Marhaba Restaurant Publika Authentic Middle Eastern Yemeni Cuisine Review

I am not a big fan of Middle Eastern food as I was very concern about the gamey taste and too enriching dishes with dose of milk based dishes. Although skeptical, Best Restaurant To Eat went to taste this Middle Eastern Cuisine at Marhaba Restaurant located at D1- G4 -1, Publika Solaris Dutamas, No 1 Jalan Dutamas, 50480 Kuala Lumpur.

When entering this restaurant it exudes an air of elegant as the place is very stylish decorated.

There are special private dining room that you can book for your special and private event and reservation are on a first come first serve basis without any additional cost.

It has an open areas where patron can enjoy the evening breeze while tasting and savouring these authentic Yemeni Cuisine. 

According to one of the owner, all its Chef at the Kitchen are all from Yemen. There are no changes or adaptation to local taste for all its dishes.

We were offered a special tea Shahnee Na' Na' which is concocted with a special mint that helps to whet your appetite before your meal. The tea drink has a very refreshing taste and aroma. 

We then started our food review with an appetizer which is Fatoush Salad that is topped with some fried Yemeni bread and served with green garden salad.

Next, was the arrival of a Mulauwah super large size Yemeni Bread which resembles a super size Naan bread. This can easily feed up to 10 person. As we were told this bread is a staple everyday food for the Yemenese.

To eat the bread, an order of sizzling and boiling hot Saltah Fahsha  - Sizzling Lamb cooked in fragrant Yemeni spices in a stone pot is eaten with the Mulauwah.

With the balance use of the spices, the lamb does not have any sign of gamey taste, which makes this dish very tasty and you guess it, we had it finish in less than a few minutes and a second order for this was in store.

Next, we had the Chicken Mandi which is steamed tender chicken with traditional Yemeni spices. The meat has a soft texture and was very well flavoured.

and followed by another chicken dish which is the Chicken Mazbi, which is a charcoal barbeque chicken cooked in a tandoor. 

Next, we had the Grilled King Fish

followed by the Grilled Prawns.

The Hummus that was served at the Marhaba has a very soft creamy base and is topped with olive oil.

The final main dish is the Lamb Hanith - the chef uses a very young lamb usually around 4 to 6 months old. The chosen parts are either the lamb ribs or the lamb shoulder. 

The lamb was first pre-cooked in a spice based soup and then grilled before being served. The result is that this lamb ribs that we had was succulent with a nice aroma while its meat was tender without any gamey smell. 

Served with the basmati rice, it was a very delicious tasty dish that had me going for second and third helping of this dish.

To end our meal, we had the Shahee Mula Ban Tea which is said to be good for the stomach after a hearty meal. After having the tea, we did feel not that bloated from the dishes that we had earlier.

At the end of dinner, my perception of Middle Eastern meal especially Yemeni have taken a new found taste as it was very delicious especially the Lamb dishes served at Marhaba Restaurant.

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Edo Ichi Japanese Restaurant Bangsar South - Sumptuous Japanese Dinner Review By Best Restaurant

When it comes to Japanese food, the greatest and most fundamental point is the freshness of its ingredients especially those raw delicacies. Best Restaurant To Eat was invited to a special dinner review at EDO ICHI JAPANESE RESTAURANT located at Nexus, Bangsar South Unit G-4 Ground Floor, Nexus Bangsar South, No. 7 Jalan Kerinchi 59200 Kuala Lumpur.

EDO ICHI Japanese Restaurant exudes a modern wood based themed. It is brightly lit and comfortable dining experience with a sushi bar counter for some quick meal.

For some privacy there are special areas where it can sit around 20 people. There are also 4 private dining room where you and your guests can dine in total privacy.

Edo Ichi Japanese restaurant also offers a wide choice of sake for its customers to choose from.

Our dinner review started with an appetizer named SOFT KANI KARAAGE TO SHAKE KAWA SARADA. It is a Fried Soft Shell Crab with Crispy Fried Salmon Skin on a bed of fragrant in-house Goma dressing (sesame sauce).

As it has a little sourish taste, it was a real good starter to entice our taste bud to more varying flavour to come.

The next dish is the star of the night; which is HONJITSU NO TOKUSEI SASHIMI MORIAWASE - It is the Chef’s Special Selection with 8 kinds of assorted air- flown raw fish platter.

This delicacies featured on the platter will be different from day to day based on the season and availability of these air flown first grade delicacies. The eight different kind of sashimi featuring in our platter are the ocean-fresh sea urchin (NAMA UNI), live scallop (IKE HOTATE), pink shrimp (AKA EBI), tuna belly (TORO), salmon belly (SHAKE HARASU), yellow tail (HAMACHI), large-scale blackfish (MEJINA) and striped pigfish (ISAKI).

Each platter is decorated with a fish; quipped the restaurant manager Mr Alex; in which case, ours was the Hou Bou Fish. The platter served was not only delicious but very eye pleasing as the chef have artistically decorated each platter to feast the customer eyes and tummy.

At Edo Ichi Japanese Restaurant, the style of serving are the traditional style (washoku) and the emphasis in on the quality of ingredients and presentation.

The next dish is the KAKI MENTAI CHEESE YAKI, it is Grilled Oyster that is topped With Cod Roe plus mayonnaise and melted cheese paste.

The flavour is quite similar to the Baked Oyster Cheese, but with the additional Cod Roe, it gives you a slightly salty taste, but one that tantalize your taste bud.

As we move to the more flavourful stuff, we then had the EBI NO HOTATE CHEESE TSUTSUMI AGE; it is Deep Fried Prawn & Scallop Rolled with Cheese.

