More than just coffee at Black Canyon Coffee

Black Canyon Coffee is a place easily mistaken for one that serves coffee and tea along with light snacks as the name suggests at a glance as one takes a walk down the outer boulevard where it is located in Gurney Plaza.
There is no way one could have associated the place with main courses or even Asian food dining, simply due to the sound of the name itself, let alone think of proper course set meals or spicy food; unless of course, one has actually heard or been to the cafe itself.
It does not help with the clarification of their identity with their location along/beside cafes such as Starbucks and Dome either.

Originating from our neighboring country, Thailand, Black Canyon Coffee is indeed a cafe that specializes in their own local style coffee designed to their business's identity.
From iced coffee, lattes and tea, Black Canyon Coffee is just that kind of cafe for one to enjoy a good chilled drink and just well, chill.
Its roots from a land famed for exotic tasting food particularly in the hot and spicy department is just justification enough for them to include their local cuisine food; the pride of their cultural origins even in a cafe themed environment and that was how Black Canyon Coffee revolved into also a cafe-restaurant, serving more than just your regular dose of caffeine fix.

It is a little unusual and tad a bit weird (perhaps it's psychological) to imagine a menu bursting with full-fledged main course meals of an Asian origin in a place which is associated with coffee.
At least it is to me.
As I say, it must be psychological for I had made up my mind that this was no more than a coffee place and I dare say it must have also slipped past the mind of the many who have just walked past the place with a mere glance casted in their direction.
I think something has got to be done with the naming of the place, perhaps locally here?

I was surprised with the variety of meals and dishes offered on their menu and even set lunches designed to cater specific numbers are available (two pax, 4 pax, 6 pax).
They are just eager to attract their own share of diners who are on the hunt of set meals which come with recommended and pre-set courses which saves the trouble of deciding on what to eat from the menu itself.
It is a wise idea.

When you are in a place which started off as a cafe, you must pay homage by ordering drinks with a caffeine-theme.
It is an unspoken rule, and while I am not a caffeine person, I am glad my other half is.

Iced Matcha Green Tea Latte (MYR7.90)
It was tad a little diluted in its taste though the ice and chilled part of the drink came in useful when the food arrives...

Spicy Seafood Tom Yum (MYR16.90)



Well, the name says it all, and it was truly spicy that one could break into sweat within the first few spoonfuls (not that there is much to begin with). Of course our hot weather could be the reason for the perspiration but this is truly one spicy tom yum.



Portions were moderately sized and I would say it fits the serving size of a cafe themed restaurant, offering just that right amount to tempt your appetite but not leaving you stuffed with no room to breathe, if you get my meaning.

The seafood tom yum came with quite a generous amount of fish fillets, prawns, squids, mushrooms and tomatoes swimming in the flavorful soup spiced with lemongrass, tamarind pulps, coriander leaves and tomatoes.
It was quite addictive with that exotic taste, not to mention appetizing despite the 30 degrees Celsius temperature out there.





I was delighted to see that they have this, Pad Kee Mao, which was Spicy Stir Fried Seafood with Hot Basil (MYR13.90)



I used to enjoy this at one of my regular Thai restaurants that I haunt, but since they have ceased operations, I could hardly find this in most of the places I went despite this being a relatively simple and regular Thai dish. It is one of the most basic and probably one of the common street style dishes even.
This was again another spicy dish and while it is not too bad, with the generous amount of seafood (prawns, fish fillets, squids) along with an assortment of long breaks, button mushrooms and of course, wickedly fat slices of red chilies where the seeds were tossed all over the dish for that tantalizing taste, I would say I have tasted better.




Surprisingly, the salad which was supposed to be the appetizing start to my meal came to the table the last.

This, I must say, is the star dish of my entire meal.
If the theme of the Spicy Tom Yum and Pad Kee Mao did not do enough to stir up that sweat glands and trigger that excitement on the taste buds, this, just kicked it up a notch to remind one that they are truly at a Thai restaurant.

I mean, this is kicking spicy.

Spicy Salmon Salad (MYR10.90)

Who would have thought that the salad, which was supposed to be one to balance and even out the tastes turned out to be the main killer of the entire meal?
I have truly underestimated you.
It did well, and it really pushed up that adrenaline and sweat glands and I was just panting and the ice in the drink, that was the savior.

