Been operating nearly 3 months’ now since last May, Shunka Japanese Restaurant has been welcoming folks from the Damansara neighbourhood with their cozy family concept dining, boasts with an array of promising Japanese delights, ranging from the signature staples to the quintessential epitome of dessert- matcha.Edisson,
YC and Elven, are the 3 musketeers behind this establishment, with most works
and recipes are managed by Chef Elven behind the scene. Shunka first foray into
the F&B industry was 5 years ago in Penang, before deciding to also include
Klang Valley into their radar, allowing more foodies from all walks of life to
also have a fair share of experience with Shunka.This establishment from Northern Malaysia provides a Zen-inspired dining experience
from the most authentic Japanese Cuisine, Matcha to Sake, complete with an
urban interior set up.Sashimi
is also available in the menu in order to cater for fans of sliced raw fish but
not prominent as their main aim is to introduce more homey hot dishes, Washoku,
relived from Tokyo to tantalize the discerning palates of KL folks with large variety of scrumptious dishes and
regional specialties.We
started off with some light bites before proceeding to main dishes and rounded
up with some matcha delights!

GRILLED PORK BELLY (MYR 7.30)

Thinly
sliced pork bellly using Iberico pig and pan-fried till to perfection. Each
bite is so delightfully crispy and exudes the ‘kriukk kriukk’ sound that gets
you hooked on for more! No joke but simply spectacular, serious!Love
this tontoro shioyaki to the max! Highly recommend! Slurps!CRISPY SUSHI (MYR 13.90)

Conveniently
bite-sized sushi with a crispy skin on the outside but remains soft within. The
roll is made up of unagi, eel sauce and cucumber. Good bites of nuance by the
crispy exterior, would be better if the mayo is lighter so as not to overshadow
the dainty taste of unagi.BUTTER GRILLED SQUID (MYR
22.90)

Ika
bata yaki, Japanese squid marinated with inhouse prepared 3 types of shoyu, before
lightly grilled with butter, rendering a juicier and moister texture compared to the
usually Ika Sumire which is grilled smokier elsewhere.JAPANESE CHEESE OMELETTE (MYR
10.50)

This tamagoaki
in fact requires substantial efforts and skills with passion as the cooking
process requires several delicate folding to create various soft layers to go
with the mayonnaise sauce before got dished up delicately onto the ceramic.KIMCHI STEAMBOAT (MYR 17.90)

The
flavourful broth is made of home fermented kimchi and served in 3 spiciness
level. For me personally, would go for the original, non-spicy version for that
allows me to really enjoy the savory-tanginess of the kimchi. Guests
who love some spicy kick in their soup could request for additional chili
blend- ‘hua ciao’ into it, and within seconds, you gonna feel the hotness,
hehe. So do go easy on it (= Soup
can be refilled once and every subsequent would be charged MYR 3.JAPANESE DUMPLING (MYR 10.50)

The
yaki gyoza is using minced meat and chopped Chinese chives for extra crispness,
before wrapped within thin dough skin imported from Japan before lightly
pan-fired till slightly golden brown to preserve the juiciness within. It is served together with spiced shoyu
dipping. Each mouthful is juicy and meaty.SPICY PORK BULGOGI (MYR 17.90)

We
nearly mistook it into Korean Bibimbap (=

Toothsome
bowl of rice woofed up hot from the kitchen with assorted veggies and succulent
pork slices. Meat is decently marinated except that the rice might need tad
more saltiness in it. Apart from that, the foodies of the round table were
happily mixing all the ingredients of the stone bowl together with onsen
tamago. GARLIC FRIED RICE (MYR 10.50)

Garlic
fried rice using inhouse handled garlic relish beforehand and then fried
together with minced meat to present you a bowl of hearty carbo intake. TONKATSU SHOYU RAMEN (MYR
19.90)

This ramen
of shoyu and tonkatsu broth is essentially crafted to reflect the common taste
bud of our fellow Japanese friends. Combining both shoyu and tonkotsu in the
same broth, expect a tad saltier taste in the soup to accompany your silky
noodle, tender pork slices and aji tamago.JAPANESE OMELETTE NOODLE (MYR
13.90)

The
noodle version of our ubiquitous omurice, has been given a new breath at Shunka
by using springy ramen that is flavoured with sauce imported from Japan. Another
matcha oasis worth checking out for green tea enthusiasts. I must say this is
the second place that I enjoy the matcha desserts other than Nana’s Green Tea so far.All
matcha desserts that we sampled this evening are made with only fresh milk for
any liquid base- absolutely no ice involved throughout. Thus, matcha lovers
need not worry if their green tea dessert or beverage gets diluted over time.MAGIC MATCHA (MYR 16.90)

Love
the majikku matcha that uses cubes of Matcha frozen ice, together with matcha
gelato as well as their inhouse trademarked matcha powder (which is available
at retail price MYR 38)For
this particular drink, it’ll get much more concentrated in matcha flavor as it
melts as the ice cubes are also frozen from matcha liquid. Yum yum!ICED MATCHA WITH RED BEAN (MYR
16.90)

