Morimoto @ Napa Valley

You might think you know Japanese food, but a meal at Morimoto, Napa Valley will change that. Chef Masaharu Morimoto is truly a Japanese master among masters! The restaurant's interior was modern and vibrant, represented by the exotic hardwood tables and sleek wood cabinets. The menu was nothing short of amazing, with bountiful choices to choose from. After flipping through the menu back and forth, we decided to go with the Omakase (US$120).  

A wall of fish at the entrance hallway

The furniture were sleek and modern with a touch of urban Japanese sense.

Did you know that the Iron Chef has his own line of sake, shochu and beer?

 He even has his own line of utensils! 

Morimoto's executive chef, Jeffrey Lunak who helped opened the restaurant back in summer 2010 was at the kitchen that night.

The dining area

The bar

Would you like some Morimoto sake?

Chef Signature Toro Tartare - The fatty tuna was served on a wooden tray with nori paste, fresh wasabi, sour cream, chives, avocado, rice balls and soy sauce as delicious condiments.

A spatula was used to scoop the thick creamy toro. I really enjoyed mixing all the different condiments together - Such a fun way to start a meal. The Chef also left a yamamomo or mountain peach to clean our palate. 

Yellow Tail Sashimi drizzled with light sauce and garnished with some greens and garlics. The carpaccio dish may be simple but the flavors were vibrant.

Veggie fondue - Beautiful assortment of vegetables served next to an oil fondue with garlic anchovy paste. This was my favorite dish  - the fondue was brilliant, I could literally lick the bowl clean! 

Close up look of the anchovy paste in olive oil. Love the idea of  fondue-ing in a Japanese restaurant. 

In addition to the omakase, we ordered a portion of Bone Marrow. The slippery marrow was crazy good with the baked crust.

Foie gras Chawanmushi - This egg custard was infused with foie gras soup, topped with a tiny piece of duck breast. The texture and taste were amazing. Pure decadence!

 Watermelon wasabi sorbet was presented as a palate cleaner - Such a stunning sight. Can you see the  strawberry?

No omakase would be complete without a sushi course. The fish was top grade, perfectly cut with a nice portion of rice.

Surf and Turf - Willington chutoro wrapped together with foie gras and unagi (Left), waygu flatiron with sea salt (center) and veal cheek tempura served with pickled red onion and onion foam (right). The complex blend of flavors went perfectly well together.

Bubble tea with scoops of green tea sorbet mixed in an icy carbonated lemon grass soda water. The coconut macaroon was nutty and crispy with a super soft center. Both desserts were heavenly! 

Chocolates baby... Morimoto chocolates....

At Morimoto, expect nothing less than stunning platings and pristine dishes with a distinct Japanese accent. 

Moritmoto definitely takes it to the next level. 

Verdict : TOTALLY SMITTEN

Bouchon @ Santa Barbara

Bouchon is where fresh, local ingredients meet excellent culinary skills. The restaurant is also passionate about wine (Bouchon mean wine cork in French), offering some of the finest wine from the California's South Central Coast. The Seasonal Wine Country Cuisine dinner menu was a great way for us to savor Chef Greg Murphy's French influence with California produce.

Some bread to start us off

Butter Spread

2007 Vogelzang Cabernet Sauvignon, Santa Ynez. The aromatic fresh berries and sweet oak created a rich mouthfeel.

Dungeness Crab Cake served with fennel puree, celery, micro green salad coupled with grapefruit aioli and fresh local avocado.

Exotic Mushrooms came with roots farms carrots and black truffle potato gnocchi. Finishing off with truffle salad and carrot puree.

Shepherd Farms Mixed Organic Field Greens tossed together with spiced quince, Marcona's almonds, goat cheese and quince verjus vinaigrette

Prime Rib Fiorentina placed on top of some horseradish whipped potatoes, carrots and asparagus.

Fresh Pacific Ahi Tuna which are lightly smoked, crusted with Shepherd Farms' fine herbs and seared rare.

Maple Glazed California Duck Breast; Confit of Thigh - Succotash of sweet corn, fava beans, applewood smoked bacon and Windrose Farms' butternut squash.