I was enticed by the name and theme of the salad which uses salmon and at such a reasonable price that the salmon-crazed me just have to have this.
The colors were just brightly appealing and drawing one to just enjoy the dish.
Deep fried salmon chunks tossed with largely diced tomatoes, cashew nuts, onion slices, stalks of spring onions and coriander leaves drenched with a sweet and sourish tasting sauce on a bed of lettuce leaves were just luring one into its colorful lair.
Those evil bird's eye chili did all they could to just numb your senses and just sends that hot sensation down your tongue, throat and straight into your tummies to just give them that surge of warmth.



Salad as an appetizer or a safe choice?
This is definitely not and is all about spunky attitude.
I have underestimated the power of the salad.
I have learnt my lesson and I will never do that again.

The food is truly a mind-blowing feast and if that is not enough, the presentation of their rice here could be something to draw your attention to.



I just love the creativity and this "square box" of rice is just too cute to be eaten, but is necessary to help cushion the effect of the spices on the lining of the stomach.
Can I have a "Square box of rice"?
It is just too adorable.
I love it when people get creative with their food presentation.


Black Canyon Coffee is definitely more than just plain coffee and tea and their move with set meals and even the affordable prices of their food and drinks at a well-sized portion could be attracting more to their turf soon.
They have definitely brought along the alluring tastes of their homeland to warm the hearts and of course stomachs of the local Malaysians, or rather, Penangites where they are currently based.




I know I am definitely pumped up, not to mention spiced up on my first visit!




Disclaimer: 
All the experiences are based on my personal tastes and are in no way representing the general.
This is not a sponsored post by the restaurant, and is purely based on my personal opinions.



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Special Cendol (Cendol Istimewa) - Best Cendol in Kulim

Imagine a bowl of icy cold palm syrup and coconut milk in light brown color tone filled with shaved ice, red beans and green jelly strips, in your hand.

That is the image of the popular traditional dessert; Cendol.

Cendol refers to the short noodle strips flavored and owing its color to the green pandan leaves crushed for its juices found in the dessert, but this main ingredient is often highlighted as the star of the dessert that the name of the dessert itself takes after this green noodle/worm-like jelly substance.

A good bowl of cendol is always welcomed by the locals and can be easily found on the streets.

It is a dessert fare favored by the local folks in the region.

I am not a fan of cendol; never was and still is not.

The wriggly worm-like texture of the rice flour concoction which come in short-length strips just suppress my mind of thoughts to associate it with anything edible and it is not hard to figure why.

It is though, personal judgments aside, a popular ingredient found commonly in desserts especially in the regions of Southeast Asia; such as Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Singapore, Brunei and Myanmar.

The term cendol is believed to originate from the term ‘jendol’; of Indonesian origin, or as widely believed in Indonesia as it strongly resembles the green-colored worm-like rice flour jelly which appears to be bulging or swollen in shape.
Interestingly too, the term “jendol” itself is a word for swollen, bulge, or a bump in the local languages of the Indonesian, Javanese and Sundanese.

(Source: Wikipedia)

It is a perfectly logical reference to the cendol we know; in its ultimate squiggly form as it is made out from the rice flour dough immersed with that green dye, which obtains its color from the natural pandan juice squeezed from the pandan leaves themselves (or sometimes just the pandan essence).
The pandan leaves itself too could be included in the preparation of this dessert, to lend that pleasantly natural aroma to the bowl of dessert.

The rice flour dough is pressed through a sieve as it is warm to fall into its wriggly strips in a container filled with cold water; to maintain the natural bounce yet firm nature of the strips, as described in the process of the making of these dessert favorites.

It is not too difficult to make these green wormy strips, as it was made out to be.

Due to its rice flour origin which is purely the dough paste, the cendol is bland in taste (rice flour) and is seldom used on its own but rather as the complement in the desserts where it is usually one of the ingredients. The cendol is often given its taste with the sweet soup; along with ice and milk or coconut milk to create that exotic taste familiar to the Asian taste buds.