Just how
you like your matcha and red bean desserts are served -Matcha Kakigori and Azuki.The red
beans have also been separately handled earlier to sweeten up the beans to the
desired softness level that resembles those conventionally served back in The
Land of Rising Sun.HOT MATCHA (MYR 7.30)

Looking
for not so fancy drink? Then this hot matcha that is made smoother with milk
might just do the trick for conventionalist.MARBLE SODA (MYR 6.90)

We basically
have fun with this carbonated drink, where it was first shaken before the
stopper got popped up, hence, the splashing consequence as you might have
predicted, haha. What a cool ending to our Washoku dining session! Kanpai! Value sets are also available from MYR 11.90++ onwards, Monday to Saturday, 1130am through

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

CUISINE | MATCHA | SAKELocation: E-G-45,
Jalan PJU 1/45, Aman Suria, 47301 Petaling Jaya

Contact: +603 7886 1986

Business
Hours: Mon – Sun (1130 am – 1130 pm)

Website: http://shunka.com.my/

Facebook: https://www.facebook.com/shunka.com.my

Humbly nestled adjacent to our glorious KLCC Twin Towers is where you could find yourself relishing in an moreish array of Thai cuisine, all passionately crafted by a Thai Chef and Jeffred, owner-cum-chef of the restaurant too.
First and foremost, am really glad to be back again to this cozy oasis and to my delights, I really see consistency exuded in both the food quality and tastefulness, similar to my previous visit here. All food are freshly and flavorfully done that ensures each mouthful bites is certainly a pleasurable one.
It was rather packed when we walked in for dinner that evening. The clients ranging from both local and expatriates who seem to be tucking into the feast joyfully, albeit some are seen wiping off the sweat after savoring one of the signature dish here; Tom Yam!
TOM YAM SEAFOOD SOUP
The tom yam seafood soup came appetizingly yummy and piquant. Soup broth was sweetened up with assorted oceanic treasures such as huge clams, prawns, fish and many more, making it a toothsome pairing with a bowl of white rice.
CRISPY DUCK WITH RED WINE SAUCE
Decently deep-fried coated duck meat that is well marinated with special sauce that give arise to an engaging and chewy texture that really got you hooked on for more effortlessly.
PAPAYA SALAD
Ah, it’s good also to have some light and sourish nosh to clear the palate in the middle perhaps? Julienned juicy papaya that delectably comes with other condiments and also dried shrimp. Would be even better if not too many of the tiny shrimp as it’s bit salty to me then.
GOLDEN PINEAPPLE FRIED RICE
Fell head over heels for this Thai styled fried rice ever since first tasted during the last visit. It’s fluffy and flavourful, each grain is encapsulated with the essential ‘wok hei’ aroma. Love it very much!
THAI YELLOW CURRY SEAFOOD
Another remarkable dish by Thai Syok is this yellow curry which took a slight detour from the usual green curry path. Pleasurably, this plate tasted awesome and scrumptious- with thick, saporous curry and fresh, springy seafood. Couldn’t ask for more but instead savour it yummily.
MANGO STICKY RICE THAI SYOK STYLE
Diners should not leave without trying their signature Thai dessert. Handled differently from the common ones, the rice has undergone several process before finally dished up with the drizzle of luscious coconut milk.

Don't forgot to try out the Thai coffee too! 

In a nutshell, Thai Syok has been doing a very good job since day one and the memory of relishing in their varied highlighted dishes has never been a let-down one and still lingering in the mind even till now. So if you are a true fan of Thai cuisine, don’t let Thai Syok slips through your sight and you are bound to be delighted and reassured accordingly.
Cheers and Carpe Diem! ❤ℒℴѵℯ❤

For a full review on other Thai Syok dishes, feel free to drop by:
http://lwinlee.blogspot.com/2015/04/lwin-lee-thai-syok-authentic-thai.html

Konichiwa!
Yes, perhaps am back too soon again for the matcha treats again!
But this time round, rather than the usual Matcha Affogato that I would order, that day, I decided to give its other also equally laudable treats a try too.
Chocolate Affogato 
Some refreshing choices compared to the previously matcha-inundated fad But I still love them anyway, hehe...
Chocolate-Coffee Affogato
This combination is truly awesome! Indulgent in its own way by blinding some sweetness of the dark chocolate into the fruitiness of the Japanese espresso shot. 
For those with caffeine intolerance , fret not as they could always get a taste of their signature Green tea beverage, be it in hot beverage like Matcha Latte or even Matcha Affogato. It’s encouraged to include green tea as part of our diet for it is believed to be a natural herbal panacea with many health benefits. So, have a good sip today towards a healthier and wholesome lifestyle!

