LOVE LIFE, CHERISH MOMENTS

Appetizer: steamed tofu with seasonal vegetables

Yellowtail Two ways: Torched and Raw, sprinkled with generous yuzu zest

Chotoro (medium fatty tuna belly)

Grilled white fish topped with ebiko

Oribe's Signature Chawanmushi

Otoro (Fatty Tuna Belly) Sushi

Scallop Sushi

Grilled White Fish

Tuna Sushi Roll

Big Cholesterol Bowl Salmon roe, sea urchin and seasonal sashimi

Small Cholesterol Sushi

Palate Cleaner: Tamagoyaki, Yam and Raw Wasabi

Dessert: Hojicha (Roasted tea) ice-cream

   As you can see, the special thing about Omakase dining is the perfect flow of item served to you. The skillful sushi master would plan your menu according to the flavour profile of each item, introducing the origin and technique used in creating the item. We started off light with some clean tasting fish, slowly built up to stronger flavour profile like Chutoro, cholesterol bowl and Engawa (which was not shown here as it was so good i quickly devoured it). Of course, ending with some palate cleaning and sweeter flavours like Tamagoyaki and ice-cream. I love the concept of open kitchen and omakase is basically the same concept. Every single items served was top notch in freshness and flavour combination. Pricing wise, it costs around RM 300 per person, slightly cheaper compared to the dinner menu. It was a tad bit expensive, but you are paying for top notch service and dining experience. Overall, Oribe offered us an unforgettable dining experience which is recommended especially when you are planning a meal with your special one for some important celebration. Hope you enjoyed today's write up! I have so many exciting updates for this platform, please stay tuned from my social media sources to know more! xoxo

More Information:
Website: https://oribe-sushi.com.my/

   Greetings earthlings! It has been over 3 months since i came back from my UK-Europe trip during spring time. Every time i look back at our photos, i can't help but long to return for another wonderful experience. One of the more memorable moments during this trip was in Edinburgh, Scotland. Mr. J and i along with our friends in Glasgow, took a bus ride to the historical city for a one day trip. Laine booked us a table in an amazing 1-Michelin-starred and multiple award winning restaurant called The Kitchin for us to experience first hand, what's fine dining in The UK.

   After a brief walk around the city, we found our way to The Kitchin for our lunch, which we already reserved prior to this. The location is not difficult to find, along the Commercial Street, only stone throw away from The Victoria Quay, across the small stream, right next to The Scottish Government building.



   The Kitchin is the proud brainchild of Chef Tom Kitchin, which carries the philosophy of 'From Nature to Plate' and this is also the main concept for the restaurant.

'From Nature to Plate' is a true reflection of Chef Tom Kitchin's passion for the finest, freshest Scottish seasonal produce and the cooking at the restaurant reflects Tom’s training under some of the world’s best chefs blended with his own Scottish heritage.

The Kitchin presents modern British cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's fantastic natural larder. The produce at The Kitchin arrives fresh daily thanks to a close team of selected suppliers who supply the restaurant with seasonal produce every day. All the meat and fish is bought in whole and all the butchering and filleting is done in-house daily.

~source from thekitchin.com

Food map, showing us the origin of ingredients used in The Kitchin.

Spring themed set lunch menu

Bread Sticks served with cream cheese

Freshly baked Bread served with house butter

Complimentary cold Amuse Bouche Carrot and pumpkin puree topped with pickled carrot, radish and cucumber.

   Alright, let's begin with appetizer. I had the Scallop while the rest had the Pork dish. There were 3 scallops beautifully placed over a pile of sea salt, served with some fresh squid and garlic sauce. Our scallops were well cooked and the garlic sauce were incredible savoury, successfully complementing the natural sweetness from these seafood. The pork dish was something unique. A croquette is actually a breadcrumbed fried food, normally stuffed with mashed potato or grounded meat. In this case, the croquette was deconstructed, with grounded pork shin as the center, surrounded by a crispy ring that was not directly connected to the center. Best thing of this dish is definitely the leek and potato sauce that was rich and creamy.

