TATSU JAPANESE CUISINE InterContinental Kuala Lumpur - A Taste of Distinction

Travelling in Asia affords you some of the most delicious cuisines available, most often with memorable dining experiences and what is not to like about Japanese cuisine when you know the restaurant traverses authentic flavours, crafted with fresh air-flown ingredients to please your demanding palates. TATSU Japanese Cuisine in the InterContinental Kuala Lumpur can surprise even the toughest of critics and we were in for a culinary treat. mylifestylenews writes.

Combining a subtle blend of Japanese aesthetics with a contemporary minimalist design, TATSU 達– meaning to achieve or to attain - which is named for this award winning Japanese restaurant helmed by Japanese Executive Chef Hiroshi Masuda, presenting diners with his vast international exposure and his masterful culinary skill and brought the freshest seasonal produce and ingredients and transformed it into more than just food art but a delectable Japanese flavour for a premium dining experience and even his die hard followers that admire his gastronomy.

As expected for such an eponymous dining establishment, a sushi bar, teppanyaki counter are offered for the all-around Japanese dining experience together with cozy lounge separated two section of the main dining room and five private dining rooms named after the Japanese flowers of Autumn for a more intimate and exclusive dining experience, decorated in graceful Japanese aesthetics.

Interactive Teppanyaki Counter Dining

The restaurant entrance on the first floor is classic minimalist design with wooden wall screens, half surrounded by a curved wall of blue ceramic sake bottles that stunningly highlighted the subtle elegance for what Japanese does best in delivering the quality and exactitude in all cultural and heritage aspects.

A large white paper lantern mood lighting well juxtaposed with the calming water feature across the main entrance offers the yin and yang balance highlighting the ambience and the quintessential Komodaru sake barrel which sets the scene before immersing yourself in Japanese food culture.

The classy interior design comes with dark stone tiled floors and solid wood table tops and dining chairs in wood and upholstered fabric, all in a minimalist approach.

There are some delightful touches such as the specially made sake cup column lamps that are used to sectionize some of the dining areas with the metal rod holding the sake cups has a pinpoint light at the top.

Further decoration is applied referencing sake bottles and interspersed with black glass panelling around the window treatment, which is also mirrored in the column at the entrance. There are defined sections for each type of cuisine and so many details too numerous to mention.

The Sushi bar top seating has some beautiful tailored-made show ‘plates’ setting that features a wooden treasure box covered by a glass top in three different designs.

What lies beneath individually comprises of chopsticks display alongside with maple leaf, seashells with mini metal crabs, sand and stones, beans and dried-leaves on display, telling you a story of the freshest harvest, produce and ingredients obtained from the sea, land and the forest which is another sophisticated touch highlighting the Japanese heritage cuisine.

The Japanese stoneware of varying shapes, sizes and designs are used widely here that assists in creating an immersive authentic dining experience with the food and tea of all things Japanese.

Dry age beef and fish can be seen in-house for the well-crafted menu and this typifies the artisanal experience you may expect when dining in TATSU Japanese Cuisine. Zui Omakase was our chosen Kaiseki culinary journey for the evening which referenced seven different menu selections to ensure we covered the length and breadth of many different food presentations and we had so much anticipation for what lay ahead in the TATSU Japanese Cuisine food ‘bible’. For a good omen, freshness and purity, we entrusted Chef Hiroshi’s signature best.

 

<APPETIZER>

The colourful presentation of the appetizers came in five different forms, cooking style and preparation, well placed on a square stoneware with bamboo stick handle hanging across the entire plate to create a more dramatic presentation to entice your palate visually even before digging in. While there is no particular order to enjoy them in any sequence as told by Chef Hiroshi, we started with the Foie Gras & Asparagus Miyazaki Wagyu Roll which was a very harmonious combination with a thin slice of Miyazaki wagyu beef that was delicate, in snowflake shimofuri marbling that melts at low temperatures and with a butter texture and unctuous in flavour. The foie gras added to the overall richness on the palate and was a suitable accompaniment to the beef as well as the crispy textural asparagus.

