Foie gras and truffles are the star ingredients in a special food promotion at Zipangu, Shangri-La Hotel, Kuala Lumpur in October.
Compiled by ESTHER CHANDRAN
Foie gras and truffles are the star ingredients in a special food promotion at Zipangu, Shangri-La
Hotel, Kuala Lumpur this month. The restaurant’s new Japanese chef Hiroaki Karasawa has created
a menu of five dishes using these two premium ingredients. The journey begins with the
smooth and delicate Foie Gras Chawanmushi topped with Crabmeat Sauce followed by the
Deep-fried Round Eggplant and Prawn with Truffle Sauce. Most truffles are in season from
September until May and one dish that is hard to resist on this menu is the Truffle and Corn with
Rice in a Claypot. A memorable main course is the Beef Roll with Foie Gras and Seared Sea
Urchin, an unusual combination that is rich and texturally pleasing. As the finale, the Foie Gras
Ice Cream with Fig Sauce makes for an interesting dessert. For reservations, call 03-2074 3900.
Limited time offer:
Just RM5 per month.
