Like I've mentionedherebefore, fusion food is all about the balancing of flavors and textures. And as much as we'd like to play around with our food, in this case, the chef's creativity is imperative. You'll later see below.
Before I forget, for those still celebrating the Lunar new year festivities, like me, Happy Chinese New Year. I'm sure you've all overindulged in the past month.
Ticket To Korea is a Korean Fusion Fine Dining restaurant, set in a casual and no-fuss atmosphere. One of its kind in the Klang Valley too I presumed.
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The owners hail from Seoul, a young couple named Jeff and Soo. Soo is possibly one of the hottest female Korean chef in town, and Jeff is probably the first person you see once you stepped into the restaurant.
These tasted unlike any other - fried kimchi that was seriously addictive, and sliced tomato soaked in white wine which tasted nothing like tomatoes. Surprise! Surprise!
What a great way to kick start my meal. These wereterrificsweet appetizers. The skin was sticky and crisp with pipping hot sweet potato and meltedmozzarella fillings.
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Alfredo base, Korean citron flavored thin crust pizza, layered with 3 types of cheese. This was not sour, if that's what'd you'd expect, more sweet than sour in fact. Incredibly addictive and made everyone go back for seconds.
Resembling the Japanese pancake with loads of chives on top - also one of my favorite ingredients, these were also quite good, though textures could've been firmer and chewier. The base was falling apart halfway through.
No meats - just salad and pasta doused in fragrant oriental dressing, which inevitably reminded of Thaichilisauce. However, I'd like to disclaimed that tossing is really not my forte. Watch the full video below.
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A lot of work goes into crafting this sous-vide pork belly. And it was brilliant - exceptionally tender and flavorsome. The pork skin was crackling and the pan was sizzling with signature barbecue sauce. Watch thefull video here.
Vanilla ice cream served with gourmet popcorn - that was too soft for my liking, sprinkled with Himalayan rock salt. There's nothing Korean about this, but if I were to pick between this and the latter, I would prefer the latter.
Oreo-lovers, you're in for a treat! The best part of this dessert for me would have to be the warm and lightly toasted oreo beneath.
Topokki Stew Set Ticket To Korea Setiawalk P... (1/2)
Overall Rating: 8/10. Two things. Firstly, Korean fusion fine dining is unique in Malaysian shores. The dishes I sampled today felt fresh, vibrant and not too bold. I've noticed that the Chef Soo favors using onions in her dishes, so expect to see onions everywhere. My favorites would have to be the cheese sticks, citron pizza and pork belly, though I can't speak for the rest of the dishes in their menu. Secondly, consistency. Being barely two months old, I was quite impressed with the standard of food served. That said, the fine-dining part, I'll leave you to that. Withal, I would be more than happy to drop by again. Pineapple soju anyone?
A lot of work goes into crafting this sous-vide pork belly. And it was brilliant - exceptionally tender and flavorsome. The pork skin was crackling and the pan was sizzling with signature barbecue sauce. Watch thefull video here.
Vanilla ice cream served with gourmet popcorn - that was too soft for my liking, sprinkled with Himalayan rock salt. There's nothing Korean about this, but if I were to pick between this and the latter, I would prefer the latter.
Oreo-lovers, you're in for a treat! The best part of this dessert for me would have to be the warm and lightly toasted oreo beneath.
Topokki Stew Set Ticket To Korea Setiawalk P... (1/2)
Overall Rating: 8/10. Two things. Firstly, Korean fusion fine dining is unique in Malaysian shores. The dishes I sampled today felt fresh, vibrant and not too bold. I've noticed that the Chef Soo favors using onions in her dishes, so expect to see onions everywhere. My favorites would have to be the cheese sticks, citron pizza and pork belly, though I can't speak for the rest of the dishes in their menu. Secondly, consistency. Being barely two months old, I was quite impressed with the standard of food served. That said, the fine-dining part, I'll leave you to that. Withal, I would be more than happy to drop by again. Pineapple soju anyone?
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