Daikanyama, Changkat Bukit Bintang: One Year Later...

Wow, what can I say? It's been a year since I last blogged about this little watering hole in the thick of the hottest street in KL. But why do I sound surprised at the sound of a year passing by so quickly?

I remember coming in here for a review with my blogging buddies Cumidanciki and subsequently celebrating AhPa's surprise birthday party here. I've also returned a few time over after that. And then, II dropped the place like a hot potato about 7 months ago. Why? I felt I knew it's monochromatic red-tinged menu too well and quite frankly, I was bored of the food here. Do not get me wrong, the food here is excellent as what I have written before. However, I'm a guy who enjoys variety and after a while, I can't deal with the same taste over and over. There were only so many Today's Specials they could come up with until I became bored. So I stopped coming.



Then out of the blues, an invitation came our way to try the new menu offering from Daikanyama. On one hand I was stoked that they are launching a colourful new menu, but on the other a little doubtful since I've heard rumours of a recent management changed. I didn't know what to expect. All of that was dispersed when a familiar friendly face came into the dining room. It was none other than the friendly master chef Edwin Yau. He quickly went round the table and charmed his way with everyone else before introducing the new additions to the menu, which includes:

- Moo Beed Teri salad - a healthy appetizer with salad greens and grilled beef cubes.

- Soba with Prawn salad - salad green with chunky tempura prawns and sobar served with a velvety sesame dressing. Lovely stuff.

- Nasu Dengaku - grilled eggplant with sesame paste. The magical thing about this dish is the use of toasted white sesame on one half while the other is sprinkled with black sesame instead. It's amazing how these subtle acts make a whole lot of difference. Definitely a favourite

- Mini Scallop Pizza - here we see Edwin rehashing the restaurant's specialty dish by swapping the shredded mushroom and meat topping with scallops and inoki instead. The yumminess has been escalated another notch.

- Lamb Yakitori - Nothing comes better to these lambs grilled over fired with nothing more than salt and pepper. Every bite was ecstatic, the meat was awesomely juicy and tender to the bone. A MUST order.

- Salmon Truffle Oil Tataki Maki - Well, this isn't exactly a new item per se. It was just never officially on the previous menu. I love how he went, "Nah, your favourite-lah" when he served it up. It's true, this aburi-styled (surface is torched) salmon laid on a bed of truffle oil infused mash potato and topped with crispy garlic bits has been on my order list since he introduced it. Can't go wrong with this.

- Chawan Mushi with Smoked Duck - I've never been a fan of chawan mushi but this combination of silky smooth steamed egg custard with slices of bacon-tasting smoked duck has sure gotten me smitten.



- Unagi Tofu Age - This was almost a molten tofu dish. Deep fried breaded tofu with a buttery yet smokey grilled eel filling and served with a special garlic sauce.

- Soft Shell Crab with Salmon Maki - A neo-sushi if there ever was one. Crispy soft shell crab wrapped with a slice of raw salmon topped with mango and a special sweet and spicy sauce.

- Saikoro Steak - Pan fried beef cutlets with Wafu sauce.

- California Cheese Maki - A more traditional sushi rice roll with crabstick, avocado, cheese and eel

Overall I was glad to return to Daikanyama for a taste of what they have to offer in the coming year. The quality of the food churned out by his efficient team in the kitchen has been very good and is still the main reason why I will keep on recommending them when it comes to neo-Japanese restaurants. Staying consistent and current in the volatile food business world, where restaurants, chefs and wait staff come and go like a came or musical chairs, is an admirable quality. Edwin also shares with us that the restaurant plans to hold monthly theme-menu where his team will push the boundaries of Japanese-fusion cuisine even further. I can't reveal too much but do follow their facebook page for more details.



Thanks to Edwin, Rudy and Shermaine for the invitation. A special thanks to NY recommending me (ok lah, I ruv you too).

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To read my previous review of Daikanyama, click HERE

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Daikanyama
42, Changkat Bukit Bintang,
50200 Kuala Lumpur.
Tel: 603 2141 0323