Fresh Noodles Set To Be A Draw

By K.W. MAK
Photos by RAYMOND OOI

THREE to four minutes, that is the time you have to consume the freshly made soba noodles when the waiters serve the dish to best savour the flavours.

That was the advice given by Kampachi at the Pavilion general manager Chiharu Yabe, who believes that it was about time Malaysians were formally introduced to the buckwheat noodles that the Japanese love so much.


Sushi specials: Executive chef Weng Leong Looi (left) and Lew working on sashimi during the launch.

The popularity of the noodles is due to its high nutritional value and its ability to lower cholesterol and is one of the main attractions at the newly launched restaurant that brings the name of Kampachi from Equatorial Kuala Lumpur.

“Most restaurants either have a machine preparing it or sell the pre-packed versions. We have it freshly made by hand daily,” Kampachi Pavilion managing director Donald Lim said.

Lim said the restaurant’s concept of having a show kitchen where a chef would be making the soba noodles daily would appeal to shoppers.

Unlike most shopping mall restaurants, Kampachi Pavilion sports a private room to cater to customers who wish some privacy.


Eye-catching: A look at the interior of Kampachi at the Pavillion.

As for the menu, the items listed are faster to prepare items to cater to shopping mall clientele who may not have as much time as customers at a hotel.

Quality wise, Lim assured that there would be no difference, as the chefs serving at both restaurants are both long time students of Kampachi’s master chef Lew Tin Sin.

“Kampachi at the Pavilion will have the same food supply as Equatorial, so customers can be assured of the same quality that they have come to expect at Kampachi,” Lim said.

The restaurant will also be promoting specialty teas from Japan, which include Kaga Gold Leaf Tea, Tsugaru Green Tea and Soba Stem Green Tea.