Char Grilled Rack of Lamb served together with root vegetable gratin, petite onions, broccolini and Banyuls jus

Blueberry Lemon Upside Down Cake topped with McConnell's California Lemon Zest ice cream

Creme Brulee

Warm Santa Barbara Molten Lava Cake - with McConnell's Cappuccino Ice Cream

The dinner resembled a tour of the region's best food and drink combinations. Bouchon is truly in a class by itself at Santa Barbara.

Verdict: TOTALLY SMITTEN

Shang Palace @ Shangri-la Hotel : Lunch Set Menu

Surrounding - Shang Palace located at Shangrila Hotel has always been a classy affair. The restaurant is long noted for its glitz housing traditional Chinese lanterns and antique furnitures.

Menu - Cantonese cuisine are being prepared at its finest by Executive Chef Tan Kim Weng, who has over 20 years of culinary experiences. Shang Palace is a heaven for dim sum lover as it comes in small, humble packages in the best possible bites. Since its a special occasion, we have decided to try their set lunch menu this time around (RM88++ per pax) . There is always life beyond dim sum on a Sunday morning. =)

Roasted Duck topped with Jelly Fish - The duck was a tad overcooked while the jelly fish was rubbery. =(

Platter of four dim sum - The bamboo steamer housed a piece of Shrimp Har Gow and a Siew Mai. The Fried Fish Ball was palatable but the Vegetables Ball with Sesame Seeds wasn't appetizing - It was cold and blend.. eeewww...

Dumplings are traditionally eaten for breakfast on New Year's Day in North China. However, their popularity is such that they are now eaten all year round in every part of the world. The Poached Dumplings was silky and delicious. In addition, the double boiled soup was light and tasty. They said: A cook's soup is a singer's voice.

The Stir Fried Cod Fish with Bell Peppers was mediocre

Fried thick Noodles with Shredded Duck Meat in black pepper sauce. The briny noodles lacked the "wok hei" which was vital to a good bowl of noodles

The dessert was probably one of my favourite dish. The Gui Ling Gao also known as Turtle Jelly is a herbal dessert traditionally made from powdered plastro (bottom shell) from the critically endangered turtle. Since it is so popular, the commercially available Gui Ling Gao usually does not contain turtle shell powder anymore, but it does share the same herbal additives which is good for skin complexion.

Overall, the meal was alright, there were some hits and misses. Nonetheless, we all agreed that the dim sum menu would probably be a better choice.

Verdict : SOMEWHAT SMITTEN

Upper Deck Tanzini @ G Tower

Surroundings - Upper Deck Tanzini is tucked on the 29th floor of G Tower. The picture windows, glass ceiling and hanging lights created a beautiful moment for me and my girlfriends. The ambiance was both mystical and enchanting.

Menu - Upper Deck Tanzini is one of the few places in KL that only offers Pre Fix Menu. Diners are allowed to choose the number of food courses - RM155++ for four course, RM185++ for five course, RM215++ for six course.

Badges for the girls...

Amuse Bouche - Chef's big ideas in small bites. Not that small after all. I thought the serving was quite generous. The fish was slightly overcooked, but was artfully presented.

Smoked Northern Piks & Capellini - House smoked Pike Fish, Chilled Ulam Raja Capellini, Trout Roe, Chili Vinaigrette. The pasta was fresh and the Pike fish was tasty. Nonetheless, the dish was a tad too dry with too little sauce to go with the pasta.

Master Kobe Striploin & Wagyu Beef Rump - Even though the presentation was beautiful, I couldn't finish this dish. The quality of the wagyu was subpar and the kobe was unchewable. The worst part was the waiter didn't even bother asking how well I want my beef to be cooked. It was extremely disappointing.

Chocolate Cake accompanied by some fruits. The dessert was palatable.

Unfortunately, aside from the good ambiance, I have nothing nice to say about the food and service. The food was forgettable and all of us agreed that for RM155++, we can get better food elsewhere. Also, the waitstaffs wasn't very helpful and friendly, not the top notch service you expect from a fine dining restaurant.

Verdict - NOT SMITTEN