Kuriya, BSC

I think the concept of INCEPTION is real. It is quite possible to plant a thought deep in the recesses of one's mind. For example, I distinctly remember reading in EatDrinkKL's post that Kuriya is BSC was poised to become one of the best and busiest restaurants in Bangsar. Had it come from some other random food blogger, I'd have dismissed it as one waves off a pesky fly on the dinner table, but these accolades come from the The Ultimate of the Food Cognoscenti himself...that's as good as sending Leonardo into the 4th level of my consciousness to plant an idea there.

So, you can imagine my excitement when Aly (I seem to talk alot about her these days huh) asked me to join the Red FM crew for a food review at Kuriya. I was beside myself with anticipation. Well, the thin guy in me screaming to come out would also like to have been beside myself, were it not trapped inside instead of beside.

Now I did not know this until today, (my journalistic skills are about as good as my formula F1 driving skills), but Kuriya means aristocratic kitchen. The Salmon Belly Aburi was yummy, fresh and fatty salmon that melts in the mouth, married with a slightly tangy sauce. It's not entirely raw. The outsides are seared slightly.


A sake margarita. Interesting, but I think I prefer the traditional tequila ones, despite having an aversion to Tequila. By the way, thanks Aly for the drink. Hope it didnt cost an arm and a leg.


Boiled Ebi (Prawns) & Hotate with garlic syouyu. (that's a good scrabble word if its English).


Hotate Mentai With Wasabi Mayo. Scallops, with roe and a lovely sauce with kick. The scallops were fresh, no complaints here.


This has to be my favourite dish of the night. The Chef's Special, Avocado Kakushiyaki. Avocado halves gratinated with scallops within. Yummy. Scallops, cheese and avocado. Fabulous combination.


They might be smiling now, but they had to fight over the last piece.


Terry's fruity drink...well, it was colorful. (FK, if you are reading this, this is for you)


OOOH, I loved this as well. The assorted sashimi platter. Topped with Toro, and Hamachi, and raw prawns, (which I think Terry tried for the first time! Go you raw prawn virgin). The platter was exceedingly fresh.





Dobin Mushi, a clear hearty broth, served in elegant teapots and a teeny weeny tea cup. Off hand, I'd say this method of serving is to ensure your soup doesn't get cold.


Wagyu Kushiyaki. Tender pieces of skewered beef.


A well ingredient-ed (is there such a word?) Chawan Mushi. Smooth silky steamed egg, with lots of goodies lurking beneath.


Soft Shell Crab Tempura. I love soft shell crabs, and I love tempura, because it's deep fried and unhealthy for you. So, this was good.


The dramatic flaming Toyota... like a flaming Lamborghini, but Japanese. I kid you. It's a Oyster Shell Flambe, and it's all about the presentation. However, I found the flames possibly rendered the scallops to be a bit overcooked and as a result were too tough.


Sizzling Seafood Teppenyaki. Now, that's a LOT of food!


Another chef's special. A special fish, which none of us had heard of or seen before, called a Grunt Fish. A simple yet effective way of cooking, preserving the fish's sweetness without overpowering it in sauce. Exceedingly fresh.


This is what the grunt fish looks like, lest you should need to identify one in a lineup.

Freshly pulled homemade Soba noodles. Actually, I had this childhood aversion to Cold Soba noodles, but this reversed my childhood experience, and I'm now a happy cold soba convert.


Mackerel Roll. Well, a bit on the fishy side, and probably an acquired taste.



Terry, Chef Nakagawa and Aly...

That was a rather comprehensive meal. Thanks again to Aly for the invite, and to the management of Kuriya for hosting us.

Kuriya is located on the 3rd floor of BSC's old wing, where Grand Imperial, LeMidi etc are.