Xenri: MIGF & More @ Menara Hap Seng

October 21, 2009

An oasis of calm, with a solid MIGF menu for RM230++ with sake & wine.

There's a plus point: Xenri's staff will snap a photo of festival menu customers at their table and print it out for them to keep as a souvenir.

Homemade chilled beancurd with Hotaru squid ink sauce. Smooth and silky; one of the healthiest-tasting items we've tried on our MIGF spree.

Premium tuna belly, Hokkaido wild-caught scampi and Japanese Green Sea Urchin. A visual marvel, with an ice igloo housing the tuna. Taste-wise, everything was satisfyingly fresh.

Slow-poached salmon skin roll in Tsubame ginger broth. Warm & comforting.

Grilled Kobe Wagyu in fresh soy yuba skin parcel (it's actually in the background of this pic, since the accompanying prawn head looked more photogenic). Tender and meaty.

Japanese rice mixed with baby sardine wrapped in Magnolia leaf. Probably the least successful item. Overly mushy and lacking in flavour.

Homemade Sunny Side Up. A cool dessert comprising tofu with peach mousse.

The MIGF menu was rather light, so we also ordered items from the regular a la carte menu. The chawanmushi with foie gras, king crab & caviar was served gorgeously in eggshells.

Foie gras with unagi. An unbeatable combo; worth returning for this by itself.

Chitose Tsuru Junmai Tachotzuru Sake, organically grown La Motte Pierneef Sauvignon Blanc 2008, Haute Cabriere Pinot Noir 2005, South Africa.

Menara Hap Seng.