Crab Feast in Hokkaido: Raw King Crab Donburi and a Trio of Crabs (Crab Steamed Bun, Crab Gratin, Crab Miso Soup) in Nijo Fish Market

Crab Donburi

Look dear!” my better half exclaimed while tugging at my arm. We were at Nijo Fish Market in Sapporo and there was a stall selling a trio of crab delicacies. We just ate at the Michelin rated Nanabe but I could tell she was intrigued by the crab bonanza so I ordered a set for us to try. You can get a Crab Steamed Bun + Crab Gratin + Crab Miso Soup for 1,200 JPY (about RM 50) or individually for 500 yen each.

Hokkaido Crab

Hokkaido is famous for their fresh and local crabs. Red King Crabs and Snow Crabs are the most well known ones but they have other delicious and more obscure species that only foodies would know, like the Horsehair Crab and Spiny King Crab which we ate the day before. Otaru also has a variety called the Sand Crab. They’re all really good and if you want to have a crab feast, you’ll do no wrong in coming to Sapporo.

Torching Crab

The friendly owner did the Crab Gratin right it front of us. There is a makeshift bench and chairs in the open where 3-4 people can sit down while eating. The crab in the shell was brought out and torched on the table. It was quite cold in Hokkaido and he suggested moving inside (to opposite the road) where they had a restaurant to get out of the wind and snow and so we did.

Hokkaido Crab Restaurant

It was about time for lunch and although I was still full from the Bib Gourmand ramen, I thought I should eat local Hokkaido crabs while I still can. The place specializes in donburi – a rice bowl with regular hot rice topped with fresh sashimi. I went for the Fresh King Crab Sashimi Donburi (2,700 JPY or RM 110) and it was glorious!

King Crab Donburi

The donburi was topped with beautiful thick slices of raw Red King Crab. It was slightly more than a leg’s worth of crab meat. If you’ve never eaten King Crab before, the legs are super meaty. It’s not like mud crabs or flower crabs at all. The size of the meat from the King Crab leg is the same dimension as those highlighter pens you used in high school.

King Crab Sashimi

The raw crab was slippery, clean and sweet tasting. Wonderful stuff. There’s nothing quite like eating king crab with shiso (perilla) leaves and a dab of real, freshly grated wasabi. They serve a mean bowl of crab miso soup too. It’s complimentary with my order of donburi so naturally it wasn’t as good as my dear’s 500 yen bowl.

Crab Three Ways

I present to you, the 1,200 yen trio of crab! This was taken in the cold outdoor seating before we came inside.

Crab Gratin

The thing that actually caught her eye was the Crab Gratin. The kind proprietor actually helped us to take the dishes into his other shop across the street. There is a generous amount of King Crab meat in addition to the melted cheese, breadcrumbs, and butter. Good heartwarming stuff.

Crab Steamed Bun

The Crab Steamed Bun was decent too. I knew my dear liked it so I didn’t eat too much (and besides, I had my own donburi) but the tiny bite I had tasted delicious. There are only two items inside – vegetables and crab. They really stuff a lot of real Red King Crab meat inside.

Crab Miso Soup

Check out my better half’s 500 JPY bowl of Crab Miso Soup from the “Crab 3 Ways” set. It’s truly a luxurious bowl of soup. They use Horsehair Crab, Red King Crab, and Spiny King Crab inside – all three are wonderful in soup, especially miso soup.

Nijo Fish Market Us

The stall at Nijo Fish Market actually sells all varieties of local Hokkaido crabs so the dishes are made from fresh crab meat. There is a lot of said crab meat too, I guess what they don’t sell in time gets turned into food. The Japanese are really serious about freshness – even a day is considered “old” so you’ll be pleasantly surprised when you eat crab in Sapporo. There are also many “crab buffets” in town but I would personally avoid them. The locals don’t go anywhere near crab buffets coz the quality is nowhere near as good as the stuff you pay for in the markets. I don’t mind paying extra for awesome quality crab and this was the best!

Nanabe – Michelin ramen in Hokkaido

Nanabe Michelin

I read about a ramen shop called Nanabe (菜々兵衛) which was awarded with the Bib Gourmand in the Hokkaido Michelin Guide during our trip to Sapporo. I really wanted to go there so we poured over the transportation maps before trekking out to this secluded neighborhood in Shiroishi-ku. This ramen restaurant is located in a residential area quite far from the usual places tourists go so it was challenging to find.

Ramen Nanabe

We trudged through the crunching snow and slippery ice for about 30 minutes after a 1 1/2 hour train ride involving 3 different lines to Heiwa. No one here spoke English and they only have a Japanese menu so ordering involved deciphering the menu with Google Translate app and a lot of gesturing. The crowd consisted almost entirely of salarymen and OL (office ladies) from small businesses nearby and there is usually a bit of a queue to get in.

