MIGF Menu for Iketeru @ Hilton, Kuala Lumpur

Once you open the door of the restaurant, it will bring you to another dimension, with modern exclusive Japanese interior, blue dim lights on the floor pave the way to lead you on which section you want to sit on.

On the right side you have the pippin hot Teppanyaki section to be seated on the teppanyaki bar and watch all those chef performing and cook the food out right in front of you.

If you prefer to have a table for 2 or more not so Smokey place, a nice place to chat with you’re the other half or friends, then head to this section on the left with wooden tables and chairs and high ceilings.

Want something more traditional dining experience, then they have the option for you enjoy in their tatami dining room, with soft cuisine place on the floor and doors to close for privacy dining.

Another area would be tatami style with modern environment with shatter glass panel build to close up the area and a dim orange light stand placed at the edge of the corner.

I see the sashimi bar is warm welcoming and the big slices of all that sashimi is full with temptation with the colour of it look very fresh. What I have been told is that, the chef always prepares something special for the guest, if you are looking for something off the menu.

Broiled Scallop & Sea Urchin with Yuzu-Kosho Pepper Served with Olive Oil Baked Vegetable

Scallop been pan fried a bit golden brown on the edge, and the freshness of it is preserved as it is soft in texture, eating it with sea urchin creates a bit of salty taste and olive baked vegetable is to tone down the taste of it. I eat it one shot by combining 3 ingredients in it, the taste do blend well.

Sake

Three Kind of Meat Sushi – Wagyu Sirloin, Chicken & Duck

When this was served, it never did really did impress me as I thought it was the normal sushi but never did I thought that it would taste so good. Every piece have its own good taste is because of the sauce that decorated along with it.

Slice of Wagyu beef served quite raw been place on top of the rice but the sauce taste a bit like finely mash garlic and mild soy sauce blend very well with the soft slice of waygu beef that enhance the taste of it.

We did question on the normal chicken but the outstanding was the sauce. Taste a bit like mustard sauce mix with a bit wasabi and fermented toufu just can stop me from spread in super clean on the rice.

Duck meat served along with a bit thick sauce that I cant really define but the cube on top that burst the flavor up.

2009 Lengs & Cooter Watervale Riesling, Clare Valley, Australia

Steamed Egg Custard with Prawn & Tai Sea Bream topped with Crab Meat Sauce

The steamed egg was so soft that once put into mouth it melts, filled with freshness taste of prawn topple with crab sauce, but one thing for sure that the sauce did taste abit ashy, something that had been blended very fine to mix and cook in it. To me, it tastes like very fine blended dry crispy anchovies as the soup did taste a bit salty.

NV Lustau  Solera Reserva Los Arcos dry Amontillado, Jerez, Spain

Look who is in da house, with Chef Ricky Kamiishi and 8TV host Ho Chiak – Jason, certainly he do know how to describe all the food quite detaily when some of the media ask on his opinion on food and taste.

Sucking Lamb Rack with Unagi Mashed Potato

Pan Fried Abalone & Energi Mushroom served wtih Cream Somen Noodle

I eat the cream somen in one bite, taste so soft till it breaks once put in, something mild in taste with ebiko and fish roe that blend in the taste.

2008 Heartland Shiraz, Langhorne Creek, Australia

Matcha Shoe Cream with Red Bean Sauce

I used the matcha cream and spread it on the puff like spreading jam on my bread to eat it. Soft puff with chill smooth cream makes the ending good.

Taufulou, Jaclyn and 8tv host, Ho Chiak – Jason

*Please note that this is not in the MIGF menu as we order to try in on~

Before we head off, we were recommended by someone to a must try dish, a dish that must not miss if you are sitting at the sashimi bar. (sliced salmon placed with a cube of mango, then wrap another thin layer with a cube of cheese, burn a it bit and add on the final layer of salmon) let me tell you, it just impress me till I am speechless. The taste, the texture and I do not mind having this 4 plates! I would say, if you do visit this restaurant, it’s a MUST order item!

Chynna Hilton MIGF Menu reviewed by Eric

Festival Menu Price

RM310++ (with wine pairing)

RM230++ (without wine pairing)

Location:
Iketeru
Hilton Kuala Lumpur,
8th Floor, 3 Jalan Stesen Sentral,
50470 Kuala Lumpur

Tel: 03-2264 2264

Website: www.kl-studio.com