Recipe: Hainanese Chicken Rice Balls

Hainanese chicken rice is a famous dish in Southeast Asia, whereby poached chicken is served with seasoned rice cooked in chicken stock, chilli sauce and cucumber.

A couple of weeks ago, I made the Melaka version at home, serving the rice in ball form rather than just in bowls. History has it that the rice were shaped into balls as they keep warm for longer; from the time it is made in the morning at home until the time it is consumed at work later on in the day. We personally like it this way cos it's much more fun to eat as you can just pop them straight into your mouth.

The kids had fun helping me roll and shape the rice into balls. The rice is usually seasoned with ginger, garlic, salt and chicken stock and cooked with pandan leaves. For convenience, I used the Taste-Me Hainanese Chicken Rice Paste, which contains all the prerequisite ingredients to make an authentic tasting Hainanese chicken rice. Simply add the paste to your rice and water in a rice cooker and stir well to combine and voila!

The chicken is also extremely easy to make - I used chicken breast, which is first poached in boiling water and sliced, then drizzled with a sauce made from chicken broth, soy sauce and sesame oil. The remaining broth can be seasoned with just a little salt and you have a delicious bowl of clear soup to go with the meal as well. Taste-Me Sos Cili Padi is the perfect accompaniment to your chicken; it's pretty fiery and definitely has a kick to it.

Beansprouts are usually served with the Ipoh's version of chicken rice, and since I had some homegrown beansprouts (which were fat and juicy), so why not just add it onto the meal. Simply blanch the beansprouts with hot water and then drizzle with some of the same sauce you used for your chicken. Everyone at home loved the Hainanese chicken rice meal;  super satisfying and delicious, and very healthy too!

Good news guys!

Sin Tai Hing is currently running the "Road 2 Recovery Promo" whereby with any purchase above RM5, you will get a FREE rendang paste! Promotion runs from 10 to 24 June, do visit either the Taste-Me official stores on Shopee and Lazada. Don't forget to also check out their Facebook page for the latest news and promos.

Taste-Me Sin Tai Hing Taste-Me Sin Tai Hing Taste-Me Sin Tai Hing Taste-Me Sin Tai Hing Taste-Me Sin Tai Hing Taste-Me Sin Tai Hing Taste-Me Sin Tai Hing Taste-Me Sin Tai Hing

Hainanese Chicken Rice 
Recipe by Baby Sumo
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
For the rice balls
1/2 pack (50g) Taste-Me Hainanese Chicken Rice Paste
250g rice
400ml water
2 pandan leaves, knotted

For the chicken
400g chicken breast
1l water
1/2 tsp salt

For the chicken rice soy sauce
4 tbsp chicken broth
1 tbsp Taste-Me soy sauce
1 tsp Sin Tai Hing Fook Tong sesame oil

For the beansprouts
2 cups beansprouts

To garnish
2 spring onions (green parts only), finely chopped
1/4 red chilli, deseeded and sliced
1/2 Japanese cucumber, peeled, halved and sliced

A. For the chicken:

1. In a large pot, bring water to the boil over high heat. Once boiling, add the chicken and cook, covered, over medium heat for 10 minutes. Turn off heat and leave chicken to steep in covered pot for a further 15 minutes.

2. Remove chicken from pot and allow to cool for 10 minutes, before slicing. Plate.

3. Mix the ingredients for chicken rice soy sauce in a small bowl. Drizzle 3 tablespoons of sauce over the chicken and then garnish with spring onions, red chilli and Japanese cucumber.

4. Reheat the chicken broth over medium heat. Season with salt. Spoon into bowls and garnish with spring onions.


B. For the chicken rice balls:

1. Wash rice until water is clear. Place rice in pot or rice cooker, then add water and Hainanese chicken rice paste. Use a clean spoon and mix well. Add pandan leaves and cook, like you would normal rice, until rice is tender.

2. Remove pandan leaf and fluff up the rice, using your rice scoop. Transfer to a large plate to help cool slightly, so you can shape the rice into balls.

3. Grab a small mound using your hands and pat to form balls, the size of golf balls. This recipe yields about 20 rice balls.

