Two menus to tempt diners

  • Community
  • Wednesday, 21 Oct 2009

SAGANO, West Wing First Floor, and DYNASTY, East Wing First Floor, Renaissance Kuala Lumpur Hotel, Corner of Jalan Sultan Ismail and Jalan Ampang, 50450 Kuala Lumpur. Tel:03-2162 2233. Business hours: Daily, noon to 2.30pm (lunch); 6.30pm to 11pm (dinner).

THE best of Japanese flavours and Cantonese fare await guests at the Sagano and Dynasty restaurants in Renaissance Kuala Lumpur Hotel.

Chefs Yasutoshi Ito and Tan Kim Weng, who have more than 40 years of culinary experience between them, are presenting a seven-course and six-course menu respectively in conjunction with the Malaysian International Gourmet Festival (MIGF) this month.

Until Oct 31, guests can choose to savour traditional Japanese favourites that are blended with contemporary flavours, or sample modern Chinese cuisine.

At Sagano Japanese Restaurant, chef Yasutoshi’s seven-dish festival menu is light, fluffy, unique and features a number of seafood offerings.

Start off with the daintily presented appetiser trio of Foie Gras Finger Sushi with Sweet Black Pepper Sauce, Sea Urchin Egg Tofu with Sea Urchin Sauce, and Live Oyster with Japanese Citrus and Chilli Paste.

The oyster, imported from New Zealand imported, was fresh and juicy.

The sea urchin egg tofu was light and flavourful, complemented perfectly by the sea urchin sauce with its unique taste.

Next up was the starter of Thin Sliced Atlantic Salmon with Mango and Wasabi Sauce, a heavenly treat for those who cannot resist salmon sashimi.

Each slice is topped with a dollop of either sauce or a seaweed roll, and I enjoyed the ones with seaweed best.

The first main to be served was the Paper Wrapped Sea Bream with Two Types of Seafood Sauce.

Yasutoshi said the Sea Bream was imported from Japan, and while the accompanying creamy sauce was slightly piquant, it did not overwhelm the fresh flavours of the fish.

Next came the prized Grilled Marinated Wagyu Beef with Vegetables, followed by the Deep Fried King Prawn with Butter Cream Sauce.

For me, the highlight was the Hokkaido Scallop and Shimeji Mushroom Rice with Cream; not only was it well presented in a steaming metal pot that kept the rice warm, the rice was fluffy and light. Stir it so that it fully absorbs the flavours of the scallops and cream.

For dessert, the Black Sesame Panna Cotta and Mango Sorbet was a delight – not too heavy, and the sour and refreshing sorbet was a happy ending to the lovely meal.

Meanwhile, in Dynasty Restaurant, Tan serves up modern Chinese cuisine which, he stressed, is not fusion, as the ingredients are based on Chinese cooking, but made a bit more presentable.

The meal starts with A Trio of Entrees comprising Wok-Seared Scallop, Walnut Oil, Tossed Egg Plant; Organic Carrot Ball, Pumpkin Puree; and Chilled Farm Chicken, Szechwan Spiced Chilli.

This is followed by the very nourishing Double-Boiled Shark’s Fin, Chicken Consomme, Dumpling of Wood Ear Mushroom. The fine quality fin and dried scallops are evident in the clear soup, double-boiled for three to four hours to bring out the best.

Moving on to the mains, the Yin Yang Prawns features tiger prawns done in two contrasting styles — Crispy Prawn, Hawthorne Berry Reduction, and the Silver Prawn Ball, Crab Roe Sauce.

“The Crispy Prawn is deep-fried, in sweet and sour style using sourish fruits to enhance the texture.

“As for the prawn ball, it is shallow-fried in oil, with simple marination to retain the freshness and sweetness of the prawns,” said Tan.

Then comes the Lamb Cutlet, Mongolian Sauce and Grilled Leek, which, according to Tan, uses New Zealand lamb rack.

The accompanying sauce is creamy and has a peppery spiciness with a slight sweet tinge that, Tan said, went well with red meat.

Following this is the Somen Noodle, Yellow Sweet Wine and Five Spice Roasted Duck Meat. The fine noodles, resembling vermicelli, are eaten with the strips of duck meat.

Hotel executive chef and food and beverage director Christian Heidenreich said the MIGF was a good marketing exercise for the hotel, which had been participating in the event for the last seven years.

“We have repriced our menu this year, with a 30% to 40% price drop from last year’s,” he said.

Both the Sagano and Dynasty MIGF menus are priced at RM119++ (without wine) and RM149++ (with wine).

A four-course light festival menu is also available, priced at RM88++ (without wine) in Sagano, and RM79++ (without wine) in Dynasty.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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