Mizu's third branch bears a different name from its original outlets at Bangsar Village and TTDI. But its menu remains mostly satisfying and the service team is just as welcoming.
Starter of shredded turnips. Similar to the contents of Nyonya 'pai tee.'
Yellowtail carpaccio with cili padi & wasabi soy sauce. A Malaysianized recipe, zapped with chillies for a zesty wallop. Some might say the spiciness prevents diners from fully relishing the fresh flavor of the fish, but others will love it.
Mizu Special Maki, stuffed with cheese & topped with salmon, avocado mousse & gold leaves. Opulently presented, packed with tasty ingredients that blend harmoniously together.
Sauteed jumbo prawns & scallops in truffle sauce. Plump, juicy seafood, but with scarcely any scent of truffles, strangely.
Beef tendons simmered in Japanese curry. Gooey goodness, prepared piping-hot in creamy, mild-tasting broth. Comfort food for a rain-soaked evening.
Salt-grilled yellowtail head We began this entry with hamachi, so it's fitting to finish with it. Lots of sweet, meaty flesh and gorgeously gelatinous eyes on this one.
Robert Mondavi, Woodbridge Chardonnay (California).
Hana Awaka Sparkling Sake (7 percent alcohol).
Earlier entry on Mizu @ TTDI Plaza: March 31, 2009.
Kin No Mizu,
The Intermark, Jalan Tun Razak, Kuala Lumpur.
Sparkling sake? That's the first time I've heard of it, hehe.
ReplyDeleteTiming: a bit of fizziness to make things more bubbly, heh! :D
ReplyDeleteHhmmm.. I think i will enjoy the tendons!
ReplyDeleteTng: oh yeah, it's full of nourishing beefy flavor! :D
ReplyDeleteThat fish seems to be glaring very accusingly.... lol.
ReplyDeleteJ: yikes, u're right, it doesn't look happy at all!!! :D
ReplyDeleteI remember that sparkling sake! Sprightly stuff! Will pass on gelatinous eyes for another bottle!
ReplyDeleteAPparently the chef is from shangri-la.. I did ask one of the waiting staff. hehe
ReplyDeletemin: but the eyes have it! they're the window to this fish's culinary soul! yikes, i'm mixing my metaphors, so pass me another bottle of sparkling already :D
ReplyDeletemichelle: i think the top group chef of the mizu restaurants is the guy who used to be with shang. but yeah, there are a few similar recipes, like the daikon topped with foie gras =)
beef tendon! my fav!
ReplyDeleteky: i really should try to order it more often; i like it too! =)
ReplyDeleteI saw this when I was at Royal India.. I was wondering why they have 2 Japanese restaurants within The Intermark hor? How would you compare this and Hanare?
ReplyDeleteiamthewitch: ya, maybe they both thought they'd be the only japanese restaurants at the intermark, heh. mizu is more wallet-friendly than hanare, but hanare's dishes are more interesting and unusual. i'd say choose mizu for regular meals, but hanare for special splurges! :D
ReplyDeletei quite like the hana awana sake. It's light and fresh and a little bubbly! Nice!
ReplyDeleteEiling: and it goes just as well with food as normal sake! Ya, I wouldn't mind ordering it again in future =)
ReplyDeleteThe fish is eyeballing you ;) Was about to ask about the comparison with Hanare, but got the reply a few comments above :)
ReplyDeleteUnka: the evil eye, haha. But that's really the most delicious part of the fish head. I'd happily eat a dozen of 'em in one sitting if I had the chance =)
ReplyDelete