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Review: Wagyu More, Sunway Pyramid

Sukishi at IOI Mall Puchong used to be my go-to place for a cheap but decent hotpot buffet, but the quality has gone down of late (or at least during my last visit in October).

Luckily for me, my friend recently introduced me to another chain – and I think I might have just found my new favourite place. Originally from Hong Kong, Wagyu More is a Japanese shabu-shabu chain, that specialises in – what else – wagyu hotpot. They entered the Malaysian market in 2019, opening an outlet at The Gardens Mall in Kuala Lumpur, and later at Sunway Pyramid. It was at the latter that C, J and I met up for lunch last weekend.

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Wagyu More offers several buffet packages catered to different budgets. If you’re rolling in dough or just feel like celebrating a special occasion, the priciest option is of course the one with their specialty: All-you-can-eat Miyazaki A5 beef, priced at RM388++ per person. The slightly cheaper option is the Australian Wagyu Beef buffet – at a fairly reasonable rate of RM148++, this is ideal for diners who still want to indulge in wagyu beef, but don’t want to splurge. Fans of pork might want to opt for the Spanish Iberico Pork buffet (RM98++).

For the rest of us plebians, the cheapest option costs just RM38++ – a steal, considering that you get free flow of pork, beef, chicken, fish and vegetables. And if you feel like trying one or two ‘premium’ cuts, you can always go for an ala carte add-on.

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The resto gets quite crowded on weekends, so I recommend booking in advance on their website if you don’t want to wait. We didn’t, as C and I had to wait for J to finish an event, and we weren’t sure what time she’d be available (they give you a dining time limit of 2 hours per session). We managed to secure a table at 1.15PM (I was starving by then, lol), but thankfully the service was fast, and everything was served immediately after we sat down.

The interior is bright and cheerful, with Japanese-inspired touches. Tables are adequately spaced, and they require diners to wear their masks and plastic gloves (provided by the resto) when taking food from the counter.

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The main proteins. Basically everything at the top is available for the cheaper buffet, and you can go for ala carte ‘premium’ items at additional cost.

There are eight soup bases to choose from. We got collagen chicken and pork bone. In retrospect, should have gone for a more distinct flavour (like tomato or kimchi), because the two soups ended up tasting quite similar.

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While waiting for the soup to boil, I made a beeline for the hot food section. And *gasp!* – no photos! Because that was how hungry I was lol. They had fried rice, pork meat balls, and insanely addictive curry samosas, fried spring rolls, and sweet potato balls. I think I ate 10 samosas on my own. They were really crispy, but didn’t feel greasy at all, and the curry filling was not too spicy either.

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The section that I rarely go to in a buffet, but hey, here’s a photo. lol.

They have a good selection of vegetables, and even if you’re not a big fan of vegetables, they’re good for adding flavour to your soup base. Just remember not to take too much, as they do have a surcharge of RM10 for every 100g of food wasted.

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Salad and dessert counter.
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Processed items – pork balls, fishballs, cocktail sausages, seafood cheese tofu, and more. Also small plates of noodles, for those who need to get their carbs in.

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It has been seven months since I last caught up with C, and even more than that with J (no thanks to the pandemic!), so I didn’t take many pictures of the food. What I can say, though, is that the food is fresh and tasty; especially the pork belly. The meat cuts are thinly sliced so they cook evenly and fast. You can also dip them in your own condiment mix for added flavour: I made a simple one with shallots, chopped ginger and soy sauce. As for the broth, as mentioned earlier, I couldn’t really differentiate which one was chicken and which was pork towards the end – but it tasted good all the same; kind of like a naturally sweet meat broth that had absorbed all the goodness of the ingredients that were cooking in it.

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Rounded off the meal with some dessert. Mochi was a bit hard, but the cakes were soft and moist. There was also chocolate and matcha ice cream. To wash everything down, you can choose from several drinks such as iced lemon tea, Coke, and peach.

Our meal came up to about RM48 per person, which is extremely reasonable given the selection and the quality of the meats, even for the ‘lowest’ buffet tier. I think it’s also a one-up from Sukishi, which doesn’t have a hot food section, or desserts other than ice cream. Do note that the dinner buffet is slightly more expensive than the lunch one.

So if you’re looking for a relatively cheap hotpot buffet, consider Wagyu More! I’ve yet to try the wagyu buffet … perhaps one day when I’ve gotten a bonus from work, or I’ve hit the jackpot.

A girl can dream.

WAGYU MORE (SUNWAY PYRAMID)

G1.98C, LG 1 Floor, Sunway Pyramid, No 3, Jalan PJS 11/15, Sunway City, 47500 Petaling Jaya, Selangor

Opening hours: 11AM – 10PM

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Review: World’s Highest Grade Miyazaki Wagyu Beef @ The Olive, Resorts World Genting

A Continental fine dining restaurant seems like an unlikely place to find the world’s highest grade Miyazaki Wagyu Beef – but that’s exactly what diners will get at The Olive at Resorts World Genting. The award-winning establishment is the first in Malaysia to offer Miyazaki Wagyu – from the Miyazaki region in Japan – and only among a handful of restaurants around the world with such an accolade. Widely considered the gold standard in its native Japan, the beef has been crowned champion at Japan’s Wagyu Olympics for three consecutive tournaments since 2007.

