By Hiranmayii Awli Mohanan
It was all the hype surrounding Calia Malaysia that drew us to this restaurant. Outfitted in a contemporary and minimal interior, the restaurant sets the scene for high-quality, indulgent fare crafted by Michelin Star chef, Francisco Javier Araya. The courses here are designed to make you appreciate the quality of the ingredients such as the A5 Wagyu beef and toro (tuna belly) flown from the Toyosu Fish Market in Japan.
Commence the gastronomic voyage with the Smoked Salmon Sashimi and phones at the ready to capture its theatrical presentation. Infused with passion fruit and sesame vinaigrette, the smoked salmon sashimi is a harmony of smokiness, tartness and sweetness. To graze, the Ikura Chawanmushi is a wise choice, offering bursts of flavour that come with every mouthful of this egg custard. For fans of truffle, the Truffle Chicken grants sweet and savoury piquancies from the yuzu kosho and truffle teriyaki sauce.
Conferring comfort and a bit of heft, the star of the show was the Aburi Bowl. Chunky slices of flamed, seared salmon draped the Japanese rice, boasting an orange tinge and succulence, topped with ikura and Calia’s secret sauce. One might willingly bid one’s diet goodbye after a spoonful of the Aburi. The Brown Sugar Boba Cake for dessert was a welcomed sight — a molten chiffon cake stood at the centre of the plate, served alongside hojicha- infused boba meant to be drizzled all over the cake. Like cotton candy, this dessert melts in the mouth.
Address: Calia Malaysia, Lot 6 . 11 . 00, 168 *Japanese cuisine *Casual dining (pork-free)
Jalan Bukit Bintang, Bukit Bintang,
55100 Kuala Lumpur.
Tel: +603 21106181