Thursday, April 14, 2011

Kin No Mizu

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.
Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor: EatDrink.my

17 comments:

  1. Sparkling sake? That's the first time I've heard of it, hehe.

    ReplyDelete
  2. Timing: a bit of fizziness to make things more bubbly, heh! :D

    ReplyDelete
  3. Hhmmm.. I think i will enjoy the tendons!

    ReplyDelete
  4. Tng: oh yeah, it's full of nourishing beefy flavor! :D

    ReplyDelete
  5. That fish seems to be glaring very accusingly.... lol.

    ReplyDelete
  6. J: yikes, u're right, it doesn't look happy at all!!! :D

    ReplyDelete
  7. I remember that sparkling sake! Sprightly stuff! Will pass on gelatinous eyes for another bottle!

    ReplyDelete
  8. APparently the chef is from shangri-la.. I did ask one of the waiting staff. hehe

    ReplyDelete
  9. min: 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
    michelle: 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 =)

    ReplyDelete
  10. beef tendon! my fav!

    ReplyDelete
  11. ky: i really should try to order it more often; i like it too! =)

    ReplyDelete
  12. I 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?

    ReplyDelete
  13. iamthewitch: 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

    ReplyDelete
  14. i quite like the hana awana sake. It's light and fresh and a little bubbly! Nice!

    ReplyDelete
  15. Eiling: and it goes just as well with food as normal sake! Ya, I wouldn't mind ordering it again in future =)

    ReplyDelete
  16. The fish is eyeballing you ;) Was about to ask about the comparison with Hanare, but got the reply a few comments above :)

    ReplyDelete
  17. Unka: 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