Doraku @ Life Center, Kuala Lumpur, Malaysia

If your table at Doraku isn't overloaded with dishes, you are doing something wrong. Start with standout cold dishes like Shiromi Shiso Carpaccio, followed by Ahi Hawaiian Poker and move over to the hot side and be dazzled by the Doraku Wafu Burger. To end, order your choice of ice cream and leave the table with a satisfying smile =)

Now I have an answer if anyone asks I know of any good Japanese Fusion style restaurant in KL. The answer will be Doraku. 

When you are here, expect nothing but a vivid palate of flavors, heightened by fresh ingredients and generous portions meant for sharing. 

Hiyashi Wakeme (RM8) - Served chilled, this marinated cold seaweed played well as an appetizer. 

Shiromi Shiso Carpaccio (RM30) - Thinly sliced Shiromi got extra layer of flavor from the shiso leaf, topped with marinated cucumber, sweet onion and tomato. The fresh ingredients and Kabayaki sauce was an instant flavor bomb.

Ahi Hawaiian Poker (RM36) - This dish started out as Japanese but ended with Hawaiian accent, thanks to the fresh ahi tuna, sweet onion, seaweed mix and nuts - all doused healthily in a Doraku Special sauce. We can't stop thinking how all these wonderful ingredients can sit together so well. 

Sashimi Moriawase (RM60) - It's always nice to complement the culinary journey with simple fresh sashimi, designed to accentuate both seafood and Japanese game.  

Doraku Wafu Burger (RM36) - The burger was a standout! Luscious greens and a fried egg draped across the juicy hamburger patty, held together by soft buns and flavored with special Japanese sauce.  We will definitely be back for this umami rich burger! 

Doraku Roll (RM30) - Unlike the typical rolls that can be found anywhere in KL, the Doraku roll was dressed with crabmeat and avocado, topped with seared tuna, daikon radish, shiso leaf and crispy garlic chips. To top it off, it was drizzled with special wasabi yuzu citrus sauce, giving it a sweet and spanking fresh combo. 

Sakura Ice Cream (RM12) - There is always room for desserts. A sweet sakura ending accompanied by azuki and a touch of Japanese sweets.

VERDICT: TOTALLY SMITTEN

SMITTEN DISHES:

Doraku Wafu Burger 

Shiromi Shiso Carpaccio

Ahi Hawaiian Poker 

Romanza Le Restaurante @ Terrace at Hock Choon, Kuala Lumpur

When Romanza first opened its doors on Feb 14th, its location was a head scratcher - a high end restaurant on a sleepy stretch of Lorong Nibang, off Jalan Ampang. But inside the well decorated restaurant was a menu that reference a piquant kaleidoscope of flavors and cuisines.

Purple potato bread. 

Beef Carpaccio (RM39) - The beef carpaccio was seared and served on a bed of wild rocket, with sweet slow roasted cherry tomatoes, laced with some balsamic reduction and lemon caviar. We absolutely loved the well sliced beef carpaccio, which was thicker than usual.

Spicy Peri Peri Chicken Liver (RM21) - The creamy chicken liver was well balanced with sofrito, crisp salad leaves and homemade bread. Romanza may have opted for an austere, black and white furniture design, but the menu was definitely in full color. 

Slow braised lamb shank (RM70) -  The braised lamb was tender, served with a carrot emulsion, pomme puree and topped with minted peas finished with a thyme jus. It may not be the cheapest lamb shank in town but the portion was surely huge. 

Line fish of the day (RM52) - The pan seared fish was paired with delicate pesto potatoes and bathed with mildly spiced tomato salsa. The fish may pale against its peers, but it's definitely a healthier option.

Chocolate Landscape (RM42) - For dessert, its hard to go wrong with chocolates that offers light white chocolate mousse, peppermint crisp semi freddo mille fueille, dark and white chocolate set ganache with crisp hazelnut meringues and dark chocolate cylinder filled with hazelnut anglaise - It was indeed a beautiful landscape.

Previous entry on Romanza.

Verdict: SOMEWHAT SMITTEN

Restaurant La Verticale @ Hanoi, Vietnam

Didier Corlou is one of the few special chef that has the ability to create new dishes by amalgamating French ingredients with Vietnamese tastes. Opened in 2007, La Verticale was ranked one of the top 100 world best new restaurants by Conde Nast magazine in 2008.

The former executive chef of Sofitel Metropole hotel has more than 35 years of culinary experiences. La Verticale, Madam Hien and DC Bistro Boutique are his notable cooking arena in Hanoi.

La Verticale was housed in a four story French villa located behind the French Embassy. 

At the ground floor, you will be dazzled by all sorts of condiments, ranging from sea salt to bowls of loose star anise. 

Located on the first floor, the dining room was tastefully decorated with less than 15 dining tables. 

Didier Corlou's homemade condiments. 

Amuse bouche - Scallop + vinegar fish drink + cucumber

Grilled scallop - The scallop was cooked to perfection with truffle vermouth adding depth and taste to the bivalve. 

Chili Salt - Playfully briny with a spicy kick. These tiny red chili are sourced from Center Vietnam and you can bring it home for US$3.5 per 25g.

Clam soup infused with lemon grass (bottom) and watercress soup (above) layered with dry rice and some condiments. Both soups were creamy and yummy.

Flowery Clams - Artichoke pluck with venus clams, extra flat nem and halong curry. The clams were a tad overcooked, making it rather chewy.

Red Tuna - The red meat was acidulated with passion fruit and lemongrass before hitting the grilling pan. The finish product was rather interesting with sweet and sour notes.

