Kimi-ya Japanese Restaurant @ Old Klang Road, KL

Itadakimasu! What's better than enjoying homey Japanese cuisine at a place called "Home"?

There is no place like home. Kimi-Ya, which translates to "Your Home" in Japanese, is the home where we gather with our family and friends, and enjoy a wide variety of authentic Japanese food with a twist of local flavours amidst a cozy home-style dining ambiance. 

Tara Shirako (50g) @ RM26

Every month, Kimi-Ya has different limited-time promotions on seasonal items which aret only available during a particular season of the year in Japan. This January 2018, Kimi-Ya is serving Tara Shirako (白子 / Cod milt), which is the sperm sac of cod fish.

Being one of the most sought-after Japanese delicacies in town, the fish sperm melts perfectly in the mouth with freshness bursting in the palate. Taste wise, it tastes very much like cream cheese, slightly savoury and sweet. No briny taste or fishy stench at all! 

*Only available from 1 January 2018 till 31 January 2018

Sashimi Mori Hana (4 types)

While the fish sperm is an acquired taste, the sashimi platter is something you'd fall in love with at the first sight. With the dish presentation on point, the fishes served here are freshly imported from Japan. We note that the sashimi slices here are thicker than those served elsewhere. 

Some of the crowd's favourites are the squid with black caviar, tuna, salmon and yellowtail.

A5 Wagyu (120g)

We have friends who shy away from raw food, so we order several hot dishes for sharing as well. What not to be missed here is the sizzling wagyu beef steak served on a hot plate. Kimi-ya uses only the finest A5 grade of wagyu, which is sliced into sizzling strips and grilled alongside a fine array of fresh vegetables and garlic. 

We are all tantalized by the smoky aroma of the dish as soon as it arrives at our table. The resulting taste? Every slice yields a particularly good balance of fat and lean meat, with a slightly charred crispiness at the edges. Extremely juicy. smooth and melty in the mouth, this wagyu dish is best paired with beer or sake as a cool accompaniment to the heat of the grill. 

Zaru Inaniwa Udon

Another favourite of the day is the cold thin wheat noodles served with a unique dipping sauce along with raw quail egg, wasabi and finely chopped spring onion.

You can either dip the cold noodles directly into the homemade dipping sauce for more savoury flavours, or mix the sauce with the quail egg and spring onions for a sweeter, creamier touch. Both ways are equally unique and enjoyable for me. 

Tori Nanban Udon

If you prefer something hot, then try the soup wheat noodles with chicken.

Tempura Moriawase

To perfect our Japanese affair here, we also try the deep-fried battered vegetables and shrimp served with homemade dipping sauce. One thing worth mentioning here is the uniqueness of the dipping sauce that tastes pleasantly different from the plain soy sauce in other Japanese eateries. Simple yet comforting and delicious!

Ayu Shioyaki

Personally I may not be a fan of salt-grill items because they usually turn out to be rather bland inside. But the signature grilled Japanese sweet fish with salt in Kimi-ya proves me wrong as the flaky fish tastes really sweet on the inside and I love the savoury crunch on the outside.   

Yasai Salad

Well, it is good to balance up our meal with something green. Our salad comprising of seaweed, avocado, sea moss and assorted vegetables is something refreshing and healthy for communal sharing. You can check out other varieties such as the bestselling soft shell crab salad, crabmeat and sashimi too. 

Ambiance wise, we are pretty comfortable dining in the cosy and warm space that reminds us of home. For those who prefer better privacy, there are two private rooms in Kimi-ya that can fit small groups. 

Kimi-ya customers can enjoy complimentary valet parking for up to 90 minutes too. 

Verdict:
1. If you are looking for a mid-range Japanese restaurant with good quality and is more wallet-friendly, then Kimi-ya is wroth a visit.
2. Reasons to visit: Good quality ingredients, interesting interpretation of Japanese flavours and fine modern dining ambiance.
3. Recommended: Tara Shirako, Zaru Inaniwa Udon

Kimi-Ya
G-2, Avantas Residences,
162 Jalan Klang Lama,
58200 Kuala Lumpur. 
Contact: +6013-239 3406
Facebook: fb.com/KimiYa.Malaysia

Business Hours:
Mon - Thurs: 12pm - 3pm, 6pm - 10.30pm
Fri - Sun: 11.30am - 3pm, 6pm - 11pm

Le Pont Boulangerie New French Dining Menu 2017

Can’t believe that time passes so quickly and the cafe I used to hang out at, Le Pont Boulangerie is about 2 years old now! I have been there so many times with my friends (because both outlets in Old Klang Road and Sri Petaling are near to my house) but yet to have chance to do a proper blog write-up about it.

