The Haru No Bento (Spring bento) I chose cost RM69++for ohitashi (appetizer), sashimi, nimono, yakimono and agemono. Those are the components of a bento (meal) box. My appetizer was boiled chrysanthemum leaf in a light soup. It came out a little too heavy on the dashi, which was a pity since the young leaves of this flower are very floral and fragrant.
|A lighter hand was needed with the chrysanthemum soup.|
The red snapper and salmon sashimi was fine, with the snapper served wrapped around shreds of cucumber. My braised dish was tender baby yams (sato mo nigori goshi) in a light stock, which were delicious. The Chinese use these baby yams in their cuisine as well, but they are mostly boiled and eaten with sugar, especially around the period of Mid-Autumn festival. This version is a lot more complex, with a lovely blend of flavours.
|Spring Bento, with sashimi on the top left, fried vegetables beside them, grilled items on bottom left and baby yam on the bottom right.|
The yakimono (grilled) component of my bento consisted of tiger prawn and scallop. The scallop was gratinated, and it was a lovely surprise to find a beautiful bit of coral (the proper culinary term for scallop roe) in my half shell.
The fried or agemono part of my meal was a patty of deep-fried mixed vegetables, sort of a Japanese cucur sayur. Simple, crisp and crunchy, it added bulk to the meal. Fresh fruit rounded up my meal.
|White dragon fruit was a relief! I detest the red variant!|
|Simple and straightforward eel.|
|Pickles and miso, a must with each Japanese meal.|
Sunway Putra Hotel (formerly The Legend Hotel Kuala Lumpur)
100 Jalan Putra
50350 Kuala Lumpur
Tel: +603 4042 9888