GENN JAPANESE RESTAURANT,
Grand Lexis Port Dickson,
Batu 2, Jalan Seremban, Port Dickson.
Tel: 06-653 2000 ext 3340)
Business hours: Noon to 2.30pm, 6.30pm to 10pm.
Closed on Sunday (except public holidays).
Diners can opt to mix and match new dishes with traditional staples.
IT IS hard to find fault with Japanese food and those with a liking for the cuisine, can never tire of the usual staples of sushi, sashimi and tempura, be it for lunch or dinner.
However, if you have already sampled almost everything on the menu at your favourite Japanese place, a change is probably what your palate has been craving for.
Fortunately, the chefs at Grand Lexis Port Dickson’s Genn Japanese Restaurant must have had a picky eater like me in mind when they recently decided to revamp their menu, adding a refreshing twist to their standard Japanese fare.
“Our menu is already extensive but from time to time, we introduce new dishes to keep things fresh and exciting.
“While we have traditional Japanese dishes on our menu, the recently-introduced items are a little more fusion, which we hope will have a broader appeal,” he said.
Invited to sample the new additions on the a la carte menu recently, the new flavours introduced proved to be just as enticing as the familiar staples served in a more contemporary style.
This was swiftly followed by San Shoku Chicken, which was simply crumbed and pan-fried chicken fillets, each seasoned with a different flavouring – paprika, lemon zest and nori.
The chicken pieces were done just right – crispy and flavourful at first bite and moist inside, and went well with the trio of sauces that were presented together with the dish.
Of the three, the sauce I liked best was the Pineapple Teriyaki, with actual cubes of the fruit, which was perfect with all three chicken variations.
Next came Beef Wasabi – tender cuts of grain-fed beef seasoned with Hon Dashi powdered stock and served with dollops of wasabi sauce; Kani Croquette – addictive crabmeat and potato cakes; Kaisen Yaki Meshi – seafood fried rice made using Japanese hikari rice and, Cocktail Sashimi – slices of fresh salmon and rosettes of tuna, too pretty to resist.
For dessert, another trio of delights came my way – house-made Green Tea Pudding, Mochi with Green Tea Ice Cream and Red Bean Tart with Vanilla Ice Cream.
My favourite was the spongy mochi. The little red bean paste-filled rice cakes served alongside refreshing green tea ice cream, was a complement of textures and sweetness.
Chef Wong and his team had also whipped up several dishes from an ongoing promotional menu, that is available until July 31.
Comprising quick-to-prepare dishes for the diners who do not have the time to linger over a long meal, the promotional menu includes Spaghetti with Balsamic Teriyaki Sauce, the vegetarian Yu Tofu and Butterfish with Miso Sauce and Sweetcorn.
“I believe we are the only Japanese restaurant in Port Dickson serving both traditional and fusion fare.
“This way, guests have the choice of either ordering traditional staples, something new or both. Mix and match – the choice is theirs,” said Wong.
Sometimes, a little change is all we need and the chefs at Genn certainly have to be applauded for straying from the tried and true, and experimenting with new flavour combinations.
This is the writer’s personal observation and is not an endorsement of StarMetro.