aly's wonderland

A couple of months back, I was invited to my first food review as a blogger. Yes, I was officially a blogger! I didn’t know anyone, but with some of Malaysia’s most popular food bloggers like Lyrical Lemongrass, Frat Mustard and Cumi & Ciki. I soon found I was in a room full of people with a common interest. FOOD.

I really didn’t know what to expect from the PJ Hilton Dining Experience.

The first thing I learnt is that if you’re stuck for somewhere to eat, two names to remember :

Zest PJ and theQguides.com.

Wanna know which band is playing at Uncle Chili’s? When you can have dim sum at Toh Yuen? Or what buffet is on at Paya Serai? Zest PJ is the place for that. Of course, theQguides.com is where you go to Book, Eat, be Rewarded!

It’s a no brainer, between the two sites your calendar should be packed for the next couple of months.

We drew lots and lucky Shareena picked Genji, Hilton PJ’s Japanese Restaurant. We were taken up to Toh Yuen (Hilton PJ’s Chinese Restaurant) for a quick mooncake tasting, then it was on to our respective restaurants.

I loved the menu. I always think that you can tell what the food will be like from the menu cover. Call me shallow, but first impressions count.

Genji’s Head Chef Richard Teoh had just returned from his yearly culinary trip to Hilton sister properties in Osaka, and Genji’s Manager Amos Dong informed us that we would indeed be sampling some of his Osaka-influenced specialties.

We started with a ‘cocktail’ of chopped kiwi and apple, with Hotatagae (Scallop) and Ikura (Salmon Roe) served in a Martini Glass and lightly flavoured fruit juice and a squeeze of lemon.

Slurp… a very interesting combination, light and refreshing.

Next up, a selection of Osaka Sushi.

Now Osaka inspired sushi is basically sushi rice densely packed into a rectangle shape as opposed to the more common hand shaped sushi. Very tasty, topped off with fresh slices of Shake (Salmon) and Unagi (Sea Eel).

Amos presented us with a platter of Sashimi which I can only describe as MAGNIFICENT.

The melt-in-your mouth Toro (Tuna Belly) would set you back RM 55 a piece, but it is oh so worth it. The Magura Akami (Red Tuna) was delicious, and the Kampachi (Yellow Tail) very juicy. If you’re feeling more adventurous try the Sea Urchin with a surprising texture and distinct ocean flavour.

I really enjoyed the Salmon Maki stuffed with avocado and crab, then deepfried in a light tempura batter. We also had an assortment of Vegetables Julienne, before we were served a house specialty.

It was special indeed. Out rocked a sizeable lobster, cooked and baked with a creamy, spicy dressing.

With juicy chunks of lobster meat coated in the thick sauce, Chef Richard had outdone himself on this one.

I was even more impressed when out came the… drumroll please… Kobe Beef.

Yeah baby. This was the real deal. Skillfully sliced of Kagoshima A5 Grade Beef. Meat. Fat. Grilled. Dripping  and oozing meaty juices. I don’t need to say anymore. Look at it!

And the best part is the extra, sautéed ‘fat’ on the side. Like butter in my mouth… Like cream coating my tongue… like heaven… well, you get the gist.

Frat snuck in and helped us polish off the two kinds of fried rice and a little of the black sesame ice-cream.

There was no Kobe Beef left for him. Just the rice! He had a little fun with the lobster shells though.

I don’t even want to think about the damage, and what it would cost to have a meal like that again. I will just savour the experience, and dream of returning (one day… soon, very very soon…)

Adjourning to Uncle Chilli’s for a few after dinner drinks with Cumi&Ciki and the rest of the gang, we had a bit of a ‘wiggle’ to the band. I went to bed that night with sweet dreams of lobster and Kobe beef. In my belly. And in my head.

In the words of Homer Simpson – “ Yummmmmm. Kobe Beef…. “