Making Italian feast great beyond words

The Star

20-05-2025

AS proof that food, like music, is a universal language, one has to meet Motokazu Yonezawa, a Japanese chef who specialises in Italian cuisine.
The 49-year-old, affectionately known as chef Moka, speaks very little English and has even weaker command of the language of the cuisine he has chosen to specialise in.
And yet, Yonezawa has managed to helm four restaurants, first in Malaysia and subsequently the resort area of Niseko in Japan, throughout his 30-year career.
Smoked Duck with Strawberry Coulis and Balsamic Sauce.
Genesis John Dibble, a Malaysian who has been working with Yonezawa for the past six years, revealed that his boss manages by using sign language as the main method of communication. Another method is the use of simple sentences of at most four words.
For example, if an urgent order for pasta has come in, something along the lines of 'make pasta faster' is uttered.
The biggest credit, however, goes to Yonezawa's wife, Noriko, a sommelier and fluent English speaker, for being his trustworthy translator for the past 21 years.
The couple met in 2004 while both were pursuing their studies in the field of culinary arts in Florence, Italy.
The silky Scallop Chawanmushi topped with salmon roe is a highlight of the feast.
According to Noriko, Yonezawa had impressed her with an artichoke and fresh tomato pasta. Married in 2007, the couple have a 17-year-old daughter.
Noriko and Dibble shared these anecdotes during a preview of 'The Ritzy Weekend Feast' at The Ritz-Carlton Kuala Lumpur, where Yonezawa will be showcasing his artistry and culinary repertoire as the weekend buffet's guest chef.
Diners can expect to be impressed with his array of dishes.
At the preview, three starters were prepared. One was Smoked Duck with Strawberry Coulis and Balsamic Sauce, with the coulis and sauce drizzled delicately over the cold cuts of duck. For a touch of freshness, it was garnished with strawberries, orange and kiwi.
Sea Bream Carpaccio, surrounded by small dollops of cherry tomato sauce.
There was also a Sea Bream Carpaccio. Sprinkled with pink pepper and given a dash of colour with yellow cherry tomatoes, the fish, sliced paper thin, sat atop a bed of fennel surrounded by small dollops of cherry tomato sauce.
Of the three, it was the silky and flavourful Scallop Chawanmushi, made with fish stock and topped with salmon roe, that stole the show.
Diners, who had come back for seconds (and thirds) were heard saying, 'one is not enough'.
For main courses, Yonezawa made Spaghetti with Mustard Greens, Cherry Tomatoes and Sliced Squid, and Chicken Cacciatore, a hearty stew simmered in a tomato sauce, enriched with zucchini, eggplant and capsicum.
The pasta dish can also be enjoyed with the sauce from the cacciatore.
The secret behind the cacciatore's flavourful quality lies in the fact that, in the chef's own words, it was 'made with love'.
Another main course to look out for is the Baked Salmon Cartoccio. Encased in a paper papillote, the fish dish was served accompanied with a green sauce of parsley, basil and garlic, blended in olive oil.
Yonezawa will be showcasing his Italian dishes at 'The Ritzy Weekend Feast' until May 31.
The buffet is served on Fridays and Saturdays, from 6.30pm to 10pm. It is priced at RM170++ per person.
In addition to the dishes prepared by the guest chef, diners can also expect an array of dishes from the hotel's kitchen team.
The roast beef, which comes with Yorkshire pudding, is a sure draw.
Separately, the hotel's RC Bar is serving a 'one-for-one' offer on all Mom Gin cocktails every Thursday.
There is a choice of five cocktails, using different ingredients such as sparkling wine, liqueur, dark chocolate, and tea paired with the label's different flavours.
THE COBALT ROOM, Level One, The Ritz-Carlton Kuala Lumpur, Jalan Imbi, Kuala Lumpur. (Tel: [phone]). Pork-free.
This is the writer's personal observation and is not an endorsement by StarMetro.