DBS Masterclass with Takashi Kimura
Mummy... when are you going to bring me to one of those events?
Sorry no pets allowed
WAAAAA!!!!
Mummy had the opportunity to go to another masterclass but this time instead of hanging out, she decided, she wanted to taste the food. The chef is Takahi Kimura, a Japanese chef who made his home-based in Kuala Lumpur. He has a restaurant in Kuala Lumpur called Cilantro. So mummy said this is a big deal as his restaurant is not in Singapore. Chef Kimura signature dishes are a fushion of Japanese and French.
Ok I got to go to another Masterclass. This time I got taste it. I got to taste the food. I got to taste award winning dishes! It's not an everyday event and I do not earn that much to eat so grand. So went there with a few friends. We were given wine and perrier and I do not drink so the whole night was perrier for me. If any of my friends drunk, I'm there to rescue them. :P
Anyway, once again Miss Anita Kapoor was the MC. She's getting hotter at every event.
He cooked his first dish. Ahhh... Pasta. My fav! But its tomato based sauce. I do not like. As I was in awed watching his techniques in that dish, I saw hes making the sauce using fruit tomato. I have heard of it, but I have never taste it.
He added small squids and caviar on the prepared dish. And to top it off, he added fruit tomato wedges. Oh dear, I really do not like tomatoes as a whole. But if I did not finish this, it would be an insult to the chef.
So the dish arrived, I tasted the pasta. OMG, I have never taste so fresh in my life. It's sweet and sour at the same time. It's literally bursting with favours. I ate the squids, oh wow!!! It's so fresh. After all that, I left with the wedges. I soaked up all the courage and cut into smaller pieces. Oh wow... I love it, it's literally a fruit. It's like I'm eating a huge bite off a piece of fruit. I wanna more.
Sorry no pets allowed
WAAAAA!!!!
Mummy had the opportunity to go to another masterclass but this time instead of hanging out, she decided, she wanted to taste the food. The chef is Takahi Kimura, a Japanese chef who made his home-based in Kuala Lumpur. He has a restaurant in Kuala Lumpur called Cilantro. So mummy said this is a big deal as his restaurant is not in Singapore. Chef Kimura signature dishes are a fushion of Japanese and French.
Ok I got to go to another Masterclass. This time I got taste it. I got to taste the food. I got to taste award winning dishes! It's not an everyday event and I do not earn that much to eat so grand. So went there with a few friends. We were given wine and perrier and I do not drink so the whole night was perrier for me. If any of my friends drunk, I'm there to rescue them. :P
Anyway, once again Miss Anita Kapoor was the MC. She's getting hotter at every event.
He cooked his first dish. Ahhh... Pasta. My fav! But its tomato based sauce. I do not like. As I was in awed watching his techniques in that dish, I saw hes making the sauce using fruit tomato. I have heard of it, but I have never taste it.
He added small squids and caviar on the prepared dish. And to top it off, he added fruit tomato wedges. Oh dear, I really do not like tomatoes as a whole. But if I did not finish this, it would be an insult to the chef.
So the dish arrived, I tasted the pasta. OMG, I have never taste so fresh in my life. It's sweet and sour at the same time. It's literally bursting with favours. I ate the squids, oh wow!!! It's so fresh. After all that, I left with the wedges. I soaked up all the courage and cut into smaller pieces. Oh wow... I love it, it's literally a fruit. It's like I'm eating a huge bite off a piece of fruit. I wanna more.
Cold Capellini Pasta with Hotaruika and Fruits Tomato Sauce
Next please!
After that starter, I was so sight for the next one. Scallops! I have never taste scallops before. I mean scallops, I never see it in any Malay dishes. The only time I see scallops are on Hell's Kitchen. And the chefs has hard time cooking it.
Chef Kimura, seared them. Cook on the sides. That's all to it for cooking scallops. Another ingredient I have never taste was sea urchin. So it's kinda like Fear Factor for me. My friend whispered to me, "I don't know if I can take sea urchin"
The sauce smothered scallops was made of different kinds of seaweeds, Seaweeds all the way from Japan.
