Yakitori Japanese Grill at Vino Vino in Taman Molek, Johor Bahru

Johor Kaki was invited by Christian, manager at Vino Vino Bistro to try their Japanese grill or yakitori dishes.





Vino Vino Bistro in Taman Molek is a very well appointed restaurant with an impressive range of beers, whiskies, fine wines, and premium spirits.



Vino Vino has a private room for those special occasions.



Vino Vino has plenty of choices of fine sake and shochu, needless to say.





And, this is the charcoal fired yakitori station that churns out all the delicious Japanese grilled dishes to go with the fine spirits in Vino Vino. Heading Vino Vino's kitchen is Japanese Executive Chef Inose Kazuhiro who has many years of working experience in Japan and Singapore, and over 10 years in Malaysia.



Before we get down to the yakitori, Christian started us off with a couple of Japanese appetisers. This was the Ockura Mentaiko Ae (RM16), lady's fingers with cod roe.



I liked this Ockura Mentaiko Ae a lot. The tender, crunchy, slightly sweet lady fingers with slimy sap were mixed with savoury cod roe. Excellent, delicious combination that really whetted my appetite. 



The Gobo salad (RM16) made with very thin slices of fried fibrous root is a very popular appetiser among Japanese.

Our appetites nicely whetted, it's time for the main course. Yakitori literary means "grilled chicken". So central to any good yakitori menu are its grilled chicken parts.







Nankotsu (RM3), chicken cartilage from the breast bone. My family and friends know that I will always "reserve" this part of the chicken whenever we eat together. I like nankotsu for its crunchy bite.



Torikawa (RM4) or grilled chicken skin and ginan (RM3) or grilled ginko nuts. Crispy and savoury.



When I saw bishop's noses (bonjiri RM6) on the menu, I couldn't resist asking for it. Hey, the best blend of skin, fat, meat, and collagen in a chicken is right here, not anywhere else. They are always good when grilled till the skin is crisp.



Aburi Mentaiko (RM38), cod roe marinaded in red capsicum juices and then grilled.



Salty and savoury with very subtle tender, poppy mouth feel from the bursting eggs, Aburi Mentaiko goes well with drinks, in my opinion.



Tokusei Tsukune (RM6) or "Special Meat Ball" made with minced beef and chicken.



The "meat ball" is dipped in soft boiled eggs and sauce before eating.



Eringi, King Trumpet Mushroom (RM3).



The manager's recommendation, Ocatsuki (RM6) or "Rice Ball in Green Tea Soup".



The steamed rice is compacted into a ball and then grilled till a slightly burnt crust forms. The bits of burnt, crunchy crust matched well with the clear, lightly flavoured broth to create an interesting dish that goes well with yakitori.



We had a couple of wines to help us wash all that yakitori down.



Getting to Vino Vino Bistro is really easy. Just 15 minutes' drive from downtown Johor Bahru via the EDL (Eastern Dispersal Link). If you don't want to drive, Vino Vino even has a limo service (actually a SUV clearly painted Vino Vino) in which they will pick up diners from anywhere in town and bring you to the restaurant. After your dinner, Vino Vino's limo will send you to anywhere you want to go in Johor Bahru town. Just call Vino Vino at 607-357-6699. I think this is a really thoughtful and helpful service. I will use this service the next time I am going to Vino Vino, and perhaps, indulge myself a little bit more in the drinks :)

I would definitely like to come back to Vino Vino Bistro for the food, drinks and the ambiance.



Restaurant name: Vino Vino Bistro
Address: 12, Jalan Molek 1/13, Taman Molek, Johor Bahru
Map: http://goo.gl/maps/BCkwD
GPS: 1.527851,103.789719
Hours: Monday to Saturday 12:00 noon to 12:00 midnight  /  Sunday 4:00pm to 12:00 midnight
Non Halal

Date visited: 1 Apr 2013

Johor Kaki was invited by Christian, manager at Vino Vino Bistro to try their Japanese grill or yakitori dishes.





Vino Vino Bistro in Taman Molek is a very well appointed restaurant with an impressive range of beers, whiskies, fine wines, and premium spirits.



