Xenri D’Garden Terrace

MALAYSIANS can now get a taste of true Japanese winter cuisine as Xenri D’Garden Terrace introduces the monkfish kaiseki in a sumptuous nine-course meal where the monkfish is prepared in eight different cooking styles.

Unlike western cuisine which only focuses on using monkfish fillet and liver, Xenri’s award-winning chefs use the traditional cutting method called the tsurushigiri to prepare seven parts of the monkfish (more commonly known as the anglerfish) so that diners can thoroughly appreciate the different tastes and textures of the fish in its entirety.

To start off, there is the monkfish skin with citrus vinegar sauce. Here the skin is slightly boiled to further improve its chewy texture and then served with a special citrus vinegar sauce that teases the tongue.

A benefit of this starter is that the gelatine from the monkfish skin contains a lot of collagen, helping to make your skin more beautiful.

The double-boiled monkfish eggs soup is also a rare delight. The eggs, topping the soup, literally melt in your mouth and they are wonderfully complemented by the broth that is prepared by parboiling the eggs in leek and mushroom soup before steaming it to retain its flavour.

The monkfish sashimi is a dish that successfuly utilises the pungent flavours of two separate ingredients – thinly-sliced sashimi wrapped around a small bundle of daikon sprouts (also known as Japanese radish sprouts), that allows diners to experience the soft texture and natural sweetness of monkfish quickly followed by the crunchy texture and explosion of citrusy bitterness derived from the sprouts.

The monkfish liver houshoyaki is a must-try. In Xenri, the liver, also known as the foie gras of the sea, is prepared by seasoning it with salt and pepper before slightly searing it and pairing it off with shimeji mushroom while wrapped in Japanese paper and grilled to retain its heady aroma.
Its rich taste and soft creamy texture is bound to send haute cuisine lovers into raptures. Unlike normal foie gras, monkfish liver is rich in health benefits as it contains less fat and is abundant in IPA, DHA and vitamins A, D and E.

The monkfish stomach salad which comes next is a break from all the rich tastes derived from the earlier dishes. A simple salad comprising poached monkfish stomach dipped in ice-cold water, lettuces, tomatoes, baby sardines and paired with yuzu dressing to reduce the fishy smell, it holds a sweet and refreshing taste overall.

The deep-fried monkfish cheek meat is the only fried food among the eight monkfish dishes. Marinated and deep-fried, it offers diners a contrasting texture of tender meat within a crispy exterior.

The monkfish kami nabe is a concoction of seven parts of the monkfish – liver, stomach, tail meat, skin, fin, eggs and cheek meat – in a simple paper hot pot for a mildly sweet yet exquisite broth.

From the same broth comes the last dish – the monkfish porridge. Cooked in the broth from the kami nabe, it really is the embodiment of the monkfish, only in porridge form. It fully captures the natural sweetness of the monkfish and is a pleasantly delicious and filling dish.

To end the meal is the homemade warabi mochi dessert, which is the only dish not to contain any part of the monkfish. Despite that, the traditional Japanese dessert served alongside a scoop of black sesame ice cream is still delectable. A perfect end to a satisfying meal.


Contact:
Lot 2.05, Level 2,
Menara Hap Seng,
Jalan P. Ramlee,
50250 Kuala Lumpur
Tel: 03-2078 6688

Website:
N/A

Operating Hours:
12pm–3pm (lunch)
6pm–11pm (dinner)

Cuisine:
Japanese