This mouthful bite of Grilled Salmon Belly with Grated White Radish Ponzu Sauce was there to please the discerning palate. Salmon Belly was chosen for its fattiness yet not greasy and pleasantly goes well with the finely grated white radish in Ponzu sauce adding the citrusy relish that was just the right accompaniment.

The Breaded Butterfish with Shibazuke Pickles Sauce was another delightful mouthful bite on the palate and being a white flesh fish with a distinctive smooth, velvet and not too strong in “fishy” flavour, it was well battered and deep-fried to its light flakiness to be enjoyed with the famous Kyoto’s Shibazuke purple fermented vegetable pickles.

The light and airy omelette was delicious without being overtly strong and the eel is in season that made this Grilled Eel Omelette the perfect touch and flavour as a taste sensation.

Rich and creamy, the fresh buttery Sea Urchin Sushi offered the mild, sweet oceanic brine savoury umami flavour. It was a particular flavour that may not be enjoyable for everyone that melts on your tongue like a rich egg yolk or sea mousse. For those who love will love.

 

<SOUP>

Abalone with King Crab Meat Soup

The abalone was from Tasmania and the crab from Russia, which created a delightful clear broth with sweet crab meat and tender abalone. Well done and such a tasty soup stock that was like a consommé, but a bit cloudy which was to be expected. The hint of citrus that was noticeable from the pomelo peel and added just a teensy bit flavour profile that we loved.

 

<SASHIMI>

Toro, Salmon, Spotted Prawn

The three sashimi were toro, salmon and spotted prawn in a very attractive presentation served on an oyster shape-like deep stoneware with a hint of dry ice to create an experience and luckily for us it delivered on all fronts. The toro was utterly delicious, soft yet firm in texture and buttery on palate and was the highlight among the three assortments. The salmon and prawn a close second as they were all so fresh and clean in flavour with the palate and the prawn head tempura was the perfect final touch to round up the taste of the ocean with an alternative savory.

<HOT DISH>

Seafood Platter of Grilled Chilean bass with Yuzu Miso & Cauliflower Sauce 

& Pan-Fried Jumbo Shrimp with Sea Urchin flavoured Sauce

The local jumbo prawn from Sabah was done in two ways, so crunchy and springy in texture and extremely tasty. While the main body of the prawn was beautifully grilled, well paired with the sea urchin flavoured sauce was almost like a silky pumpkin in flavour for a delightful surprise on the flavour profile and gives you that “double happiness” indulgent from the sea,  the prawn head was deep-fried to golden brown to enjoy, and one removes the sharp sword-like spine on top, eat them whole and gently suck out the savory melted fat and juices from the inside, then crunch the crispy shell, simply delicious. The sea bass was so soft and light on flavour and deliciously served with the cauliflower sauce, adding just the right balance without dominating the fish and simply divine!

 

 

<MAIN DISH>

Miyazaki A5 Tenderloin Steak & Australian Wagyu A6-A7 

with Tatsu Signature Dipping Sauce

The presentation came with six generous pieces of Miyazaki beef and three pieces of Australian wagyu cooked medium rare. The Miyazaki beef was top marble grade 12 and just melted in the mouth. It was very creamy and had a high fat content which was to be savoured with every single slow bite. The Australian wagyu had a more grainy texture and stronger flavour, but both were equally divine. The beef was accompanied by a sweet chilli paste (but not spicy) and Chef Hiroshi’s special signature dipping sauce as well as some pepper salt mixed that created a harmonious balance.

 

<RICE>

Fried Japanese Pickles Rice

Simple yet delectable! This rice was to die for, with beautiful individual shiny grains and the pickles adding a savoury character and was the perfect accompaniment for the beef, adding a counterbalance of neutrality and savouriness to the richness of the beef. Simple pleasure and simply sensational. Shiawase desu ne!

<DESSERT>

Japanese Musk Melon with Sliced Fruits

Despite the melon was not in season, it was still quite ripe and a good palate cleanser.