Nanabe Hokkaido

You need to take off your shoes at the door. I have seen this arrangement in the ryokan we stayed in but it was really unusual to have to do this in the city. However, this isn’t the city center of Sapporo per se, it’s more like a friendly rural neighborhood joint. I took off my soaking wet shoes and lined them up with the row of other customer’s shoes beside the entrance. The tables are shared tables and we were seated beside two friendly lady office workers (who took a photo of us).

Nanabe Ramen

I ordered the flagship Salt Ramen with White Chicken Broth (鶏白湯 塩) for 750 yen (about RM 30). The broth is rich and almost creamy. I practically inhaled the ramen and slurped down the soup with satisfaction. The chashu was perfectly done – a beautiful pinkish brown slice of pork perfection. The generous scattering of menma and spring onions added a lot of flavor to the broth. It’s strange that I find tofu offensive but I’m happy to scarf down menma. The homemade ramen noodles are springy and texturally pleasing. This is ramen done right.

Nanabe Sapporo

The signature ramen served here is not the usual miso soup base which Hokkaido is famous for but a white chicken based broth. They also have a “Nagoya Cochin” style. The noodles they use are not Sapporo egg noodles too, which my better half dislikes, but a more neutral and less rich wheat variant. They also give you a lot of menma (fermented bamboo shoots). Nanabe uses hosaki menma, which is thinner than regular bamboo shoots and more absorbent. There are even menu options for extra menma which my dear looked upon with horror. Haha.

Nagoya Cochin Ramen

She went for the Nagoya Cochin Shoyu Ramen (名古屋コーチン 醤油) for 750 yen (around RM 30) and it tasted completely different from mine. It has a lot of chopped leeks. I ended up eating all her menma. I enjoyed the shoyu broth her ramen was made of, both the original tori sayu shio (my order) and Nagoya Cochin shoyu are good options since they taste equally good but Nanabe is famous for the white chicken stock. You can also add condiments (red pepper flakes, sesame seeds, etc) to your broth to change its character – it’s provided free of charge, together with complimentary ice water.

Nanabe Us

The ramen here is really delicious! It was very rewarding to enter a warm, bustling neighborhood restaurant after walking in the snow to eat a piping hot bowl of ramen. The service here is friendly and personal despite the language barrier – it reflects the country vibe of the place. The bill came up to just 1,500 yen (RM 60), which was a lot cheaper than the Hokkaido style ramen we had earlier. I would highly recommend this place if you’re willing to hunt for your food.

Chasiu

Nanabe was awarded a Bib Michelin for good reason – the food is spectacular and they’re rated as the #1 ramen in Hokkaido!

Durian Hunting with Lindsay: Durian Kembong (Chanee) and Udang Merah

Lindsay

Lindsay is back in Malaysia! Well, at least she was yesterday, she’s since flown off to Bangkok for more durian adventures. I picked her up for some durian late afternoon and we headed down to Sri Hartamas to check out a stall that has been around for over a decade. We saw some durians for sale at another stall before this but they weren’t really good so we moved on.

Durian Truck

This one only had two types of durians – Durian Kembong and Udang Merah (Red Prawn/Ang Heh).

Durian Stall

Lindsay chose the durians – she’s way better in these things, having volunteered in durian farms and such.

Kembong Durians

The durians they sell as Durian Kembong (I’ve never heard of the name) is actually D123 Chanee according to Lindsay. I’m not sure if “kembong” (which means inflated) is local slang or some kind of identifier but it’s not in the list of durian clones.

Durian Kembong

D123 Chanee

This is a 1.7 kg beauty that Lindsay picked out. It costs RM 25/kg. The durian comes from Gerik in Perak.

Durian Kembong

The Durian Kembong flesh is a pleasing saffron color and the seed can be seen “peeking” out, much like a Chanee or Musang King. I thought it tasted quite nice – there was little to no fiber and there is a sheen of slippery flesh on top of the main bulk, which makes eating it a pleasure.

Kembong

The durian was mostly sweet, with hints of bitterness and overall a decent, if not exceptional, durian.

Udang Merah

Red Prawn

This Udang Merah comes from Gerik, Ipoh instead of Penang. It’s a small 900 gram fruit that was going for RM 28/kg.

Durian Udang Merah

This small durian only has a couple of seeds but it was awesome! The vivid golden bronze flesh looked beautiful and the intense flavor was spot on. I was very pleased with the taste – it was rich, flavorful and strong, everything I look for in a durian. Creamy and succulent, no complains about this one.

Udang Merah

It’s a good thing that we opened this as our second durian and not the first, or the Durian Kembong would have fared poorly in comparison. Haha. The total came up to RM 65. This stall also sells tempoyak (fermented durian paste) made from lower quality durians they couldn’t sell.

