Tucked in Bukit Jalil, Zen by Mel, a Japanese fusion fine dining restaurant, aims to provide a memorable omakase experience for its diners.
“When we first started Zen by Mel, we wanted to differentiate ourselves from other omakase places. Since Malaysia has an abundance of local ingredients, we decided to combine these ingredients with Japanese ones,” head chef Jordan Alexis Yap, 28, told FMT.
The establishment, which opened on Nov 1, can seat 13 diners per session, with two sessions per day – one at 6.00pm and another at 8.30pm. There is also a private room that seats up to six people.
The FMT team sampled an 11-course “Daiisho” menu at the restaurant recently, a showcase of the refined flavours of Japanese cuisine fused with local ingredients.
Tasting notes
For the ‘amuse bouche’, the chef selected the Seitaikei Tart. This small appetiser, looking more like a work of art, featured fresh buri fish marinated with smoked mushroom vinaigrette, cradled in a crunchy ruby-red beetroot base.
The kaffir lime element lent a refreshing tangy flavour to the dish while the Iranian caviar, which Yap described as “one of the best caviars in the world” made this a delight to savour from start to finish.
The Adventure of Amaebi, a cold appetiser, featured an island of spot prawns, also called sweet shrimp, encircled by handmade almond milk dotted with shiso oil that gave depth of flavour.
The Hotate Picasso was the first of two hot appetisers. Here, juicy fresh Hokkaido scallop was paired with kaffir lime leaf oil.
Next was Ahiru Ume, a delectable duck dish from Bidor, Perak. Marinated with Japanese seven spice, brown sugar, salt and dry aged for approximately seven days, the succulent meat with its crispy skin was heavenly.
It was served with sweet jam-like roasted Momo peach and crunchy local vegetables like “pucuk-paku” and “paku rawan”.
The Shiro Umami palate cleanser consisted of a broth with white asparagus and the bitter fingerroot called “temu kunci”.
Then came the first main course, Eden of Zen, which was visually deceptive. What looked like a simple serving of Hokkaido corn with a side of salad, actually revealed a mouthwatering morsel of white tuna at the very base – soft, succulent and the perfect partner to the corn.
This was followed by Aji No Shinen. The Spain-flown Iberico lamb was tender and refined in flavour. The sauce of aged miso, curry leaves and shallots exuded a heady fragrance and worked well with the milder cauliflower puree.
The final main course, the rice-based Zenraishii, was a delight on every level. Of note was the flower crab marinated with garlic oil, garlic chips and hints of pickled Fuji apples.
Yap recommended mixing everything together and eating it as you would a standard Bento.
Yuzu on Mount Fuji, another palate cleanser, was served next. This refreshing sorbet was made with a citrus fruit called yuzu and bird’s nest collagen.
The Imperial Zencha, a luxurious trio of ceremonial matcha mousse, Adzuki red bean ice cream and raspberry compote was visually elegant and exquisite in taste.
To end this sumptuous gastronomical adventure, Yap served the “petit four” Mittsu Hoshi. These petite cakes featuring strawberry yoghurt mochi and caramel Adzuki red beans, encased in dark chocolate was the perfect end to a truly elegant meal.
For reservations, click here. (Reserve at least 24 hours ahead)
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Zen by Mel
F-10-01, Pusat Perdagangan Bandar
Persiaran Jalil 1
Bukit Jalil
57000 Kuala Lumpur
Business hours: 6.00pm-10.30pm (closed on Tuesday)
Contact: 011-5636 8875