Latest news with #SeaBreamCarpaccio
The Star
20-05-2025
- Entertainment
- The Star
Making Italian feast great beyond words
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: 018-623 0037). Pork-free. This is the writer's personal observation and is not an endorsement by StarMetro.
Forbes
01-05-2025
- Entertainment
- Forbes
Refined & Modern Greek Restaurants To Try In London
In February 2025, Oma made history as the first Greek restaurant in London—and the UK—to win a Michelin star. These are the other hotspots for upscale Greek flavors with contemporary flair and fine-dining finesse. Gaia Located on Dover Street in affluent Mayfair, right across from the famous Ritz, Gaia—named after the primordial earth deity of Greek mythology—is a very ritzy dining spot with social media-ready interiors. The vibe here is Santorini chic, with a resident DJ; white-on-white furnishings with pops of pale Aegean blue; and high ceilings adorned with rows of globe chandeliers. The dishes are as equally gorgeous as the interiors. From the mind of Chef Izu Ani and Chef Orestis Kotefas, the menu shows off a full range of flavors pulled from Greece's various terroirs, including the mountainous Peloponnese mainland and the idyllic Aegean isles. Signature dishes include well-spiced lamb chops, tender goat and creamy feta saganaki. The wine list has an extensive selection of Greek wines, and the charmingly illustrated cocktail menu offers some of the most innovative drinks around. There's also an upstairs bar for after-dinner tipples, as well as the speakeasy-style, late-night lounge, NYX Mayfair, which is open for night owls from 9:00 p.m. to 4 a.m. The dish to try: The Sea Bream Carpaccio is a photo-worthy showstopper. With the expertly sliced raw fish laid out like scales atop the whole fish, this beautiful plate is complemented by three olive oil tinctures infused with flavors of lemon, mandarin and truffle respectively. The cocktail to sip: The Pithos, made with Tanqueray 10 gin, plum wine cordial and Greek mountain tea. Kima Kima, in pretty Marylebone, brings the feel of a modern Greek taverna to London. The restaurant's design serves up laid-back charm and contemporary elegance. It's also filled with locals, which adds to the always-lively atmosphere. The star of the show on the menu is the fish, aged and butchered in-house by expert Chef Nikos Roussos and his team. Plus, there's a zero waste policy, ensuring all parts of the fish are used and featured throughout the meal. The dish to try: Meaty-but-elegant monkfish seared over a charcoal grill and served with chanterelle mushrooms and foraged greens from the island of Crete. The cocktail to sip: Feta sour, with clarified Greek spirits and an infusion of salty feta cheese. Milos London Founded by Greek immigrant Costas Spiliadis in 1979 in Montreal, Estiatorio Milos is a renowned Greek seafood restaurant brand with 11 locations all over the world including New York, Athens, Las Vegas, Miami, London, Dubai and Singapore. Opened in 2015 and now an instiution in its own right, the London branch of Milos sits on Regent Street in the historic British Columbia House, a Grade II-listed building dating back to the early 20th century. The restaurant's high-end interiors are infused with the cosmopolitan spirit of London and the rustic energy of Greece, with a mezzanine level adding airy drama and oversized Grecian-style urns and pots throughout. As with all Milos restaurants, the signature is the fish market, a raw seafood bar where diners can select their catch from the ample selection on crushed iced. Here, both Mediterranean seafood, as well as more local fish from the Bay of Biscay in the northeastern Atlantic Ocean, is on display. Dishes are prepared simply but expertly, so that the flavor of the fish can be enjoyed. The wine list is extensive, featuring a selection of Greek and international bottles. The dish to try: The whole fish, prepared either grilled or baked in sea salt (ask what is the freshest on that day). The Greek spreads also can't be skipped and includes classics like perfectly bitter taramosalata, creamy tzatziki and a gently spiced tyrokafteri, served with grilled pita triangles. The cocktail to sip: The Lost Garden, a botanical aperitif of Greek Votanikon gin, Enosis Mastiha, freshly squeezed grapefruit juice and house-made pomegranate syrup. With dessert, try the restorative Greek mountain tea, handpicked from Mount Zas on Naxos in the Cyclades. Mazi Conveniently stationed on a leafy street behind the Notting Hill Gate tube station, Mazi (meaning 'together' in Greek) is a true local favorite, serving innovative Greek dishes since