Le Pont Sri Petaling outlet is tucked at the corner of the shop lots, just a stone throw away from The Store.

Le Pont Boulangerie specializes in making French-style breads and the ground floor of both outlets in Sri Petaling and Old Klang Road displays a wide range of freshly baked goodies where we can grab and go.

On the second floor of the outlet, we are warmly greeted by a lovely, quiet setting which is perfect for hanging out with friends or bonding with family members. So this round I am trying out the all-new menu featuring sensational French dishes prepared in sous vide cooking method.

Honestly I am surprised because sous vide style is usually available in upscale fine dining restaurants; can’t believe that I can enjoy such refined food at this French casual dining place too!

Cheese Baked Escargot @ RM24.90

We kickstart the meal with the new cheese baked escargot – nicely baked with cheese and garlic cream sauce. Dig into the cheesy goodness and you’ll find a slow cooked egg in it along with spinach.

Smoked Mussel Pot @ RM30.90

Similarly served with a side of garlic bread, the 200g home-smoked black mussel in whole shells

is rich in flavours as it is well drenched in creamy gravy and mixed herbs.

Aromatic BBQ Wings (6 pieces) @ RM20.90

Juicy wings and drumlets coated with thick, fruity-based homemade BBQ sauce.

Once hooked, we just can't stop munching on the BBQ wings!

For the main courses, there are quite a number of new dishes to try including Cajun Chicken Raisin Rice, Butter Fish Papillote and Chicken Pate.

Butter Fish Papillote

Our white tuna fish is prepared in sous vide style in parchment paper, then baked with onions, carrots, leeks, button mushrooms, dill and lemon. The combination fully seals the natural flavours and juices within the fish, making it a great option healthy goers.  

Chicken Cordon Bleu @ RM33.90

The succulent chicken stuffed with cheese and turkey ham is coated with thick breadcrumb.

The sides of roasted potatoes, caramelised carrot and tonkatsu sauce are just nice to complement the dish.

Le Pont Lamb Shank @ RM45.90

Our all-time favourite is the juicy braised lamb shank cooked in sous vide style for 48 hours. This cooking method allows the meat to tenderise and absorb the flavours of apricot sauce well. It is also served with a side of mashed potatoes, roasted pepper and asparagus. 

Mushroom Carbonara @ RM23.90
A hearty plate of fettucine with button mushroom, thyme, cream
and loads of parmesan cheese which I am super in love with.

Chocolat au Coulant @ RM19.90

What not to be missed here is the new line-up of artisan desserts, crafted with premium ingredients, European flair and a touch of molecular gastronomy. Bringing to us the intricate art of French desserts, each creation is definitely a treat to the eyes.

We girls go gaga when desserts are served upon us. Our No.1 favourite is the well-love Chocolat au Coulant, a tall chocolate lava cake with oozing dark chocolate upon cutting through the shell. The thick molten chocolate sauce is actually bitter (Good quality, real dark chocolate!), and well-balanced by the sweetness of the vanilla ice cream.

Fraisee au Coulant @ RM18.90

A sweeter version of the signature dessert is the Fraisee au Coulant. Instead of bursting with chocolate filling, there is rich, gooey white chocolate and strawberry encased within the crunchy biscuit shell. Crowned with a scoop of homemade strawberry ice cream, this dessert is sure to win a girl’s heart.

Chocolate Fudge Gala @ RM15.90

Chocolate Fudge Gala is also a great option especially for those who prefer gluten-free / flourless desserts. It combines a medley of walnuts, chopped hazelnuts, poached strawberries and homemade vanilla ice cream cone in one, creating an aesthetically appealing dessert that pleases the sweet tooth.

Lychee and Earl Grey Ice @ RM13.90

Craving for something not so sweet? Tea lovers will love this tea-infused dessert – Lychee and Earl Grey Ice. I personally enjoy this refreshing blend of homemade vanilla ice cream, Bavarian lychee, earl grey and jelly, as every spoonful exudes the lovely aroma of earl grey tea without overwhelming the palate.

Overall, Le Pont has everything you need from bread and pastry to a wide selection of main meals, desserts and coffee. Recommended for all-day dining in any occasions!

Le Pont Boulangerie
19, Jalan Radin Bagus 9, 
Bandar Baru Seri Petaling,
57000 Kuala Lumpur.
Contact: +603 9055 3833
Website: www.lepontboulangerie.com
Facebook: fb.com/LePontBoulangerie

Business Hours: 10.30am to 12am daily
Closes at 2am on the Eve of Public Holidays 

Taiwanese Chun Ciou Hot Pot Buffet 台湾自助式火锅 春秋战锅 @ Old Klang Road, KL

Welcome to the largest premium Taiwanese hot pot restaurant in Malaysia!