The variations of the cendol are almost similar to each other; as it is served in the different countries and one can simply be prepared to enjoy that same cendol when one travels to the countries mentioned above where cendol is almost synonymous to that part of their local delicacies.

In Malaysia, cendol is also associated with the notion of desserts and can be found in its sweet relishing variations almost everywhere in the region. From street stalls (most common) to cafes and restaurants, it is not too difficult to find a version of this in the dessert sections of most menus though it remains in its popularity as one of the street food.

The cendol in Malaysia has much to owe to the Peranakan origins and is a popular favorite in the sweet soup of palm sugar (Gula Melaka) further thickened with the fragrant coconut milk.

Throw in the red beans and shaved ice, and you have got yourself one of the most popular desserts favored by the local Malaysians.

Cendol is usually served in bowl as described above, or one can also opt for the drink which is still the same formula as above sans the red bean (or even with the red beans for those who are fans of the protein-packed buddies).

The popularity of cendol has been the source of inspiration for the business owners who have incorporated the very concept of cendol recipes and serving mouth-watering cendol-themed desserts to the food savvy locals in the country.

Creativity is always inspiring but in the case of cendol, creativity could step aside for the convention wins this time where the traditional way of plain serving cendol with the concoction of palm sugar syrup laden soup mixed with coconut milk, shaved ice and red beans is just the way to go.

Nothing could top that and there are many stalls found by the roadside and even in markets selling just that exact version.

Ask for cendol, and you will be presented with a bowl of dessert as depicted.

To date, the most famous cendol stalls are found in both Penang and Melaka; the two sister straits states which also share the Peranakan heritage in their legacy.

Mention Penang Road Cendol which is purportedly a Teochew styled-version and the Melaka’s Jonker Street Cendol, and you will have many approving nods with smiles on their faces.

Now, onto the highlight of this post, the discovery of an existing popular gem in the heart of the town of Lunas, Kulim.

Best Cendol in Kulim: Cendol Istimewa

Little did we know that there is another gem hidden all the way up north; in the humble dainty town of Kulim, now on the rise with the settlement of industrialization on its land since almost a decade ago.

(Perhaps there are even more hidden gems which we are probably unaware all around the country; in places less explored).

I was not a fan of cendol to begin with, and therefore this is definitely an unbiased commentary based on my own experience.

It would be rather hard to even entice me to take just a taste, and I am just that stubborn skeptic who could just sit there while someone enjoys mouthfuls of sweet dessert and watch.

Yes, I will not take even a tiny spoonful even if you make me, if I really do not want to, especially when it comes to food that I have made up my mind not to like.

I just am that picky.

Cendol is unfortunately on that list, but the very publication of this post is proof that I have taken that unimaginable step to taste the dessert this time round, just to justify for the much-acclaimed popularity.

I was not surprised, and it is a move that I did not regret.

I have tried cendol before (a very very long time ago, and perhaps only once in a blue moon – almost close to never) and most of them are just the usual with its sweet taste overwhelmed by the palm sugar syrup.

(I am already not a fan of sweet stuffs to begin with, so most of them did not catch my fancy after just one taste).
(I am sorry that I am such a picky eater, read that blog name).

This version; did just the unexpected.

I was pleasantly surprised by the mild sweetness yet enticing flavorful taste of the palm sugar syrup concoction diluted with the perfect amount of shaved ice to even the sugary taste and also the light barely-there coconut milk.

I am not exactly friendly with dairy products and coconut milk is one ground that I thread on with extreme care due to the rejection and intolerance issues, but this was quite mild and I really mean light.

Pulut or sticky glutinous rice is used in this version; an addition to the usual suspects of cendol and red bean and in thick coagulated lumps found in the dessert. The pulut enhances the flavor of the cendol and lends its savory taste to even out the congregation of its other companions in the combination.

Pulut lovers would be delighted to see the generous amount of the glutinous rice which also helps with that silky smooth taste of the soup and chunks of the pulut would definitely make a serving filling for even the adventurous eaters.

The star is however, the Cendol itself; the theme of where the entire combination is centered upon and rightfully so, for it is called Cendol for a reason and this particular version nodded to its existence.

The cendol is not forgettable; evident from its delicate and ultra smooth texture which just seems to slip through the tongue and straight into the throat as one takes a bite.

