Thursday, November 6, 2014

MIGF 2014---TEN JAPANESE FINE DINING RESTAURANT AT GROUND FLOOR, MARC RESIDENCE SCORES A PERFECT 10! THIS JAPANESE FINE DINING RESTAURANT RANKS AMONG THE BEST IN MALAYSIA DUE TO ITS AMAZINGLY CREATIVE CHEF MASAHIKO YOMODA WHO DISHES OUT FUSION, AVANT GARDE DISHES THAT SIZZLES THE SENSES!

KEE@FSWMAG.COM

BELOW ARE THE PERSONAL THOUGHTS AND PHILOSOPHY OF CHEF MASAHIKO YOMODA THE EXECUTIVE CHEF OF 'TEN' RESTAURANT



The ideal space and cuisine
 *********************
The ideal restaurant I envision is like an orchestra

The chef is a conductor

Staff are musicians

The food is the music

Guests are the audience

The interior and the tableware are the stage setting of the theatre


The ideal restaurant I envision is not a location where you simply just sit and eat.

The ideal restaurant I envision is the space where everyone who visits there would feel comfortable with all the five senses.

The attractive entrance to the restaurant will play an effective role as a prelude to the start of the meal.

In the same sense, the interior of the restaurant and various decorative ornaments cannot be under-estimated.

Once you are seated, plates and cutlery, the beauty of the glassware, cross-touch texture of tablecloth, each will become an important element.

But there must of course be delicious food.

The delicious food, and everything surrounding it all come together to create a great restaurant

Above all, a pillar of the great restaurant is the joyous atmosphere created by guests who visit there.

Without the warm atmosphere of each guest having a wonderful time eating and talking with the greatest joy, no matter how beautiful and perfectly decorated, the restaurant is lonely.

To attain such an atmosphere, it is essential to provide warm and caring services.

I dare say despite the fear of being misunderstood, but I believe that it is the job of floor staff to be able to guide guests.

Is it not indeed one of the foremost important tasks carried out by floor staff to successfully induce the guests to maximise their enjoyment?

The same applies to the kitchen.

Although the kitchen is concealed at the back, if there is no harmony between the Chef and cooks, it appears on the plate.

After all, thinking back to my childhood memories of the day I ate around with the whole family. That is what I envision as my ideals.

Even though the situation is totally different, I hope to retrieve the happiness I felt as a child in the dining experience we provide.

Home cooking is simple yet striking, somewhat nostalgic, warm and something I hope to eat again and again.

To express my style in one word is difficult, but I try to achieve the combination of modern and classic, yet an extension of home cooking.

To be a chef
 *************************************
It is not an easy task being a chef.

Furthermore, cooking is not a kind of game.

There must be many conditions to count one as a good cook, but at foremost, you must handle your tasks with love and passion.

It is fundamental to have a faith, and persevere to find the finest ingredients possible.

This faith and perseverance will move the integral sense of a chef to the higher level.

Perseverance with a good faith.  And when a chef has succeeded, they must not forget that their success was not achieved without the support of others and be grateful with a humble attitude.

This humble attitude must also be shown towards cuisine.

You cannot afford to be complacent with the level of food even if you think it is delicious.

That is just a beginning to further evolve, aiming to improve the food and oneself.

Having patience alone does not do any good.

Continue to have great curiosity.

Constantly solving questions as you go, open your five senses to the surroundings.  You need to be somewhat aggressive at times.

What I have been keeping in my mind at all times is to pay respect to our customers, to pay respect to ingredients, (to staff) or to myself.

If I can gain the same respect from the staff I work with, I will be grateful.

I believe that, by continuing to make efforts, the originality of my food will be cherished naturally.

If there are 100 chefs, there will be the same number of specialities.

Even using my recipe, if it is cooked by another person's style, the end result will be obviously different.

For todays cuisine, a copy of another famous chef is useless.


The food as a culture
 *************************************
I have been cooking in two countries, in Japan and in Australia.  And I came to believe that the food does not need interpreters.

French cuisine has evolved with many styles and elements of different cultures such as Chinese food, Italian food, or like many spices that were arrived from far beyond the Silk Road.

As you can see, cuisine is a culture without borders, and the act of eating which is essential to live, can be elevated the level of art.

Attractive dishes would please people in any situation, am I right?

This is not limited to French cuisine.

Delicious food is delicious, regardless of genre.

It is my heartfelt belief (that food does not need an interpreter).

Lifestyle with food is rapidly and constantly changing, but food is also a mirror of society.

That is why we need to reassess the value of eating, to surround food with people who are close to you.

Good restaurants remain in memories throughout the ages.

Even if the restaurant is gone, the memories will remain in peoples heart.

I want to produce such a good restaurant.

As time goes by, things will change and people will change.

But I believe that the table is a symbol of joy and fondness for all-time. 