C. For the Ipoh-style beansprouts:

1. Blanch beansprouts in boiling water for a minute. Drain and place on plate.

2. Drizzle remaining chicken rice soy sauce over beansprouts.

Hainanese chicken rice balls recipe Hainanese chicken rice balls recipe Hainanese chicken rice balls recipe Hainanese chicken rice balls recipe Hainanese chicken rice balls recipe Hainanese chicken rice balls recipe Hainanese chicken rice balls recipe Hainanese chicken rice balls recipe 
Check out my other recipe using Taste-Me products - wantan mee with chicken char siu here.

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Recipe: Wantan Mee with Chicken Char Siu

This Movement Control Order (MCO) has got us craving many Malaysian dishes, such as wantan mee. When you miss it, cook it at home!

Wantan mee with chicken char siu and dumplings (sui kow)

To pair with our wantan mee this time, we have decided to make chicken char siu and sui kow (dumplings). First, you will need to marinate your chicken for your chicken char siu. It is best to leave it to marinate overnight in the fridge, or for at least 6 hours. Then, it is a simple roasting in the oven for 20 minutes, and 2 minutes under the hot grill for a sticky, charred finish.

The dumplings are very easy to put together, just mix the minced chicken with the seasoning and spring onions and wrap. Cook in chicken broth for several minutes and they're ready to be eaten. You can also serve the noodles with wantan, however we ran out of wantan skin, so dumplings will do for now.

When it's time to assemble, quickly cook the noodles in boiling water for a minute, rinse to get rid of extra starch and back it goes into the water for another 10 seconds to reheat. And for the magic - toss the wantan noodles in a mixture of light soy sauce, dark caramel sauce, oyster sauce and shallot oil - to recreate that same taste you get from the wantan mee stalls.

For this recipe, I have used the oyster sauce, soy sauce and sesame oil from Taste-Me. Taste-Me is a range of sauces and paste from Sin Tai Hing, a trusted brand which I have been using in my kitchen for sometime now.  Can't wait to try out some of their other sauces and pastes such as Thai Chili Sauce, Hainanese chicken rice paste and Cili padi sauce.You can purchase these Taste-Me sauces and pastes from Shopee and Lazada, do also check out their Facebook page for latest news and promos.

Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce

Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce

On 12 May 2020, enjoy 50% discount on Taste-Me products on Shopee and Lazada! Don't miss this amazing sale!

Wantan Mee with Chicken Char Siu
Recipe by Baby Sumo
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Serves 4


A. For the chicken char siu
Ingredients
500g chicken breast

For the marinade
1 1/2 tbsp Taste-Me soy sauce
1 tbsp cooking oil
1/2 tsp white pepper
3 tbsp honey
2 tbsp Taste-Me oyster sauce
1/2 tsp five spice powder
1/4 tsp grated old ginger

Extra 2 tbsp honey for basting


1. In a bowl, place all the ingredients for the marinade and mix well.

2. Cut the chicken into half lengthwise, then halve it again - you will end up with 4 long strips. Place the chicken into a resealable Ziploc bag and then pour in the marinade. Close the bag, and ensure the chicken is well coated with the marinade. Marinate chicken for at least 6 hours, preferably overnight in the fridge.

3. Preheat oven to 200°C (roast mode).

4. Line a baking tray with tin foil, then arrange chicken in a single layer. Pour over marinade, and cook in oven for 20 minutes. Take out half way to baste the chicken with the marinade and turn over.

5. After 20 minutes, remove tray from oven and drizzle honey on both sides of the chicken and baste. Turn on the grill to highest setting and place under grill for 1-2 minutes (keep an eye as it will brown quickly). You want the chicken to be slightly charred and sticky all over.

6. Remove from oven and rest chicken for 10 minutes. Slice into thick chunks.

B. For the dumpling (sui kow or sui gao)
Makes 5 sui kow

Ingredients

70g chicken, minced

1 tsp Taste-Me soy sauce

1/2 tsp Sin Tai Hing Fook Tong sesame oil

A pinch of salt

Freshly ground white pepper

1 tbsp spring onions, finely chopped
5 dumpling pastry skin

700ml chicken stock
Spring onion, finely chopped, for garnish


1. In a bowl, place the minced chicken with soy sauce, sesame oil, salt, white pepper and spring onions. Mix well and marinate for 10-15 minutes.