Imagine a spoonful of these slinky babies and you won’t even know they were there; they were just that slippery smooth.

I was amazed by the slick nature of these handmade rice flour strips; for most could still remind one of its rice flour origins with its taste but these were just perfect, or almost.

I can’t imagine myself proclaiming my love for these slimy stuffs which I never even liked in the first place, but I am a convert.

This truly gives a brand new definition to cendol, and it made quite an impression.

I was told that this is the second branch of the Kulim Cendol; where they originally run a small stall right outside their house along the Kulim main road.

They are open for only two hours daily (previously in the original and first stall); for their cendol sells faster than hot cakes out of the oven.

Their success is attributed to the hordes of cendol fans from the local population and of course, the industrial folks.

It is not hard to see why and I am glad that they have since expanded their business to their second outlet; which has just begun its operations early this year in this shoplot located in the quaint little town of Lunas which is famous for their duck rice (the duck rice shop is located right opposite this row of shophouses).





Opening Hours
Now they are open daily, except on Mondays
Operating Hours: Not stated on the time they open (TBD), but they should be there by 12 noon and until 6.30pm

Prices: 
Per Bowl: MYR2.00
Takeaway in packet: MYR2.50
Serving in cup with spoon: MYR2.20

They do sell some snacks such as the Cucur Udang (fried prawn fritters) which could go fairly well with the icy cold dessert.
I did not get to try this out, so I can't comment much.

Cendol Istimewa (translated as Special Cendol) is truly worthy of its name, and I say they deserve every bit the crown of being the Best Cendol in Kulim; or maybe even in the northern region.

This is truly one special Cendol one has got to try, thumbs-up!

*Take this from a non-Cendol fan*

I think it needs no further justification for the Cendol being declared as a Malaysian heritage food by our very own Malaysian Department of National Heritage.

This is D' Cuisine for Me

It is getting hard to find a good place to dine these days; or it is rather hard for a picky eater like me.
It sounds crazy I know, with the number of new eateries mushrooming all over, well, everywhere and yet here I am, lamenting on that lack of places which interest me in particular.
I know.
Enter the age of narcissism; we are just so self-obsessed these days, aren't we?
It is the age of technology, after all.

I am aware of all the new eateries, or maybe frankly, I was not really paying that much attention either because I was just too busy wondering about whether they are as good as my usual haunts (or just busy with my work).
You see, apart from being a pickyeater, I am also your regular skeptic and I raise my eyebrow (one side anyway) at any new possibility/place to try out.
I am not adventurous at all; frankly speaking which sums me up to be a pretty comfort zone type of eater as well.
So, there in a nutshell, you have a skeptical and conservative pickyeater surrounded by her own comfort zone here; i.e. Me.

It is really not easy, at all, and getting me to try a new place or even have me switch over to this new place (from the old) and including it in my list of places to eat is harder than actually making a donkey move from its spot; not that I am suggesting I am in any way similar to a stubborn mule.
Whatever.

Then there is that other thing; I don't like places which are too crowded.
Odd, and I am serious.
I see many restaurants, cafes, eateries, etc which are crowded and there could be probably be that few reasons; 1.) they must be really good, 2.) their prices are reasonable or just dirt cheap 3.) there are free stuffs/promotions 4.) they must be fairly new/opening day 5.) the crowds are made up of their own friends/relatives, which if you were to take into consideration the size of the shop (the usual shoplift size), is not too hard to fill up with just that few invitations.

It is absurd for while sometimes I do get drawn by these crowds to see for myself the reason for the attraction, I also tend to shy away from the same kind of crowd pullers at the same time.
For my very own list of reasons too.
1.) I don't like waiting, too long  2.) I can't stand too much noise, rowdy environment 3.) hailing for service or attention from the servers could be almost similar to hailing for a cab in the midst of New York city at peak hours 4.) food quality might be compromised with the pressure to serve the demands, and lastly, 5.) I don't believe in having to queue or wait for my food, it's about the dignity, folks.

If you are rolling your eyes, I am not judging, for I admit, it is weird.

