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.