Girlie Trip to BKK

Ippudo is still best in Japan

My moment with Mr. Gary

TGIF!!! How do you guys like my wordless posts so far?
It's so fun to compile collages of the little bits and pieces of my life!
Hope you like it!

My friends know that I swore solemnly to the sushis/sashimi in Kame Sushi, Desa Sri Hartamas. So naturally they were curious on my opinion of Sushi Hinata, which carries very similar concept of authentic Japanese cuisine that place focuses on Omakase meal prepared freshly by Master Chef by the sushi counter.
Sushi Hinata is a sushi specialist that has opened not long ago and has since gain a widespread popularity within my circle of friends, with some stating that their sushi are the next best thing they have had since Japan. So with that in mind, I enter Sushi Hinata at St. Mary Residence with only one purpose- to try their OMAKASE (degustation by the chef)

My Master Chef of the night is Chef Oritsuki, or Chef Ori, originated in GINZA with over 30 years of experience. Chef Ori has arrived Malaysia only 2 months ago, and knows minimal English. But he is friendly, funny and engaging that you will find yourself drawn to his jolly mood.
It is to my surprise that I was surrounded by patrons that I know that night, with my left being Kame Sushi Master Chef himself and my right being an acquaintance. The restaurant is to my opinion overly bright and has counter seating of not more than 20. There are several private rooms, though most would prefer to be seated where the main actions are- by the counter and I will strongly recommend it.

Their OMAKASE per person starts from RM350++onwards, while limited ala carte dishes are available as well as a cheaper sushi set meal of RM280. The best time to come is Tuesday and Friday for those are the days where the shipments arrive and when their fish are the freshest, but Reservation is strongly recommended.

Ok moving on, let’s see how many of the items I can remember, there were just so many that by the end of the night, I was thoroughly stuffed! Is it worth the spurge of RM350? You bet it is.

Trio Appetizers
Chef Ori  Presenting us the TORO, ohhh noms!

Sweet Shrimp with Uni (Sea Urchin)

There's no such thing as UNI overdose, here's one with chawanmushi (steam egg) with Ikura Eggs

You've got to love this Red Snapper!

Slices of Abalone Sashimi

Ebi Tempura with what feel like a Potato Croquette sort- with minced meat

Black Cod with Miso, a resemblance recipe of Nobu's

Squid Sushi wth sprinkled of yuzu zest
Tamago, rolled eggs. Chef Ori mentioned that the malaysia version is slightly different having to use a different types of charcoal. 
By far my favourite sushi of the night, mackarel with a little spring onion dressing, a ginza specialty

Watch out for Chef Ori with his sharp knife

Also among my list of favourite, is the ANAGO sushi with yuzu zest

Excellent Chef's creation, Negi Toro (Minced tuna with onion)

So, Sushi Hinata vs Kame Sushi, who's the winner?
Neither, because both are equally good, Of course Sushi Hinata's omakase uses more premium ingredients such as abalone and uni, but price aside both Chefs are well experienced and executed their food with as much care, precision and passion.  While Kame Sushi Omakase offers a shorter course, they have more variety of seasonal sashimis you can enjoy, on the other hand I thoroughly enjoy the little yuzu touches of Sushi Hinata's sushi and those pickled ginger that's home marinated for up to 9 days are excellent and thoroughly enjoyable that despite i'm not a fan of ginger, it doesnt stop me from asking for refills again and again.
Kame Sushi Omakase starts from RM150 onwards, so if affordability is an issue for you, Take a babystep to experience Kame first, then start building up your bank account for Hinata. Both gave me the same satisfaction


Food: 8/10
(i wouldnt mind eating those anago sushis everyday! Noms!
Hinata and Kame is officially my 2 top favourite sushis place in KL)

Ambience: 6.5/10
(too bright to my liking)

Service: 7.5/10
(though servers were not knowledgable, chef has ensure our meal was a pleasant one)

Presentation of food: 8/10

Overall: 7.5/10 


Sushi Hinata
A-0-1, St Mary Residences,
Jalan Tengah, Off Jalan Raja Chulan, Kuala Lumpur.

 Tel: 03-2022-1349
Closed on Sundays
Reservation strongly recommended

Happy Monday Everyone!! It's a brand new week at work!

Baby Brownie 1st Birth :) aww memories
She have since given her second birth to 3 beautiful babies
This is what i call a "BIG" breakfast

Gosh looking at it now gives me the cravings!!

w My Delicious Date

Wordless Entries are fun!
Here's one of us in Shanghai~! Hope to go back again soon, maybe sometime this year?

My babygirl in Melb, Missed her so so so so much!

Owakudani Valley in Japan
Hello kitty Kawaii Neh!

Maison Francaise came into my radar quite awhile ago, I’m always game for foie gras, and escargots which is a French specialty. Maison Francaise occupies a 3 storey bungalow house with a taking view of KLCC Tower from its pool lounge. Choose either to sit in the sparsely white and smart surroundings from the inside or opted for the smoking friendly alfresco with a less uptight atmosphere with best of both view (pool + klcc). French Chef Franck Lamache heads the kitchen and according to its website, used to be a private chef to President of Kazakhstan.

