Sunday, October 17, 2010

Kampachi

A longtime crowd-pleaser that shows no signs of deteriorating with age.

Ankimo (anglerfish liver). The foie gras of the ocean? Certainly as flavorsome as goose liver, with a similar melt-in-the-mouth texture.

Oyster broth simmered in paper pot. Would have loved to see more oysters in this, but it was still a nice, wholesome recipe to get us through a cold, stormy evening.

Deep-fried pink shrimp with powdered green tea salt. A seasonal specialty from Suruga Bay in Shizuoka. As tasty as the "udang geragau" from Malacca.

Grilled yellowtail cheek with salt. Spectacularly succulent; if we could only order one item here, we'd make it this one.

Kiku Masamune Ginjyo.

Kampachi,
Equatorial Hotel Kuala Lumpur.
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9 comments:

  1. May I ask, how much is the Ankimo?

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  2. Michelle: not more than rm60, if I recall right...
    Tng: supper stop, heheh!

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  3. Is the japanese food still good there? I used to hear that they served one of the best sashimi.

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  4. Eiling: stay away from their Sunday buffet and u should be safe, heheh. It's been a long time since I ordered any sashimi here, but I don't recall it being outstanding though...

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  5. I want that yellowtail cheek!!

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  6. pureglutton: thankfully, it's not a seasonal item, so it's available on their long-term menu! :D

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  7. Hmm, the Malaccan shrimp is a bit of an acquired taste. Is that what you're hinting at here? Tee hee.

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  8. lfb: ermm, if we're speaking literally here, i absolutely lurrrrrrve geragau!!! it was one of those treats i always looked forward to when i was still living with my grandparents in malacca. it's been years since i ate any, but i'd buy 'em in a heartbeat if i saw some deep-fried geragau being sold anywhere :D

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