A bento box on the go

> Chef Daniel Wong of Pull­man Kuala Lumpur’s Ja­panese restau­rant Enju has pre­pared seven va­ri­eties of th­ese tasty meals as take­aways

The Sun (Malaysia) - - WHERE2EAT -

restau­rant Enju in Pull­man Kuala Lumpur City Cen­tre Ho­tel & Res­i­dences. Enju’s chef Daniel Wong en­light­ened his au­di­ence on why the bento box is di­vided into var­i­ous com­part­ments. Wong said they are used to house the salad, pick­les, ap­pe­tizer, rice and main dish sep­a­rately.

Wong ex­plained that the Ja­panese en­joy the food in each com­part­ment in­di­vid­u­ally, with the rice es­sen­tially taken with the pick­les while the other dishes are eaten on their own.

How­ever, Malaysians like the mains with the rice and con­sume the var­i­ous mix as a whole.

Wong later demon­strated how to pre­pare three bento boxes with dif­fer­ent mains – a teriyaki chicken, a teriyaki salmon, and the veg­e­tar­ian mush­room sautéed in but­ter and fin­ished off with some teriyaki sauce.

This veg­e­tar­ian bento box also came with a spe­cial veg­e­tar­ian spring roll that has a sautéed bur­dock root fill­ing.

Enju is cur­rently hav­ing a Bento Lunch on the Go pro­mo­tion.

Just call to place an or­der and then col­lect the bento box of your choice.

Wong is the man be­hind this con­cept. The chef has worked in the food in­dus­try for 25 years, from up­mar­ket Ja­panese restau­rants to Ja­panese cafes serv­ing home-style food and even in the Ja­panese fast food in­dus­try.

This Pe­nang boy got into the food busi­ness at a ma­jor ho­tel af­ter he’d fin­ished Form Five and was given the op­tion of work­ing in ei­ther the Ja­panese, Chi­nese or Western kitchen.

“I had never tried Ja­panese food be­fore. I thought it was some­thing dif­fer­ent and de­cided to give it a try.”

From then on, his in­ter­est grew while work­ing in var­i­ous restau­rants in Malaysia, Sin­ga­pore and Brunei.

Though Wong spent most of his ca­reer in Sin­ga­pore work­ing un­der the tute­lage of var­i­ous Ja­panese mas­terchefs and also with ma­jor Ja­panese restau­rant fran­chisees, he has also gone to Ja­pan to train with mas­terchefs there to sharpen his skills in pre­par­ing the cui­sine as well as to soak up the Ja­panese cul­ture.

For the Bento Lunch on the Go, Wong has pre­pared seven va­ri­eties to choose from, in­clud­ing shred­ded beef, fresh­wa­ter eel (un­agi), salmon, chicken cut­let and veg­e­tar­ian.

Th­ese bento sets are priced at RM40 up­wards.

For more, visit the Pull­man Kuala Lumpur City Cen­tre Ho­tel & Res­i­dences web­site.

(left) Chef Wong pre­par­ing three Bento boxes that of­fer dif­fer­ent mains such as (clock­wise, from above left) teriyaki salmon; teriyaki chicken; and the veg­e­tar­ian sautéed mush­room with bur­dock root spring roll.

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