Fu-Rin Japanese Restaurant @ Holiday Inn Kuala Lumpur
During my recent stay at Holiday Inn Kuala Lumpur Glenmarie, I had dinner in the beautiful, Fu-Rin Japanese Restaurant, which was highly recommended by the Hotel's Management. I visited the restaurant after the evening cocktail hours and decided to order a few light dishes to taste for a good sleep later.
The seating area are spacious and there are some tables which eludes sense of privacy which is suitable for friends bringing a special one for dates or even business meals.
I like the cosy feel of the restaurant. To kick start my dinner, I ordered 2 glasses of warm green tea, a plate of salmon sashimi (RM58, a serving of Agedashi Tofu (RM15) and a serving of Tamago Sushi (RM15).
The Salmon Sashimi was thick and fresh. Pretty good quality and seem to be one of the better ones which I have tasted in Kuala Lumpur. The Tamago Sushi was a let-down as the egg was dry and was not what I have expected. I also expected better for the Agedashi Tofu, the flour coating was thick and hard.
I felt slightly disappointed at this stage and I decided to order a second round of dishes. I trust the recommendation of the hotel and do not believe that this is the standard of the restaurant. I had a serving of Tempura Moriawase (RM48), Unagi Maki (RM43) and the chef special, Mushroom Udon followed by Goma (Black Sesame) Ice Cream to end off the meal.
These 3 dishes were out with a shout of redemption. The tempura was awesome! Crispy light batter, fresh ingredients such as asparagus, white fish, sweet potatoes and fresh mushroom followed by 3 pieces of fresh crunchy and succulent prawns.
The Unagi maki was something unique and different, the unagi was deep fried instead of our familiar methods of grilling. This providing a crispy texture on the outside, leaving a bite to the meat with a slight creamy texture. Love the sauce and combination of taste on this one.
However I would need to leave my final commendation to this little bowl of uninspiring mushroom udon. Savoury, Mushroomy and full of Umami flavours. The sauce has a complex mix of flavours, it is very oriental, slightly peppery with a rich mushroom flavour. The udon was cooked just nice, with a nice chew and bite to it. It was extremely satisfying and something which I still crave for after returning to Singapore.
The Goma Ice Cream was slightly lacking in the sesame taste, lacking a punch. It is slightly too creamy for my liking.
Overall, there are hits and misses for this restaurant, but the Tempura and Mushroom Udon won me over. Would I be back if I am in the area? You bet!
Feel free to provide your feedback and suggestions to Chef Mike, the nice gentlemen whom I've taken a picture with together. He was extremely accommodative and was patient in discussing the various ingredients and intricate preparatory processes that goes behind each of the dish to deliver the required depth of tastes and texture.