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I had the privilege of trying out this exquisite meat at a recent food review for work cries tears of happiness. Under the hands of The Olive veteran Chef Mohd Radzuan,  we were served a wondrous meal – a 150g cut of top grade Miyazaki beef, with a side of grilled vegetables. Arriving at our table, the beef sat on top of a heated stone slab, sizzling in its own fat and juices. No seasoning is added, but it comes served with three types of salt, which is all it takes to enhance the meat’s flavour.

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Wagyu is the general term for beef from four traditional Japanese cattle breeds, genetically predisposed to contain a higher percentage of omega-3 and omega-6 fatty acids. Because of its intense marbling, it yields a delicious, tender yet healthy meat that is famous all around the world. The value of wagyu depends on the combination of environment, weather, feed and cattle strain – which leads it to be identified by their production region, in the same way connoisseurs would refer to French wine from certain regions.

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The Olive sources its wagyu from the Nishinoharu Farm, surrounded by fresh mountain spring water from the Kirishima Mountains. The cattle are fed on a diet of wheat, corn and grass for at least 900 days. They are butchered between 28-32 months – 8 times longer than commercial beef – and only four cattle are harvested at a time to ensure the best care of each animal.

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Tasting is believing – and the Wagyu did not disappoint.

Sliced into beautiful cuts and lightly torched, each bite was the perfect epitome of melt in the mouth texture, the beef’s juices spreading out over the tongue. Its buttery smooth disposition meant there was little chewing involved, and despite the high fat content, was not cloying. Even without seasoning, the beef had a savoury, pure meaty flavour that was excellent on its own. Pair it with a shot of Chivas Regal whisky for the ultimate indulgence.

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The highlight was definitely the beef, but the chef turned it into a satisfying three-course meal with an appetiser of salad, finishing off with dessert. The Quinoa and kale salad with pomegranate, feta, and maple dressing was a fruity, sweet-savoury mix and made for a refreshing palate-pleaser. One of the rare times I actually finished my greens!

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The meal ended off on a sweet note with the house special, Chocolate Lava Cake, which oozed warm, chocolate-y goodness as we split open its center. What made this unique was the accompanying cigar-flavoured ice cream – created by infusing the smoke from cigars into the ingredients. The slight bitterness of tobacco complemented the sweetness of the chocolate and vanilla-based ice cream really well.

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Miyazaki wagyu will be served at The Olive as part of the a la carte menu, priced at RM450 nett per 150 grams. The Nakanishi grade of Miyazaki wagyu is certified halal by JAKIM, with butchering process that is separate from farm’s process for the Japanese market.

The Olive is located on the Lobby Level of Genting Grand Hotel, featuring a European-inspired fine dining menu with an extensive selection of wines. Miyazaki wagyu served at The Olive differs in pricing depending on the grade of meat selected, with the Nakanishi grade being the highest. Dining hours are 6pm-11pm daily, while The Olive Bar & Lounge operates from 6pm-1am (Sundays to Thursdays) and 6pm-2am (Fridays and Saturdays).

For reservations, call +603 2718 1118.

One Night Only – Ohmi Wagyu Pairing Dinner @ Fat Cow, Singapore

If you love Wagyu and happen to be in Singapore this November, then don’t miss out on an immersive, one-night only event at Fat Cow, to savour and learn more about some of Japan’s finest Wagyu beef, paired with sake, gin and wine from the region.

Fat Cow is one of Singapore’s most exclusive steakhouses, specialising in bespoke meats – Japanese wagyu beef in particular. The latest instalment of the establishment’s series of experiential dining events will have diners looking forward to a night of good food, hearty conversations and endless tipples.

For one night only on November 15 at 7PM, indulge in an exquisite seven-course meal featuring beef cooked in various styles, paired with a variety of specially selected alcohol to further elevate the dining experience.

Two iconic names in the F&B industry – Noriyuki Shintani (Japanese Wagyu expert), and Jamey Merkel (Whisky ambassador of BEAM SUNTORY) – will also be present to share their professional insights and advice for diners who are keen to learn more about pairing wagyu beef dishes with alcohol.

The experience is available at SGD238++ (food only) and SGD333++ (inclusive of beverage pairing). Mastercard cardholders are entitled to 10% discount when they pay by Mastercard.

For reservations, call +65 6735 0308 or book through www.chope.co/singapore-restaurants/restaurant/fat-cow-singapore. 

Fat Cow

1 Orchard Boulevard, Camden Medical Centre #01-01/02, Singapore.

fat-cow.com.sg

facebook.com/fatcowsg/

**Images courtesy of Fat Cow