Mr. Wolf is a new Japanese fusion restaurant, bar and lounge located at Taman Sea, Petaling Jaya that’s newly opened in November 2015. Under the helm of chef Bryan Tan, Mr. Wolf is the brainchild of the chef himself and a few good friends who took at least six months to pull everything together.
Consisting of a ground level restaurant and bar on the first floor, Mr. Wolf is built off of a simple, no-frills concept that’s ideal for those who are yearning for a casual dining experience without the fuss and extravagant price tag. The restaurant itself feels comfortable and inviting, but the bar is definitely worth visiting for its fun nonchalance.
We recently visited Mr. Wolf to sample some of the restaurant’s best-selling items on the menu, and let’s just say that some of these unique yet distinctly delicious combinations have won our hearts.
Essentially bar food, the Soft Shell Crab Bun (RM12 per bun) was a delight. The soft shell crab is dipped into Tiger beer batter before being deep fried, and it is topped off with caramelised onion and kimchi mayo. We also tried the Chicken Karaage Bun (RM12 per bun) that is served with picked mango and papaya salad, and topped off with wasabi mayo, but we preferred the former.
For mains, we first tried the Crispy Skin Salmon (RM32) that’s served with spicy mentaiko butter sauce, fried quinoa and cabbage cooked with mirin and sake. The salmon is semi-cured for a firmer texture, and it is cooked medium rare to retain its strong flavours. If you love anything with mentaiko, you’ll enjoy this thoroughly.
The Tempura of Prawns (RM36) is a seafood medley of fish, prawn and scallop cooked in Chinese wine, sake coriander and star anise. On the side, the seafood is served with a crunchy pig ear salad and coleslaw. It’s slightly sweet, but the seafood is very well cooked.
The Pure Angus Ribs (RM43) is one of our favourites. The twice-cooked Black Angus ribs are sous-vide overnight in a bag and then cooked. Before it is served, the meat is flash fried for extra texture and flavour. With a base of beef jus, the delicious sauce consists of kaffir lime leaf and gula Melaka. This is served with a simple peanut salad.
Also cooked sous-vide style, the Slow Roasted Chicken (RM34) is served with coriander pesto and a sauce that’s made with chilli, garlic, ginger and tamarind. Served with garlic and rosemary roasted potatoes and a simple salad, we loved the sauce that paired well with the succulent chicken breast. The meat was moist and juicy.
Even though the serving for the Australian Lamb Rump (RM46) is pretty small, the meat is surely worth savouring. The sous-vide lamb rump is cooked for three hours to give it a nice but firm texture and then dressed with a tonkatsu sauce. Instead of pouring a mint sauce over the lamb, the mint is incorporated into a noodle salad that’s served on the side.
Love carbonara? Then, you have to give Mr. Wolf’s version a go. This Carbonara (RM30) is served with a crazy generous amount of streaky bacon, button mushroom and an egg that’s cooked at exactly 62°C. This pasta dish was very satisfying and there was an intense smokey flavour from the bacon that coated the pasta. Two thumbs up!
We also tried several cocktails that are presented with very classic recipes, but with an uncommon twist. At Mr. Wolf, many menu items are executed with a Japanese twist, but are cooked with Western techniques. Chef Bryan mentioned that the menu will be changed pretty often to offer new exciting items as they go along, so we’d definitely go back there for another taste test or for cocktails at the bar.
PS: Haven’t got a dinner plan for Valentine’s Day? Mr. Wolf is giving ONE lucky couple a complimentary dinner for two on February 14 at 7pm. Just upload a photo of you and your significant other on Instagram with the hashtag #LipstiqxMrWolf and we’ll contact you immediately via Instagram’s DM by 10am on Valentine’s Day. 😀
5, Jalan SS23/11,
Taman Sea, 47400
Petaling Jaya.
Opening hours: 6:00 PM – 1:00 AM (Mondays to Sundays, closed on Tuesdays)
