Late Chows @ Champ, Bangsar Shopping Mall

Date of Visit: March 27 2013

‘Damn Shiok’ – literally translates to ‘damn delicious’ in Malay

Loitering around the malls in KL is fast becoming an excruciating lunchtime exercise. It was with relief that our meeting today went OT and my colleague offered to drive us out for a late lunch at Bangsar Shopping Mall. Bangsar is an up-market residential area about 30mins (on good traffic days) from KL City Center. Since our ‘mission’ is simply to grab a late grub then head out to catch the plane, I didn’t have time to check out the mall, however, with my sharp eyes, I noticed many nicely done up eateries. In particular, a pastry shop on the ground level which offers afternoon tea which I look forward to visit.

The restaurant we are heading to is ‘Champ’. Apparently, it is a favourite of the locals serving Malaysian fare. On the large brick wall inside the bistro, there is a huge red board proclaiming that Champ is placed in the Top 30 restaurants in Malaysia by Miele. From my googling, I later discovered that Miele Guide is an authoritative guide on eating out in Asia since the opinions are based on the professional jury and also online polling.


Gonna work through this list!

The deco in brickworks with a large bar, dim low lights and booth seatings is reminiscent of ‘Cheers’, the popular sitcom from the 80s, ‘Where everybody knows your name! What is lacking is perhaps the jukebox! True to its spirit, while waiting for our food to arrive, we saw the chef-owner Richard Nah. A big man in T-shirt, shorts and flip-flops. All very casual, simply out to inspect his business which my colleague tells me is humming along briskly. I can concur, with beers on tap pulled into huge icy cold schooners.


What we ordered:

We ordered a BBQ pork (char siu) and crispy pork belly to share. Like all Malaysian dishes, they were very sweet. Still, I liked both dishes. The BBQ pork, although very sweet, was perfectly caramelised and the fat literally melts in my mouth. The crispy pork belly was tender, tasty and has crispy skin. I can attest that they were ‘damn shiok‘!


BBQ Pork and Crispy Pork Belly

Mee Jawa: A Malay/ Indonesian fried noodles


Mee Jawa

Nyonya Kerabu Mee Hoon: A dish similar to dry angel hair pasta. Spicy and sour with onions and chilies to unblock one’s tear glands. The mee hoon were very fine, but did not stick together and the best part of it, it was not oily and more like a noodles salad with herbs! Shiok!


Nyonya Kerabu Mee Hoon

Fried Kway Teow: This is a popular dish and my colleague explained that this is his favourite because it has a lot of crab meat and the shrimps are big and juicy.


Fried Kway Teow

Chu Yuk Fun: This is Champ’s signature dish – a bowl of noodles chock full of minced pork, pork ribs and innards. Shiok again, no doubt, but it has a layer of oil on top and only 2 tiny miserly bits of innards.


Chu Yuk Fun

My verdict? Well, anytime I don’t have to jostle for a table is damn shiok. However, in all fairness, the BBQ pork definitely ranks in my top 5 list char siu for dessert!

Eating ‘Dirt’ at Asia’s #1 Resto! @ Narisawa

Date of Visit: February 25 2013

A spot of experimental French-Japanese dining à la Narisawa-style. Reservations was too easy – hop online, fill in your details, pick your date and remember to reconfirm a week before.

The resto is in a up-market suburb of Aoyama, very easy to find. Since we were early, we checked out the hood. Walking around the suburban vernacular of precast concrete, we spotted design firms and GA Japan masterpieces. Continue reading

Just An Average Nick @RyuGin Tokyo

Date of Visit: February 26 2013 (Early Spring Menu)

In stark contrast to its offshoot’s glamorous location in Hong Kong (my review here), Nihonryori RyuGin‘s location in Tokyo is more subdued, in a residential back street off Roppongi. Roppongi was a sleezy area frequented by American GIs in the 60s before Mr Mori took the punt to redevelop the area and almost went under during the Japanese Asset Bubble. Lucky for him, his gamble paid off and now Roppongi is a thriving metropolis in Tokyo.

With an impressive string of accolades, namely 3 Michelin stars and being in S. Pellegrino’s List of World’s Top 50 Restaurants (determined by the water the restaurant sells, methinks), booking for a degustation dinner at RyuGin is very strict – starting at 11:30am on the 1st of the preceding month. However, if you are a late diner, you may be able to book in for their à la carte after 9:30pm. Continue reading

REVIEW: Andy Warhol 15 Minutes Eternal @ HongKong Museum of Art

“I am. Deeply superficial person”…

But aren’t we all darling Warhol?  And that’s the reason you are (still) accorded with more than your share of 15 minutes fame!

Date of Visit:  Twice in February but can’t remember exact dates
Entry Fee: HK$20 (HK$10 on Wednesday)
NB: Closed Thursday

20130220-145736.jpg Continue reading

Dining with Bogans @RyuGin Hong Kong

Date of Visit: February 16 2013

To date, my dinner at Tenku RyuGin is the most expensive meal I had in Hong Kong (HK$1980++). What gives? The location of course, atop the International Commerce Center, currently the tallest building in Hong Kong on Level 101. I had also wanted to compare the branch here in Hong Kong before I test the mother branch in Tokyo where I had secured a reservation.

To get to RyuGin, one has to go to the Sky Dining Lobby to catch the dedicated express (1 minute) lift. I guessed that Level 101 must be at 400m (bad digit for the Chinese) above sea-level since the screen inside the lift turned orange once it reached 399m and a second later, the lift doors opened.

The decor of the restaurant is very simple with light-coloured raw timber. It is reminiscent of walking in a Japanese garden passing through the ‘shacks’ of glass-encased wine displays before arriving at our table by the window.

The views from Level 101 is less than spectacular with smog and haze.


