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.
