New Japanese chef Hiroaki Karasawa at Zipangu, Shangri-La Hotel, Kuala Lumpur, is set to delight diners with his signature dishes. The award-winning chef has put together a menu of five signature dishes that range from seafood to fish, meat and rice. To this he has also added a Japanese dessert with a Malaysian touch.
Zipangu Japanese Restaurant
1, Jalan Sultan Ismail, 50250 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur, Malaysia
Phone: +60 3-2074 3900
Signature dishes by new Japanese Chef Hiroaki Karasawa at Zipangu, Shangri-La Hotel, Kuala Lumpur. Fresh, premium ingredients and beautiful presentation are the focus of Chef Karasawa’s signature dishes.
Matcha Ice Cream and Rice Ball in Coconut Milk with Gula Melaka is the chef’s signature dessert.
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He was Chief Chef with the Nadaman at the China World Summit Wing, Beijing for five years from 2010. While in Beijing he won a few awards for his Japanese cuisine. These included the Japanese Cuisine Category Award 2014, The Second China Michelin; The Best Japanese Restaurant 2014, Modern Weekly Magazine; and The Best Japanese and Korean Restaurant Time Out Beijing in 2011 and 2014.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 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 HYPERLINK "http://www.shangri-la.com" www.shangri-la.com.
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