2. To wrap dumplings: Prepare a small bowl of water. Take 1 piece of dumpling pastry skin, and place a small mound of filling in the centre. Dip your finger into the water, and run it around the edges of the dumpling wrapper. Bring the opposite edges together to form a semi-circle.

3. Place chicken stock in a saucepan over medium heat and bring to the boil. Once boiling, add the dumpling and cook until the dumplings float to the top, about 3-4 minutes.

4. Serve in a small bowl with some chicken stock and garnish with spring onions.

Note: For wantan recipe, please refer here. The above recipe makes 10 wantans.

C. For the wantan noodles
Ingredients
4 pieces wantan noodles
2-3 bunch boy choy or choy sum

Noodle sauce (per serving)

1/2 tbsp Taste-Me soy sauce

1/2 tbsp Taste-Me oyster sauce

1/2 tbsp dark caramel sauce

1 1/2 tbsp shallot oil

For shallot oil
2 shallots, finely sliced
7-8 tbsp cooking oil

Pickled green chillies (recipe here)

1 For the shallot oil: In a wok, heat oil over medium heat. Once the oil is hot, add the shallots and cook for 7-8 minutes, stirring occasionally, until the shallots are golden brown. Remove from heat and set aside.

2. Bring a large pot of water to the boil. Blanch the vegetable for 30 seconds - 1 minute, until cooked.  Remove and set aside.

3. Loosen the wantan noodles. Add 1 piece of noodle to the pot of boiling water and cook for 1 - 2 minutes (taste test a strand to check for doneness), then rinse under tap for 10 seconds to remove excess starch. Quickly blanch again in the hot water for 10 seconds, remove and drain. It is best if you have a noodle strainer to help you through the whole cooking process.

I used spinach wantan mee this time, but you can just use any type of wantan mee

4. Place ingredients for the noodle sauce in a bowl and mix well. Add cooked noodles (from Step 3) and mix well to coat. Place noodle on serving plate. Repeat for remaining noodles. You may need to change or add boiling water after cooking 2 portions of noodles (ie when water becomes too starchy).

5. To assemble, place blanched vegetables and chopped char siu on the side of the noodles. Drizzle some shallot oil on the vegetable. Serve a bowl of homemade dumpling with soup and pickled green chillies on the side.

Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe
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Recipe: Maitake Mushroom Risotto with Bacon

Maitake mushroom has been consumed for many years, thanks to the plethora of health benefits it brings. Maitake means dancing mushroom in Japanese, and is also known as "signorina mushroom" in Italian or hen in the woods.

What are the health benefits of maitake mushrooms? Maitake mushrooms contain antioxidants that aid in anti-aging and it is also high in vitamin D which can help to boost your immune system, muscles and bones, hence it is great in aiding the growth of children. It can also help regulate blood sugar and cholesterol, hence it is suitable for individuals with diabetes. Furthermore, maitake contains 2.7g of dietary fibre in every 100g, which is the same amount as one lettuce.

Maitake mushrooms have a firm texture and robust, earthy flavor and contains L-glutamate, that gives us the wonderful umami flavour.  It is also a great source of protein, hence you can use it as a meat substitute. Maitake mushroom is very versatile and can be roasted, baked, grilled, deep fried, sauteed or stir fried, and retains its texture whichever way you choose to cook it.

Mushroom risotto is one of our favourite dishes at home. Just before serving, the maitake mushrooms are sauteed in some olive oil and garlic and then added to the risotto. The kids really loved the addition of the maitake mushrooms, with its lovely "meaty" texture. So delicious, try out this healthy and easy recipe at home today!

Yukiguni Maitake is Japan's top maitake brand. Since 1983, high-quality maitake mushrooms have been farmed in a facility equipped with Japanese technology. It is pesticide-free, chemical-free, all natural mushroom with healing properties, which can be enjoyed without washing. Imported from Japan, fresh Yukiguni Maitake can be purchased from major AEON shopping malls in the Klang Valley (retail price RM5.90). Yukiguni Maitake will keep well in your fridge for up to one week.