HB Lindsay

It was good to meet up again Lindsay! I really had fun talking to you. Sorry I had to run off so quickly after the durians. Catch up soon when you’re back! BTW, if you guys are interested in durians, Lindsay is running a durian tour in Bangkok from 25th May to 3rd June. You can surf over to her blog to register – she responds promptly (better than I do with my emails anyway) and the tours are open to all. It’ll be fun if you want to learn more about durians.

Durian Chanee

See ya when you’re back and have fun in Thailand! :)

MAHBUB Restaurant, Bangsar: The Best Nasi Briyani Ayam Madu

Nasi Briyani MAHBUB

I’ve loved nasi briyani ever since my late mom took me for my first taste of it when I was around 7 or 8 years old. Unfortunately, my better half does not share the same love for nasi briyani so I often go to eat it alone. I was talking about Fierce Curry House (which has really good Hyderabadi style nasi briyani) with Samantha and Michelle the other day when Sam told me about this awesome briyani place in Bangsar.

Restaurant Mahbub

I’ve actually eaten at Mahbub Restaurant before but didn’t think much of it at the time. It serves briyani with ayam madu (honey chicken) – a distinctively Malaysian-Indian take on the dish. I do like the sweet taste of the honey chicken but I prefer my protein to be cooked *together* with the briyani ala Hyderabadi. However, I decided to pop over again after my Invisalign appointment to reacquaint my taste buds…after all, my last trip was over a decade ago.

MAHBUB Bangsar

No kidding, MAHBUB Restaurant has been around since 1974! They also have an air conditioned space where you have to pay a small premium to sit in. It’s attached to the main restaurant and has a different menu with slightly higher prices but I thought it was a small price to pay for the comfort. It’s so hot lately with the heat wave that I almost lost my appetite from heat stress so air conditioned dining is a must.

Ayam Madu

The main draw here is as mentioned the Nasi Briyani Ayam Madu (RM 13.50). The honey chicken is really quite good and the portions are generous too. I was quite surprised to get more than a regular portion. I was given 1/2 a wing in addition to the huge chicken breast. I usually don’t like chicken breast coz it can be dry if not cooked properly but there are no such issues here. The honey soaked chicken breast was tender and full of white meat. It was very satisfying to eat.

Nasi Briyani Ayam Madu

The honey cooked chicken is perfectly balanced too. It’s slightly on the sweet side but the nasi briyani is served with achar pickles on the side so the acidity cuts through the richness of the chicken. They give you curry dal on the side too and everything is nice and hot instead of the lukewarm stuff other places tend to have. The nasi briyani is decent too – lots of spices and herbs inside to give it that distinctive flavor.

MAHBUB Restaurant

I thought MAHBUB Restaurant is a satisfactory stop if you’re craving for nasi briyani. The meat portion is huge! They definitely don’t skimp on the protein here. The entire meal set me back just RM 16.65 with a drink. They also have Bukhara style nasi briyani on Fridays which adds more spice to the rice so that’s something to consider. I’ll definitely be back for more, especially when I’m hankering for a good ol’ chunk of white meat to go with my spiced rice!

LeTAO (ルタオ) Double Fromage Cheesecake in Otaru, Hokkaido

LeTAO Cheesecake

LeTAO (ルタオ) is a famous bakery, café and sweet shop with branches all over Hokkaido. We saw one in New Chitose Airport when we landed in Sapporo and again when we went shopping in Daimaru but my better half wanted to eat at their head store in Otaru. Otaru is a quaint little town where they have a huge presence – it’s where their HQ is, as well as their chocolate shop (called LeTao le chocolat) and lab (LeTAO Cheese CakeLab).

LeTAO PATHOS

There are at least six (6) different LeTAO shops in Otaru, all selling something unique. We saw one in Otaru Station when we arrived which is called Ekimo LeTAO and they sell roll cakes in addition to their regular product lines. My dear wanted to check out their sit-down café though so we walked over 30 minutes in search for LeTAO PATHOS – their largest store and café in Hokkaido.

LeTAO Otaru

LeTAO actually pioneered the “Japanese Cotton Cheesecake” craze. This is a soufflé-like cheese cake with a distinctive look. However, LeTAO doesn’t call it that themselves (no one in Japan does). It’s called the Double Fromage by LeTAO and it’s one of their most famous products. LeTAO also has a presence in Thailand but if you want to eat the real thing made with Hokkaido dairy, you better get your ass down to Otaru…and that’s what we did.

LeTAO Menu

The café at LeTAO PATHOS is huge and you’ll be escorted to your seat by a nice Japanese girl who’ll take your order while kneeling down (!!!). This really surprised me and made me a little uncomfortable. However, it’s part of the renowned Japanese approach to service and they even make a point of stating that their tea is not ready made – it’s only brewed each time there’s an order so it’ll take a while for drinks to arrive.

