Ramadan Buffet 2015 Bazaar Desa at The Square Restaurant Novotel Hotel KL City Centre

If you are in the central business district Kuala Lumpur especially Pavilion or KLCC, you can Berbuka Puasa this Ramadan at The Square Restaurant Novotel Hotel Kuala Lumpur City Centre 2, Jalan Kia Peng 50450 Kuala Lumpur.

Theme as Bazaar Desa, it is an exquisite buffet spread from June 20 to 15 July 2015. The buffet spread has 3 different menu on a rotation basis with over 100 traditional Malay dishes is spearheaded by Executive Chef Huzaidy and its team.

Bazaar Desa is chosen as the theme to reminisce the local fare normally found during the Holy Month in Malaysia Pasar Ramadan. 

For starters and appetizers there are ulam kampung, kerabu or KangKung Sotong to start your meal.

while soup offering includes the Chicken Tom Yam, Mamak Mutton Soup and Bubur Lambuk

or try out the Pasembor and Gado Gado Selection.

Among the key highlight main dishes are Oven Roasted Lamb

Lontong Goreng

Spicy Tomato Beef (Daging Masak Merah)

Lamb Varuval

Squid Rendang

Assam Pedas Fish

 Lemon Grass Chicken and etc.

There is also live cooking station which serves Chicken and Beef Satay

While the Grill Station there are assorted grills seafood i.e grilled prawns, 

grilled squid, 

and grilled fish.

Over on the Noodles corner, we have the Mee Rebus Tulang, Prawn Mee and Assam Laksa (these selection will be change on a daily basis)

For the desserts there are a selection of puddings

fresh local cut fruits

and a selection of Malay Kuih Muih

Bazaar Desa dinner buffet is priced at RM95 nett per adult, RM45 nett for children aged 8-12 years old. Early bird voucher is available for sale from now until 19th June 2015 at RM80 Nett per adult and Rm40 nett for children. Accor Plus members enjoy a further 10% discount.

For more information and reservations, please call (603) 21470888 extension 7668 or email H6324-FB3@accor.com

For More Food Review By Best Restaurant To Eat

For More Ramadhan Review By BEST RESTAURANT Click Here

More Buffet Review By Best Restaurant To Eat. Click Here

KLCC - Best Restaurant Other Review in KLCC. Pls Click Here

Kuala Lumpur - Best Restaurant Other Review in Kuala Lumpur. Pls Click Here

Ramen Kanbe Restaurant Empire Damansara - Tasty In House Made Shoyu Based Ramen Review

Ramen is a staple food in Japan, where many people eat it at stalls,kiosk and restaurant, we Malaysian have a love affair with ramen too with the sprouting of many Ramen shop. With that Best Restaurant To Eat went to taste out Ramen Kanbe Restaurant located at G28, Block Empire Retail, Empire Damansara No.2, Jalan PJU 8 47820, Damansara Perdana Petaling Jaya Selangor .

The decor at Ramen Kanbe is one which is a very simple and open layout concept.

Kanbe actually means Kobe, which is one of the city in Japan that is popular for its shoyu based Ramen. At Ramen Kanbe, several types of Japanese finest soy sauces are blended with high quality kombu kelp from Hokkaido to use as the key ingredient in the preparation of this special soy sauce.

Our first taste of Ramen Kanbe is the signature Ramen which is Charsiu Ramen with its signature broth. According to Mr. Nagasawa San the Ramen are made in house daily using the finest flour to ensure its freshness. Over the years Ramen Kanbe have perfected the recipe that ensure the consistent taste and firm texture of all its noodles.

The soup based is a process in which vegetables and chicken broth are cooked for 7 hours and coupled with the special soy sauce to fully draw out the full flavours of the soup. 

This is then followed by the Pan Seared Gyoza as a side dish to the Ramen. 

The Gyoza have a meaty pork vegetable filling and have a crisp on the outside while the meat filling is still moist in the inside.

The next Ramen that we had was the Cold Ramen that comes strip of char siu, black fungus,  preserved ginger, eggs strip and strip of green lettuce with a light cold sauce.

I find this Ramen very refreshing from the use of the ingredients and also the cold sauce. This Ramen also comes together with a special Yellow wasabi at its side; when mix together with the Ramen it gives you that pungent after taste.

The next side dish is the Karaage chicken which is a boneless chicken thigh marinated in a special in house made sauce.  A well complimented side dish after the Cold Ramen.

We next move to try out some of the Rice dishes, which is the Japanese Fried Rice. We were really surprised on this dish, as it was very flavourful and comes with a wok hei aroma without burning the rounded Japanese rice.

We were told that the rice was pre-cooked with some condiments and left in the refrigerator. When customer order it; it will be taken out and cooked with the add on of the Char Siu, spring onion, eggs and chopped carrot to the right flavourful  aroma of the wok hei.

We then had the Spicy Ramen, which uses the same broth but added with a special imported spicy paste which has the aroma and flavour of the bean paste.

The Spicy Ramen is sprinkle with Spring Onion and topped with finely minced chicken meat.

We then had the Torisoboro Rice which is rice with spicy pork minced meat. To eat it you mix the minced pork meat with the rice, I personally find the meat to be a little too dry; it would be great that there is some additional meat sauce or the use of a little more fatty meat which would have the additional oil to smoothen the rice.

The last side dish that we tried was the Otsumami Char Siu. The meat of this Char Siu is from the pork shoulder which has a balance of meat and fat and stewed for more than 1 hour in a special blend of soy sauce and served with bean sprout and chopped spring onion.

The end result is that that pork is very flavourful and have a soft texture culminated from the cooking process. This side dish is best to complement with a cold glass of beer. 

At, Ramen Kanbe Restaurant, although it is a simple no-fuss setup with minimal dishes, the Ramen that are served here does stand out in terms of quality, texture and taste.

If you love Ramen, you can take advantage of this coming offer

Date 25/6/2015～1/7/2015(1 week)
All the items 50％OFF[except beer]

 For More review From Best Restaurant To Eat

More Japanese Ramen Review By Best Restaurant To Eat. Click Here

Japanese Restaurant Review by Best Restaurant. Pls Click Here

Damansara Perdana - Best Restaurant Other Review in Damansara Perdana. Pls Click Here

Petaling Jaya - Best Restaurant Other Review in Petaling Jaya. Pls Click Here

Selangor - Best Restaurant Other Review in Selangor. Pls Click Here

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.

For More Review by Best Restaurant To Eat 

Japanese Restaurant Review by Best Restaurant. Pls Click Here

Bangsar South - Best Restaurant Other Review in Bangsar South. Pls Click Here

Bangsar - Best Restaurant Other Review in Bangsar. Pls Click Here

Kuala Lumpur - Best Restaurant Other Review in Kuala Lumpur. Pls Click Here