Vino Vino has a private room for those special occasions.



Vino Vino has plenty of choices of fine sake and shochu, needless to say.





And, this is the charcoal fired yakitori station that churns out all the delicious Japanese grilled dishes to go with the fine spirits in Vino Vino. Heading Vino Vino's kitchen is Japanese Executive Chef Inose Kazuhiro who has many years of working experience in Japan and Singapore, and over 10 years in Malaysia.



Before we get down to the yakitori, Christian started us off with a couple of Japanese appetisers. This was the Ockura Mentaiko Ae (RM16), lady's fingers with cod roe.



I liked this Ockura Mentaiko Ae a lot. The tender, crunchy, slightly sweet lady fingers with slimy sap were mixed with savoury cod roe. Excellent, delicious combination that really whetted my appetite. 



The Gobo salad (RM16) made with very thin slices of fried fibrous root is a very popular appetiser among Japanese.

Our appetites nicely whetted, it's time for the main course. Yakitori literary means "grilled chicken". So central to any good yakitori menu are its grilled chicken parts.







Nankotsu (RM3), chicken cartilage from the breast bone. My family and friends know that I will always "reserve" this part of the chicken whenever we eat together. I like nankotsu for its crunchy bite.



Torikawa (RM4) or grilled chicken skin and ginan (RM3) or grilled ginko nuts. Crispy and savoury.



When I saw bishop's noses (bonjiri RM6) on the menu, I couldn't resist asking for it. Hey, the best blend of skin, fat, meat, and collagen in a chicken is right here, not anywhere else. They are always good when grilled till the skin is crisp.



Aburi Mentaiko (RM38), cod roe marinaded in red capsicum juices and then grilled.



Salty and savoury with very subtle tender, poppy mouth feel from the bursting eggs, Aburi Mentaiko goes well with drinks, in my opinion.



Tokusei Tsukune (RM6) or "Special Meat Ball" made with minced beef and chicken.



The "meat ball" is dipped in soft boiled eggs and sauce before eating.



Eringi, King Trumpet Mushroom (RM3).



The manager's recommendation, Ocatsuki (RM6) or "Rice Ball in Green Tea Soup".



The steamed rice is compacted into a ball and then grilled till a slightly burnt crust forms. The bits of burnt, crunchy crust matched well with the clear, lightly flavoured broth to create an interesting dish that goes well with yakitori.



We had a couple of wines to help us wash all that yakitori down.



Getting to Vino Vino Bistro is really easy. Just 15 minutes' drive from downtown Johor Bahru via the EDL (Eastern Dispersal Link). If you don't want to drive, Vino Vino even has a limo service (actually a SUV clearly painted Vino Vino) in which they will pick up diners from anywhere in town and bring you to the restaurant. After your dinner, Vino Vino's limo will send you to anywhere you want to go in Johor Bahru town. Just call Vino Vino at 607-357-6699. I think this is a really thoughtful and helpful service. I will use this service the next time I am going to Vino Vino, and perhaps, indulge myself a little bit more in the drinks :)

I would definitely like to come back to Vino Vino Bistro for the food, drinks and the ambiance.



Restaurant name: Vino Vino Bistro
Address: 12, Jalan Molek 1/13, Taman Molek, Johor Bahru
Map: http://goo.gl/maps/BCkwD
GPS: 1.527851,103.789719
Hours: Monday to Saturday 12:00 noon to 12:00 midnight  /  Sunday 4:00pm to 12:00 midnight
Non Halal

Date visited: 1 Apr 2013

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Din BBQ Station in Taman Nusa Bestari, Johor Bahru

I have been to Din BBQ Station twice, once last year soon after the restaurant opened, and again a few days ago.



Din BBQ Station is unique in that it is probably the only Halal BBQ concept restaurant in Johor Bahru.



Din, the boss, shared that he has been constantly refining his cooking technique and the operations at Din BBQ Station. I observed that the constant improvements have helped Din BBQ Station retain many customers who initially only tried out the new restaurant out of curiosity. Now, several families have become regulars.