Red sun syndrome?

Continue reading

A Barbie Doll’s Lunch @Miyoshian in Kenrokuen Garden, Kanazawa

Date of Visit: March 1 2013 (on my birthday!)

Kenrokuen in Kanazawa (entrance fee ¥300, free for Seniors over 60) is one of the 3 Great Gardens in Japan’ (the other 2 being in Kyoto and Okayama). Unfortunately, our timing wasn’t great as we arrived on an early spring morning with a heaving sky which later drizzled. The garden is smaller than I had imagined with a couple of souvenir shops, but neither served hot coffee, except from the vending machine! The garden is pristine with pine trees and very meticulously landscaped. I saw the gardeners busy combing the ice off the lawn. I was wondering about the ropes in the trees. Apparently, they were to prevent the trees from snow damage, but now they are mostly decorative and even the tiny bonsai plant that I saw is roped. This is Kanazawa’s trademark I was informed!

Kanazawa Gardens_edited-2

Kenrokuen Garden, Kanazawa: One of the 3 great gardens in Japan


2-legged stone lantern. ‘Kotoji’


Ropes in trees – trademark of Kanazawa!


Gardeners busy sweeping the snow off the lawns to prevent ice damage


Water, trees, stone paths, wooden shack

Our lunch today is at Miyoshian located right in the middle of the Kenrokuen Garden. Our lovely concierge from our hotel had booked for us a table by the window, so we can enjoy the serenity of the pond at the same time listening to the soothing trickling of the Midoritake waterfall.


Miyoshian: Sitting over the Hasuike Pond inside a rustic timber shack


There are 2 Miyoshian restaurants in the garden. We chose the tatami room(reservation recommended), the other restaurant opposite has tables and chairs for seatings, but no views.

Interior of the restaurant. Traditional tatami floors, dim lights, low tables set the tone for a rustic experience.  However, best of all, the heater which saved us from the chill (the smell from the gas took a bit of using to…nonetheless…)


Unfortunately, since we are not used to sitting kneeling on the floor, our legs started to get numb soon after

The Lunch:  Set meals starts at ¥1500, but since we had made a reservation for the tatami room, we had to take the ¥2000 lunch set. Service was spotty, with only 2 forgetful waitresses who had to scurry from the other restaurant, but otherwise very amiable.

After ordering our pre-ordered set lunch, we were served a sweet, thick, gooey fermented rice beverage, which we all enjoyed.  We assumed it to be a non-alcoholic sake.


Ama-zake: Traditional drink of Hina Matsuri. Made from ‘kome koji’, the same rice used for sake

When our set lunch arrived, we were taken aback but humoured with the childishness of the lunch-set assortment – green, white, peach-pink, yellow – is this a lunch for Barbie?


Lunch fit for Barbie

The funny thing about Japanese hospitality is that they will speak to you in Japanese even though they know that you can’t understand a word of what they were saying – they will still very patiently introduce each dish presented.

Unfortunately, it was not until I got back home in Sydney and did some googling on what we ate that the symbolic significance of the food served to us were understood.  Nevertheless, better late than never, here is my deduction of our Barbie’s lunch.

Our Barbie’s lunch was actually a Hina Masturi lunch set featuring the all-important Hina Matsuri color palette of green, white, peach-pink and yellow. Their dainty presentation originates from the refined foods of which ladies of the imperial court had in the Edo Era.

  • Green: Signifies spring and new life;
  • Whilte: Signifies long life and fertility;
  • Peachy pink or red:  Signifies health and to ward off bad karma;
  • Yellow (in some regions):  Refers to the yellow flowers of the nanohana plant, a vegetable related to broccoli that is a major harbinger of spring.

‘Fruits from the sea’ (prawn, snail, fish, jellied crabs), bamboo shoot and mochi

The three small stickyballs in pink, white and green on a stick are called dango, similar to mochi, except with no fillings.


Delights of Kaga Cuisine on the tray

Clockwise from top left.

  • Jibuni is a local duck stew which we were looking forward to sampling, was an acquried taste.  It is rather a rather odd piece of sweet cold piece of meat in batter
  • Sashimi wrapped in a tough thick kombu with a piece of shiso leaf for taste
  • Chirashi-zushi, or “scattered” sushi, a bed of sushi rice with various colorful toppings was very edible
  • Ushiojiru is a clear soup made from hamaguri clams, which I believe to be in season.  The shells symbolise a joined pair, signifying the wish for a happy union in marriage.
  • Hasumushi is grated Kaga lotus root with shrimps and gingko nuts that is steamed, and covered with a thickened broth. It has a glutinous texture.

To conclude our meal, we were served a sweet and savory puff rice, called Hina arare.  As far as the lunch went, we were not impressed at all, but still…


Hina arare puff rice mix

… I would still recommend the experience of having tea instead and enjoy the peace and tranquility of the garden setting. (It is a marvellous thing that the Japanese do not talk loud and use mobile phones.)


View out to the pond

…Perhaps a more ‘authentic’ and better tasting Jibuni can be found at the shops outside the garden at  ¥550. There are also plenty of modern cafes outside serving pasta.

I also visited Seison Kaku Villa (entance fee ¥1000) which I highly recommend.  This 2-storied building had the Buke-Shoin (Samurai) style rooms on the ground floor and a  Sukiya-Shoin (combination of Samurai and Tea-ceremony) style rooms upstairs.  Walking on the squeeky patio was interesting as it still emitted the sounds of nightingales when weight was pressured on.  The upstairs were coloured in bright blues, reds, purple and black – very innovative for its time.  Choice glass imports from the Netherlands were also preserved showing the wealth of its owner Maeda Nariyasu.


Seison Kaku (a national treasure)


Antique Hina Masturi Dolls on display inside the museum (photo I took from the JR magazine)