Tapioca Coconut Milk with Red Bean Paste “Zenzai”

This traditional Japanese sweet dessert soup made by simmering azuki (red) bean paste with sugar and served with tapioca coconut milk for light creamy and sweet flavour front that was rather a pleasant end in “sweet’ memory.

Arrowroot Starch Noodle with Matcha Ice Cream

This was another delicious combination and totally unexpected, with a hint of brown sugar and soybean powder topped the super amooth and creamy Matcha ice cream, the presentation of all three desserts was superb with a bit of theatrical flair thanks to the dry ice, but the flavours were true and it was the real standout among the three.

The evening was beyond our expectations, with spot on service that was attentive and informative. Chef Hiroshi came out to introduce each course and was very engaging with his soft spoken well manner tone. The menu was bigger than expected, but every course was captivating for different reasons with meticulousness and we were well and truly sated by the end of the evening. 

 

For a taste of distinction, Chef Hiroshi is truly paying homage to the seasonal and freshest produce he carefully picked and highlighting his masterful culinary skill to ensure his diners enjoy the essential elements of Japanese cuisine and flavours with more than just some surprises on the refined palate.

Tried & Tested:
Location: 5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 4.5/5
Value For Money: 5/5
Experience: 5/5
 
TATSU JAPANESE CUISINE InterContinental Kuala Lumpur
 165, Jalan Ampang,
Wilayah Persekutuan,
Kuala Lumpur, Malaysia
Tel: +6 03 2782 6000

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

HAI YAN @ The Ritz-Carlton Langkawi - A Delectable Feast For Every Taste

Perched at the edge of the sea, the signature Chinese Restaurant Hai Yan at The Ritz-Carlton Langkawi is nestled within the resort in its own pavilion and like everything else at this stunning resort the reveal is always hidden until you step inside. mylifestylenews writes.

The entrance door flags how impressive things will be with a dramatic huge door that is composed of intricately hand carved wooden tiles and is a statement piece in itself. Once the door opens another dazzling statement interior design immediately grabs your attention with a huge glass lantern chandelier and a further back wall behind the reception desk of another small glass lantern wall,  it is quite ethereal at night and all this before you have even seen the sea.

We were greeted by our expectant host Susana and were escorted to our table, at which point the water becomes evident, but the intimate main dining room itself is the showpiece and instantly you are immersed in an elevated and elegant Chinese fine dining atmosphere.

Dark woods are used throughout the entire restaurant with the main dining room having soaring ceilings anchored by an A-Frame structure sitting atop four huge round wooden columns from which hang large wooden lattice screens and long lanterns with red glass that create an attractive visual. Simply mesmerizing and there is a lot to take in from this attractive interior design and settings.

One whole side of the restaurant has a sea view and at the end of this standalone pavillion, a well laid and spacious deck is one of the most sought after locales in the resort to enjoy an uninterrupted sunset, weather permitting while sipping your favorite cocktails and bubbles to soak in the entire view of desire.

Although once dark nothing is discernible, yet you are in for a fine dining experience with all the designer elements and touches and you’ll then exhale by knowing that you are going to enjoy the evenings festivities.

At floor level there are statement dining chairs with red floral cushions, the odd red coloured rug here and there on the dark hardwood parquetry for effect. Additionally there are red embossed ceramic table lamps strategically placed for decoration to create a more residential ambience.

Tabletops are clothed in white fabric with a chic gold self-lighted table lamp and exquisite red Legle French porcelain show plates. Once seated,  Quayyum, the restaurant manager came to our table and he explained how our set menu worked for the evening and prompted us with the 1993 TWG Pu-Er tea from Yunnan that was sensational.

Aiylee looked after our table for the evening and a classic Amouse Bouche was presented to whet our appetite. A thin, crispy mouthful deep-fried modified version of Pie Tee (Top Hat) - a pastry cup filled with a savory mixture of scrumptious fungus mushroom, cucumber and vegetable that was delicate and very enjoyable.
 

