Pullman Kuala Lumpur Bangsar,
1, Jalan Pantai Jaya, Tower 3,
59200, Kuala Lumpur.
Tel: 03-2298 1888
Business hours: Noon to 2.30pm (lunch), 6pm to 10.30pm (dinner).

All you can eat and drink at food promotion, featuring imported fresh ingredients.

FROM now until Nov 21, head to LINK All Day Dining at Pullman Kuala Lumpur Bangsar for their 11-day Japanese food promotion.

Under the helm of chef Thomas Lim, the Izakaya-style Japanese delicacies will have sumptuous sashimi, assorted temaki handrolls, makimonotempura and teppanyakidishes.

Chef Thomas Lim of LINK All Day Dining.

Chef Thomas Lim of LINK All Day Dining.

Common formats for Izakaya dining in Japan are nomi-hodai (all you can drink) andtabe-hodai (all you can eat).

LINK adds Nihon specialties to their buffet line over the promotional period to embrace the concept.

The hotel imports fresh ingredients such as white tuna, salmon, yellow tail and red tuna from Norway, Japan and Taiwan.

The special ingredient is shisamo (known as capelin fish or willow leaf fish), a Japanese delicacy which is normally grilled or fried whole and served with its roe intact.

Lim has designed a few dishes incorporating shisamo into his creations, aimed at providing Japanese food lovers with something new.

He got into mastering Japanese food out of passion.

“I love their refined presentation. You eat with your eyes open. It is the little things like that Chinese cuisine doesn’t have,” said the Penang-born chef who loves hawker food such as nasi lemak and char koay teow.

Our dinner comprised tempura dishes of shishamo tempura (Capelin fish), ebi tempura (prawn), soft shell crab tempura, sastsumaimo tempura (sweet potato) and assorted mushroom tempura (shimejji, shitake, inoki); sashimi of shiro maguro (white tuna), aguro (red tuna) and hamachi (yellow tail); makimono (rolled sushi) of soft-shelled crab, ebi tempura (top pic), uramaki (chef selection) and Lim’s signature Flame-on Maki with Garlic Sauce.

Enjoy a variety of delicious tempura dishes.

Enjoy a variety of delicious tempura dishes.

“So far, I haven’t seen any Japanese chef do this with a blow torch. So, I decided to do it to offer something different to our customers,” he added.

The Braised Scallop in Garlic Miso was subtle and soothing, and a must-try.

Lim, who has more than 25 years of culinary experience under his belt, has served in various countries including Singapore, Japan, China, Vietnam and Malaysia.

LINK’S Japanese food promotion is served during dinner and priced at RM115 nett per person. Reservations are recommended.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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