Early spring is the season for lobster in Japan, as well as for the iidako octopus. These will be served in a six-course kaiseki dinner at Zipangu, Shangri-La Hotel, Kuala Lumpur from 16 to 31 March. This Early Spring Lobster Kaiseki menu features lobster in three courses, and also includes the vegetables of the season, such as field mustard. Early spring is also the time for sakura or cherry blossoms, and the flavour of these also appears in a dessert.
The dinner begins with Home-made Soy Milk Tofu topped with wasabi, lobster and sweet sticky sauce, and Octopus and Field Mustard mixed with cold soba.
Then it’s time for the cold dish -- Salmon Sashimi, Lobster, Sea Bream and Seasonal Vegetables served with lemon soya sauce.
The hot dish of Lobster and Seasonal Vegetables with Salted Fish Cream Sauce follows.
Sliced Wagyu Beef Sukiyaki Roll garnished with vegetables is the grilled dish.
For the rice dish, there is a choice of garlic fried rice, seafood fried rice, claypot cooked rice or steamed rice.
Panna Cotta with Cherry Blossom Flavour ends this Early Spring Lobster Kaiseki dinner, which is priced at RM280++ per person.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages nearly 90 hotels under the Shangri-La brand with a room inventory of over 37,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.
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