<Crispy Prawn, Crab Meat & Cheese Beancurd Roll>
A deep-fried crispy thin beancurd roll was filled with substantial prawn meat, crab meat, cheese and coriander leaf and served with a garlic chilli dressing. The thin, light and crispy texture with a subtle flavour that was a good savoury of seafood combination that was soft and moist and subtlety highlighted by the cilantro was also a standout on the flavour profile index.

<Seared Scallops with Apple Sauce & Black Caviar>
This dish was served cold with the lightly seared scallops coming from Canada that was quite a savory taste but a little fishy to our liking. The apple was carefully cut to fit the size of the scallop to create that balanced presentation to the scallop and the touch of caviar added another savory of the sea for an enjoyable contrast of flavours and textures.
 

<Foie Gras Crispy Rice Balls>
A plum and red fresh lychee in visual but foie gras crispy rice balls on the palate filled with a small portion of foie gras, chicken and prawn meat and a dash of yuzu gel which helped to combine and form the rice balls. This was a statement presentation as the rice ball resembled a lychee in colour and texture with the natural colouring from extract of pomegranate juice. On first bite it was remarkably crispy on the outside and firm but moist tasty meat on the inside with the subtle foie gras flavour on the palate. This prawn ball elevation was a delight on the tongue and a definite hit on the execution front.
 

<Hai Yan Black Pepper Wagyu Striploin>
Large chunks of wok-fried Wagyu striploin in Chef Wang’s signature black pepper sauce, snowpeas, capsicum and onion. The premium beef was cooked with text book execution to ensure the meat was absolutely tender, coated with the unctuous black pepper sauce that piqued our taste buds without being dominating on the palate front. It was so good in flavour and texture that you wanted more even though it was a generous portion. It was definitely one of the highlights of the evening.

<Wok-Fried New Zealand Lamb Tenderloin in Traditional Oriental Brown Sauce with Seasonal Vegetables & Crushed Pistachio>
Move over, sweet and sour pork. This sensational creation was the elevation of the traditional sweet and sour pork redux . The sticky lamb was offered as an alternative that had made this the winner for the evening. The sweet and sticky sauce was delectable, but moreover the lamb was extremely tender and flavoursome. Every morsel was a joy to savour and made you want to linger over such rich and tasty meat!
 

<Valrhona Chocolate Lava “Chinese Pastry with Pistachio Custard>
What a rich and decadent dessert this was with the premium quality of Valrhona chocolate being the star performer. It was not too rich and sweet and the pistachio custard was a perfect foil for the richness of the chocolate. The presentation was whimsical as the chocolate and custard were encased in a Chinese pastry made to look like a mooncake and we were loving it!

 
<Crispy Fried Banana with Honey Served with Vanilla Ice-Cream & Sesame Seeds>
This was a dish that put a smile on your face and brought back old time memories and was very much comfort food that was done to perfection. Crispy and sticky on the outside with warm soft ripe banana on the inside and the smooth and creamy vanilla ice-cream gave that yin and yang balance to the crispiness of the banana.

 
The dinner was perfection personified, with seamless service and each of the service team was well-informed and had great product knowledge and interacted efficiently with every diner - including us - in a very professional and friendly warm manner which made for a delightful dining experience. We felt totally relaxed and immersed in a culinary journey without worrying how the evening would play out. Quayyum is the prefect Ambassador for Hai Yan as he embodies the ability to relate to every guest and not take them for granted and he really made an impression on our evening that will be hard to forget.

We feasted on an exquisite array of well loved and honest Cantonese flavours with artistry and imagination and the menu has so much to offer the toughest of critics, but the essence of Chinese classics was distilled in a simple menu for us and left us wanting more because of the talented chefs and front of house service. You wouldn’t want to miss out on this gem!