Scallop Orkney queenie scallops served with a wild garlic butter and squid.

Pork Clash Farm Pork shin croquette served with a leek and potato sauce and a fried hen's egg

The inside of the master piece.

    Next up, our main courses. Each of us ordered different mains, so we got to taste every single items in the menu. I had the fish dish, which is European plaice, or flounder, while the rest had the Chicken and Ox dishes. My fish dish was seasoned minimally and the creamy sauce was good but not great. Addition of rhubarb was a little bit odd to me. Although it was executed beautifully, but it was not my favourite. On the other hand, the chicken breast was alright, great flavours and varied textures. Personal favourite has to be the ox dish. As weird as the dish sounded, the flavours were impeccable, with explosion of flavours, from spicy to sweet, from salty to savoury. Each of the item within was well thought and perfectly done.

Plaice Seared fillet of North Sea plaice served with a braised fennel, rhubarb and sea purslane

Have a closer look

Ox Inverurie ox tongue boudin served with braised ox tripe and red pepper

Chicken Haulkerton Farm chicken breast served with Jerusalem artichoke potato risotto and confit leg

    Finally, we got our desserts. We had both of the Coffee and Rhubarb desserts. My coffee souffle looks incredible on the outside and tasted even better on the inside. The souffle has an excellent height to it, freshly baked from the oven. Its texture was warm, fluffy and airy, with intense coffee punch and chocolatey flavour from the ganache. Espresso ice-cream couldn't scream more AWESOME, with its incredibly strong espresso and creamy texture. Rhubarb is not a common ingredient in Malaysia. We seldom come across this food in any cuisines from home. Hence, when i tried out the rhubarb, i wasn't sure what to expect. The texture was soft and tasted sour, pairing with the sweet and rich vanilla cream, creating a perfect dessert. However, the rhubarb sorbet was too sour to our liking. Nevertheless, this dessert was still stunning and mind blowing.

Coffee Coffee souffle served with chocolate ganache and espresso ice cream

Rhubarb Rhubarb jelly and set vanilla cream served with poached Tomlinson's Farm rhubarb and rhubarb sorbet.

Look at this beauty

  Overall, The Kitchin offered us a wonderful and memorable dining experience with its delicate food presentation, freshest and organic ingredients, quality and cutting edge cooking style along with top notch service and ambiance. None of the fine dining restaurant back home can compete with Chef Kitchin's one of a kind dining concept. He wisely combined the French technique with his origin--Scottish spirit in his cooking, creating a colourful, vibrant and impeccable dining experience for guests. The Kitchin is definitely the place to be when you are in Edinburgh and craving for quality fine dining at an affordable price. I hope you enjoy today's write up and i can't wait to show you more!

Mr. J and i

With the gentlemen

Thanks Laine for the recommendation!

Salmon Sashimi & Avocado Salad Lettuce, cucumber, crab stick salad, fresh salmon sashimi, avocado dressed with house specialty salad dressing

Salmon Don Set--RM 38++ Salmon Sashimi, Salmon belly (sake harasu) and salmon roe (ikura) on top of sushi rice

Salmon Sashimi Set--RM  33++ 6 pieces of thickly sliced salmon sashimi

   It was my first time trying the salmon sashimi and avocado salad. I was truly amazed by the freshness of greens and salmon sashimi. The best thing for the dish has to be the specially made salad dressing. I could taste a thousand different flavours like orange, lemon zest, sesame oil, radish, onion and more. Of course, the two other set lunch were equally impressive as well. Each pieces of sashimi just melted in my mouth, leaving a trail of lingering richness on my palate.