Of course, I don't go for the total opposite either.
I am not taking my chances in back alleys, or places where they are practically swatting mosquitoes (which could be in higher count than the humans altogether) or in places where there is just not crowded at all, on any regular day or even peak hours.
Okay fine, don't judge.
It's not nice to judge others, anyway, even if it is really out of the ordinary.
Besides, I just really need that right fit and that vibe to enjoy my food.
I am already picky with my food, so when I really eat, I just really want it to be right; just like finding that soulmate or more precisely, that soul food.

Well, I don't pick that much when I am at work sometimes; yeah, sometimes.
It was actually at work, and thanks to my awesome colleague who is also my old buddy, that we stumbled upon this place for our late lunch.



This is just that glimpse of the counter and the staffs (really a nice bunch of people) in discussion and this is not really the real insight of the place; depicted like a bar in some sort of way in this photo.
Well, maybe sort of.

The place is not really crowded, and to be fair, it was really a little late for lunch anyway but I really loved the ambiance and that warm comfort in a way of an invisible embrace kind of welcome when I stepped into the place.
Dimly lit, neatly arranged and blends of soft earthy hues of tones cast a soothing sight to one's eyes upon entering with one's back against the blinding glares of the hot sun from the front of the building.
The whole place just beckons with that lovely warmth yet cool with the light breeze from the air-conditioning and just screams cozy; perfect for one to escape for an hour or two for lunch to take a much-needed breath or relaxation after a crazy time at the work desk.
(Of course, that's if you have work to get back to, or you could spend hours just enjoying the environment and talking to that favorite person or even, just write - it is that conducive).

Plush cushions adorn the sofa leaning against the wall, and simple fuss-free tables arranged neatly with that slightly downcast glow from the lampshades hovering above one's table just make that perfect formula for the harmonious combination of contemporary stylish yet appearing homey all in one.
It is just perfect to lay back and just relax while waiting for food, or after meals and just engaging in fun or deep conversations with your company.
I was quite tempted to grab one of those pillows and just lean back against the wall.
(Maybe I should just do that one of these days, I will put that on my to-do list to arrange with my girl friend).

D'Cuisine serves the Asian cuisine along with some delectable Peranakan dishes; with some marrying the two in that interesting fusion to tantalize that appetites, setting themselves apart from most of their eatery counterparts.
It pays to be more creative these days with the offerings and while D'Cuisine did not seem to differ much in their menu (or so it seems), the food was definitely good enough testament to their designed aspirations for their brand.

I am pleasantly surprised and honestly, enchanted with this bowl of Grouper Fish Noodles (MYR22), for what I expected to be a usual bowl of fish head noodles cooked with that light hint of milk in the soup with a few pieces of grouper fish fillets (fairly modest in size and portion), you know the usual, turned out to be more than meets the eye.
Or my expectations.




For a first, the size of the bowl was definitely startling for me for there were only two of us.
Thankfully we were both really conservative and minimalist when it comes to ordering.

For a regular bowl of noodles, we were surprised to be presented with a soup ladle.
Since it only came in one size, it could not have been prepared for two's portion and therefore, the conclusion must be, it was all the way meant for sharing.
Or they just could read that the two of us are not going to be able to finish this bowl.
(I returned the second time with my other half, and it still came with a ladle).



Shifting through the noodles and the soup answered that question, almost immediately.
Large and more than your usual average chunky sized of juicy grouper fillets filled the bowl, amassed with the alternating strings of thick rice noodles further crowded with the generous handfuls of fried shallots, pickled vegetables and lengthy short stalks of spring onion garnishing.
The overall combination owed its tastes, harmoniously in the company of the mild tasting and light in milky tone of broth sweetened by the large pulps of tomatoes at the bottom.



These are not your average "float-on-the-top" bites of fillets, but chunks which sink to the bottom of the bowl evidently seen in the first photo where one could not even catch sight of what was in the soup. It was definitely worth its weight (and price).




I am a fan of grouper (a huge one I may say), and I need not say anymore at the risk of sounding biased; but my love for grouper still needs to be justified by the way it pleases my taste buds and I think this version has absolutely nailed it on the head with its flesh-filled portions of the grouper lightly fried to give it that crispy edge.
I love that it was not overly fried, for that is one of the most important criterion for me to enjoy a good taste of the freshness (and sweetness) of the grouper fish, and I am sure, is a winning element for soup-based fish noodles like this too.
I am officially hooked.