BY Masahiko Yomoda
**************************************

Full Festival Menu without wine RM 300 ++
with wine RM388 ++per person

MIGF Full Course
Assorted Canapes “Garden Style”
(Martini Asti Sparkling)

Marinated Egg Yolk with Truffle polenta, Parmesan foam
(Hakkaisan Tokubetsu Junmai Ginjo)

Main Course
Black Garlic crusted Lamb with Goma Miso sauce
(Ten’s Pinot Noir)

Dessert 1
Pineapple Jelly & Coconut, Pina colada style
(Osawa Noble Gewurtzetraminer)
LIGHT MENU
Amuse-Bouche
Ten’s Sashimi
Japanese Mixed Mushroom bouillon with Scallops, Lemon Grass flavored
Palette Cleanser
Yuzu Green Tea sotbet with Ginger
Dessert 2
Macha Mascarpone mousse with Fresh Milk Ice cream

TEN JAPANESE FINE DINING
GROUND FLOOR, MARC RESIDENCE, JALAN PINANG
50250 KUALA LUMPUR
03-21615 999


DATIN SU DAY, DR BEH CHOR KIM OF HAERT SCAN INTERNATIONAL MEDICAL CENTRE IN BANGSAR, DATO EDDIE CHOON YEE SEIONG OF POH KONG JEWELLERS AND DATIN JENNIFER CHOON
PETER HO AND CHEF MASAHIKO YOMODA OF TEN
PUAN SRI DATIN SRI SITI MOHD ZIN AND TANS RI DATUK DR RIDZWAN ABU BAKAR
DATO KEE HUA CHEE JOINS IN
DR BEH CHOR KIM AND HOST WITH MOST DATO STEVE DAY, FOUNDER AND ORGANISER OF MIGF (MALAYSIA INTERNATIONAL GOURMET FESTIVAL)
DEXTER FOONG, DR BEH CHOR KIM AND DATIN MINA CHEAH-FOONG
SYED KHALIL SYED IBRAHIM, DATO SREVE DAY AND DATO MOHD KHADAR MERICAN OF RHB CAPITAL
DATIN ANISAH ABDULLAH, DATIN JENNIFER CHOONH, MINA FOONG, DEXTER FOONG, PUAN SRI SITI, DATO MOHD KHADAR MERICAN, DATO EDDIE CHOON AND DATO STEVE DAY

SYED KHALIL SYED IBRAHIM, DATO STEVE DAY, PAUL STADLEN AND YVONNE SIM
NINA KHALIL, DATIN ANISAH ABDULLAH, DATIN JENNIFER CHOON AND DATIN MINA CHEAH-FOONG


DEXTER FOONG AND DATO KEE HUA CHEE


SYED KHALIL SYED IBRAHIM AND PAUL STADLEN
SYED KHALIL SYED IBRAHIM AND PAUL STADLEN

DATO STEVE DAY INTRODUCING EXECUTIVE CHEF MASAHIKO YOMODA
DATO STEVE DAY WELCOMING HIS GUESTS


NINA KHALIL, DATIN ANISAH, DATIN JENNIFER CHOON, MINA FOONG AND DEXTER FOONG
DATIN SU DAY AT RIGHT


TAN SRI RIDZWAN ABU BAKAR IS A WELLKNOWN GOURMET AND SO IS DATO STEVE DAY
DATO MOHD KHADAR MERICAN AND DATO EDDIE CHOON
MINA AND HANDSOME SON DEXTER FOONG, YVONNE SIM AND PUANS RI SITI
DATO STEVE DAY IN ACTION
SYED KHALIL STRIKES A STYLISH POSE
PHOTOGRAPHER TAKING AIM AT ME
PAUL STADLEN, SYED KHALIL SYED IBRAHIM AND PETER HO
AWARDS GIVEN TO TEN
WAAA
IMPRESSIVE
GROUP PIX!


COUNTER AT TEN
SLEEK
STYLISH
MAKING BIG BUCKS
LOVE THE GOLDEN DRIFTWOOD
NICE
GRAND
DATO KEE HUA CHEE
THOUGHTFUL GESTURE---I DID NOT HAVE TO PUT MY ARTY-CRAFTY BAG ON FLOOR
YVONNE SIM, PAUL STADLEN, PUAN SRI SITI MOHD ZIN AND SEXTER, I MEAN DEXTER FOONG. WONDER WHY I WROTE SEXTER INSTEAD OF DEXTER




ASSORTED CANAPES
DATO STEVE DAY HOLDING COURT




TEN'S SASHIMI

CHEF MASAHIKO YOMODA EXPLAINING EACH DISH



MARINAYED EGG YOLK WITH TRUFFLE PLENTA

JAPANESE MIXED MUSHROOM BOUILLON WITH SCALLOPS

OPEN SESAME!

PALATE CLEANSER; YUZU GREEN TEA SORBET WITH GINGER
THE PLATE IS UNIQUE---A WORK OF ART!

MAIN COURSE---BLACK GARLIC ROASTED LAMB WITH GOMA MISO SAUCE








DESSERT 1---PINEAPPLE JELLY AND COCONUT, PINA COLADA STYLE
DESSERT 2---MACCHA MASCARPONE MOUSSE WITH FRESH MILK ICE CREAM

SCORING THE DISHES


YVONNE SIM, PUAN SRI SITI MOHD ZIN AND DEXTER FOONG


KEE HUA CHEE FLAUNTS IN
YUMMY CHOCOLATES
DATO STEVE DAY THANKING TEN'S CULINARY TEAM
TAN SRI RIDZWAN SPEAKING ON BEHALF OF GUESTS






































I WAS FASCINATED BY DATIN JENNIFER CHOON'S DOUBLE PEARL EARRINGS AND MATCHING PEARL NECKLACE
DATIN JENNIFER CHOON'S HUBBY IS DATO EDDIE CHOON WHO RUNS POH KONG JEWELLERS SO SHE GETS THE FIRST CHOICES!
BRAVO CHEF MASAHIKO YOMODA!
A SUPERB EVENING
WE WERE SPOILT ROTTEN!
AMAZING FUSION DISHES


SIMPLY MAGNIFICENT! THANKS TO CHEF MASAHIKO YOMODA! 

1 comment:

  1. Yeeeeeaaaa time for todi...long live malay..sia...up up todi..look and shut up the blood sucker..want to yamswng todi...night and day todi....

    ReplyDelete