   For the quality of the food we get here, i have to say it is truly affordable and worth the price. Each pieces of salmon we get here were fresh, generous in amount and on-spot with rich flavour. Set lunch menu will be approximately RM 10+ cheaper than usual. If you want to make the most out of your meal, you have to visit Kura in the afternoon. Set lunch menu is available everyday from 12-3pm. Be sure to reward yourself with some great and authentic Nippon meal today! Have a great weekend peeps! xoxo

More Information~
Previous Kura entry: here

   Hello readers! To those that are following me on my social media would have knew that i just got back from holiday in Thailand and Penang. Honestly, it was so tiring from the past 2 weeks of travelling. I finally got the leisure to sit down and relax while updating you guys about the accumulated entries i have. Today, i'm going to share with you about Valentine's lunch we had a month ago in Le Pont Boulangerie.


   Mr. J brought me over to Le Pont Boulangerie for a simple Valentine's lunch since we were both occupied with work. Le Pont is located off Jalan Klang Lama, in the new business park. If you are travelling from the Mid Valley City, it would be on your left, shortly after the Taman OUG turning. Le Pont Boulangerie is situated at the middle units of the greyish-black three storeys shop lots.

The Bridge on first floor, connecting the balcony to the main stairs

The open area at the balcony

   As a bakery cafe, Le Pont truly gave all-in in the concept and design of this grand cafe. It contains 3 levels, where you are welcomed with bakery section on your left of ground floor, along with coffee kiosk, perfect for busy office workers who desire a quick take away. Up in the first floor, customers will be greeted by warm and friendly faces who will lead you to different parts of the space for seating. Le Pont offers a variety of seating set ups made up of different materials for unique dining experience. My favourite would be the metal cage at the balcony which is so beautifully designed for outdoor lovers. Second floor was closed on the day of my visit.

   In conjunction with Valentine's day, Le Pont introduced their Valentine's menu themed as Fall for The French Love Affair which consists of a simple 2-course set lunch made up of an appetizer of either smoked duck/salmon salad or tomato soup and a main dish of either pan-seared sea bass or chicken. We decided to go with their set menu of smoked duck salad and sea bass, with the add-ons of Spicy Calamari Risotto and Le Pont's Signature Waffle from their a-la-carte menu.

Angelo Salad mixed with Smoked Duck Breast--Appetizer (RM 36.90++)

Pan-seared Sea Bass--Main (RM 36.90++)

Spicy Calamari (Squid) Risotto--RM 23.49++

Le Pont's Signature Waffle--RM 14.06++ Waffle served with 4 dressings: berry jam, chocolate sauce, clotted cream and single scoop vanilla ice-cream

    For the standard of a bakery cafe, i was really amazed by the food presentation and quality of food. My smoked duck breast salad  was light and appetizing with perfect presentation. However, the sea bass fell short under the mark because the fish was not too fresh to begin with. Mr. J really loved his spicy squid risotto because it was rich and creamy, flavoured perfectly with herbs and the squid was cooked to perfection with the spot on consistency and spiciness. Last but not least, the after meal dessert was pleasing to our taste buds too. I loved the consistency of this waffle, crispy on the outside; soft and fragrant on the inside. The choices of 4 different type of dressing was very creative and everybody gets their own preferred flavours too. The only thing that i would like to suggest is that the size of waffle could be bigger, based on the price that we were charged.

My date of the day

Breads anyone?

    Overall, it was a pleasant dining experience at Le Pont's. We were satisfied with their effective service and food quality. The bakery cafe gets really busy during lunch time, so be sure to come earlier to enjoy the beautiful space. That's all for today's entry. Just a sneak peek to my readers, i will be writing more about my travelling experience in the next few months, so be sure to follow me on my social medias to get more updates! xoxo

More Information~
Website: www.lepontboulangerie.com
Facebook: https://www.facebook.com/LePontBoulangerie/
Address: Lot 6, Jalan 1/137C, Batu 5, Jalan Kelang Lama, 58000 Kuala Lumpur.
Phone No.: 03-77830900