Tried & Tested:

Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5

 

HAI YAN The Ritz-Carlton Langkawi

Jalan Pantai Kok,

Teluk Nibung

Langkawi, Malaysia

Tel: +6 04 9524 888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

THE EXPANSION OF GIORGIO ARMANI 品牌的精神延續

THE EXPANSION OF GIORGIO ARMANI
品牌的精神延續

 

即使Giorgio Armani先生已离逝，但旗下品牌特别是Giorgio Armani 及Emporio Armani

的精神延续不但没有因此而怠慢或停下来，在目前全球经济环境不景气的状况底下，却有种越战越勇的感觉。

品牌在首要看准的城市陆续扩张及进行形象的改革和提升有增无减，逐步开设全新专门店和为现有的专门店进行提升改革；透过精致建筑概念展现品牌的当代精神，进一步巩固品牌在区内顶尖奢华购物地标的影响力，在纷乱世界中寻找坚定信念，以及对抗无力感的情怀。

同时间亦从未间断参与及冠名赞助不同形式的跨界活动，包括各项国际影展、时尚慈善活动、设计展览以至冬季奥运及国际比赛运动项目等的盛事，势必为品牌再续新篇章。

此外Armani 先生对剪裁精良，Giorgio Armani品牌质料上乘之奢华男装的Made to Measure量身订制服务在2006年推出后更成功吸纳一众职场男仕骨干精英及忠粉的青睐，更视之为男装穿着的终极之选。Armani先生对当时的时装工业进行反思，继而做出一些非凡之举。

「这是一个时装业集团化经营、全球化发展却又非个性化设计盛行的时代。但正是现在，我坚信，谨记时装设计的初衷至关重要，那就是为每一位个性不同的人制作舒适合穿的服饰。」Armani先生娓娓道出。

对于一个已在成衣领域功成名就的设计师来说，这是一个极为勇敢的决定。但在 Armani先生看来，现在正是一个重返创意本源的契机、精心选料，制作上乘服饰， 实际是对剪裁艺术的一种探寻，将品牌精神与订制工艺的至臻品质合二为一。透过珍贵的合身体验以及独有的布料、内衬、钮扣和各个细节，还有Giorgio Armani字样的签名，实现了传统与现代的结合，使得传统剪裁工艺与当代设计工作室的崭新创意融为一体，坚持守护重要事物的抉择，制作出独一无二的成品，完整体验品牌以当代简约为核心的美学理念。Giorgio Armani Made to Measure量身订制服务由此诞生，正正是因为对现代成衣理念的重新定义并开创了一个舒适而考究的男装全新时代而享有盛誉。

另外，为了迎接这个炎夏，Giorgio Armani Mare系列再度启航，恰逢第五届Giorgio Armani超级游艇帆船赛知名赛事，Giorgio Armani Mare定制帆船 “Sørvind by Giorgio Armani”号再度参赛，破浪竞逐，前往全球最迷人的Port of Cervo切尔沃港避暑胜地，开启Giorgio Armani夏日美学的沉浸式体验，并于翡翠海岸游艇会前的碧蓝广场上设立了快闪空间；在法国Cannes坎城的Armani/Caffè 露台亦变身为品牌专属展示空间；随后途经Castello di Miramare玛律米堡的Bagni Roberto海滩俱乐部；最终抵达希腊的Mykonos米科诺斯岛，并为当地首家 Giorgio Armani精品店正式揭幕。

是次的休闲航海系列以流动廓形与轻盈面料为核心，打造出一系列百搭单品，让您在假期和休憩的每一刻都能展现从容与优雅。系列的一大亮点是全新T恤系列，其灵感源于假日之旅中的往昔与当下的胜地，清新的夏季配色从浅蓝过渡至中性色调，融入了珊瑚粉色及自然色为主调，辅以薰衣草紫及绣球花蓝的点缀，呈现令人联想到沙滩与海之蔚蓝的优雅色调，形成鲜明对比。

系列广告大片在Ravelo拉韦洛的Villa Cimbrone辛波乃别墅取景，这座拥有深厚历史韵味的宅邸通过电影质感的真实影像，于轻盈雅致之间徐徐铺展系列的美学叙事，让这一独特的视觉标识成为假日之旅的代表性名片。 盛事一浪接一浪让忠粉及业界感到鼓舞，且看看未来的动向会否进入另一新纪元，由新一代的接棒人带领，能否再创新高峰，目前仍言之过早！