Maitake Mushroom Risotto
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Serves 4

Ingredients
200g arborio rice
1 small onion, finely chopped
2 tbsp olive oil
2 tbsp butter

1l chicken stock
2 packs maitake mushroom, separated
1/4 tsp chicken stock granules
1 clove garlic, finely chopped
150 g streaky bacon, sliced
25g grated Parmesan cheese, plus extra for garnishing
A handful of chives, to garnish



1. In a large non-stick pan or wok, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onion, and cook until softened, about 4-5 minutes.

2. Increase heat to high, then add the rice. Using a wooden spoon or spatula, stir the rice with the onion, making sure that the grains are coated with the olive oil/butter until slightly translucent and the rice starts to crackle, for about 2 minutes. This process is called tostatura. It helps the rice absorb the stock later.

3. Dissolve one chicken stock pot in 1l water. Turn the heat down to medium low and add enough stock to cover the risotto, about 1 cup. Keep stirring the risotto constantly as stirring massages the starch molecules out of the rice, hence creating a rich, creamy texture.

4. Allow the stock to be absorbed before adding more stock to the rice. Keep adding small amounts of stock (1/2 cup at a time) to the rice until the rice is soft but still has a bite to it (al dente). This will take about 20-30 minutes. Taste the risotto rice occasionally to check if it's ready. If you run out of stock before your rice is ready, you can add boiling water as a substitute for the stock.

5. In a separate pan, heat 1 tablespoon of olive oil over medium high heat. Add the bacon and cook for 8-10 minutes, until they are crispy and golden. Remove from heat with slotted spoon and set aside.

6. In the same frying pan (from Step 5), add garlic and saute until lightly golden, about 1 minute. Add the maitake mushrooms and saute over medium heat for 1 1/2 to 2 minutes. Season with chicken stock granules. Remove from heat with slotted spoon and set aside.

7. When the rice is almost ready (95%), lower the heat, then stir in the sauteed mushrooms (from Step 7). Take the pan off the heat and add the Parmesan into the rice (the mantecatura process) as well as 1 tablespoon of butter. Taste and adjust seasoning.

8. To serve, place mushroom risotto onto a plate, then top with bacon and finely chopped chives. Garnish with more shaved Parmesan. Serve immediately.

Note: You may replace streaky bacon with beef or turkey bacon, if preferred.

Yukiguni Maitake mushrooms

Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe
Maitake mushroom malaysia Maitake mushroom malaysia  Maitake mushroom malaysia 
You can read more about Yukiguni Maitake here.

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Maggi Kari, Bringing Back Childhood Memories

It's late at night and I'm burning the midnight oil as it's exam season. I hear a sound but it's just my tummy rumbling. But right on cue, mum would always appear as though by magic and offers to make me my favorite late night comfort food. My mum knows that I function best when my tummy is full. Five minutes later, she reappears with a bowl of steaming hot Maggi Kari noodles which I devour. Feeling content, I ease back into my studies with a happy tummy.

Reading a recent article in Harian Metro about the author's nostalgia of having Maggi as a child brought back these fond memories of my "Maggi days".

Did you know that Maggi noodles are made from two types of wheat sourced from Australia? A blend of Australian hard wheat and Australian premium white wheat is used to create the much-loved springy noodles. The high quality wheat are also a good source of protein and carbohydrates.

Not only that, to achieve the signature Kari taste, quality spices are sourced from different parts of the world, such as chillies from India and star anise from Turkey. Using a timeless recipe created by Maggi's in-house chefs, a total of 12 secret spices are ground and then slow cooked until "pecah minyak" to release the flavours. Once cooked, the curry is then kept cool to dry naturally. Hence, no artificial preservatives are added to the seasoning.

For a balanced meal, you can add your favorite vegetables and protein such as chicken, egg or tofu. I love adding in some fishballs as they taste so good in the curry soup. This is my "comfort food in a bowl".

For more information, please visit the Maggi "From Our Kitchen" website.



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Isetan the Japan Store KL Turns Two: Japan Local Speciality Fair (26 Oct - 4 Nov)

This October, Isetan the Japan Store KL @ Lot 10 turns two  and to celebrate their 2nd anniversary, there will be a host of limited edition collaborations, super deals and awesome events, including the specially curated Japan Local Speciality Fair.

Happening from October 26 until November 4, 2018 at The Market at the Lower Ground Floor, there will be a fantastic array of Japanese products from 20 brands as well as 7 sake brewers from a total of 16 prefectures and 1 city.