If you have been to Taiwan, do you remember those popular steamboat shops that you see along almost every street? For a taste of Taiwanese steamboat, you don't have to travel all the way there anymore because the first authentic Taiwanese imperial "served-to-table" hotpot buffet is now in KL! 

Originated from Taiwan, Chun Ciou Hot Pot (春秋战锅) brings us the best ingredients and recipes exactly like those in Taiwan. Tucked along the busy street of Old Klang Road (same side as Scott Garden, very near to Mid Valley), Chun Ciou is a stand-alone double-storey outlet in black with a huge signage on top which you can't miss upon passing by.

Chun Ciou boasts an elegant and heroic dining atmosphere with abundant Chinese historic elements.

The entrance opens to several dramatic craved Chinese statues standing boldly at the reception counter.

Even the waiting area is tastefully adorned with high red chairs that make this space very Instagram-worthy.

The vast caverns lead to a brick-walled restaurant with spacious seating on both levels, creating a lively but intimate dining experience. The traditional Chinese lanterns light up the room, around which comfortable spaced tables are adorned with classy tableware.

The interior exudes a contemporary feel to match the blend of modernity and classical Taiwanese hot pot food served. Most importantly, it is fully air-conditioned and the space, despite full-house, is not stuffy at all! 

The ambiance is made so comfortable for both lunch and dinner, especially when it is becoming a trend to have steamboat gatherings during lunch time now. 

The main highlights of the menu are all printed above. From the soup base and meats to the myriad choices of sides and desserts, they are all the "basics" in this Taiwanese hot pot place. 

Let's begin with choosing the two types of perfect broth in one pot to satisfy the palate:

精选汤底 Featured Soup Base

壽喜湯底Sukiyaki Soup

湖盐汤底Lakesalt Soup

高级豚骨汤底 Tonkatsu Soup

蒙古麻辣汤底 Spicy Soup

台湾药膳汤底 Herbal Soup

东炎汤底 Tomyam Soup

For the first time, I try the Lake Salt Soup Base (湖盐汤底) which is similar to our local Superior Soup (清汤) but slightly more savoury. My next favourite is the Sukiyaki Soup Base (壽喜湯底) which is very strong in flavours, suitable for dipping the meats.

While waiting for the broth to boil, we have some palate openers to whet the appetite--

Pickled Cherry Tomatoes (梅漬蕃茄), Golden Kimchi (黄金泡菜) and Pickled Lotus Root (芒香藕片).

Taiwanese Braised pork rice (卤肉饭)

As well as the famous Taiwanese Lu Rou Fan!! Love this bowl of melt-in-the-mouth pork with

gorgeous thick sweet and savoury gravy. This comfort food is so addictive that we can't stop eating.

Here we are spoilt with myriad choices of premium grade meats. And the best part is, you can order as many as you want, and the food will be delivered to your table by the attentive staff. Soups are constantly refilled and empty plates are never left to linger long on the table. 

特选肉品 Specially Selected Meats

将军霜降牛 Australian Striploin

霜王雪花牛 Australian Ribeyes

诸葛嫩肩里肌羊 Lamb Shoulder Roll

干将梅花猪 Pork Belly

莫邪烟熏猪前腿 Pork Shoulder

春秋鸡柳条 Chicken Fillet

金陵樱桃鸭 Duck Roll

*以上食材无限供应 Unlimited orders are available.

The thinly sliced pork comes in a good balance of  lean and fatty layers. Yummy!

[Highly Recommended!] 霜王雪花牛 Australian Ribeyes

How to best enjoy the beef? Just dip into the Sukiyaki broth for 3-5 seconds and enjoy it according to your preferred level of wellness.

To be honest, there are just too many types of meatballs (More than 20 types!!) to be chosen from!

After trying lots of them, I enjoy the Wasabi Ball (芥未丸), Black Sesame Mochi (黑芝麻糯米糍), Pork Tendon Ball (猪筋丸) and Handmade Meat Balls (手打肉丸). Some burst in the mouth with lots of juicy meaty goodness. 

This spicy (麻辣) ball is highly recommended for spicy lovers too!!

Be careful, the spicy juice will burst upon biting into the bouncy ball.

And the Black Sesame Mochi (黑芝麻糯米糍) is great for those who want a sweet finish.