Double Plate with a drink (1,404 JPY or RM 58)

LeTAO Cafe Double Plate

This is all of LeTAO’s favorites on a plate! It contains two of their most popular cheese cakes – Double Fromage and Chocolate Double together with a crème brulee tart called Venezia Rendezvous. I have no idea why this is called a “Double Plate” when it contains 3 items but I suspect the Japanese words mean something entirely different.

LeTAO Double Fromage

I really enjoyed LeTAO’s Double Fromage. It’s made with three (3) different cheeses – Italian mascarpone, Camembert and cream cheese. All the cheeses used here are produced in Hokkaido from a local dairy. The upper layer is a creamy and smooth no-bake cheesecake and the lower layer is rich and tasty baked cheesecake. Insanely good stuff…

LeTAO Venezia Rendezvous

The Venezia Rendezvous is a mascarpone crème brulee made using mascarpone from Lombardy, Italy. The cheese is added to LeTao’s original fresh cream in Hokkaido and flavored with natural vanilla beans from Madagascar. The light and crispy tart provides a nice texture to the 42% milk fat cream used in the filling and the natural sugar beets grown in Hokkaido. The dessert is not sweet at all, the only sugar used is from the locally grown sugar beets.

LeTAO Chocolate Double

The Chocolat Double is the chocolate version of their bestselling Double Fromage. They combined the cheese cake with a chocolate cake to produce a two-layered chocolate cheesecake. The cocoa is from Europe but all other items are local and the bitterness of the cocoa makes the cheesecake more suitable for adults. It cuts down the mildly sweet Double Fromage with some bitterness to produce a slightly bitter dessert.

Strawberry Mille-feuille with a drink (1,816 JPY or around RM 72)

Strawberry Mille-feuille

This beautiful dessert can only be ordered in LeTAO’s café. It’s made with LeTAO’s original custard and Hokkaido grown strawberries for a towering treat that looks almost too good to eat. My dear saw this highlighted in their menu and didn’t want to order it coz it was over RM 70 for a plate of pastry. We had just eaten sushi at the 1 Michelin Star Isezushi so this was primarily a dessert run but I insisted on ordering it coz I knew she wanted to try it.

LeTAO Strawberry Mille-feuille

The custard was very good – it was speckled with real vanilla beans from Madagascar and there are superbly tart red currants strewn throughout the plate. However, I thought the crispy sheets of pastry was slightly over-done and bitter. Granted, desserts in Japan are an order of magnitude less sweet than Western or local counterparts but we’ve had really good mille-feuille from 2 Michelin Star Le Relais LOUIS VIII in Paris, France so it can’t really measure up to that (especially when the mille-feuille was the star dessert that got them their two Michelin stars in the first place).

LeTAO Hokkaido

LeTAO is a great place to visit if you want to have a luxurious and warm sit-down dessert in Otaru. The café in LeTAO PATHOS also serves savory food like pasta – it’s the only one that does that so it’s something to think about if you’re heading here instead of the main store. It’s also larger than the head store or LeTAO Plus. The bill came up to 3,220 JPY (about RM 130) for the two of us, including drinks and the service was excellent. I would highly recommend eating at LeTAO if you’re ever in Otaru – after all, this was where LeTAO was born.

Huge 8-flavor ice cream from Otaru, Hokkaido

Otaru Ice Cream

This is the biggest ice cream cone I’ve ever had the pleasure of eating! Hokkaido is the dairy capital of Japan and they produce extraordinarily creamy milk. There are many ice cream parlors in Otaru and this is our second or third one of the day. My better half told me about this ridiculously luxurious creation and we went searching for it.

Otaru Ice Cream Parlor

It’s located at a really obscure heated inner pathway so it took us a while to find it. I had to ask a couple of restaurants before I saw the signs.

Japan Ice Cream

The 8-flavor ice cream is their best-seller and costs 580 JPY (about RM 23).

How To Hold

They even have instructions on how to hold it. smirk This is probably so little children (and the young-at-heart) won’t attempt to hold the bottom of a cone (like how you’ll hold a regular ice cream) coz the top is way too heavy. You have to wrap your fingers around the base of the cone so it won’t topple over from sheer inertia.

8 Flavor Ice Cream

The 8 flavors are (from bottom) matcha green tea, Yubari King melon, lavender, strawberry, milk, chocolate, grape, and Ramune. Ramune is a popular drink in Japan. I like the refreshing Yubari melon and grape too, they work very well with the sweeter chocolate and milk (one of the best flavors). The cone itself is quite salty, something unique that we noticed in Japan. All the ice cream cones in Hokkaido are slightly salty, which balances the mildly sweet ice cream well.

