A Malaysian Cooking Up a Storm in a Japanese Kitchen

By | October 21, 2011

October 20, 2011 during 12:00 pm

What creates a good chef? Is it merely usually his cooking? Or are there other contributing factors that gives a cook a honour of being famous as a good chef? The Malaysia.com group recently met adult with Sous Chef Mohd. Zamri during Sagano in Renaissance Hotel for a brief discuss about his food and him being nominated as one of a chefs participating in a Malaysia International Gourmet Festival 2011.

Sous Chef Mohd Zamri – a elementary and superb man

The cosy atmosphere of Sagano Restaurant in Renaissance Hotel creates dining an noted experience

One of a initial things that one might notice when articulate with Sous Chef Mohd Zamri is a fact that he is a really common person. When asked about his delicious creations for a epicurean festival, he explains that this year’s menu was desirous by a prior menus combined for this event. Sous Chef Mohd. Zamri is a chairman who prefers to let his food do all a talking, as everybody knows that good food always pronounce volumes. His creations are superb and elementary and is a thoughtfulness of a chairman itself.

The mixture used for Wagyu Striploin and contingent of fungus with wasabi-teriyaki sauce

It was by fluke that Sous Chef Mohd. Zamri finished adult where he is now. He started out operative in one of a tip 5 Japanese restaurants in 1988, where jobs were tough to come by as a outcome of a economy downturn. What started out as ‘fun’ pursuit incited into a lifelong passion after he fell in adore with it. Sous Chef Mohd. Zamri afterwards went on to work in one of a Japanese restaurants during SOGO selling mall before relocating on to Nikko Hotel, where he stayed on for twelve years. When asked about his noted times during his career, he smiled and remarked that it was during his reign as a cook in Nikko Hotel where he had a event to offer 3 opposite Japanese Prime Ministers during their visits to Malaysia. He even had a possibility to offer a Japanese Emperor when he was visited Malaysia!

Sous Chef Mohd. Zamri putting on a proof on a credentials of one of a MIGF dishes

The menu that is accessible for this year’s epicurean festival is a testimony of his cooking talents drawn from 23 years of scheming Japanese cuisine. Sous Chef Mohd. Zamri has prepared a miraculous feast for all, featuring some of a favourite mixture frequently used in Japanese cuisine like soft-shell crab, unagi, salmon, cod fish and wagyu beef. The cost of a menu is set during RM 138.00++ per chairman (without wine) and RM 188.00 ++ per chairman (with wine). There is also a light Festival Menu, labelled during RM 108.00 ++ per chairman (without wine) that comes with appetizers, soup, choice of one (1) categorical and dessert, suitable for those who would like a discerning bite. The whole menu is really value for money.

Medium Rare Atlantic Salmon and Grated Yam, Hot Spicy Sauce and Ikura

From Top to Bottom: Deep Fried Soft Shell Crab with Sticky Ginger Soy Sauce, Egg Tofu and Boiled Live Prawn with Bainiku Sauce, Unagi Sushi with Seaweed Sauce

Sagano Wagyu striploin and contingent of mushroom, wasabi-teriyaki sauce

Sagano is not a usually grill of a Renaissance Hotel that is participating in a Malaysia International Gourmet Festival 2011. The hotel is charity a double pleasure promotion, featuring Sagano and Dynasty Restaurant, a Cantonese cuisine restaurant. The package is also labelled during RM 138.00++ per chairman (without wine) and RM 188.00 ++ per chairman (with wine). For those who are on a diet, there is also a light Festival Menu, labelled during RM 108.00 ++ per chairman (without wine) that comes with appetizers, soup, choice of one (1) categorical and dessert.

For some-more information and reservations, greatfully call 03 – 2162 2233 or email [email protected]

All prices are theme to 10% use assign and 6% use tax. Dynasty Restaurant is a non-halal restaurant.

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