Enjoy lots of seafood paired with fresh fruits and nuts this season with family, friends or business associates at all Tai Thong restuarants for a memorable and delicious gathering of good food with great company!

Soups are indeed a must in Chinese meals and what better way to warm up the tummy then with a piping bowl of Double Boiled Chicken Soup with Papaya and White Fungus. Enjoy a heart-warming bowl of chicken broth filled with goodies of dried scallop, chicken, papaya and white fungus. It’s the perfect health remedy for both heart and soul…

Echoing the luscious flavours of their new fruity mooncake, the culinary team whips up a delectable Crispy Soft Shell Crab with Mango & Kiwi Sauce. Lightly battered and crispy golden soft shell crab pieces are a delicious platform when paired with sweet creamy fruit sauces made with ripe luscious mangoes and tangy kiwis. There were also crispy rolls of mango and kiwi plus fresh slices of kiwis to jazz up the soft shell crabs!

A dish that was so pretty to look at with vibrant colors had everyone salivating at the Pan Seared Scallops with Blueberries & Apricots. Sweet nuggets of fresh scallops lightly cooked and dressed with a delightful blueberry and apricot sauce on lettuce leaves makes a light starter at any meal sweet.

Crustaceans rocks with fruits! Stuffed Prawn with Palm Sugar & Fresh Orange and Fried Prawn with Pineapple & Jackfruit Sauce had everyone enjoying these crustaceans with gusto. Expect sweetness with lots of fruity elements in the dishes. Savoring dishes like these won’t leave one with heaviness as the fruity notes are rather refreshing and delicate.

If you need your carb for the meal, the do try the Spicy Pineapple Fried Rice with Vegetarian Floss. A unique twist to our much-beloved fried rice, this one has lots of savory and spicy notes with cubes of fresh sweet pineapples and savory floss.

End your meal with more sweetness as Tai Thong Dim Sum Chef offers his take on two fruity desserts of Peony Puff Pastry with Pineapple & Jackfruit and Blueberry & Cranberry Sponge Cake. Taking classics and turning them into modern fruity creative desserts, Tai Thong has truly gone all out to make this Mid-Autumn Festive a sweet and fruit one!

More details of Tai Thong Moon Cakes and Special Mid-Autumn Menu are available at their website www.taithong.com.my and Facebook:  www.facebook.com/TaiThong

Mid Autumn Oriental Treasures @ Toh Yuen, Hilton Petaling Jaya

Celebrating Mid-Autumn with Mooncakes and a Mid-Autumn Reunion Set Dinner!

As we approach the coming festive of Mid-Autumn, it’s time again to savor mooncakes! These delicacy traditional treats symbolizes the joy of reunion during this festive season with family and friends. This year, Toh Yuen from Hilton Petaling Jaya is presenting their five premium baked mooncakes and its refreshing twist of pillowy snowskin selections with delightful velvety fillings.

Toh Yuen’s mooncakes are beautifully encased in a Celadon hued gift box this year in themed with its restaurant. The gift box makes an ideal and elegant gift to family, friends and business associates. Diners can buy them ala-carte or in gift box sets of 4 baked skin or 6 snow skin mooncakes.

Chef Wai and his mooncake creations of Traditional Baked and Snow Skin series…

The Traditional Baked Series features Red Bean Paste, Pandan Paste, Pure Lotus Paste with Single Yolk, Mixed Five Nuts and White Lotus Paste with Double Yolk. These are priced from RM23 to RM26 each or RM88 in a box of 4.

The Snow Skin Series offers mini mooncakes of Lotus Paste with Sunflower Seeds, Yam Paste, Green Tea Paste with Red Bean, Black Sesame Paste and Dragonfruit Paste. These are priced at RM17 each or RM118 in a box of 6.

There is also the premium Snow Skin Musang King Durian Paste where the King of Fruit is now a favorite treat of many during this festive season. The premium Musang King Durian Paste mooncake is priced at RM34 each.

All Toh Yuen’s mooncakes are made with less sugar for a health purposes.

Enjoy 20% early bird discount for 10 boxes and above purchased before 15 August 2015. Also enjoy 15% discount for purchase of 100 boxes and above as well as 10% discount for purchase of 50 boxes and above. CIMB card holders also enjoy 20% discount when they present their card when purchasing these petite treasures. Prices are inclusive of 6% government tax for take-away. For orders, please call (03) 7955 9122 ext. 4073/4.

Besides celebrating the festive with mooncakes, diners will also be able to enjoy an exquisite Mid-Autumn Reunion Dinner with your loved ones and business associates at the Toh Yuen Chinese Restaurant. Enjoy Cantonese cuisine set in an elegant contemporary ambiance this September month with Toh Yuen specially crafted 8-course Mid-Autumn Reunion Dinner Feast by Executive Chinese Chef Ben.

An unusual appetizer to kick start the dinner but the Boiled Beef Ribs with Lemongrass scented Spicy Garlic Sauce is simply delicious. Tender and lean, the beef pieces are superb when dressed with the moreish spicy sauce redolent of lots of lemongrass and garlic.

The next course of Double Boiled Cucumber with Scallop Soup Topped with Green Peas was a pretty sight of whole dried scallop stuffed into cucumber braised till soft and topped with snow pea. Sitting in a pool of golden supreme broth, the dish was full of seafood essence and soothing in comforting flavours.

Chicken with Salted Egg with Barbeque Sauce was a personal favorite simply because the flavours rocked! Pieces of fork tender chicken thigh topped with salted egg yolk and pan seared before being covered in a Chinese sweet and tangy barbeque sauce.

The next course is fish and we are sure that the Baked Cod Fish with Wasabi Mayonnaise will be a crowd pleaser. The highly prized cod is well marinated and baked to a golden hue. It is lightly smoky, sweet and savory with light hint of wasabi. The cod is paired with some greens to balance up the richness of the fish.

Pan- Fried Lamb Chops with Coffee Sauce evoked the East meets West influences where rack of lamb is marinated in Chinese seasoning and glazed with a coffee sauce. Served on a bed of sautéed onions and peppers, the lamb is tasty and robust with coffee flavour masking the heavy aroma of the lamb. The bit so fat on the lamb also added more flavours to the tender meat.

The Stir –fried Scallops with Dragonfruit and Lotus Root was a delight to eat. A platter of colors of crunchy lotus root, peppers and dragonfruit compliments the sweet fresh scallops so well in flavours and textures. This dish is really easy to enjoy with all the ingredients’ natural flavours.

Our last savory course was a treat of Crispy Noodles with Tiger Prawns. A crispy noodle cake is served Cantonese style with starchy gravy and tiger prawn. Classic Cantonese noodle dish that never fails to satisfy when cooked well…

The feast ended with another East meets West dish of Deep fried Chinese Pancake with Ice Cream.

The Mid Autumn Reunion Feast is available at RM1800 nett for a table of 10 persons from 1 September – 27 September 2015. The menu items are also available on ala-carte from RM30 nett per dish. Price is inclusive of 10% service charge and 6% government tax. For reservations, please call (03) 7955 9122 ext. 4073/4.  Visit Hilton PJ’s F&B blog, www.ZestPJ.com for latest F&B promotions and entertainment scenes.

TOH YUEN CHINESE RESTAURANT

Hilton Petaling Jaya

No.2 Jalan Barat

46200 Petaling Jaya

Website: www.petaling-jaya.hilton.com

Facebook: www.fb.com/hiltonpetalingjaya