More info & pic roll here:
http://lwinlee.blogspot.com/2014/11/lwin-lee-wa-cafe-revisit-pavillion-kl.html

Decked in an opulent yet definitively chic and contemporary ambiance, Mezze welcomes you to a plethora of bon vivant experience that ensure a you a memorable yet palatable dining with your guest.
In conjunction with the inaugural visit of Michelin Star Chef Fuchs recently, he is taking over the kitchen with Mezze Bistro’s resident head chef, Chef Yves Pierre Renou, to cook up a storm of exquisite culinary cuisine with a modern twist, that is distinctively true to their home in Alsace, France, together with wine pairing under the amiable resident sommelier, Sebastien Le Francois.
STARTERS
Reinvented Goat’s Cheese Salad with Crispy Vegetables
~ The usual robust flavour of beetroot is delicately toned down by the smooth whipped Goat’s Cheese, served with laces of purple cabbage for the extra crunch.
Cream of White Coco Bean Soup with Sweet Garlic
~ A rather gung ho attempt, we would say. This cuppa presents you an extraordinary frothed cream soup, incorporating white cocoa beans paimpol, that after one sip would definitely conjures up the aromatic memory of a cup of Joe.
Seared Foie Gras with Roasted Nuts
~ An iconic quintessential flair to the French haute cuisine, this foie gras is impeccably seared, giving arise to a buttery, moist and suave finishing. Heavenly!
Highly recommended to go along with organic Gewurztraminer. Also pairs well with seafood and meat selections.
MAINS
Charbroiled Turbot with Imperial Risotto, Herbed Salad & Chicken Jus
~ A salubrious fillet of turbot that is delightfully charboiled and served with texturized imperial risotto which is bathed in flavourful chicken jus and herbs.
To be paired with To be paired with Pinto Blanc.
Pan-fried Black Cod, served with Bouillabaise, Fennel and Saffron Sauce on a Toast
~ Juicy black cod is mildly pan-fried till lightly brown, and then basked in the golden saporous bouillon, served alongside with crunchy fennel and toastie smothered with luscious saffron sauce.
Quail Stuffed with Crayfish, served with Potato Puree and Crayfish Coulis
~ Deemed as the star-stealer of the day, this is truly a noteworthy masterpiece of Chef Alexy who uses crayfish from Rhine River as its theme. The meat from the molusc that is stuffed into the quail, is extremely delicious and full of oceanic sweetness.
Paired with Alsace Pinot Noir
Veal rib rack
~ Splendidly dished up after some 10 hours of painstakingly slow-cooking at 50 degree Celsius. It is bursting with flavours and the tender texture is infused with a modest sapid hint. Well marinated!
DESSERTS
Chocolate Macaroon with Passionfruit Sorbet
~ Another indulgent palate-pleaser that cleverly brings out the best of both worlds; sweet and sour, just like the part and parcel of our life too. The tartness of the passionfruit sorbet gets tamed by the sweet and slightly crisp, freshly made macaroon.
Passionfruit Panna Cotta
~ The passion fruit puree makes a lovely marriage to the creamy and milky panna cotta. It is rich and velvet, yet not over doing it and is furhter spiced up with a disc of tangy grilled pineapple.
Dessert are best paired with sweet wine of Eau de Vie (Water of Life) or an Alsace schnaps, Eau de Vivre.
Definitely a night of sumptuous gourmet indulgence!
For more details, feel free to drop by :
http://lwinlee.blogspot.com/2014/08/lwin-lee-one-star-michelin-chef-alexy.html
cheers!
 

It feels so warm and comfy to be back again at Epicuro!

After settling down comfortably, I instantly know what I wanna have, the latest addition to the shelves, Chunky Nutella!

One would definitely bowled over by its decadent hint of Nutella with fluffily soft chocolate cake to complement it. Good that it is not too saccharine but done just the right way that allows you to enjoy the chocolate richness temperately. A nutty hazelnut is seen to top it off glamorously.
As for the Chocolate Banana, remains another exemplary confectionary over here. I usually don’t quite fancy the fruit when paired with cakes, however, this is good, really! The banana slices is not too soft but still maintain its yellowish colour decently, sandwiched humbly in between the chocolate cake layers, which is then spiced up with some thin layer of chocolate ganache on its exterior.

Café Mocha
Ah, what a nice peacock design to further spruce up our placid noon!
Affagato
Coming up next is somewhat rather awe-inspiring to a coffee lover like me. The espresso shot that comes with a homemade caramel ice cream, has totally blown me off with its intense full bodied tang and robust flavor. You get that amplified woody sip as you roll around in our mouth. There is also some caramel-like aroma in the aftertaste that is further heightened up with its velvet creamy Caramel ice cream, that is freshly homemade. They really makes such a good marriage.To sum it up, it’s just a pure bliss! You gotta try it out for yourself.

For more foodoe sharing, feel free to drop :
https://www.facebook.com/joiedevivrelass

http://lwinlee.blogspot.com/2014/05/epicuro-damansara-uptown.html