Eat Drink KL: Kampachi

Sunday, October 17, 2010


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.

Equatorial Hotel Kuala Lumpur.