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.
May I ask, how much is the Ankimo?
ReplyDeleteHmm.. so little?
ReplyDeleteMichelle: not more than rm60, if I recall right...
ReplyDeleteTng: supper stop, heheh!
Is the japanese food still good there? I used to hear that they served one of the best sashimi.
ReplyDeleteEiling: 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...
ReplyDeleteI want that yellowtail cheek!!
ReplyDeletepureglutton: thankfully, it's not a seasonal item, so it's available on their long-term menu! :D
ReplyDeleteHmm, the Malaccan shrimp is a bit of an acquired taste. Is that what you're hinting at here? Tee hee.
ReplyDeletelfb: 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
ReplyDelete