Then he plated the dish, 2 huge gigantic scallops. Top them with the seaweed sauce. Top it with sea urchin. And lastly wasabi. What?! Wasabi?! I had a very bad first time experience eating wasabi and I swore off that thing. Never mind, i will just push the wasabi by the side.
The dish arrived, oh wow... too pretty. Too elegant to eat. Kinda sinful to eat it. I cut the scallop and it was so tender... I put a little sauce on it, a little sea urchin (the sea urchin didnt look too bad) and a little wasabi, just a dot. Put them all in my mouth. No words could describe the sensation in my mouth. Mouthful after mouthful, I then realise, opps all gone. Including the wasabi. Please sir, can I have some more?
After that starter, I was so sight for the next one. Scallops! I have never taste scallops before. I mean scallops, I never see it in any Malay dishes. The only time I see scallops are on Hell's Kitchen. And the chefs has hard time cooking it.
Chef Kimura, seared them. Cook on the sides. That's all to it for cooking scallops. Another ingredient I have never taste was sea urchin. So it's kinda like Fear Factor for me. My friend whispered to me, "I don't know if I can take sea urchin"
The sauce smothered scallops was made of different kinds of seaweeds, Seaweeds all the way from Japan.
Then he plated the dish, 2 huge gigantic scallops. Top them with the seaweed sauce. Top it with sea urchin. And lastly wasabi. What?! Wasabi?! I had a very bad first time experience eating wasabi and I swore off that thing. Never mind, i will just push the wasabi by the side.
The dish arrived, oh wow... too pretty. Too elegant to eat. Kinda sinful to eat it. I cut the scallop and it was so tender... I put a little sauce on it, a little sea urchin (the sea urchin didnt look too bad) and a little wasabi, just a dot. Put them all in my mouth. No words could describe the sensation in my mouth. Mouthful after mouthful, I then realise, opps all gone. Including the wasabi. Please sir, can I have some more?
Seared Hokkaido Scallop with Sea Urchin and Seaweed Emulsion
Ok I was floored. Now for the main event. The one we kept showing on the telly. Wagyu Beef. Tartare. What is tartare? Raw. Fear Factor moment again. Chef Kimura chopped the beef finely, seasoned it with salt and pepper. Oh before that he made this fantastic appetiser to go along with the dish. U just sliced the baguette really finely, smothered it with butter and anchovies paste and toast it around 10 to 15 mins. What you will get are like crackers. I tried at home. I couldn't find anchovy paste I used garlic spread. Yummy!!!
Anyway I continue, he chopped the Wagyu beef finely, plate it. Then he poached an egg. And carefully placed it on top of the beef. And top them off, Winter Truffles (another never taste ingredient) The "crackers" were placed next to it. I couldn't wait!
The dish arrived, I was in awe. And curious coz that was the first time me and my friends ever taste any meat raw. So we just reminded ourselves, it's all about experience.
The egg acted as a sauce. Broke the yolk up, and the yolk just smothered the beef. And the crackers acted as a scoop. The saltiness from the crackers compliments perfectly with the sweetness of the beef. I just couldn't stop eating. I did not care if I was eating with my hands. It's that good!!!
Anyway I continue, he chopped the Wagyu beef finely, plate it. Then he poached an egg. And carefully placed it on top of the beef. And top them off, Winter Truffles (another never taste ingredient) The "crackers" were placed next to it. I couldn't wait!
The dish arrived, I was in awe. And curious coz that was the first time me and my friends ever taste any meat raw. So we just reminded ourselves, it's all about experience.
The egg acted as a sauce. Broke the yolk up, and the yolk just smothered the beef. And the crackers acted as a scoop. The saltiness from the crackers compliments perfectly with the sweetness of the beef. I just couldn't stop eating. I did not care if I was eating with my hands. It's that good!!!
Tartare of Wagyu with Mollet Egg and Winter Truffles, served with
Anchovy Toast
All the dishes I have tasted and they were better than I could imagine. And now Chef Kimura decided to give us a surprise. He had specially made us ice cream! It's Caramel flavour with Rock Salt. I took a small spoonful, I tasted a grain of rock salt, I bit it and the salt actually balanced the sweetness of the caramel. What a genius! We were all thick skinned, when we were asked if we want another. Hehehehe