Foie gras and truffles are the star ingredients in a special food promotion at Zipangu, Shangri-La Hotel, Kuala Lumpur in October. The restaurant’s new Japanese chef Hiroaki Karasawa has created a menu of five dishes using these two premium gourmet ingredients.
It begins with the smooth and delicate Foie Gras Chawanmushi topped with Crabmeat Sauce. Then it’s Deep-fried Round Eggplant and Prawn with Truffle Sauce that is embraced with the wonderful aroma of this prized truffle.
Most truffles are in season from September till May, and one dish that is hard to resist on this menu is the Truffle and Corn with Rice in a Claypot. The hot rice, sticky and flavourful, releases the fragrance of truffle as the lid is lifted.
A memorable main course is the Beef Roll with Foie Gras and Seared Sea Urchin, an unusual combination that is rich and texturally pleasing.
As the finale, the Foie Gras Ice Cream with Fig Sauce is a brilliantly different and winning dessert.
The Foie Gras and Truffle Special at Zipangu is from 1 to 31 October. For reservations or more information, call (03) 2074 3900 or email firstname.lastname@example.org or visit our site at www.shangri-la-specials.com.