火锅料 Other Steamboat Ingredients

章鱼烧 Taro Fish Ball

诚心丸 Sincere Ball

咖啦鱼丸 Curry Fish Ball

芝士海鲜豆腐 Cheese Seafood Bean Curd

芝士虾丸 Cheese Prawn Ball

虾球王 Premium Prawn Ball

红心丸 Red Heart Ball

香菇鱼丸 Mushroom Fish Ball

精品墨鱼丸 Premium Cuttlefish Ball

鱼包花枝 Fish and Squid Mixture

火腿肉丸 Ham Ball

白 鱼丸 White Fish Ball

鲍鱼片 Abalone Slice

百页豆腐 Special Tofu

玉字烧 Tamago

To balance the meal, we also add some noodles and vegetables into the broth. The slices of Pumpkin and Cabbage add natural sweetness into the soup.

副食 Side Dishes

乌冬面 Udon Noodles / 冬粉 Dongfen / 菠菜面 Spinach Noodles / 

腐竹 Beancurd Skin / 豆腐卜Beancurd Puff / 油条 Fried Breadstick

蔬菜类 Vegetables

红萝卜 Carrot / 白萝卜 White Carrot / 南瓜 Pumpkin / 卷心菜 Cabbage /

鲍鱼菇 Abalone Mushroom / 金针菇 Golden Mushroom / 香菇 Mushroom /

西红枣 Tomota / 山药 Chinese Yam / 红薯 Sweet Potato / 毛瓜 Chieh Gua /

木耳 Chinese Fungus / 大白菜 Bok Choy / 油麦 Yau Mak / 茄子 Eggplant

Another unique feature of Taiwanese Chun Ciou Hot Pot is the choice of sauces!

Here you can choose among 10 types of sauces and condiments to create your own combination of flavours and pair with the steamboat ingredients. I especially love the chilli sauce for a spicy kick. 

酱料 Sauces & Condiments

青葱 Green Onion

大蒜 Chopped Garlic

辣椒 Chilli Sauce

泰国辣酱 Thai Chill Sauce

水果酱 Fruit Sauce

沙茶酱 Satay Paste

酱油 Soy Sauce

香菜 Parsley 

芝麻酱 Sesame Sauce

豆腐乳 Fermented Bean Curd

You must try creating this Chun Ciou Signature Sauce (招牌酱汁) from the raw ingredients!

Just follow these 4 simple steps below:

Step 1. Put Sesame Sauce into the bowl (Put more for sweeter taste)

Step 2. Add Egg Yolk for a smoother texture

Step 3. Add finely-chopped fresh Spring Onions (Add more for better texture)

Step 4. Sprinkle some Shichimi Powder (Add more for spicier flavour)

Tadaa! Now we are done with this golden egg yolk sukiyaki sauce which helps enhance the meat texture and juiciness while bringing down the hot pot heat on the meat. 

Apart from the sauces and condiments, various beverages are available at the buffet bar,

ranging from cold drinks to hot Chinese tea.

甜品 Desserts

柠檬砂糖片 Sweet Lemon Slice

红豆汤 Red Bean Soup

冰淇淋 Ice Cream

Chun Ciou's desserts are equally great for both adults and children. The red bean soup is very thick and not too sweet for my liking. Here you can taste every bit of the red beans, adding nice texture to the dessert. 

The Sweet Lemon Slices (柠檬砂糖片) are more popular among female customers who

love tangy sweet flavours. The balance of sourness and sweetness is just perfect here. 

Taiwanese Chun Ciou Hot Pot Buffet 台湾自助式火锅 春秋战锅

Buffet timing: Lunch 12pm-3pm / Dinner: 5pm-11pm

Prices:

Weekday lunch: RM60++ (RM60 +10% + GST 6% =RM69.60) per adult

Weekday dinner, weekend lunch and dinner: RM75++ (RM75 +10%+ GST 6% =RM 87) per adult

Children from 110cm to 130cm tall: Half price

Infants from 90cm to 110cm tall: RM10++ (RM10 +10% + GST 6% =RM11.60) 

Reasons to Visit:
1. Everything is so Taiwanese here-- from the top notch quality Taiwanese-style services to premium ingredients and recipes from Taiwan.
2. Comfortable, modern, air-conditional atmosphere-- No sweats, and very cosy feeling when dining here.
3. Spoil with various choices-- Premium air-flown ingredients from Taiwan, high quality meats, special broths, unique sauces, and signature desserts.

Chun Ciou Hot Pot (春秋战锅)
Lot 306, Batu 3, 
Jalan Klang Lama,
58000 Kuala Lumpur.
Contact: 012-6882860, 016-5454348, 018-2776503
Facebook: fb.com/chunciouhotpotmalaysia

Waze: https://www.waze.com/livemap?zoom=17&lat=3.11024&lon=101.67791

Maps: https://goo.gl/maps/uFzzyRNQ2WN2