The white rice noodles were soft, and not too overwhelming in its load. Just slightly thicker than the usual rice vermicelli, this is usually the preferred version when it comes to fish/fish head noodles.



The legendary Grouper Fish Noodles just did it, for me.

I thought I was done with the fish noodles, which literally had my heart already.
Then this came.

Seabass with XO Sauce (MYR38) with its harmless brownish tones appeared to be your usual deep fried fish trickled with that hint of XO sauce as the source to enhance the thick flesh of seabass.



It was of course stylishly presented ala gourmet mode, and pass more than flying colors for that usual Chinese styled fried fish, but that, turned out to be major understatement.

For a first, the size of the fish fillet (fully deboned, well, almost, mind you) again was a stunner and it was generously sized, even for its single regular size for the dish.




Thick flesh-packed fillet sat elegantly; poised in the shallow pool of slightly saltish soy sauce topped with that crown of garnishing leaves, shreds of shallots and the main mass of rich mashed ingredients for that enriching complement of taste to the juicy fillet of seabass.
Generally I was not a really huge fan of seabass; though it's still on my list of one of my fish preferences but this had me reforming my perspective of this fish altogether.
The fresh taste of the fillet and the clever play with the moderate tasting sauce dramatized by the special ingredients of XO made up for the naturally bland tastes of the thick seabass flesh and is one move that I truly applaud.
I hereby declare my newfound love for seabass, more than before.

(This had me craving for seabass ever since, good job, and a haunting one at that. But you truly had me)




We decided to go traditional Chinese, with a well brewed pot of Chinese tea; Cha Wang (literally means King of Tea) for MYR4.50 per pax (minimum 2 pax per pot)





I have found a new place for lunch, not only on weekdays but even weekends.
Maybe I should say, I have found myself a new place to add to my favorites.
Yes, D' Cuisine, I am proud to announce that you are now one of my new favorites!

I am definitely returning for more, and to say that I may come back does not sound right.

Keep it up, and this is definitely the cuisine (D'Cuisine) for me, with every pun intended.

I thought you had me at your cozy concept, but you had me at the Seabass, oh, and grouper.

Hold the door no longer, you definitely had me at Hello.

**Note:**
D' Cuisine has a sister patisserie right across its location in Plaza 33; known as D'Italiane which prides in serving fine breads and pastries and also brunch options.
Their ingredients are sourced from Europe and even their tea are from India.
D'Cuisine is located at the ground floor of Plaza 33; next to Barn Thai restaurant, and yes, Plaza 33 is where Kampachi and Coliseum PJ outlets are located.
They do serve wine too and have a fine collection of wine for the wine lovers out there.

All the experiences are based on my personal tastes and are in no way representing the general.
This is not a sponsored post by the restaurant, and is purely based on my personal opinions.

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A Fusion of Japanese at Azuma

A member of the Edo Ichi, or currently known as Right Potential group of restaurants, Azuma is one Japanese specialty restaurant operating under this big umbrella, which is the parent to a range of many others.

Azuma Japanese Restaurant started its operation on the first floor of Queensbay Mall, Penang almost a decade ago, when the mall first opened its doors to public.

It was pretty popular with the locals, unsurprisingly, at a time when the flavors of Japanese food and the likes of chain outlets are making their way into the local market and contributing to the surge in the growth of these Japanese-themed food industry.

I have only been to this restaurant like a couple of times; most of the time due to the eatery being selected by my Japanese food lover friends.

Well, I am one myself, but somehow, I have always preferred other restaurants.

I blame it on my picky tastes with food, and my tendency to stick to the comfort food zone; frequenting restaurants which I have personally marked as my favorites.

It has been a long time since my last visit, and the revisit was intended to refresh my memory on the selection they have here, and probably as I was hoping to deviate a little (just a little) from my usual haunts.

I have always thought of this as one of those specialty restaurants, due to the presentation of the image of the restaurant from the outside and also that dimly lit "barely seen" environment of the interior as one walks past the entrance which gives it that factor of mystique and class.

