Weeks ago, I was invited, along with my wine buddy Boris, to Shangri-La for dinner. Courtesy of Shangri-La Director of Marketing Danny.
Shangri-La recently just did some renovation and has never looked more spectacular.
That night we chose the infamous award winning Japanese restaurant Zipangu to spend the evening.
We started off with some of the most delectable imported sushi that as appetizers.
Why delectable? Because at a staggering cost of RM98 per plate of Tuna sashimi, it bloody well be, that's why.
It was really soft. Melts in your mouth almost, though I have to say the best tuna sashimi I have tasted is still in Tokyo Tsukiji market. However their salmon sashimi was living up to every bit of the Japanese standard.
The meal was paired with German Spatlese (sweet wine) (I know, it's not suitable to pair with main courses, but I like the wine, sue me) from one of the most impressive collections wine cellar in a hotel I have witnessed. It's not everyday you get to choose a bottle, any bottle, from the shelf of a hotel's wine cellar (you know, they are bloody expensive for one, and limited secondly).
I was simply estastic to be surrounded by the stacks and stacks wine that night, if I would have my way, I would have popped at least 5 bottles that night. But I managed to restrain my will. It was hard, very hard.
Next off, we have Unagi Egg Roll maki.
These were decent, not a big big fan of sushi as I always find them too rice-y (I don't eat rice).
And then my favourite of all. The Unagi Kabayaki. Soft, sweet, and simpy orgasmic.
My two dining associates ordered the soft shell crab temaki, which I didn't try but still couldn't resist taking a photo.
Then we had shitake mushrooms for small bites. These were yummy. :D
But what took the cake that night was the, suprisingly, chawanmushi.
According to Boris, if one wants to know how good a Japanese restaurant's food is, just try their chawanmushi. True enough, these must be the softest softest softest, soft like feather!, egg pudding? tofu? i have laid my tongue on!! The texture was remarkable.
They didn't melt, they just turned to liquid in my mouth. It was superb.
I ended my meal for my favourite Japanese dessert. Red bean on macha (green tea) ice cream.
It tasted like Hagan Daaz green tea ice cream, which I have always vouched my life for.
Sigh, you know, I miss my sweet Spatlese. One day, I am so going to get my own wine cellar damn it. ONE day.
“Best Oriental Restaurant", 14TH Malaysia Tourism Awards, 2003-2004
“Best Japanese Restaurant", Hospitality Asia Platinum Awards , 2003-2004
Phone: 603 2074 3900
Lunch: noon – 2.30pm (Mon - Fri) / 11.30am - 2.30pm (Sat, Sun & Public Holidays)
Dinner: 6.30pm – 10.30pm
Level 1, Shangri-La
11 Jalan Sultan Ismail
50250 Kuala Lumpur