MYFoodDiary: Itadakimasu!

Written by chuiling on September 2, 2011 in MYFoodBible - No comments

If you haven’t realised by now, I love Japanese food. Sushi. Sashimi. Ramen. Soba. Udon. Teppanyaki. Teriyaki. Yakitori – you name it, I love it. I can eat Japanese food every day!

When I heard Xenri was having a wine and dine night, I didn’t hesitate to make a reservation. Xenri D’Garden Terrace at Menara Hap Seng is a gem waiting to be discovered. I’m actually rather surprised that many people do not know there is a Japanese restaurant there!

The dining room decor is modern contemporary with clean geometrical lines. They also have tatami rooms should you prefer more privacy. And while waiting for your meal to arrive, you can distract yourself with the view outside.

Here’s the view from my tatami room.

That evening, our special Kaiseki menu was paired with two fine vintages from South Africa – the La Motte MillenniumTM 2005 and the La Motte Shiraz 2006. When it comes to wine dinners, the wine is supposed to enhance the food experience and vice versa, but I felt the wine that night played second fiddle to the food.

I love my wine. But that night, I loved my food more.

One word best describes my experience that evening.

Amazing.

From the moment the first appetiser was served, I knew I was in for a fantastic treat.

The springy corn starch noodles sitting in the light, vinegarish sauce more or less set up our palates for the evening. It was so good that one of my friends put aside all decorum and lifted the bowl to her lips just to drink the sauce!

And now, we were ready to start.

First up was the House Smoked Ocean Trout with Apple Wood Chips & Virgin Oil.

The trout is cooked 2 ways: first, smoked; then, poached. This is definitely not ‘just another fish dish’. The trout literally melts in your mouth, and combined with the oaky apple chips and flower garnishings, the flavours were simply sublime! Yes, the flowers can be eaten too. I remember a Japanese chef once told me that whatever you find on a Japanese plate could be eaten. So yeah, next time try eating your garnishing too!

Then it was the trio of Amberjack Tartare, Ark Shell and Marinated Conger Eel – to be eaten in that order. A truly international dish as the seafood were imported from Norway, Korea and Australia.

Next up was the King Prawn Bisque with Shicimi Cream. The broth was light yet full of flavour – unlike most bisques, which I find too salty and heavy. Here, the Shicimi is the chef’s secret ingredient – this special powder which can only be found in Japan, is said to enhance the flavour of the broth. I was so tempted to ask if I could have another bowl of the bisque but there were still more courses to come!

When the next dish was placed in front of me, I was like, ‘Wow, gold flakes. How decadent. I’m loving it!” That was the Spear Squid & Sea Grape with Golden Flakes in Plum Wine Jelly.

Light. Full flavour. Light. Full flavour. And back to light again. There’s definitely a pattern going on here. True enough, the Glazed Sea-bass and Stewed Tomato with Sea Urchin Butter Sauce was next.

The sea-bass was cooked to perfection, and the butter sauce had just the right amount of richness without an overwhelming creamy taste.

Finally, the heavy-weight of the evening: Marinated Veal Tenderloin with Kinome Miso, Wild Mushroom & Shisito grilled on Magnolia Leaf.

The veal, while tender, was just a little dry. However, when eaten together with the foie gras, the juice from the foie gras and the meaty taste of the veal made for a fantastic combination.

Unfortunately, dinner was soon coming to an end. Dessert came as 2 courses: Home Made Mascarpone Fermented Barley Cheese Cake with Medley Nut; and Liquid Centre Cherries in Red Wine with Vanilla Ice Cream.

I am not a big fan of cakes, so it’s no surprise that I enjoyed the cherries a lot more. Large juicy cherries soaked in red wine with a scoop of ice cream – so simple, yet so satisfyingly delicious!

There was no doubting the quality of food that evening. The freshness of the seafood and ingredients, the combination of flavours, the fusion of tastes. Xenri also prides itself in not using any MSG seasoning or artificial preservatives.

What a dinner! I was already planning my next visit as we were walking out!

“Gochisosama-deshita!”