Lunched yesterday at the three-days-old Kaiju Thai-Japanese fusion restaurant at APW, Bangsar. I marvelled at the 30-metre-long paper origami dragon winding its way across the open space above the dining area.
Some standouts on their inventive menu:
- Yoyoki Tuna Tataki, with Nam Tok sauce and Som Tum (green papaya salad) - superb rendition of the tuna. Som tum was not spicy but oversalted with ‘nam pla’ (Thai fish sauce).
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555 Salmon Tata (Mashed potato, seared raw salmon, wasabi-garlic sauce and truffle oil, garnished with radish, pickled onions and candied lotus root).
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Okinawan Bittergourd Omelette with cubed duck ham.
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Salmon Manow Nabe with fishmeat noodles (salmon, squid, mushroom, tofu, Napa cabbage with Thai manow soup)
The spongey-textured fishmeat noodles were a revelation - loved it!
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Aroi Tori Karaage (fried chicken, spring onion, coriander, cheese, yuzu salad on the side).
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Desserts were mainly ice-cream. One that I really like is the Coconut “Ka-ti” ice-cream with red wine-marinated grapes. Gorgeous end to the meal.
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Another tasty dessert is the Salted caramel ice-cream, topped with coconut flakes.
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We had a couple of flavoured sake cocktails: “asam boi” (local salted plum) and Ribena (blackcurrant cordial much loved by Malaysians). Both were refreshing.
Kaiju is located in-between Agak-Agak and Case Study (the trendy experimental bar) at APW on Jalan Riong.