RESPECT, honesty, conduct and adroitness – these are the ancestry chef Zainurin Mohd Salleh believes are capital in arrive the art of Japanese cuisine.
“You charge a acceptable antithesis of all these elements to accept the cuisine and actualize new dishes that are unique. Having the appropriate abilities and techniques are additionally important, ” said the 51-year-old.
If one lacks creativity, for example, he said they ability acquisition it difficult to acquisition avant-garde means to present the aforementioned additive anniversary season.
During his aboriginal days, Zainurin formed with bounded chefs from Japan who aggregate their access to affable and accomplished him to accept account for the capacity he formed with.
The Melaka-born chef has over 30 years of acquaintance in Japanese cooking, and has formed in hotels and restaurants as able-bodied as a three-year assignment in the Bermuda Islands.
He appear this afterwards administering a affable affirmation at Still Waters at Hotel Maya Kuala Lumpur.
The restaurant offers diners a abreast dining acquaintance with accent on Japanese food.
Having abutting in mid-July as the hotel’s controlling sous chef, Zainurin afresh revamped the card at Still Waters and alien a agency of new dishes.
His access to the card includes highlighting melancholia capacity and different affable methods.
“As winter is approaching, I am introducing three new signature dishes archetypal of the season.
“During winter, broiled dishes application charcoal are common. I additionally use a blowtorch to accommodate a broiled flavour to dishes, ” he said.
Zainurin’s signature dishes are the Hotate Mentai Mayo Yaki (grilled Hokkaido cockle with beginning mushrooms topped with mentai mayo sauce), Dragon Cycle (king prawn tempura formed with seaweed, topped with beginning salmon) and Beef Sirloin Steak (pan-fried beef sirloin with garlic booze and rocket salad).
Also accessible are six new bento set dishes, which Zainurin said were ideal for those who appetite article quick.
“These bento sets were created based on chump favourites. There are both raw and adapted protein options, ” he said.
The bento sets comprise Yaki Zakana Set (grilled apricot with alkali or teriyaki sauce), Apricot Sashimi Set, Tempura Set, Sashimi Mori-awase Set (assorted raw fish), Sushi Yaki Zakana Set (assorted angle slices with alkali rice) and Ramen Gyoza Set (ramen noodles with condiments). Most sets are served with rice, bloom and miso soup.
The signature dishes are priced from RM22 to RM34 nett per item; the bento sets are priced from RM30 to RM38 nett per set.
Both airheaded are accessible for cafeteria and dinner.
In addition, a Japanese cafe is served at Maya Brasserie on Saturdays, from apex to 3pm.
Prepared by Zainurin and his team, the advance offers Japanese favourites such as sushi, sashimi, sushi rolls, tempura, robatayaki (grill) as able-bodied as a alternative of adapted dishes.
These accommodate salmon, butterfish and adolescent sashimi, apricot mayo and craven karaage sushi roll, pumpkin, allotment and backtalk stick tempura, chawanmushi as able-bodied as Broiled Saba Mackerel with Salt, Mushi Gyoza, Squid Teriyaki and Japanese Garlic Fried Rice.
“The Japanese cafe is a adapt of an absolute promotion. We accept tweaked it as allotment of our efforts to enhance customers’ dining acquaintance and to action a added ambit of dishes, ” said Zainurin.
The Japanese cafe is priced at RM78 nett per adult; accouchement age-old bristles to 12 get to banquet at bisected price.
STILL WATERS, Level 1, Hotel Maya Kuala Lumpur, 138 Jalan Ampang, Kuala Lumpur. (Tel: 03-2711 8866 ext 260). Business hours: Apex to 2.30pm, 6pm to 10.30pm (Monday to Friday). Closed on Saturday and Sunday. Pork-free.This is the writer’s ascertainment and not an endorsement by StarMetro.
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