Some of the products showcased at this specialty fair are grilled oyster, boiled octopus, crabstick, miso paste, instant noodles, black garlic, mirin, ume plum, shichimi togarashi and much more. There are free tastings, so you can try the products before you purchase. Japanese staff as well as the producers will also be there to explain about the different products to you. More details can be found here.

Harvest Japan (Aomori Prefecture): Two varieties of fresh apples are available, the "Hirosaki Fuji" and "Toki" (RM17 each, RM33.40 for two). They are cultivated from the Iwakisan area in Hirosaki, Aomori where there is a large temperature difference between summer and winter, and day and night. This is the ideal condition to produce these delicious, juicy and crunchy apples. Other products available also are the luscious apple soup (apple puree plus cream cheese - RM25.40) and apple jelly (RM11.20).

KS Seika, Ltd (Aomori Prefecture): Black garlic has many health benefits as it is rich in antioxidants and reduce bad cholesterol and help with digestion. The Joppari black garlic here is produced using only white garlic from Aomori prefecture. Aged for about a month, you should consume about one clove a day to improve your health. (RM35 per 75g pack)

Wataguchi Farm (Wakayama Prefecture): Umeboshi (pickled plums) are a traditional Japanese food, also well known for its health benefits. It is often eaten in the hot summer months. The ume with honey is a combination of sweet, sour and salty flavours. You can also purchase Ume syrup, dried sweet ume, dried ume and Grandma's handmade ume.

All types of Yuzu products from Wakayama Prefecture, such as drinks and jelly

Also from Wakayama Prefecture, Jabara candies and drink. Jabara is good for hay fever, atopic disease and allergies.

Different types of vinegar from Tosazu, highly sought after by Michelin-starred restaurants in Europe.

Shokuiku Net Co, Ltd (Chiba Prefecture): You will find high-quality Chiba produced Beni Haruka sweet potatoes, which are 1.4 times sweeter than other sweet potatoes. The prices are usually based on weight, but at this Specialty Fair, you can get them at RM10 each.

Sanshu Mikawa (Aichii Prefecture): Founded in 1910, the company produces drinkable mirin (700ml for RM110) using traditional methods with only three ingredients - glutinous rice from designated areas, koji and rice shochu, fermented over one year. Perfect for making chicken teriyaki!

Maruya Hatcho Miso (Aichii Prefecture): The haccho-miso, or soybean paste is made using traditional methods, from only soybeans and salt and is naturally fermented for more than 2 years. They also offer a Hatcho Miso Sauce which you can use in many types of dishes, including toast, vegetable dip, hamburger, steak, gratin, miso katsu.

Marumo Aoki Miso (Nagano Prefecture): The Nippon Kokusan Miso paste (RM35) is fermented for one year, does not contain any artificial additives and is not heat treated, so this fresh miso still contains many enzymes and yeast. There are also an organic 3-month and 6-month red miso on offer, to suit different palates. Great with grilled chicken as well as in miso soup and as a vegetable dip.

Ringo Otome (Nagano Prefecture): The crisp apple cracker is made by baking raw apple slices over dough. It is the only Japanese sweet to have received three stars in the iTQi Superior Taste Award for 10 consecutive years. Only eight companies in the world have achieved this.

Kyotukemonokawakyu Kitaoshoten (Kyoto Prefecture): Harihari zuke is a famous product found in pickle shops in Kyoto which is made from dried takuan (salted radish), sweetened and flavoured with powdered green tea from Uji.

Kongen Yawataya Isogoro (Nagano Prefecture): Founded in 1736, this is one of the best shichimi producer in Japan. The signature shichimi is made using 7 ingredients for a balance of spicy and savory flavours. Great with udon, soba as well as pasta.

Gokou Foods Co Ltd (Miyagi Prefecture): Great as a snack with sake, these grilled oysters (RM20) contain no coloring, preservatives or other ingredients, hence you can enjoy the fragrant, natural flavours. Available in smoked variant too. There is also boiled beef tongue snack (RM20).

Akashi (Hyogo Prefecture): The sea bream (tai) and octopus are grown in the Akashi strait, where the strong tides and abundance of feed produce seafood that are full of flavour. The boiled octopus is tender and ready to eat, once defrosted (1/4 cut RM59.70).