The crisp on the prawns and scallop combination was crisp on the outside, while the fresh bouncy succulent prawn was still moist.

CHANKO KONABE (Shoyu) An assorted Seafood and Vegetable in Hot Pot - is a tantalizing hot-pot with servings of prawns, fish, shell fish, lala, soft tofu, mushrooms and assorted vegetables in  shoyu paste clear broth.

This is then followed by the signature ASARI WINE MUSHI which is Steamed Short Neck Clam with White Wine.

In taste, it is quite similar to the "Seong Tong La La", but with a Japanese Wine, the aroma was slightly stronger too.

One of the specialty in Edo Ichi is the sushi, instead of the nigri sushi, we tried the maki and even this maki is a Fried Maki which is the UNAGI CRISPY ROLL

The fried unagi are rolled in the seaweed; once it is rolled up, it is sent to the fryer; the result, the crisp of the seaweed was very nice to bite at. This roll gives you a different texture and taste as it carries along a slightly salty taste from the frying and mix with the sauce and the unagi, it gives out a bursting flavour on each and every bite.

The last dish, we had for the night is the SURUME IKA SUGATA YAKI - Grilled Japanese Whole Squid. At Edo Ichi Japanese Restaurant; the way to eat it was with the Shoyu sauce with a sprinkle of chilli flakes. It burst out a slight salty and spicy taste to the springy and bouncy grilled squid. 

For desserts, we had the EDO ICHI TEMPURA MOCHI - which is similar to the Chinese Fried "Ning Ko" but here it is using mochi cut into cubes and serves with a nice Matcha ice cream.

And the last dessert is the AZUKI KATSU, which has the mochi filled with azuki beans and fried to a crisp. It is served with the soft Matcha ice cream.

At Edo Ichi Japanese Restaurant it has a wide varieties of authentic Japanese dishes in their menu, we have just tasted only a fraction of it tonight. If you are a true blue Japanese food fan, you can check out the range of foods served here.

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Kurata Japanese Restaurant Park Royal Kuala Lumpur – Japanese Fine Dining With A Touch of French Review

 

Japanese food had always been one of my favourite food. Best Restaurant To Eat was invited to the newly open Kurata Japanese Restaurant located at Park Royal Hotel Jalan Sultan Ismail, Kuala Lumpur.

The concept at Kurata Japanese Restaurant is of modern Japanese with a French touch. Upon entering the restaurant, you are welcomed by the Japanese style décor and the French design chairs and tables. 

There are 4 private rooms, the largest private room can accommodate up to 20 guests.

At Kurata, it exudes a very elegant design while there is a mix of Japanese wares and Zen garden design around the main entrance that enhances the Japanese style.

Our dinner review started with the introduction of a special Seafood Shabu-Shabu – RM155 per set of 2 persons by the Chef.

For the Seafood Shabu-Shabu, the seafood includes the likes of the Snow and King Crab, Angle Shrimp which are freshly imported from Hokkaido every Tuesday and Friday.

The broth of the Shabu-Shabu was superb; we finish it up to the last drop of soup. According to the Chef, the seafood stock (dashi) are boiled from the combination of kelp(konbu) with sake and mirin which are essential condiment and provide a low alcohol content of rice wine and sugar.

Our host have graciously demonstrated on how each ingredient are carefully laid out on the pot of the boiling Shabu Shabu. After cooking it, the taste of all the fresh ingredient together with the fresh vegetable was enough to create a delicious soup that had us all finish up to the last drop. 

Next, we had the superbly prepared 8 Pieces “Suzu” Omakase Edomae Sushi- RM 110.00 with the first set comprising the Fatty Tuna (Otoro), Flounder (Hirame) and Botan Shrimp (Botan Ebi).

Botan Ebi is the authentic style with the tail folded over towards the shrimp meat.

The chef has arranged the sushi from low to high which should be the way we consume the sushi. The arrangement is such that we start off with the lighter taste to the heavier taste. This is to ensure that our taste-bud will have a rhythmic step to enjoy each and every piece of the sushi.

Followed by another set of 3 piece which was the Scallop (Hotate), Gizzard Shad (Kohada) and Salmon Roe (Ikura).

One of the things I like and enjoyed about Japanese food, is that the Chef takes great pains in serving the freshest possible seafood. You are unlikely to find any low quality seafood serves at authentic Japanese restaurant. 

The last set of sushi was the Egg (Tamago) and Minced Fatty Tuna (Negitoro-maki).

The Egg are homemade, using a copper saucepan. Before cooking, the saucepan is heated for 1 hour with pure 100% canola oil. This will help to create a soft texture for the egg. 

According to the Chef, all the fresh fish are imported on Monday, Tuesday and Friday from Kyushu- Island, Hokkaido and Tsukiji Fish market. 

To end our fine dining dinner, we had a touch of French in that we had the Earl Grey Tea Crème Brulee.

and the Cheese Cake.

and the Green Macha IceCream

If you yearn for some real authentic Japanese cuisine serves by Japanese chef with more than 20 years of experience, Kurata Japanese Restaurant Park Royal Kuala Lumpur will be a fine choice to start off with.

Read more about our other Japanese Cuisine below.

Yuzen Japanese Restaurant @Damansara Perdana– Omakase Japanese Fine Dining Review

Kampachi Japanese Restaurant @ Pavilion Kuala Lumpur  – Best Japanese Restaurant – All Kansai Festival Review

Puchong Setia Walk Sumptuous Traditional Japanese Food at Bonbori Japanese Cuisine Restaurant by Best Restaurant To Eat

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This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!”