Din personally does the BBQ-ing and he has mastered the art of managing the heat and fire. Din even notes the preferences of customers as some like their meat dry and thoroughly cooked through, while others prefer theirs just seared on the outside while inside, the hot juices remain intact.





Din knew I like my meat cooked but moist, so these prawns and the squid were just done, and Din managed to preserve most of their natural juices and sweetness.



My friends know that I am crazy about sotong (squids), so I was eagerly waiting for this BBQ sotong :P 



Oh, this sotong was lovely. Tender, bouncy, smokey, creamy, savoury and sweet. They just feed my sotong craving which cannot be satisfied.

Bear with me while I ogle at my own sotong photos :P





The BBQ prawns were also succulent and sweet, just the way I liked them.



Din was keen for me to try his BBQ chicken wings marinaded with his signature sauce and eaten with his own dip.



I enjoyed Din's BBQ chicken wings which were savoury and nicely mildly spicy. Din's dip added a little sweetness and interesting flavours from the chopped onions and other ingredients.



Din is quite skillful in BBQ-ing. No trace of blood at all, but the chicken wings were still sweet and juicy.



The simple nasi lemak at Din BBQ Station is quite good. The rice is fragrant and nicely cooked. The sambal was well balanced between savoury and spicy.

Other customers' BBQ fish which Din shared are his popular items.







This was another customer's lamb chop.

For lunch, Din serves set lunches and popular dishes like this asam pedas fish head.


Asam Pedas Kepala Ikan Merah RM26 



I also enjoyed these fresh vegetables at Din's.



I like to eat the crunchy vegetables with Din's savoury and mildly spicy sambal chili dip.



A sketch map to help you locate Din BBQ Station easily.

Restaurant name: Din BBQ Station
Address: 32, Jalan Bestari 6/2, Taman Nusa Bestari, Johor Bahru
Map: http://goo.gl/maps/RBDOK
GPS: 1.481755,103.665769
Hours: 11:00am to 11:30pm
Halal

Dates visited: 5 Dec 2012, 21 Mar 2013, 10 Apr 2013

I have been to Din BBQ Station twice, once last year soon after the restaurant opened, and again a few days ago.



Din BBQ Station is unique in that it is probably the only Halal BBQ concept restaurant in Johor Bahru.



Din, the boss, shared that he has been constantly refining his cooking technique and the operations at Din BBQ Station. I observed that the constant improvements have helped Din BBQ Station retain many customers who initially only tried out the new restaurant out of curiosity. Now, several families have become regulars.



Din personally does the BBQ-ing and he has mastered the art of managing the heat and fire. Din even notes the preferences of customers as some like their meat dry and thoroughly cooked through, while others prefer theirs just seared on the outside while inside, the hot juices remain intact.





Din knew I like my meat cooked but moist, so these prawns and the squid were just done, and Din managed to preserve most of their natural juices and sweetness.



My friends know that I am crazy about sotong (squids), so I was eagerly waiting for this BBQ sotong :P 



Oh, this sotong was lovely. Tender, bouncy, smokey, creamy, savoury and sweet. They just feed my sotong craving which cannot be satisfied.

Bear with me while I ogle at my own sotong photos :P





The BBQ prawns were also succulent and sweet, just the way I liked them.



Din was keen for me to try his BBQ chicken wings marinaded with his signature sauce and eaten with his own dip.



I enjoyed Din's BBQ chicken wings which were savoury and nicely mildly spicy. Din's dip added a little sweetness and interesting flavours from the chopped onions and other ingredients.



Din is quite skillful in BBQ-ing. No trace of blood at all, but the chicken wings were still sweet and juicy.



The simple nasi lemak at Din BBQ Station is quite good. The rice is fragrant and nicely cooked. The sambal was well balanced between savoury and spicy.

Other customers' BBQ fish which Din shared are his popular items.







This was another customer's lamb chop.

For lunch, Din serves set lunches and popular dishes like this asam pedas fish head.


Asam Pedas Kepala Ikan Merah RM26 



I also enjoyed these fresh vegetables at Din's.



