KAMPACHI at Hotel Equatorial Penang brings to the fore an inventive menu of tried and tested Japanese flavours with unique contemporary spins.
Besides sumptuous a la carte selections, the weekend buffets have also been delighting diners with mouth-watering creations that are imaginative and authentic.
Japanese sous chef Kenji Beh marries the freshest of ingredients with culinary mastery to leave a distinct impression on taste buds. Some of the tantalising creations are exclusive only to Kampachi.
Priced at RM128 nett per adult and RM64 nett per child, the buffet dinner featuring a scrumptious spread of over 90 items is available from 6.30pm to 10pm every Saturday.
Here is indeed a full buffet to satiate your penchant for all things Japanese. Indulge in appetisers like baby octopus and Japanese seaweed salad, oshinko such as pickled radish with sakura flower, and a salad bar brimming with fresh greens.
There are the must-haves sashimi (nine types), sushi rolls (six types), nigiri sushi (six types), inari sushi (one type), and temaki consisting soft shell crab, ebi tempura and unagi.
More delectable options are beef/chicken shabu-shabu or sukiyaki, fresh oysters and Japanese cray fish, smoked duck with wasabi mayo, Japanese fried chicken and hiyashi chuka ramen.
And be sure to pile your plates with hot off the hot plate teppanyaki and tempura over at the open counters.
To further complement are hot dishes like sanma ume ni (stew Pacific saury fish with Japanese sour plum), white stew (Japanese cream-style chicken), shake kabuto teriyaki (grilled salmon head with teriyaki sauce), saba miso ni (stew mackerel with miso) and oden (Japanese mix stew).
Dessert is yet another heavenly indulgence with mochi, green tea tiramisu, red bean mousse, roasted tea cream brulee, Victoria sponge cake, anpan bread and matcha cake, to name a few.
The buffet lunch, served from noon to 2.30pm on Saturday and Sunday and priced at RM98 nett for adults and RM49 nett for children, is an equally lavish feast.
The spread is made up of appetisers, oshinko, salad bar, sashimi, sushi, temaki, nabemono (hot pot), reisai (cold platter), onsai (hot dishes), agemono (deep fried), menrui (noodle), soup and kanmi (dessert).
Worth mentioning are creations such as okura aemono (cold lady’s finger marinated with bonito flakes), niku jaga (Japanese stew beef with potato), tofu ankake (steamed tofu in thick broth), and tori age ni (stir-fried chicken with homemade Japanese sweet and sour sauce).
Kampachi will soon be closed for renovation and the kitchen team is already teasing patrons with appetising new dishes, one of which is the nourishing ise ebi miso nabe (lobster miso stew).
Do follow Hotel Equatorial Penang on social media to get the latest updates.
The restaurant is open from noon to 2.30pm for lunch and from 6.30pm to 10pm for dinner daily.
For details and reservations, kindly call 04-6327000 or email email@example.com