Sunday Champagne Brunch at BABE – Japas Fun Dining

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My partner in crime and I along with some of my MHB Digital influencers and friends recently attended the Sunday Brunch on 9 December 2018 which is priced at RM150++ per pax (for the food only) with an option to add-on RM250 for unlimited flow of Perrier Jouet champagne! Guests are free to have a dip in the pool or lounge on the deck chairs which have a lovely panoramic view of the Kuala Lumpur city skyline.

This special brunch only happens once every quarter so do follow BABE on their Facebook page (link at the bottom of this post) to stay in the know of upcoming events.

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Starting off the meal was not your typical “amuse bouche” as the ” Down the Rabbit Hole” course came in the form of test tubes containing liquids of various flavours. We were not told what they are so we had it then tried to figure out what it was. Eventually after we finished it the servers revealed it to us and some were very interesting especially the “Hainanese Chicken rice” one. Mine was mango lassi which I (fortunately) identified quite easily as I love to have it at Indian restaurants!

Crab Nori Salad

Alaskan King Crab, Coriander, Lime Leaf Leche De Tigre

Sweet umami goodness of Alaskan King Crab on an edible leaf. This served to pretty much whet the appetite for what’s to come!

Ikura Tartlette

Thin Tart Shell With Fromage Blanc and Marinated Salmon Roe

My partner in crime and I really enjoyed this one! Salmon roe on top of white cream cheese in a tart shell – simply bursting with umami flavours from the roe, contrasting against the creaminess of the cheese. A truly excellent appetiser!

“Steak” Sandwich

Braised Beef Tongue, Gherkins, Wagyu Tartare

Beef done two (2) ways atop what we thought was bread but turned out to be “bread” made from tomatoes which gave a very interesting texture, and tartness to the “sandwich”. The green “leaf” turned out to be cheese! What a surprising not to mention interesting take on a common sandwich!

Nagano Walnut Soba

Cold Buckwheat Noodles with 7-Ingredient Herb, Root and Seed Condiment

We got to “play” with our food here. After all, the place is not called Japas FUN Dining for nothing! First, we crushed the walnuts which were then added to the broth. Next we squeezed the oil into the dried ice which froze it to form tiny little icicles which were then placed on the soba. As it slowly melted, it imparted its flavours to the soba which we then dipped into the broth (containing the walnuts) before eating it! Talk about interactive dining!

We crushed the walnuts first before the broth was added to it

Forest Floor

Braised Daikon, Japanese Mushroom Duxelle, Seaweed Egg Emulsion

We had to remove some actual leaves to reach the “forest floor” where we discovered the “mushroom” which contained the daikon and mushrooms. Loads of earthy flavours in this dish and great for a mushroom lover like me and my partner in crime.

Mains (Choice Of)

Yuan Miso Salmon with Yuzu Cream

Crispy Burdock, Herb Salad and Daun Kaduk Oil

Most of the girls had this one. A perfectly cooked piece of salmon that went exceedingly well with the (slightly) piquant yuzu cream.

(None of us ordered this one hence no pics/ comments)

CO2 Battered Tatsuta Chicken

Tatsuta-age, Truffle and Black Pepper Dressing with Mizuna and Radish

[Upgrade to Krystal Osetra Caviar : 15g for RM175++]

Kagoshima A5 Wagyu Striploin 100g Steak

[Supplemental Charge of RM120)

Those of us who ate beef had this one and it was mind-blowingly awesome! It delicious chunks of Wagyu was served with various condiments like watermelon salt (yes they make it themselves), Japanese black pepper, and more! The flavours of the beef, with it’s super tender texture feels like a party in the mouth. Definitely one of the best wagyu dishes I’ve had ~~this year~~ in my life!

Awesome! Simply awesome! I closed my eyes and savoured every bite of this!

Pina Colada

Caramelized Banana, Vanilla Rum Syrup, Coconut

A nice refreshing and creamy end to a wonderful interactive meal! It was like having the cocktail in solid form, which was rather unusual but undeniably satisfying! The girls attacked this one with gusto!

We also had their famous Babe & Daz which is an “ice cream style” foie gras laced with some Martell cognac and covered with chocolate! I loved this as I love foie gras and this was one of the most unique ways to enjoy the premium ingredient! (FYI this is not part of the champagne brunch set.)

A pic with Chef Jeff Ramsay and Chef Chu of BABE – Japas Fun Dining

BABE will also be running a special Festive menu from 21 December 2018 to 65 January 2019 which will feature some of the restaurant’s “Best of 2018” menu put together for this festive period.