The thing i like about Maison Francaise is their menu stay true to the authentic French flavours, and i think the restaurant deserve more recognition in KL's food industry for its healthy, fresh and light recipes.

The restaurant holds a delightful large menu with a wide range of selection of appetizers and mains which holds an upper end pricing in town. My sight fell to the 10g of premium caviar from France topped with scrambled eggs which looks exciting but with a hefty price tag of RM220. Save it some other special day perhaps? For a gastronomic experience, you may need to dig into your pocket deeper for their degustation which cost RM380 (eek!) for a 7 course meal but hey guess what, it includes that caviar scramble eggs, if that’s enough to convince!

Starting the meal with a cold appetizer, Foie Gras Terrine with onion and apple chutney has a smooth velvety texture which was nice on its own, though chutney melded nicely with the dish. And Gosh you musn’t missed out their mushroom soup here, tasted heavenly with truffle oil and whipping cream. Escargot in Burgundy Style red wine sauce with fried onion rings didn’t hit off with my taste bud, since I can’t accept the “garden” taste of the snails but I do find this problem with many restaurants serving similar dish, so it could just be my preferences. My dining partner swears by their Ravioli stuffed with European Lobster and Spinach in Bouillabaise Sauce, stating that he will not fail to order this everytime he comes by. Granted, the pasta skin was delightfully thin, and the minced inner filling is at its decent portion combine with the saucy and flavourful seafood sauce. Noms!

Foie Gras Terrine with onion and apple chutney (RM72)

Mushroom soup with truffle oil and whipping cream (RM49)

Snails seared in Burgundy style red wine sauce with onion rings (RM80)

Ravioli stuffed with European Lobster and Spinach in Bouillabaise Sauce (RM65/ RM90for main)

Moving on, we have our main courses. Veal tenderloin in porchini mushroom sauce (RM125), knifing through the meat reveals a nice pink center, and a semi-tender bite. Sufficiently satisfactory for the craving carnivores, however i wished it wasnt pre-sliced before it seared, as that losses out to some juiciness and flavours of the meat.

Pan Seared Red Snapper pairs really well with the ratatouille (RM77), having sampling a few bites off my friend, the sweet delectable flesh with a little acidic hit from the tomato content of ratatouille. This is pure comfort food , and my friend had enjoyed it, it seems

Seared Scallops and parsley sauce and white truffle oil (RM95), I’m generally overly excited for dish with truffle oil. They always tend not to disappoint as the truffle oil generally unearth more flavours into a dish. And it also applies to this dish, though subtle in flavours complement well to the parsley sauce and mascarpone risotto cooked al dente. A little complain here? Scallop is too puny and slightly over seared

For those dessert lovers out there, i'm please to inform that Maison Francaise serve a list of interesting presented and fun desserts. Here's what to look out for:-

The visually arresting dessert and perhaps one of my absolute favourite of the night is Grand Marnier Souffle (RM35) The perfect light and fluffiness aibeit not too sweet dessert had brings got my heart fluttery for a good moment. That tinge of alkie in this perfected souffle is a definite must order. Alternatively, other flavours include lemon, chocolate, passionfruit and vanilla  
Another Special noteworthy dessert is their Mont Blanc chestnut and vanilla ice cream, delightfully light and addictive. (RM28)
For those fig lovers out there, you may find your likings in their Roasted figs from Provence with vanilla ice cream (RM33)

Assortment of Sorbet with Meringue (RM28). A refreshing end to a meal with enjoyable company.

The Cheese Tray- A selection of 4 types of cheese suitable for 2 (RM78)

Went through few wines on 2 occasions- First up, from the restaurant Pascal JoliveT, Sancerre 2009

On a seperate occasion with a smaller group, The Pauillac 2006, societe civile du vignoble de chateau latour, and Australia's Penfold Bin 389 Cabernet Shiraz, both BYOS.

My Girlies, all passionate foodies!


Food: 6.5/10 + 1 for desserts!

Ambience: 7.5/10
There's a big function capacity here with the pool, and private function room area!
This whole place can easily cater for more than 150pax

Service: 7.5/10
Attentive, but the servers seem not too familiar with their menu

Presentation of Food: 8/10
Enticing to the eye

Overall rating: 7/10
Looking forward to another visit to Maison Francaise


Maison Francaise
No. 5, Jalan Changkat Kia Peng
50450 Kuala Lumpur
Tel: 03-21441474 to view its full menu

P/S: if you are wondering, i rate restaurant food in comparison to it's pricing. The higher priced the menu is, it will be expected in higher quality, taste, and ingredients used. Hence you see all the 6's and 7's rating for most of my fine dining post, as i felt that fine dining in Malaysia has not reached its maximum potential. But then again, this is all my personal opinion and with no professional knowledge! Teehee!

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