Modern Japanese Dining Review at Matsu Lone Pine Hotel
One of my favorite hangouts for a meal with my girlfriends is Matsu Japanese Restaurant, Lone Pine Hotel, Penang.
The restaurant is just a short flight of stairs up from the cool Batubar which is contemporary in looks and yet infused with chic overtures.
I call it the room at the top of the stairs!
There are no private dining rooms or low floor seating on tatami mats here. Modern and pleasing, the restaurant is a glass wall enclosure with sea view and garden vistas. There is al fresco dining outside on the patio where you could light up, but we girls prefer to dine indoors in the cool air-conditioning comfort.
The BatuBar beckons as we head upstairs. We shall return soon for after dinner nightcap!
The only Japanese restaurant on Batu Ferringhi, Lone Pine group pairs top quality fresh seafood dishes with stylish presentation and excellent service.
We never seem to notice the music played in the restaurant. We were probably too focused on our own lively chatter and merrymaking to notice if it’s Japanese pop tunes or international jazzy numbers.
The photos below are a collection of the dishes that the girls love and Chef Alex Ong makes for us depending on the availability of fresh seafood and the number of diners. Some are huge platters when we go in a large group of 20, some when there are only five of us who could make dinner.
Sometimes just three.
The shy Chef Alex pops out to say hello to the forever hungry happy bunch whenever we dine.
We stopped ordering from the menu opting for the Chef’s Utage Kaiseki which is a traditional Japanese multi-course dining. Generally, we just tell him what we don’t eat and he will do the rest.
This is a great way to dine. Most of the time, the girls and I will chow down on everything Chef whips up. Sometimes for religious reasons we have asked that he leaves out beef.
Chef Alex has a way with his plating which is very stylish.
Enjoy the photos.
From the a la carte, Shashimi Moriawase presented in a ginormous ice-filled bowl as a backdrop for the wonderfully different kinds of imported raw fish chosen daily by Chef. Perfectly sliced to the right thickness, each piece of raw fish has its own distinct delicate texture, flavor and sweetness.
To individual serves, Matsu continuously serves up fresh seafood. This may look very different from the sushi you get in Mall Japanese restaurants.
How about some notoriously naughty Oyster aphrodisiacs?
The girls say, “Bring it on!”
This is Crouton Ebi Kushi Katsu is gloriously deep fried to golden brown and crunchy. Mixed Tempura.
Grilled prawns (Ebi No Shioyaki)
Prawns cooked in various styles.
Common by still a delicious favorite, Grilled Unagi (Eel)
Seared tuna steaks with peppercorns,
Grilled Salmon head subject to availability.
The Beef Enoki Rolls.
Sushi whether individually plated or to share.
There’s Always Room For Ramen
I know carbs are bad at night but who could resist the spicy ramen that Chef whips up!
Some prefer sweet fruit for desserts.
But this girl would never say no to the homemade refreshing black sesame ice cream made with black sesame paste, whole milk, heavy cream, and honey.
Just a few of us with our long lost classmate from Myanmar.
Over the years, we girlfriends have had numerous get together and gatherings there and every time we show up to dine, Chef Alex Ong never fails to surprise us.
So, why not drop in and let Chef Alex surprise you.
In any case, there’s always buffet dinner at the Bungalow if you’re not one for seafood.
Save up to 50% When You Book Great Hotel Stays Here!