Kuala Lumpur, 9 October 2014 – Zipangu, the Japanese restaurant at Shangri-La Hotel, Kuala Lumpur is offering a special Autumn menu from 2 October to 31 October.
Try the Snapper and Autumn Vegetables Hotpot or Tai Kabura Nabe, with luscious mushrooms flavouring the fish in a steaming black claypot.
For starters, enjoy the delicious Home-made Citrus Tofu with Sea Urchin. This custard-like, smooth and fragrant tofu blends so well with the briny sweet and creamy sea urchin.
The Grilled Pacific Saury with Salt is refreshingly simple, to bring out the delicate flavour and texture of this fatty fish that’s full of omega-3.
For dessert there is the attractive Purple Sweet Potato Mont Blanc, draped with strips of violet-hued sweet potato cream.
Other dishes on the autumn menu of Zipangu include Grilled Spanish Mackerel Stuffed with Mushrooms and Vegetables, Braised Red Snapper with Turnip Sauce, Spicy Salmon Sushi Roll and Apple Pie with Vanilla Ice Crea
Autumn is the season to eat in Japan, in preparation for the cold winter season ahead. All kinds of vegetables are harvested at this time, particularly the different varieties of mushrooms such as matsutake.
One autumn speciality is the Pacific Saury or sanma, also known as the Autumn knife fish. It’s a fish that is abundant during this time, as the Pacific Ocean currents bring massive schools of these to the coast of Japan. It’s also the season for purple sweet potatoes, turnip and apples.