Ice Cream

The best part is that Japanese soft serve ice cream isn’t shockingly sweet, it’s just mildly appealing. It was winter when we were in Otaru and the snow covered paths didn’t make it conducive towards eating ice cream. However, despite the fact that we were actually quite cold and the weather was around -11 Celsius, the 8-flavor ice cream was really good! :)

Sapporo Central Wholesale Market and Curb Market: Seafood Donburi, Horsehair Crab, Fresh Sea Urchin, Grilled Hokke Fish

Hokkaido Central Wholesale Market

We decided to have lunch at the famous Sapporo Central Wholesale Market in Hokkaido. The market is known for fresh and local seafood and there are a lot of stalls which serve the crabs, seafood and fish they sell on top of rice (called kaisendon). It’s less commercialized than the Nijo Market and the Curb Market beside the wholesale market is open to the public. It’s the best place in Sapporo to eat sashimi on rice!

Sapporo Curb Market Donburi

There are several huge restaurants at the Sapporo Curb Market and I was intrigued by the beautiful bowls of fresh seafood there. You can have a luxurious bowl of rice topped with fresh raw uni (sea urchin) for JPY 4,500 (about RM 180) or a bowl of rice with a bit of everything for JPY 2,980. The prices might sound a little steep but these are super fresh premium local seafood.

Sapporo Donburi

However, my better half wanted to go to a locally owned restaurant instead and thus we popped into a hole-in-the-wall where the locals went to. The stuff they all serve are pretty much the same – it’s basically variants of different types of seafood on rice, since this is a restaurant attached to a fish market. You can also upgrade your miso soup to crab miso soup for JPY 500 (about RM 20).

Horsehair Crab Miso Soup

I did that for mine and this is what it looks like. The restaurant put both snow crab and horsehair crab (also known as Hokkaido Hairy Crab) into the soup for a 500 yen supplement, which is a good price. It has one leg from a snow crab and one body from a horsehair crab.

Seafood Donburi

I ordered the seafood donburi. You can choose as many types of seafood as you want and it’s calculated accordingly. I went with 5 toppings + sea urchin for JPY 2,800 (about RM 110). I chose horsehair crab (ケガニ/kegani), humpback shrimp (peony ebi), surf clam (hokkigai), squid (ika), scallop (hotate), and sea urchin (uni) in the middle. OMG! This is without a doubt the best donburi I ever had!

Hokkaido Horsehair Crab

The horsehair crab (far right) is a local species and the only cooked item in this bowl. The humpback shrimp is raw and extremely sweet! It’s called peony ebi in Japanese and it’s the largest shrimp in Hokkaido. I loved the crunchy surf clam and the soft scallop too. The squid was the most interesting thing – I was puzzled at first coz it didn’t look like any squid I’ve ever seen.

Uni Sashimi Donburi

This brown/orange stuff at 7 pm is actually part of the squid’s head! It’s superbly creamy (like foie gras from the sea) and has a wonderful mouth feel. Very sweet too. It’s hard to find squid like this unless you order ikizukuri (live sashimi) coz the squid head (brains?) is one of the most sought after items. I loved it! The uni was also perfect, freshest I’ve ever had. You have to eat the uni in Hokkaido, it’s a completely different species called ezo bafun uni (short-spined sea urchin).

Hokke Fish

Hokke (ほっけ) is what the Japanese call Okhotsk atka mackerel – it’s caught off the waters of Hokkaido so it’s super fresh and local. My dear wanted something hot so she had this for JPY 850 (about RM 40). It’s grilled and served whole with rice. The hokke fish is charred on the skin since it’s cooked yakitori style – they call it yaki hokke (焼きホッケ) in Sapporo. You’re supposed to pick at the meat and the awesome thing is that there are no pinbones inside.

Grilled Hokke

You can also eat the skin but it’s slightly chewy and crispy. The caramelized flesh is really delicious though – the semi burnt smoky taste permeates the whole fish and it’s quite substantial in size. This is served with miso soup and a bowl of rice and there’s nothing quite like eating such a locally caught fish inside a warm family owned restaurant attached to a fish market in the cold, snowy winter.

Sapporo Donburi Restaurant

The seafood bowls here are the best in Sapporo. The price is also relatively cheap – the grade of uni we get locally will never be served here, it’s not even fit for their dumpster (to be perfectly blunt). The sea urchin they sell get slashed to half price at 12 pm! That’s how much they put a premium on quality and freshness. You can’t get it any fresher than from the fish wholesale market so if you’re in Hokkaido, pay a visit to Sapporo Central Wholesale Market and Curb Market and enjoy the delicious raw seafood donburi! :)

Maggi Ketam Claypot @ Chilli’s Crab Seafood

Maggi Ketam

Maggi Ketam?!? For real, Restoran Chilli’s Crab Seafood has this unusual dish and it’s not cheap. Maggi is one of the most popular instant noodles around and this place has paired it with a whole mud crab to produce a deluxe variant of Maggi Ketam (Crab Maggi Noodles) in a claypot!