Lobster - This sea giant was fresh, infused with vanilla and turmeric

Foie Gras with Dalat wine, accompanied by Hanoi 5 spices, pears and figs. The foie gras was absolutely gorgeous!

Muscovy Duck stuck between a succulent foie gras and baguette. Meaty, fatty and totally satisfying!

Chocolate cake topped with vanilla ice cream and grated cinnamon. 

Puff pastry laced with heaps of chocolate sauce and roasted almonds.

I was totally smitten by this cheerful passion fruit in warm clafoutis. The Halong curry ice cream sung beautifully with the tutti fruity soup.

Smitten Dishes:
1. Foie Gras of duck with Dalat wine
2. Muscovy Duck
3. Passion Fruit in Warm Clafoutis


Verdict : TOTALLY SMITTEN 


La Verticale
Address: No. 19 Ngo Van St. Hanoi
Telephone: 04 3944 6317
Opening hours: 11am to 2 pm, 6pm to 930pm.

Romanza @ Hock Choon KL

Located at the ground floor of Hock Choon off Jalan Ampang, Romanza is one of the latest addition to the Kuala Lumpur's fine dining scene. Whether you are there for a scrumptious lunch or an intimate dinner, Romanza is the way to experience luxury dining in every dish. The laminated menu features French Mediterranean cuisine with a hint of South African flair. I suggest a day of fasting before coming to Romanza, as there are just too many interesting dishes to try. 

The black and white themed dining room was jazzed up with bold wallpaper, chandeliers and motif printed chairs. If you are keen to dine with the stars, an outdoor terrace is available.

Chef Steven Kruger started us off with a deep fried mushroom tortellini. The amuse bouche was warm, with mushroom oozing out of the crispy tortellini. 

Trio of Squid (RM26) - Or should I called it a trip around the Mediterranean region. From Asia, we had Tom Yum marinated squid on baby salad (left). From Europe, we lingered with some crispy crumbled squid rings and squid ink infused risotto (right). In Mediterranean, we had cous cous stuffed Patagonian squid with a roasted red pepper coulis (center). The plating was beautiful, with each squid highlighting the different techniques and textures.

"Baked Alaska" of Salmon (RM34) - The Norwegian Salmon fillet was lightly coated in French meringue, sprinkled with citrus and cucumber salsa, topped with smoked salmon ice cream. We were intrigued by the smooth smoked salmon ice cream that hardly emitted any fishy taste. Perhaps jelly fish and oyster ice cream may follow suit very soon. 

Palate Cleanser - The beet root jelly coupled with raspberry and pistachio sorbets were equally refreshing, removing all the lingering flavors, setting us ready for our main course.

Sesame Crusted Yellowfin Tuna Loin (RM60) - The tuna loin was effortlessly satisfying, enhanced by the avocado puree and home made sweet chili sauce. The flavored sushi rice was topped with nori layered omelette roll and some greens. 

Daily special (RM75) - The medium rare pan seared and oven roasted Ostrich Fillet was laced with spiced pumpkin puree. It was accompanied by pommes croquettes, dried apricots, mange tout and curry infused jus. 

Romanza Liquid Centerred Vanilla Parfait (RM24) - This igloo looking dessert consisted of raspberry coulis, served in white chocolate coated honeycomb. A scoop of honeycomb semi freddo with pistachio nuts was enough to keep it nice and cold. 

The dessert alone was worth the trip! The combination of raspberry coulis and white chocolate honeycomb was exhilarating new to us. This dish evoked the word "lovely" and definitely captured our culinary imagination. 

Romanza, which means Romance in Italian, ended our meal with some colorful jelly bean. We were overwhelmed by the Chef's stunning creations and we look forward to our next visit. 

Verdict: TOTALLY SMITTEN

Jean Georges @ New York

How can you say no to a 3 Michelin stars restaurant that charges US$29 for a two course pre fix menu and US$8 for desserts? You can’t.

Background - Jean Georges is one of the four restaurant in New York that has a 3 michelin star rating. Even though Chef Jean Georges was born in Alsace, French, he spent most of his professional career in Asia, hence creating an artful and often whimsical French - Asian fusion cuisine.

Surroundings - The lunch atmosphere was less formal compared to Per Se, it was lively with diners chit-chatting and waiters trooping silently to and fro. Needless to say, the service was impeccable, the waiters were acute and the dishes were served and taken away coherently. Even though the dining room wasn’t exactly spacious, the high ceilings and huge windows panels gave a warm and intimate feeling.

The Cibatta Bread texture was perfect - hard on the outside and soft inside.

Amuse Bouch

Sea Trout Sashimi Draped in Trout Eggs, Lemon, Dill and Horseradish. I'm totally in love with the presentation of this dish. The trout sashimi was fresh but the horseradish overpowered the dish. What a pity.

Tomato salad garnish with some diced yellow bell pepper, cucumber and olives.

This gotta be the Best Dish! Foie Gras Brulee, Rhubard Huice, Pineapple Raisins and Sichuan Peppercorn! The ingredients and technique used in this dish is impeccable. Kudos~

Beautifully Roasted Halibut coupled with aromatic Spice Broth and Spring Vegetables.

Skate with Chateau Chalon Sauce - Simple yet Delicioussss

Macarons Baby!

Sweet treats~~~~

Chocolate Theme - Jean Georges Chocolate Cake topped with Vanilla Bean Ice Cream with caramelized Honey Ganache, Amaranth Seeds and Hibiscus Steusel!

Rhubard Theme - Warm Honey Rhubard Tart served together with Crystallized Rose Petals, Strawberry Rhubard Soup, Mango, Passion Fruit and Yuzu.

VERDICT : TOTALLY SMITTEN