Monday, December 10, 2018

Yzen Frozen Yogurt

By Aiman Azri

Yzen Frozen Yogurt brings a fresh perspective to Malaysia's froyo scene, crafted by founders who are purposefully passionate about their product. The brand was born in Cyberjaya in April this year, and as 2018 concludes, it boasts two more branches in Subang and Setapak; we visited Yzen at its original outpost in Tamarind Square Cyberjaya, a perfect sanctuary for patrons who relish serene, leafy surroundings, true to the 'zen' component of Yzen's name.


Yzen's show-runners Raymond and Yeany have turned their frozen yogurt gorgeously distinctive with the natural hue of purple sweet potato - #purpleisthenewwhite is one of Yzen's hashtags.

Raymond has long been a fan of chilled desserts, especially ice cream, which he formerly made at home, but he has since turned to froyo for its lower fat content and more wholesome nuances. The idea for frozen yogurt was born while Raymond was discussing his love for desserts with Yeany, who subsequently suggested frozen yogurt, of which she is an avid fan. Coincidentally, Raymond's family has long been making their own yogurt at home - the couple then began to experiment with the recipe to create their own special preparation for a full-fledged business.

Both Raymond and Yeany realised, nevertheless, that setting up a successful frozen yogurt store required professional expertise, so they brought a Seattle-based frozen yogurt purveyor to KL to help them ensure that everything, from processing times to product temperatures, would be optimised at their outlets.

With the purple sweet potato making for a healthy substitute to sugar, Yzen's fructose-free froyo is constructed essentially of milk and yogurt - simple, natural ingredients of solid quality. On the first bite, customers might taste that Yzen's froyo feels cooler than typical, with a lovely smoothness and purity of flavour. The result is a genuinely refreshing frozen yogurt that triumphs over heat and humidity, living up to the brand's promise of "The Next Level of Frozen Yogurt."

Even the house-made sauces are painstakingly perfected, particularly the Belgian chocolate sauce made with actual melted chocolate, without coconut oil. There are three basic serving possibilities at Yzen - mini with one sauce (RM5.90), regular with one sauce and two toppings (RM13.90) and large, with one sauce and three toppings (RM17.90).

Yzen's standard sauce varieties include Belgian Dark Chocolate, Belgian Milk Chocolate, Butterscotch Cookies and Oreo, with seasonal sauces such as Strawberry or Blueberry, plus weekly specials to watch for - we love the recent Lotus caramelised biscoff sauce, while the young-at-heart might be tempted by the Milo sauce.

The selection of toppings is extensive, so it's easy to understand why Yzen devotees keep returning to explore different combinations, from High Fibre Seaweed Jelly to Nata De Coco, South African Seedless Grapes to Fresh Kiwi, Honeydew or Mango, Lotus Biscoff Cookie Crumbs to Calbee Cereal from Japan, Oreo Crumbs to M&M's Milk Chocolate Candies, Sunflower Seeds to Pumpkin Seeds, Almond Nibs to Walnuts, Chocolate Chips to Marshmallows, Raisins and many more.

We enjoyed the experience of mixing and matching our own Yzen froyo combos, balancing a cornucopia of fruits, nuts and assorted flavours in each cup, but if you prefer to leave it to Yzen, order the parfait-like Lay-zen (RM16.90), with the signature froyo lovingly layered with High Fibre Brown Sugar Jelly, Lotus Biscoff Cookie Crumbs and Sauce, two types of fruits and Oreo Crumbs for an irresistibly pleasurable dessert, the kind of reward we'd appreciate after a long day.

As Yzen continues to expand, watch out for seasonal flavours - a D24 Durian froyo with musang king mochi toppings was a tremendous hit recently - and other current promotions, such as a free Yzen Recycle Bag or L Shape Folder with the purchase of RM15 or above in a single receipt (while stocks last).

Yzen also has a membership programme that enables participants to savour a free regular Yzen Frozen Yogurt on their birthday (exact day), have 20 percent off any purchase during their birthday month, and earn 10 percent of their total purchase as store credit.

Many thanks to Yzen for having us here.

Yzen Frozen Yogurt
GP2-03, Tamarind Square, Persiaran Multimedia, Cyber 11, 63000 Cyberjaya. Daily, 1pm-12am.

Also find Yzen at Subang Jaya and Setapak Central.