Sugiyo (Ishikawa Prefecture): Kaoribako is their premium quality crab flavored surimi, made to taste as good as real snow crab meat. Awarded the Emperor's Cup, this is made using finely minced cod as well as natural tomato and paprika coloring.

Tamaruya Honten (Shizuoka Prefecture): Camembert Wasabi, a fusion between Japanese wasabi and French camembert has previously won the 2016 Japanese Pickle Grand Prix. Delicious paired with wine. Tamaruya also offers wasabi dressing, sweet and spicy wasabi and wasabi furikake.

You can get several types of instant noodles at the fair: Kitakata Ramen, Tokyo Ramen or Kishimen. The Hakata ramen is rather interesting; they have tonkotsu flavoured ramen but I was told it is made with NO animal products and is suitable for vegetarians.

There will be 7 brewers here at the Japan Local Specialty Fair to promote their range of sake and shochu, namely Ginrei Gassan, Shibata Brewery, Ninki-Ichi, Ozeki , Chigonoiwa, Umetsu and Matsunami Shuzo.

Umetsu Shuzo (Tottori Prefecture): Specialising in refined sake, shochu and umeshu made using traditional methods. The sake's flavour deepens when served warm. The shochu are produced from Japanese yam.

Matsunami Shuzo (Ishikawa Prefecture): Known for their products which pair "Oeyama" brand sake with fruits. Their plum wine (umeshu) is made by steeping Kaga White and Nanko Plums (from their family orchard) for two years. It is also the only brewery in Japan to produce Burdock Sake, using rare Sawano burdock to bring out a unique ginseng-like taste.

Shibata Brewery (Aichii Prefecture): sake with a traditional taste.

Ozeki (Hyogo Prefecture): One of the best known sake manufacturers in Japan. The signature Amazake is clear and sweet,with a hint of orange and strawberry.

Gassan Sake (Yamagata Prefecture): award-winning sake (top prize at the International Wine Challenge, Gold Award at the Japanese Sake awards).

Fancy a trip to Japan? With a minimum purchase of RM100 from the Japan Local Specialty Fair, customers are eligible for the Lucky Draw to win over 1000 fabulous prizes, including the grand prize of air ticket to Japan.

There will also be a special limited time menu at LGF, whereby you can sample dishes from certain prefectures, such as the Royal Caribbean with Crabmeat aburi sushi (RM3 each), Kishimen noodle from Aichii with chicken or seafood (RM25 per bowl) and various Matcha-based drinks (RM14 each). These dishes are available until 4 November.

Getting my Matcha Latte, made with Kyo Mukashi green tea

Additionally, head up to The Table on Level 4 there are great food deals to be had to celebrate Isetan the Japan Store turning two. The restaurants have specially created dishes using the air-flown ingredients from the Japan Local Specialty Fair. These dishes are available until 31 October only.

Tonkatsu Anzu - pork fillet with honey plum (RM12) - so juicy and the sweetness of the honey plum pairs well with the pork.

Yakiniku Toraji - enjoy the Wasabi Camembert cheese with sliced avocado (RM12) and black pepper salt. Loved this combination - creamy with hints of spiciness from the wasabi.

Mizutaki Toriden - sweet potato fries (RM8), first steamed for 30 mins and then deep fried. Non-oily and tastes pretty healthy, plus the sweet potato is sweet and fluffy.

The Tokyo Restaurant - Akashi Octopus with tomato. A generous portion, the octopus was tender and delicious. A steal at RM15.  There is also a madai (sea bream) with chazuke (RM20).

Yakitori Touan - Yuzu cocktail (RM10) or mocktail (RM8) using the Yuzu neat from Matsubayashi plantation.

Sushi Azabu - Tako Sakura ni (RM30) or Tai no shioyaki (RM58), Akashi red snapper sprinkled with salt and grilled. We could really taste the natural sweetness of the fish.

Visit Isetan the Japan Store KL @ Lot 10 today for a taste of Japan in Kuala Lumpur :)

For more details, please visit Isetan the Japan Store's Facebook page.


Store Opening Times: 11am - 10pm. 4F Opening Times: 11am - 11pm.

Location: Isetan the Japan Store, Lot 10 Shopping Centre, 50 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia. (Parking RM5 for first 3 hours)

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