its launch in 2012. This is a real gem, with a backyard patio and cozy interiors where tables are charmingly close together, taverna style. There are also a few tables out front for al fresco meals, though if you can't snag a table, try their sister restaurant next door, Suzi Tros. It's almost impossible to order wrong at Mazi: Some highlights include spicy tiropita served as a dip with broken filo pastry and red chilies; crispy lamb belly accompanied by umami-rich miso eggplant, chickpea and tahini purée; and a pile of loukoumades (fried dough) drizzled with lavender honey and shards of crushed walnuts for dessert. Mazi's dedication to being the best has not gone unnoticed, and the restaurant has racked up several accolades over the years, but the biggest honor is that it's almost always packed. The dish to try: The Feta Tempura, crowned with a thick dollop of lemon marmalade and salty caper meringue, is a decade-long favorite among those in the known. (With just four pieces, you'll want two orders.) The cocktail to sip: The savory Tzatziki Martini and well-balanced Mastiha Mojito are unique twists on classic cocktails, mixing in traditional Greek ingredients to delight tastebuds. Hera Named after the queen of the Greek gods and located in the Stratford Cross development far from the tourist center of London, Hera dishes up a modern Greek dining experience to East London. The restaurant's interior is sleek and contemporary, with floor-to-ceiling windows and an open-plan kitchen. The menu features a good range of dishes, including classic mezze options like tzatziki and melitzanosalata, as well as fan-favorite mains such as grilled octopus and lamb chops. The wine list largely focuses on Greek producers. The dish to try: Who could resist the feta saganaki drizzled with lemon honey? The cocktail to sip: The signature cocktail is Hera: It's a shouldn't-work-but-it-does blend of vodka, lemongrass, yogurt, cucumber and lemon that's refreshing and surprising. Krokodilos Situated just around the corner from Kensington Palace on Kensington Church Street, Krokodilos is a new arrival in this central neighborhood. The restaurant's spacious interior is a chic dream in tones of bronze, peach and gold; and the menu highlights the best of Greece with an olive oil tasting (as well as bottles for purchase) and done-up dishes like rabbit stifado and spanakopita flat bread. The wine list offers a good selection of Greek and international wines, and the cocktail menu includes creative drinks that also reflect the flavors of Greece. The dish to try: Go for the fall-off-the-bone wild goat (for two), served with aged graviera cheese and earthy thyme. The cocktail to sip: The Aegean martini, made with gin, mastiha, dry vermouth and olive brine, finished with drops of fragrant lemon oil. Zephyr Part of London's top-notch Pachamama Group (which includes the cult favorite restaurant Pachamama), Zephyr is almost impossible to beat. It's a ten-out-of-ten in every way. Located on the famous Portobello Road in hip Notting Hill, Zephyr is always buzzing with a lively crowd of Londoners. It's an intimate space that's definetly chic but on the more casual side, with a cool, contemporary air. (This is helped in part by the agave-focused cocktail bar hidden downstairs, named after the classic Naked & Famous cocktail.) While the crowd is always fun, it's the cuisine that really takes this hotspot to the next level. It's impossible to order wrong, and every dish is a bona fide delight. The open-fire concept is central to the culinary approach with meats, seafood, and fresh vegetables chargrilled to perfection. Even the grilled vegetable dish, finished in extra virgin olive oil and a sprinkle of sea salt, sing with flavor and a smoky depth. First-time visitors may want to opt for the tasting menu, which is a journey through the restaurant's finest offerings, including the bread basket with handmade Greek flatbread; crispy potato terrine (an Instagram fav); and the generously portioned burnt olive oil cheese cake for dessert. A thoughtfully curated and concise drinks menu helps too, and the Greek wine options pair harmoniously with the food. The dish to try: Start with the spreads (especially the smoked eggplant, with roasted sesame, coriander and a smattering of crispy onions); then move on to the fire-roasted vegetables or a crunchy Greek salad. For mains, go for the tender baby chicken with lemon oil. Don't miss the cheesecake for dessert, made with olive oil for a smooth, rich texture. The cocktail to sip: A Greek twist on the Negroni, the Negroily is made with gin, mastiha, vermouth, bitters and olive oil.