Restoran Chillis Crab Seafood

This is located at Sunway Giza and I’ve seen the poster announcing their “extraordinary and must-try Maggi Ketam” a couple of times. I went there alone last week and had their Maggi Ketam in a claypot. My better half didn’t like the idea of Maggi instant noodles with crab so I embarked upon this culinary adventure myself.

Maggi Ketam Claypot (RM 38.80)

Maggi Crab Noodles

This is one (1) whole mud crab in the region of 500 grams cooked together with 2 packets of Maggi instant noodles in a claypot. You can opt for either Curry flavor or Tom Yam flavor – it really depends on which flavor of Maggi instant noodles you like. I went for the Curry version. I was told that it might be a little too big for a single person but I regularly eat 2-3 packets of Maggi anyway so I thought I could handle it.

Maggi Ketam Claypot

I was right. It was just the right size for a big eater like myself. The novelty of this dish is the pairing of the proletariat Maggi noodles with a luxurious ingredient like crab. The Maggi instant noodles were cooked well and the broth was super thick! I suspect they put it a lot more than just 2 packets of soup powder.

Crab Noodles

The claypot Maggi Crab Noodles also had a whole mud crab inside. You’re given a crab cracker so you can get at the meat. I think the thick soup was perfect since it added flavor to the crab. There’s also a smattering of vegetables and whole chillis inside to spice up the dish so beware if you can’t take spicy food. I think it was pretty decent, but there are cheaper crab noodle places out there.

Crab Claw

This place is very popular though – I saw two Chinese girls sharing a Maggi Ketam Claypot when I was there and that was around 3 pm in the afternoon. I went again over the weekend with my dear and the place was quite packed.

Crab Kam Heong Bee Hoon (RM 38.80)

Crab Bee Hoon

Chilli’s Crab Seafood Restaurant also serves their signature crab with bee hoon. There are 3 such dishes – Crab Singapore Bee Hoon, Crab Kam Heong Bee Hoon and Crab Hokkien Bee Hoon. They’re all cooked in similar styles with one (1) whole crab per dish. My dear went for the Crab Kam Heong Bihun and it’s spicy dry fried rice vermicelli with a whole crab. The rice vermicelli is great and the crab is awesome.

Crab Hokkien Bihun (RM 38.80)

Crab Bihun

This is the other crab-in-a-noodle-dish option. The Hokkien style fried rice vermicelli is slightly wet and the crab essence goes into the gravy, which makes it taste much better than the dry fried options. The prices are standard since the crab size is standard (500 grams per plate) – I just wanted to try all their crab noodle dishes. Haha!

Crab Dinner

I thought the best dish at Chilli’s Crab Seafood is their Maggi Crab Noodles. The Maggi Ketam is like a guilty pleasure, something to indulge in once in a while. I know some people might think it’s not “worth it” and to them I say, do you know how little rice vermicelli costs? It’s the same thing. The prices here are admittedly higher at Mee Ketam KL (review coming up soon) but they only use mud crabs instead of flower crabs for more meat. The meal came up to RM 86.50 for the two of us the time I went with my better half, which is less than the price we usually pay for dinner anyway.

Omakase birthday dinner @ Nobu Kuala Lumpur

Nobu Kuala Lumpur

My better half made reservations at Nobu KL for my birthday dinner. Nobu Kuala Lumpur is located at the 56th floor of Petronas Twin Towers (Tower 3) so it has an amazing view of the city. We managed to get a table for two by the window and the panoramic view of the sun setting over KL made for a very nice and memorable dinner.

Nobu

There are two types of omakase at Nobu KL – Nobu Signature Omakase (RM 385) is a selection of their most popular dishes and the Special Omakase (RM 455) is the “real” omakase, which consists of specially made dishes by the chef which you can’t find in the regular menu. The latter changes daily and contains off-menu items so I went with that.

Nobu Waitress

They also have a 5-Course Omakase (RM 280) which is only available from 6-8 pm on Sunday and Monday. The regular omakase menu has 7 courses. My better half opted for this coz she thought she wouldn’t be able to finish a full omakase. The friendly waitress served us with a bottle of Tau Sparkling Water (RM 38) as soon as we were seated and service was attentive without being intrusive.

Special Omakase (RM 455 per pax)

Nobu Appetizer

Cold Appetizers
The omakase follows the format of 2 cold entrées, followed by 2 hot entrées, with 2 mains and a dessert to end everything. This is the first course with four (4) separate bite-sized or larger dishes. I’ll write about them individually, from left.

