Haute Cuisine inspired dishes just casually being served in the quiet streets of Marina Phase 2?
You best believe it, that’s exactly the type of meal we had the luxury of tasting and speaking of luxury you too can afford it as the prices are actually affordable CONSIDERING the effort, techniques, machinery, and ingredients used to prepare for even just a single dish.
The Food:
1) Mentaiko Pasta
The pasta was great, it had a rich taste thanks to a mix of mentaiko and the kewpie for stronger flavour, the shimejis adds on an earthy flavour which lightens the creaminess ever so slightly and the nori just enhances the overall umami flavour of the dish AND if you got served way too much sauce but not enough pasta, well that’s exactly what that piece of bread is for! 😉
What’s in it :
• Mentaiko, a spicy roe/ fish’s egg
• Kewpie Mayonnaise, top of the line brand of mayonnaise, very rich and more flavour than other brands
• Spaghetti Pasta
• Sauteed shimeji mushrooms
• Topped with nori/seaweed pieces
• Toasted bread on the side ( To lap up the remaining deliciousness!)
Other than the mentaiko, they also serve a variety of pastas as well such as seaweed aglio oglio, duck confit and squid ink.
2) Ahi Katsu
Next we have a personal favourite of mine. A thick juicy piece of tuna coated in crispy panko cooked Katsu style! Not only does it has a wow factor with its size but the flavour in itself is A-MA-ZING! I personally liked my tuna with a little bit of bounce to it (which it did) and still be able to smell the smell of the sea as well so I’d know just how fresh a fish truly is. On its own the tuna seasoning is on the mild side as you only get a slight umami from the mixture of panko wrapped around the tuna but pair it with the sauce and you get a burst of delightful flavour. The sauce had an acidic and citrusy flavour to it which actually enhanced the fresh taste of the fish causing a confusion in my mouth. Truly a delightful dish!
What’s in it :
• Tuna
• Seaweed
• Haricots, also known as green beans
• Shimejis
• Potato Puree, a pristine and smooth cousin of the mashed potato
• Citrus sauce
3) Bohemian Beef in Leek Ash
For the Entrée, we got to try the Bohemian Beef in Leek Ash. The beef was absolutely brilliant! Cooked at the right medium rare and this is achievable because they actually pre-cook their meat in a sous vide for a set amount of time before grilling it giving it a strong flavour yet the meat just breaks tenderly and softly in your mouth creating a pleasant mouth experience and is accompanied by two very unique sauce which are the mani chai sauce and the “blood” sauce, a super secret sauce made of secret ingredients. Basically this dish was simply a symphony of taste coming together, theres the leek which is burnt intentionally and coated the beef in order to give a slight bitterness and acts to salt the beef as well. Vegetable that accompanied it was the smoked braised cabbage which was tender and fragrant due to smoked to infuse strong essence of wood chip which can be felt and smelled.
What’s in it :
• Beef Tenderloin, recommended to get medium rare as that’s the best doneness for a tenderloin to remain tender, flavourful and a pleasant experience.
• Potato Puree, a pristine and smooth cousin of the mashed potato
• “Blood” Sauce, somewhat looks like blood made of top secret recipe!
• Mani chai sauce
• Smoked Braised Cabbage, fragrant and very flavorful for a cabbage!
4) Gaia’s Gift
To finish on our delightful meal, we were presented with a Gaia’s Gift! *Ba dum tss*
Bad pun aside, this dessert was a good way to end our wonderful dining experience. It had a creative presentation which rang true to it’s given name which means earth’s gift and as such is presented in the form of a potted plant, a potted mint to be exact. Underneath the mint you get a mixture of green tea tiramisu made of a mixture of cheese mixture, sponge cake and green tea and crunchy chocolate crisps acted as the dirt.
What’s in it :
• Mint, which gives off a refreshing smell that whets your appetite.
• Green tea tiramisu, light, fluffy, smooth, sweet, and very pleasant green tea flavour
• Choco bits, very crispy which complements the light and fluffy tiramisu.
• Bunga Telang, better known as Blue pea for added visuals.
Overall the dining experience was amazing over at Zeppelin. Their menus are inspired by a fusion of Japanese and Western cuisine as you can tell by the many Japanese ingredient used and the presentation and flavour is courtesy of the creative mind of Chef Kenny Gan who actually graduated from Taylor’s University. From the dishes presented, it is evident that Chef Kenny truly wishes to enhance Miri’s dining experience and bring new and creative flavours into the scene and I as a fellow foodie am excited for what is to come from this man.
On a side note, Zeppelin has special menu weekly which changes depending on seasonal items available and fresh ingredients that can be procured. Should you also wish to hold special events over here, do give them a call as they provide customised menu for events as well! Zeppelin is a combine effort between Kenny’s as well as KoffeeBrick and thus they also serve top coffee that coffee enthusiast would be sure to love, drop on by and ask their professional staffs to brew a coffee based on your preference!
The Price:
Mentaiko Pasta: RM 22
Ahi Katsu: RM 26
Bohemian Beef in Leek Ash: RM42
Gaia’s Gift: RM 18
The Location:
Shop name: Zeppelin
Address: Lot 1943, Marina Park City Phase 2, 98000 Miri Sarawak.
Waze/Google maps: Search for “Koffee Brick”. Zeppelin is a combination of both Koffee Brick and Kenny’s. Since Zeppelin is not on waze yet, you can search for “Koffee Brick” to reach there.
Operating Hour: Open Daily from 10am – 11pm (Except Monday)
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