It was M’s birthday halfway through November and H decided to invite a group of friends out to Jogoya, the Japanese Buffet restaurant in Starhill. There was a great spread of food and I especially liked the fact that this was the first Japanese restaurant to have round tables for ten people, chinese style (usually Japanese restaurants have long square tables which aren’t great for socializing in a group). The food and layout of the buffet could have been better but then again, it was impressive all the same. They had a dish which wasn’t in the dessert section called Deep Fried Durian Puffs, I think it was part of the dim sum selection which was meant to add novelty to the buffet.
By the time that SW and I saw it, we had already gorged ourselves on the copious quantities of raw fish (sashimi) and grilled fish and tofu and beef nabeyaki. H decided to give it a go and was surprisingly supportive of the dish and said that it was “rather good actually”. I didn’t know that H was that keen on durian given our last outing which didn’t see him fighting with us for the last fruit. SW and I aren’t really into durian derivatives as we rather enjoy the real thing but we take H’s word for it.
After M’s birthday, we’ve been doing quite a bit of travelling. First Bangkok then recently I’ve just returned from a conference in Monaco. On my trip to Bangkok on Airasia, there was an article featuring Durian and how it has been specially prepared by various chefs.
At the Nikko Hotel, the Chinese restaurant is promoting durian cooked with chicken (picture on the right)… no idea whether its any good so if anyone has been to try it, please let me know.