Tomato Chawanmushi

Chilled Tomato Chawanmushi with Fresh Truffle
I really enjoyed this one. The waitress helpfully suggested the eating order so the flavors would go from mild to moderate and this is meant to be the first appetizer. It was super refreshing – the chilled chawanmushi and the acidity from the tomatoes was perfect for the hot nights we’ve been getting. There was a fair bit too, so it’s not just minute portions.

Tiradito

Whole Fish Tiradito with Yuzu, Rocoto and Coriander
Tiradito is a Peruvian raw fish dish which is somewhat similar to ceviche but with a more Japanese influence. It’s quite unusual since the acid marinate is not overwhelming so you can still taste the rawness of the fish. There’s also a hit of spiciness from the rocoto at the end. I liked it.

Seared Scallop Caviar

Pan Seared Scallop with Jalapeno Dressing and Caviar
This beautifully cooked scallop had a small helping of caviar on top. The salty sturgeon roe elevates the scallop and the edible flower provides a textural crunch to the dish (as did the sliver of carrot).

Salmon Kelp Roll

Salmon Kelp Roll
The simple sounding name is deceptive – this is a really complex dish! The raw salmon is rolled up into a sausage-like tubular package, with bits of kelp stuffed inside. I thought to myself, okay a salmon roll then, popped it into my mouth and nearly gagged from surprise. The combined textures and flavors are amazing! It’s my favorite appetizer.

Nobu Sushi

Assorted Sushi Chef’s Selection
The second course! We have (top to bottom) engawa (inside of flounder fin) sushi with miso salt, otoro (fatty tuna belly) sushi with wasabi salsa, hirame (fluke) sushi, and aji (horse mackerel) sushi topped with scallions and grated ginger.

Aji Sushi

I liked how some of the sushi had unusual toppings like wasabi salsa on top. That’s a very Nobu-style dish, with influences from Latin America.

Otoro Sushi

The otoro and engawa can’t compare to the superb sushi we had at One Star Michelin Isezushi in Otaru a few weeks ago, but this isn’t Hokkaido, so I can’t expect the freshness and quality to be the same. I wish the otoro was fattier though. It can’t hold a candle to the stuff in Sapporo but then this is Malaysia.

Beetroot Dry Miso Salad

Baby Spinach Salad and Beetroot Dry Miso with Konbu and White Fish
I just realized the skinny mumbling Malay waiter mixed up our dishes! He gave this to my dear and gave my better half’s dish to me. Ish! What an nincompoop. Our regular waitress was more on point. I only discovered as I was writing, in the video I took I remembered asking him which was which and he *still* messed up the order. How incompetent, I’ll write an email to them later.

Umami Chilean Seabass

Chilean Seabass (Umami)
This is a nice charred piece of Chilean seabass. The fish flakes beautifully and tastes fresh and light. It’s cooked to perfection too, it’s quite remarkable that they managed to produce a bitter tasting char on the outside while still retaining the moist tenderness on the inside. I like the tsukemono (pickles) that came with the dish – it really cuts through the richness and provides a burst of much-needed acidity.

Nobu Waygu Beef

Smoked Waygu Beef with Grilled Shimeji Mushroom and Truffle Teriyaki Sauce
I love Waygu beef and we ate quite a lot of it during the kaiseki-ryori dinner at our ryokan in Hokkaido. This is a different implementation, the flavor is quite heavy-handed but in a good way. I like the grilled Shimeji mushrooms too – they’re superbly umami and savory tasting. The Waygu beef was decently marbled too.

Lobster Miso Soup

Lobster Miso Soup
This came out as an apt course to wash away the heaviness of the beef course before dessert. It’s a miso soup with lots of lobster flesh inside. I suppose this is what the RM 70 supplement you pay extra for the Special Omakase is for. The dashi-based broth was hearty and I enjoyed drinking it. I like how they put in a generous amount of lobster too.

Green Tea Parmesan Cheesecake with Truffle Meringue

Green Tea Parmesan Cheesecake with Truffle Meringue and Yuzu Sorbet
This is a deconstructed dessert with the matcha cheesecake topping on one side, the base as a slice and the meringue as little dots scattered around the plate. It sounds modernist but it works very well. I enjoyed the rich matcha flavor and the dessert works beautifully when eaten together. The yuzu sorbet was very refreshing. It’s a wonderful end to my omakase dinner.

5-Course Omakase (RM 280 per pax)

Nobu Salmon Tartare

Salmon Tartare in Wasabi Soy Sauce topped with Caviar with a side of Fresh Apricot
The presentation of my dear’s first dish was impressive. It came in a double bowl filled with ice! The inner bowl contains the salmon tartare mixed with onion and garlic in wasabi soy sauce. There’s a caviar topping too and the combination works well together. Very appetizing. You’re supposed to finish it first before starting on the apricot, which is served right on top of the ice cubes.

