I was invited to a private media dinner at The Brazzo by the Bay by LAB brand & PR consultants. The dinner was part of celebrations for The Brazzo outlet at Taman Ponderosa clinching the Best Product Quality honour at the prestigious hospitality awards hosted by GAB (Guinness Anchor Berhad).
The Brazzo by the Bay is Brazzo's third and newest in Johor Bahru. The other two Brazzo outlets are in Taman Ponderosa and Taman Sri Tebrau.
The Brazzo by the Bay is set in a tastefully remodelled classic
Inside Brazzo by the Bay, the decor exults classic luxury and finesse, a place to indulge in life's finer pleasures.
The extensive collection of fine wines at Brazzo by the Bay.
Luxurious Cuban smokes kept in a specially environment controlled room.
I am often asked by readers what is the secret of success in running a restaurant.
I have never run a restaurant before and so, I am really not qualified to answer this question.
But, from the over six hundred restaurant and stall bosses that I've met so far, a good supply chain was often mentioned as a critical success factor in running a restaurant.
Here at The Brazzo, Sean, Chef and Partner, personally sees to the supply chain. Sean will personally go to his Singapore suppliers and to the local markets to touch and feel his ingredients. This is something other successful restaurant bosses also mentioned.
Little wonder then that The Brazzo clinched the coveted Best Product Quality honour from among 200 restaurants nominated for the award.
The kitchen at The Brazzo's new outlet, Brazzo by the Bay is helmed by Chef Siang 祥. Siang 祥 is just 20 years old and it speaks volumes of the confidence the owners of The Brazzo have in the passionate young Chef to let him run Brazzo's flag ship.
From the food that I enjoyed today, I must say the confidence in Siang 祥 was very well deserved indeed.
Here's the food we had at the media tasting session.
We started off with a slice of savoury Ibérico Parma ham wrapping a small sweet block of fresh juicy rock melon.
Brazzo's clean tasting hydrophonic salad with seasonal beans and fruits drizzled with Brazzo's signature salad dressing.
I was fascinated by the translucence of the finely sliced radish.
The pan seared Hokkaido scallop on a stick of dragon fruit dressed with red wine tomato salsa.
The goose liver mousse with a thick chunk of smoked duck with citrusy orange sauce.
I love the layers of savouriness from the tender smoked duck with crispy fatty skin on, and soft goose liver mousse balanced with gentle orange sweetness and tanginess.
Double cooked King Cod with saffron cream sauce.
The thick slab of tender snowy white meat was cut from an (at least) 15 kg King Cod fish, pan seared and then water baked.
Charbroiled baby lamb rack with pepper sauce.
Charbroiled 300 days sirloin steak with garlic beef steak made with Australian Black Angus (with marbling score 3) from Rangers Valley, New South Wales. Done medium rare.
Baked Kahsima pork cheek with fruit sauce.
I love this large Portobello mushroom that comes with some of Brazzo's mains. I like the big mushroom's bouncy, spongy texture, and the flavours from the savoury sauce which was balanced by the mushroom's pleasant earthly taste.
I actually ate up the Portobello mushroom on Sean's main as well, after finishing mine :P
I love this dense, rich chocolate cake with a good balance of bitter and sweet (without being sugary).
If you are looking for fine dining in Johor Bahru, do check out The Brazzo by the Bay.
Restaurant name: The Brazzo by the Bay
Address: No.29-D, Jalan Skudai, Straits View, Johor Bahru
Hours: 4:00pm to 2:00am
Date visited: 17 Jun 2014
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