Saturday, March 14, 2020

YummY! - Wagyu Beef @ Gyukingu Japanese BBQ (牛大王)

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WAGYU BEEF @ GYUKINGU JAPANESE BBQ (牛大王)

Kota Damansara & Sri Hartamas, Kuala Lumpur, Malaysia - February 2019.
Of late I seem to have a penchant for Wagyu beef (和牛), just about a couple of weeks ago I had tried the imported Japanese Wagyu at Shin Nihon. This time round, or should I say this two times round I went to try the Australian Wagyu at both branches of Gyukingu in the Klang Valley. One must think I was greedy, but then they were having a special promotion of the Australian Wagyu at RM28 per 100gm less than half the usual price.
We had it the Kota Damansara outlet, found them to be good and as such went to their Sri Hartamas outlet while searching for good food around that area. The only difference is that the later outlet don't serve pork, but never the less both serve an excellent wide range on their menu.
Also please don't find it odd that my first photo (shown above) of the place is not of their beef, but of a seductive looking squid; what can I say I am a SUCKER for squid after trying good grilled squid and octopus during a cycling tour in Portugal.


The operator went to lengths to make their outlet warm and welcoming with a Japanese touch - the ground floor entrance of their Kota Damansara outlet outlet looked like a typical eatery in Japan (complete with timber flooring) even though this outlet was located at a shop-lot!


For both outlets, the interior was simple, approaching Spartan in fact, but were warm and cozy - AND clinically clean with stainless steel exhausts hanging down from the ceiling above.


We sat down and the waiter brought over a pot of burning coal to put into our stove before covering it with a steel mesh BBQ grating. This mesh was changed frequently along the way to ensure a clean barbecuing experience and also to avoid burnt residue.
The red embers of our stove warmly awaiting meat to be grilled.


But first an appetizer to rile up the palate; a bowl of Kimuchi (キムチ). Kimuchi is the Japanese variant of the popular Korean Kimchi (김치), it is a toned down version which is not so spicy and less sour.


First to come was the beef tongue; this is one of our favorite cuts and we seldom miss it while dining at Japanese restaurants.


A closer look at the beef tongue, with sprinkling of pepper.


These were soon being grilled.


While waiting for the tongue to cook, we tried out another starter; this one was the Octoupus Kimuchi. This was not as good as the plain Kimuchi; I guess that the two, Kimuchi and Seasoned Japanese Baby Octopus (Chuka Idako, ちゅかいだこ) should be eaten separately; mixing them together just don't work for me.


And here's or tongue looking very good AND indeed tasting very good!
We had left the cooking to Neeks our son, he's a accomplished chef, and had done the tongue just right; nicely grilled yet still tender.


Other than grilled meat, we ordered a plate of mixed mushrooms for grilling too. This was a potpourri of Matsutake, Enokitake, Shiitake, Awabitake (abalone mushroom) and stems of the King Trumpet Mushroom.


And a mix of Enoki wrapped in a slice of pork belly, a good blend of crunchy greens with tender, tasty meat.


Aaaaaand here comes our main, the Wagyu beef. This one presented in a long tray was from the Kota Damansara outlet. The cuts here were thicker with slightly more fat ....


..... when compared to this slightly thinner cut from the Sri Hartamas outlet. Both served very fresh beef.


And onto the grill they went, in the expert hands of Chef Neeks!


!YummY!


Super yummy!


Getting away from the grill, a plate of stir fried mixed vegetables.....


And bowls of Japanese Garlic Fried Rice (ガーリックライス); I like the ones from Gyukingu not fried overly dry using Japanese uruchimai (粳米) fat, round rice. What gives this a kick was the really generous dose of garlic!


It's back to the grill with these cuttlefish that were a good 6 inch long (excluding the tentacles) and had half slits along their body. The dotted skin were not torn out but were left intact, perhaps they add the aroma when grilling?

The squids should be cooked fast, cooking them too long will make their meat tough and rubbery.


Mmmmmm..... looks good and really taste good too!


It was a good meal in a cozy place.


A testament to the good food, the "AhPek Biker was here!" sticker. I leave these stickers at restaurant where I have enjoyed their food, and at places with scenery or culture that I like. So do look out for these AhPek Biker stickers.


Although they have a good range of desserts at the Sri Hartamas outlet, we decided to take a short walk over to Mykōri Dessert Cafe to try out Japanese Kakigōri (かき氷), this one is their Chocolate Tiramisu Kakigori.


Another testament to an enjoyable food.

Below are the Gyukingu menu (pricing are at the time of this blog) :
Starter, Salad & Yakitori Menu.


Sashimi, Soups, Side Dishes & Noodles Menu.


Japanese WagyuAustralian Wagyu, & Beef Menu.


Chicken, Seafood, Vegetables, Mushrooms, & Rice Menu.

Beer, Japanese Whisky & Cocktail, and other drinks Menu.

Sake & Ice-cream Menu.

Beef, Meat & Seafood Set Menu.

Gyukingu Signature Menu
(A Yakinniku & Yakisuki combo set)

Australian Wagyu Promotion Menu.

Matsuzaka Beef (Japanese black cattle) Promotion Menu.

Tsubo Tsuke Rosu Promotion Menu.

Hokkaido Oyster Kimuchi Soup Promotion Menu.

Squid Promotion Menu.

GYUNKINGU JAPANESE BBQ (牛大王)
Gyukingu Kota Damansara
28-2, Jalan PJU 5/17, Kota Damansara, 47810 Petaling Jaya, Selangor, Malaysia
Phone: +603-6143 7750
Hours: Mondays to Sundays: 11:30am–3pm     |     5:30–10:30pm
GPS & Direction Map : 3.1517, 101.59121
(Click here for Gyukingu Kota Dmansasra Google Street View)

Gyukingu Sri Hartamas
42, Jalan 28/70a, Desa Sri Hartamas, 50480 Kuala Lumpur, W.P. Kuala Lumpur, Malaysia
Phone: +03-28560828
Hours: Mondays to Sundays: 11:30am–2:30pm     |     5:30–10:15pm
GPS & Direction Map : 3.1623, 101.64856
(Click here for Gyukingu Sri Hartamas Google Street View)






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