I like to eat the crunchy vegetables with Din's savoury and mildly spicy sambal chili dip.



A sketch map to help you locate Din BBQ Station easily.

Restaurant name: Din BBQ Station
Address: 32, Jalan Bestari 6/2, Taman Nusa Bestari, Johor Bahru
Map: http://goo.gl/maps/RBDOK
GPS: 1.481755,103.665769
Hours: 11:00am to 11:30pm
Halal

Dates visited: 5 Dec 2012, 21 Mar 2013, 10 Apr 2013

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BBQ Chicken Wings at Cedar Point Food Centre (near Hotel Grand Paragon) in Johor Bahru

 

Hong Kee is the only BBQ chicken stall in Cedar Point food centre near Hotel Grand Paragon in Taman Century. This was highly recommended by my Johor Yummy group friend Grace Fong. We also tried these chicken wings during our Makan Blitz on Cedar Point and all our makan kakis liked it too.

 

The slightly charred chicken wings were tender, juicy and savoury. The flesh was smooth yet slightly tacky from the warm natural juices. Like my makan kakis who raved about these wings, I liked these too, though my taste buds prefer chicken wings with a slightly sweeter marinate. This perhaps because I associate BBQ chicken with my younger BBQing party days when I had a sweeter tooth.

 

These chicken wings went very well with cold beer, especially with good company :)

MR Hong and his wife who hail from Batu Pahat had been BBQing chicken for 27 years.



The chicken wings were perfectly done with excellent heat control from years of experience. MR Hong uses only chilled fresh chicken and not frozen chicken. This accounts for the juiciness and tenderness of the chicken.

MR Hong's BBQ chicken are very reasonably priced. Each BBQ chicken wings costs RM1.60 and a whole spring chicken RM13.

When you are in Cedar Point food centre, remember to include some of Hong Kee's BBQ chicken in your orders :)

Another of my favourite BBQ chicken is Annie's BBQ at Meldrum Walk.

Restaurant name: Hong Kee BBQ Chicken @ Cedar Point Food CentreAddress: Jalan Musang Bulan 2-16, Taman Century, 80250 Johor Bahru
Map: http://g.co/maps/jtm7g
GPS: 1.481492,103.762167
Hours: Daily 6:00pm to midnight
Not certified Halal, no pork, no lard served

Date visited: 20 Oct 2012, 28 Dec 2012

 

Hong Kee is the only BBQ chicken stall in Cedar Point food centre near Hotel Grand Paragon in Taman Century. This was highly recommended by my Johor Yummy group friend Grace Fong. We also tried these chicken wings during our Makan Blitz on Cedar Point and all our makan kakis liked it too.

 

The slightly charred chicken wings were tender, juicy and savoury. The flesh was smooth yet slightly tacky from the warm natural juices. Like my makan kakis who raved about these wings, I liked these too, though my taste buds prefer chicken wings with a slightly sweeter marinate. This perhaps because I associate BBQ chicken with my younger BBQing party days when I had a sweeter tooth.

 

These chicken wings went very well with cold beer, especially with good company :)

MR Hong and his wife who hail from Batu Pahat had been BBQing chicken for 27 years.



The chicken wings were perfectly done with excellent heat control from years of experience. MR Hong uses only chilled fresh chicken and not frozen chicken. This accounts for the juiciness and tenderness of the chicken.

MR Hong's BBQ chicken are very reasonably priced. Each BBQ chicken wings costs RM1.60 and a whole spring chicken RM13.

When you are in Cedar Point food centre, remember to include some of Hong Kee's BBQ chicken in your orders :)

Another of my favourite BBQ chicken is Annie's BBQ at Meldrum Walk.

Restaurant name: Hong Kee BBQ Chicken @ Cedar Point Food CentreAddress: Jalan Musang Bulan 2-16, Taman Century, 80250 Johor Bahru
Map: http://g.co/maps/jtm7g
GPS: 1.481492,103.762167
Hours: Daily 6:00pm to midnight
Not certified Halal, no pork, no lard served

Date visited: 20 Oct 2012, 28 Dec 2012

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