The idea of a sushi conveyor belt, or kaiten, running around in the middle of the restaurant will not appear in my mind for a specialty restaurant.

There it was, in Azuma, right there, staring at me in the face.

To be honest, there was that little element of surprise as my impression of the restaurant was suddenly torn between the category of fast food or sushi chains and the specialty cuisine style.

Yes, and all because of the special appearance of a conveyor belt.

The kaiten did all that.

It messed up my mind in a jiffy, and after I have entered the restaurant.

I could have turned on my heels and head out I suppose, but I was a little lost in thought and dazed yet fueled by that curiosity, I simply had to find the answer to the offerings of this restaurant and uncover for myself the identity actually depicted by the place.

Oh, let's just give that benefit of doubt to the people working hard at rolling the sushi by hand, and preparing all the orders in the kitchen.

Started with an appetizer of Turban shells with Okra (Lady fingers) -MYR15.00

The turban shells are unique, and I was again curious though I was a little skeptical with the name and also the idea of having shells; partly because I am not a fan of shells despite my professed love for seafood (shells somehow never made the equation, they don't fit in) and then I was again dumbfounded by the sight of the peculiarly shaped shells when they arrived.
Obviously the plate was laden with more lady fingers than the first named specialty of the dish, though I will not say it was not a good thing either, but the peculiar shape of the shells are well grounded since they are directly named due to that shape resembling that winding cloth making up the headwear (originating from Persia) worn mostly by the men in the Sikh community.
I am not the adventurous type; I am not going to say that I was fascinated by the sight (refer back to my earlier comment on my relationship with shells).

The turban shells are not your typical species of clams, or so I almost thought, for they are a species of sea snails.
Yes, read that, Snails.
I am sticking to the lady fingers, thank you very much.

We ordered this on our own will, but I will leave these turban snails, I mean shells to the other one and just make sure I have my share of the okra, which was just stir fried before drizzling them with the pleasant and light tasting sweet sourish and thin hint of chili gravy. The natural viscid texture of the lady fingers lent and blended well to create a slightly more treacly combination in the gravy, yet not appearing too gooey at the same time.
It was a subtle mixture and is simply alluring, leaving it hard to resist as one would subconsciously take one bite after another, and another.

As for the snails, or shells, I am going to need therapy at the thought of it, so I will leave to ignore the photos or that I even ordered this before. Enough said.
Don't ask me, I have no recollection of this.



The name of the next dish; has momentarily vanished from my memory, and perhaps it was a little (too) salty to our liking.

Stir fried udon with diced chicken, assorted vegetables, one or two shrimps and a few slices (or broken tentacles from a squid) make up this.
I just remember it being salty, which was quite a pity because it definitely look really good in its appearance when it arrived (and even now in pictures), but you know what they say about high sodium in your diet, so sorry, I have to pass on this.



My regular favorite, Salmon Teriyaki (MYR20) was slightly more expensive than most of the versions I have had in other Japanese chain or specialty restaurants, and I could not help but compare this with the others I have had.



Thinner by definition, the fillet was quite frankly, not meeting what I usually would like or even what I had in mind. The sheer amount of the teriyaki sauce did not do much to give the salmon fillet the flavor it deserved, though the only thing which saved it was that it was not overcooked.
I think it was quite nicely done, but it could have been slightly better.
It is one of my personal favorites, not to mention regular, and I definitely have set slightly higher expectations for this wherever I go. Yes, even when it's homecooked.
I am perhaps a little salmon-crazed?

Anyway, our dining experience at Azuma was not too bad and do not be disheartened, it could be my personal tastes which may differ from yours.



I would say the food here displayed significant signs of the intermarrying of both the Japanese style and also a little local tastes injected into cooking and preparation of the food, making it more of a fusion rather than purely Japanese.

It is something that I have observed evident in most of the local Japanese restaurants, especially among the chains, though there are still a few outlying (and outstanding) restaurants which have differentiated in their own presentation and obedience to the authenticity of the cuisine origins.

It is creativity, perhaps innovation, but there is always something to suit everyone, isn't there?
One man's meat can always be another's poison.

After all, the charm that lies in that culinary sector is all about experimenting and getting creative with all that there is.