This feature first appeared on eatdrinkkl.com

Check out the new Eat Drink KL official Facebook & Instagram pages. Follow us for the freshest updates, fun contests & more, at:



Stay up to date: The Eat Drink KL newsletter is sent by email to subscribers every Monday; it's the Klang Valley's foremost weekly round-up of new restaurant openings, F&B promotions & other tasty tidbits. Subscribe to Eat Drink KL Weekly for free via this following link: https://confirmsubscription.com/h/d/5106C196432BB23

Sunday, December 9, 2018

Gooddam, The Hub SS2

By EDKL Writer A.A.

A modern Italian restaurant whose influences stretch from the pastas of Piedmont to the pastries of Abruzzo, the salami of Veneto to the stews of Tuscany, entirely from a Malaysian perspective: Gooddam has the potential to be great, propelled primarily by the talents of Daniel Yap (he steers the kitchen) and Miki Lie (she keeps the restaurant running efficiently).

Scarcely in his mid-twenties, Daniel's deft touch with Italian cooking cuts deeper than expected, following a formal culinary learning stint near Parma and a subsequent stage at a respected establishment on the shores of Lake Maggiore.

The menu at Gooddam ('Dam' combines the first letters of Daniel and Miki's names) is a welcome relief for Malaysian customers seeking more ambition and adventure in an Italian restaurant: Start with Gooddam's own pizzelle, with lusciously bruleed liver mousse blanketing the crunchy, house-baked waffle cookie (RM18), hand-pressed slices of sopressa, classically coupled with melon (RM18), and Daniel's buoyant take on bagna cauda, spooning the warm, smooth anchovy sauce - prepared here with hints of banana for sweetness - over a plate of freshly grilled local cabbage shoots (RM30).




Daniel and Miki might be familiar to F&B fans in KL, since they previously spearheaded the Pop Up Dining KL mobile restaurant enterprise. That initiative has proven invaluable in helping them create a complete, enjoyable experience for patrons.

Feel-good fare takes to the forefront for the main courses, from Gooddam's own-made, yolk-reliant tajarin pasta tossed with bits of crispy guanciale and toasted hazelnuts, a homey recipe that Nonna would approve of (RM42), to risotto with Pecorino cheese, deep-fried fennel, baby fennel and fennel leaves, with a Southeast Asian twist, soulfully crafted with Bario rice, black rice and glutinous rice (RM38).

Porcine pleasures also rule, executed to an expert precision - the ribollita bean-and-vegetable stew is cooked with cured pork fat for a flavoursome richness (RM30), while the pork shoulder is rounded out by a meticulously curated ensemble, glazed with gula Melaka, crowned with fried fermented napa cabbage, partnered with in-season chestnut puree, a milky mortadella sauce, and parsley stems that ensure no edible part of the vegetable goes wasted (RM65).


Desserts are a delight, a harmonious, homegrown pairing of admirable produce with accomplished technique - the chocolate ice cream is constructed with Pahang-cultivated single-estate cacao by Chocolate Concierge, layered with chocolate-braised pear, sprinkled with the magic dust of buah keluak powder (RM34), the sweet corn semifreddo is a textural triumph with mascarpone cream and honey crumble (RM30), and the salted coconut panna cotta makes for a memorable conclusion, compellingly nuanced with santan-strong snow, roselle jam and pandan oil (RM30). The interplay of ingredients is impeccable.

Italian aperitifs, wine and digestifs are available to accompany your dinner from the first to the finale: An Aperol Spritz (RM32), Campari (RM32) and Limoncello (RM32), followed by a Romagna Chardonnay (RM28) and Tuscan Chianti (RM30), closed out by grappa (RM20) and Vin Santo (RM25).





Gooddam
Lot B-G-07, The Hub SS2, 19 Sentral, Jalan Harapan, Seksyen 19, Petaling Jaya, Selangor.
Currently open for dinner, 630pm-10pm (closed Tuesdays). Tel: 010-7669708

This feature first appeared on eatdrinkkl.com

Check out the new Eat Drink KL official Facebook & Instagram pages. Follow us for the freshest updates, fun contests & more, at:



Stay up to date: The Eat Drink KL newsletter is sent by email to subscribers every Monday; it's the Klang Valley's foremost weekly round-up of new restaurant openings, F&B promotions & other tasty tidbits. Subscribe to Eat Drink KL Weekly for free via this following link: https://confirmsubscription.com/h/d/5106C196432BB23