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26 December 2014

CELEBRATE THE NEW YEAR 2015 AT ZIPANGU, SHANGRI-LA HOTEL, KUALA LUMPUR WITH TRADITION OF EATING OSECHI-RYORI

SLKL-Zipangu

OSECHI TO CELEBRATE THE NEW YEAR AT ZIPANGU, SHANGRI-LA HOTEL, KUALA LUMPUR

Kuala Lumpur, 26 December 2014 – New Year is one of the most important celebrations for the Japanese. It’s a time for family and following the tradition of eating osechi-ryori which is special food to give thanks and wish for happiness and prosperity in the New Year.

Zipangu at the Shangri-La Hotel, Kuala Lumpur offers Osechi 2015, with auspicious dishes to start the New Year on the right note. A set menu and an a la carte menu will be available from 1 January to 4 January.

The seven-course set menu – at RM300++ -- is filled with ingredients conveying wishes for success, good health, longevity and prosperity.

There is the Iwai zakana or appetisers, Zohni or soup, Otsukuri or sashimi, Atsumono or steamed dish, Yakimono or Grilled Dish, Oshokuji or rice and soup, and dessert.

OSECHI-RYORI




Auspicious bites begin with the appetisers consisting of Datemaki Egg Roll, red and white fish cake, black crystal bean, kelp roll and deep-fried shrimp with rice crackers.

The Datemaki Egg Roll resembles a scroll, and is a wish for scholarship and culture. Black crystal beans symbolise good health while shrimps are a symbol of longevity and renewing life. Eating fish is a wish for a successful career.                              
The appetisers are followed by Clear Soup with grilled chicken, grilled rice cake, horseradish and spring onion.

The Sashimi Course comprises tuna, squid, salmon and sweet shrimp, while the Potato Dumpling with Braised Beef is the steamed dish.

Grilled Cod Marinated with White Miso Paste and Claypot Rice with Salmon and Mushrooms, served with Salted Salmon Roe and Miso Soup, and dessert of Strawberry and Lemon Jelly with condensed milk wrap up the Osechi meal.



OTHER OFFERINGS


Imaginative & healthy cuisine

Zipangu's Chef Takayuki uses fresh, seasonal produce in imaginative ways to bring out both the flavour and beauty of the produce.
Maguro Tartar Avocado Sauce
Tuna tartar and Chinese yam, served with poached egg and avocado sauce.
Gindara Kousou Mushi
Steamed fresh cod fish with herb oil and soya sauce vinaigrette.


Aji to Yasai No Soup
Minced horse mackerel balls in a vegetable broth.
Kaisen Spicy Roll
A spicy sushi roll filled with fresh raw fish.




restaurantreservations.slkl@shangri-la.com or visit site at www.shangri-la-specials.com.

Phone
(60 3) 2074 3900
Location
Level 1
Operating Hours
Lunch
12noon - 2.30pm (Monday to Friday)
11.30am - 2.30pm (Saturday and Sunday)

Dinner
6.30pm - 10.30pm (daily)
Dress Code
Smart
Casual
Smoking Policy
Smoking is not permitted in
Zipangu.






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