MIGF 2013: Midori Restaurant @ Putrajaya Marriot Hotel Featuring Tokyo-Style Japanese

A Melting Pot of New Style Japanese Cuisine!

Its new age Japanese cuisine at Midori Restaurant at Putrajaya Marriot for this MIGF 2013 menu! With a focus on Tokyo-style Japanese cuisine, Midori showcase its menu of a melting pot of cuisine set in a comfortable and relaxed ambience. Guest can choose to dine in the main dining hall, private rooms or the  robatayaki and teppanyaki rooms. The restaurant’s signatures features succulent soba noodles to luscious fresh sushi and sashimi and a selection of robatayaki and teppanyaki in its every day menu.

Chef Mohamad Fauzi bin Mohamad Halid leads the kitchen at Midori Restaurant with his kitchen team. The easy and shy sous chef seems to speak through his dishes beautifully. Starting his career as a chef at one the oldest restaurant in Kuala Lumpur and working his way up through guidance from many 5-star Japanese establishment chefs, he now shows off his creation with an exuberant Japanese flair. Catch his MIGF 2013 menu below at Midori.

Avocado Mushi with Edamame Bean, Corn Glaze and Black Fish Roe, Prawn Tempura with Crumble Somen Noodles

An eye catching hot appetizer that seems to test the science of gravity had us all watch as the wait staff carefully balanced and presented each plate of Prawn Tempura with Crumble Somen Noodles and Bean Curd with Avocado Mushi and Black Fish Roe. Savor the chilled light bean curd dressed in a lightly creamy avocado sauce finished with popping salty black fish roes first before heading towards the golden crispy prawn tempura. Lightly dipped into the savory light tempura broth, the prawns exude sweetness with a nice crunch factor from the somen crust. Finished off with some blanched Edamane beans to remind us why we love Japanese food so much!

Seared Tuna Sashimi coated with Sesame Seed and Fried Vegetable Roll and Yuzu Dressing and Pan-Fried Wagyu Beef with Soybean Paste garnished with Red Radish and Lotus Root

Our second course may look bare on the plate but is a platter of contrasting delicious flavors of Japanese classic. First up, rolls of nicely seared pink tuna crusted with black and white sesame seeds is accompanied by lightly battered vegetable roll with seaweed and sauced with a light savor y sweet one denotes a decent second appetizer course. The tuna is firm and full of meaty notes. The next one of Fried Wagyu Beef oozes with a creamy nutty miso flavor. Tender and juicy, there was also crispy thin lotus root and radish for texture.

Stuffed Bean Curd with Chopped Chicken in Clear Lime Soup

The soup course is soothing and perfect for those who love a light soup laced with citrus fragrance. Two pouches of sweet inari bean curd is stuffed with chicken accompanies the soup. What makes this so good is that it is kept warm throughout our enjoyment, making some this simple be so comforting.

Grilled Marinated Quail glazed with Teriyaki Sauce on a bed of sauteed Kai Lan with fried sliced Garlic and Chilli Radish Oroshi

A sexy dish that signifies the new age Tokyo style cuisine, the boneless quail is stuffed and grilled to just right. The meat is tender and savory while the filling is soft and meaty. A light teriyaki sauce amp up the quail nicely. Crunchy sautéd Kai Lan with garlic and a chili crumbed radish makes an interesting sidekicks to the quail.

Simmered Sea Bream in Sweet Ginger sauce served with Mountain Vegetables topped with Pickled Ginger, Carrot and Leek

Sea Bream, a delicate white fish, is neatly rolled up and simmered in a gingery sauce. Its flaky and sweet and comes with a lovely array of vegetables beneath for added textures. The garnish of pickled ginger, carrot and leek also makes a nice touch of tangy flavors to the fish.

Wasabi Creme Brulee and Matcha Mocha in Sweet Red Bean Soup

It’s an interesting pairing of East meets West in dessert! The Wasabi Crème Brulee is laced with a hint of the Japanese horseradish, smooth and tingling. Two pieces of mocha sprinkled with green tea powder goes beautifully with the sweet red bean soup which as a little barley and green bean too. A cleverly concocted dessert!

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MIGF Full Menu with Sake & Wine Pairing

*Hot Appetiser

Avocado Mushi with Edamame Bean, Corn Glaze and Black Fish Roe,

Prawn Tempura with Crumble Somen Noodles,

served with light sauce and Radish

Tamano Hikari Junmai Ginjyo (Cold Sake)

*Cold Appetiser

Seared Tuna Sashimi coated with Sesame Seed and Fried Vegetable Roll and Yuzu Dressing

and Pan-Fried Wagyu Beef with Soybean Paste garnished with Red Radish and Lotus Root

Hakutsuru Karakuchi (Hot Sake)

*Soup

Stuffed Bean Curd with Chopped Chicken in Clear Lime Soup

*Main

Grilled Marinated Quail glazed with Teriyaki Sauce on a bed of sauteed Kai Lan

with fried sliced Garlic and Chilli Radish Oroshi

Tyrell's Old Winery Cabernet Merlot

Or

Simmered Sea Bream in Sweet Ginger sauce served with Mountain Vegetables

topped with Pickled Ginger, Carrot and Leek

Chardonnay Old Winery, Tyrell's Lower Hunter Valley

*Dessert

Wasabi Creme Brulee

Matcha Mocha in Sweet Red Bean Soup

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Full Festival Menu

RM298 ++ per person with wine

RM168 ++ per person without wine

*Light Festival Menu

RM195++ per person without wine (Choice of Hot Appetiser, Cold Appetiser,

or Soup; one Main and Dessert)

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The MIGF 2013 menu at Midori Restaurant reflects a new age Japanese cuisine Tokyo style beautifully. While dishes remain true to its Japanese root in many ways, there is a certain level of modernization in the dishes. Check out Midori Restaurant’s MIGF menu available now till end of October!

For reservations, please contact Midori at +603 8949 888 ext 1222 or email at food.bev@marriottputrajaya.com

MIDORI RESTAURANT

PUTRAJAYA MARRIOTT HOTEL & SPA
IOI Resort City,

Sepang Utara,

62502 Putrajaya
Tel: 03-8949 8888 ext 1366

Web:  http://Marriott.com/kulpg 

Facebook: www.facebook.com/MarriottPutrajaya