GUEST CHEF TAKAYUKI OSHIMA AT ZIPANGU, SHANGRI-LA HOTEL, KUALA LUMPUR
Chef Oshima’s dinner specials at Zipangu are made out of two signature course meals. The eight course meal, priced at RM 580nett features sea urchin pudding, goose liver Teriyaki, assorted sushi and sashimi, seared Wagyu beef, prawn Teppanyaki, smoked trout salad style, grilled cream cheese with Saikyo miso, glutinous rice balls with grilled eel, Japanese style Wagyu steak, crab meat omelette rice, green tea ice cream and more.
For lunch Chef Oshima will be preparing the Beef Cutlet Curry set, priced at RM 150nett. It consists of vegetables, mixed salad, steamed egg custard and chef’s special curry and rice with beef cutlet. The lunch will be available for three days from 27 to 29 September 2017.
Lunch at Zipangu is from 12noon to 2.30pm while dinner is from 6.30pm to 10.30pm. For more information and reservations, call 03-2074 3900, email firstname.lastname@example.org or visit www.shangri-la-specials.com.
Hong Kong-based Shangri-La Hotels and Resorts currently operates over 95 hotels with a room inventory of over 40,000. 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, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, 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 Australia, mainland China, Cambodia, Indonesia, Malaysia, Saudi Arabia and Sri Lanka. For more information, please visit www.shangri-la.com.
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