After learning how to make sushi, does it make you feel like eating them? 🙂 Thanks to the Executive Japanese Chef Tetsuya Yanagida of Benkay Restaurant, we had the chance to savour fusion dishes – a combination of Western and Asian touch. For instance, items such as foie gras, cheese and chilli padi are incorporated in the latest ala carte menu! Who would have thought?
Meticulous table setting
The dining experience was started with Thin Sliced Yellow Tail with Bird’s Eye Chilli and Wasabi Sauce that was fiery yet delicate. It definitely opened up all our taste buds instantaneously. If you couldn’t take too spicy food, I’d recommend you to remove the Bird’s Eye Chilli as the Wasabi sauce was hot enough. 🙂
Thin Sliced Yellow Tail with Bird’s Eye Chilli and Wasabi Sauce
After setting our tongues on fire, we were treated to the smooth and melt-in-your-mouth Steamed Foie Gras Egg Custard topped with Crab Meat Gravy. Truth be told, the taste of foie gras was really quite mild, as compared to the fragrant crab meat gravy. Nevertheless, the custard was too-die-for, silky and creamy to touch!
Steamed Foie Gras Egg Custard topped with Crab Meat Gravy
My favourite for the night was the Deep Fried Soft Shell Crab Sushi Roll with Almond Sauce. In fact, give me anything with soft shell crab and I’d be delighted! This time, the chef smartly combined avocado and eel on top of the roll, giving it a triple boost to the already yummy sushi roll! The soft shell crab was nicely done, crispy without being too oily. Thumbs-up! I had multiple servings of this, since it was just too good.
Eel, Avocado, Deep Fried Soft Shell Crab Sushi Roll with Almond Sauce
For the traditionalist, there’s also the California Maki, sushi roll with vegetables and crab stick.
One dish I found to be pretty unique was the Hot Green Tea Poured over Rice in a Bowl served with Deep Fried Prawn Tempura. This was the first time I poured green tea on my rice! The outcome was quite similar to eating Teochew porridge. *LOL* A healthy dish indeed.
Rice in a Bowl with Tempura
Hot Green Tea
Hot Green Tea Poured over Rice in a Bowl served with Deep Fried Prawn Tempura
The Traditional Deep Fried Beancurd was quite a hit among us for its smooth and soft texture.
Traditional Deep Fried Beancurd
Last but not least, ending our meal with a sweet tooth was Macha Purin or green tea pudding.
Macha Purin (Green tea pudding)
The thin layer of jelly on top made the pudding shiny and attractive, begging to be eaten. Scoop it with a spoon and be taken away by the firm and smooth texture of the pudding, fragrant with the smell of green tea. Best part was, the pudding was not overly sweet, balanced perhaps by the slightly bitter green tea. A good balance of sweet and bitter, definitely.
Green tea pudding
To get a taste of the new ala carte menu, head on to Benkay Restaurant at Hotel Nikko Kuala Lumpur. 🙂
Hotel Nikko Kuala Lumpur
165, Jalan Ampang,
50450 Kuala Lumpur,
Tel: +603-2161 1111