Tao's at Times Square, Georgetown - Penang

Scallops on the shell, flavoured by mayonnaise and miso - one of my favourites, looking good as well, like golden fans .- 
My favourites at Tao's remain rather consistent I must say - soft shell crab karate, unagi, California maki rolls, age dashi tofu, salmon papaya salad and salmon sushi.
Recently I had the opportunity to try these again at another outlet of Tao's on the island of Penang.
The feel and bite of Japanese cuisine in a tropical climate can vary with the source of their ingredients and the regional fashion of where the cuisine is based originally.   Sure, Tao's has the grilled stuff, the noodles, the rolls, the fried, the cold cuts and steamed dishes, but I do somehow remain of the view that Tao's menu is somehow geared for the local diners instead of anything more else.
I am curious about the pumpkin korokke and may go for this the next time.  Otherwise, every time I am in Tao's, it is with people I am familiar with, and we can all let our hair hang out so to speak.  Tao's all you can eat option is popular with those under 30 years old, but anyone can also opt for ala carte.


They may not look good but I assure you they are snappy crunchy delicious.

Ice cream with topping  and cakes - not very Japanese, but what the Malaysian market expects.


A selection of the sushi and sashimi  from the buffet counter.

Abalone strips, subtle and yet rewarding.

Salmon delicately rolled and served in a rather welcoming marinade.

The grill centre at Tao, with staff form various backgrounds.

Something for the vegetarians - grilled mushrooms on a skewer.

Hard boiled egg garnished with mayonnaise - looks simple but fresh ingredients do make the wholesomeness of the salad.


A cloudy day in central Georgetown, with Penang Hill in the background - view after stepping out of the Tao outlet at Berjaya Times Square.




The Tao chain in Malaysia include an outlet in Kota Damansara in the Klang Valley, Selangor and an earlier one in Autocity Juru on the mainland portion of Penang State.  Settings inside each restaurant are purposefully zen like with low lighting, as if you are inside a ryokan.  Be careful with several items in the Tao cuisine as they are not totally Japanese in origin -  that is the irresistible reality of multi-cultural Malaysia, for you can also have Thai tomyam soup, Sichuan spicy fish, Cantonese smoked duck, prawn mantis Taiwan style and deep fried chicken wings with a chili twist.

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