Tuna Sashimi Salad Matsuhisa Dressing

Tuna Sashimi Salad with Matsuhisa Dressing
I know exactly how this tastes like coz it was sent to me in error! It’s not the fault of our original waitress but a bumbling Malay local who confused our order. However, our waitress should have ensured this did not happen in the first place. Oh well. Matsuhisa is the name of the owner e.g. Nobu Matsuhisa, the Japanese style dressing is his trademark.

Nobu Tempura

Chilean Seabass Tempura with Amazu Ponzu
My better half popped one of the tempura pieces into my mouth and I thought it was fried well but wasn’t particularly spectacular. I then noticed the ponzu sauce and dipped into it, it went famously well together! I was sorely tempted to have another but I thought I shouldn’t be eating so much of my dear’s courses. It was very nice together, the amazu ponzu sauce was brilliant and the tempura is unfaultable – perfectly done.

Nobu Quail

Pan Seared Quail with Wasabi Salsa and Tomato Ceviche
I tried really hard to like this dish and to be fair, the quail was cooked perfectly. It was still tender and moist in the middle while crispy on the outside. It’s cooked karaage (Japanese fried chicken) style. However, I felt like this was severely underwhelming though. It could have been a very nice dish but ultimately fails in taste.

Natsu No Fruit Pearls

Natsu No Fruit Pearls
This is a brilliant dessert that (somewhat) saved the meal. It’s the last course of my dear’s omakase menu and consists of lychee, guava, mandarin orange, and rock melon “pearls” on top of mango shaved ice and a “rice soup” that’s poured over the dessert. The pearls actually contain pure, concentrated fruit juice inside – it POPS as you bite it, and *bursts* spectacularly in your mouth, filling it with liquid. It’s very novel and the entire dessert was well conceptualized and refreshing.

Nobu View

Dinner at Nobu Kuala Lumpur cost RM 889.70 for the two of us. I have to say that after going to Nobu in Melbourne and having dined at Michelin star restaurants in France and elsewhere in the world, Nobu KL was a disappointment. The food was subpar and while the service from our waitress was awesome, the other staff were very mediocre, especially the Malay guy who mixed up our orders.

Nobu Malaysia

I did enjoy the meal coz I was with my loved one and the ambience is unbeatable! However, I really felt like the food could be better for the price. It’s not fair to compare Nobu KL with the great Japanese food we had in Japan, but I thought it would be better than this. I wouldn’t recommend it to anyone. I feel like the people who talked up Nobu haven’t really been to truly great restaurants around the world.

Nobu KL

However, it was a good experience and I wanted to see how Nobu KL was like. Thanks dear for the expensive dinner and wonderful night! <3

Crab Noodles

Crab Noodle

This is the famous whole crab noodles in Sibu! It is the natural evolution of our big head prawn noodles, but instead of a large shrimp, you get one (1) whole crab instead. It’s a luxurious lunch for the times when you want to splurge a little. There is a place that specializes in crab noodle called Wai Mai Lou near the Public Library in Sibu.

Wai Mai Lou

I first heard about this beautiful crab noodle on Facebook. I was told its around RM 73 / bowl which I thought was rather expensive. I decided to go and check it out for myself and it turned out to be a lot cheaper than that. The place is family owned and one of the brothers told me all about their crab noodles.

Sibu Crabs

The crabs are picked by hand from Tanjung Manis and arrives at around 3-4 pm each day to Sibu. They have several different sizes – the regular ones weigh around 300 grams per crab and that’s the option I went for. They also have a smaller crab (which averages 150 grams each) and I was told that some people prefer this as the broth would have a stronger crab flavor since they put 2 crabs in each bowl for the same price (RM 20).

Sibu Crab Noodles

You can also opt for the larger crabs which will be sold by weight – RM 7 per 100 gram. However, the owner advices against choosing ultra large crabs since they’ll be better cooked by themselves. I was eying this 1/2 kg frisky fellow for RM 40. However, I went with the advice and had the regular 300 gram crab noodles for RM 20 per bowl.

Crab Noodles

The crab noodles are cooked Foochow style (fried, then stewed) with a soy sauce based broth and the whole crab is put on top. The crab meat is very nice! I was surprised at just how tender and sweet the flesh is, especially in the area where the legs join the body. The flaky white crab meat is lovely and the crab claws are delicious too!

Crab

外卖佬 (Wai Mai Lou) is open from 11:30 am till late and I spent RM 22 for the crab noodles plus a drink. The regular crab noodles are just RM 20, which I feel is a great deal if you love seafood. The crabs are very fresh – you can see them actively moving around and they’re replenished each day. Don’t miss this crab noodle if you ever come to Sibu!

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