Upon entering, Ken ordered us each person a small bowl of Chili Pan Mee.
Above: Super Kitchen Chilli pan mee (RM5.50)
Above: The hot and fiery chilli flakes (FREE)
Above: Curry Pan Mee (RM6.00)
Above: Traditional Pan Mee (RM5.50)
Above: Dumpling Soup (RM4 – small/RM10 – large)
Above: Vegetables (RM6 – small/RM10 – large)
Above: Fresh Fried Fish Fillet (RM8 – small/RM15 – large)
Above: Wan Tan Soup (RM4 – small/RM10 – large)
Above: Thai Style Bean curd (RM6 – small/RM10 – large)
Above: Fish Head Mee Hoon (RM7.00)
Above: Meat Ball Soup with Foo Chuk.
Above: Sa Lai/Umbra Juice (RM2) and it definitely goes well of spiciness of pan mee (right)
As one of the participant in MIGF this October, wifey and I went to sample the MIGF Festival menu by Sagano Japanese restaurant this time, located at Renaissance Hotel. Japanese Chef Yasutoshi Ito and his culinary team lined up an enticing menu of SEVEN course, infusing a unique cooking style where he cleverly balances the foundation of traditional cooking with innovative touches of contemporary trends.
Above: Rare Wagyu Beef, Sesame Wasabi Dressing
Above, the appetizers were served with a glass of Sauvignon Blanc in the wine pairing menu, which complemented the light dishes very well.
Above:
Above: Steamed Mushroom Egg Custard in a Tea Cup with Sea Urchin
Next was the sea bass which was super fresh and very much infused with the goodness of sake. It was an interesting pair, the rice wine and the fish. It gave me a sweet start and a slight burning sensation in the throat after wards. This dish came with Patong sauce, which was essentially spicy with a little sourness coming from the lime juice in it.
Above: Steamed Sea Bass with Japanese Rice Wine, Patong (Spicy) Sauce
Next dish was one of the best dish of the night, something melts in your mouth. The cod fish was really fresh and flaky, glazed with a thin layer of teriyaki sauce on top. The layer of teriyaki sauce gave it a shiny and gleaming surface while providing a tinge of sweetness to the flavour.
Above: Grilled Miso-Marinated Sablefish Wrapped with Bamboo Leaf
Above: Prawn Tempura with Shredded Potato
Above: Slightly Grilled Assorted Sushi (butter fish/tuna/salmon)
Above: Thickly cut salmon slice, just look at how thick it is !
Gula Melaka Ice-Cream to end the dinner meal. The proper name of this dessert was Black Sugar Ice-Cream. The sweet and fragrant ‘gula melaka’ was really light, almost like sorbet, making me want to eat it more.
Above: Black Sugar Ice Cream
It was a wonderful fine-dining experience in Sagano, with its food was above my expectations. I would definitely return again, maybe next time for for their lunch buffet with 50% on Tuesdays! Worth it man!
Vansh by Starhill Gallery
Above: Tandoori Mushroom
Above: Malmali Seekh
The chef showing us their MIGF menu offerings and mimid3vils busy taking picture.
Shang Palace
Above: Smoked duck with mixed fruit sauce
Lai Po Heen by Mandarin Oriental Hotel KL
NeroVivo, Jalan Ceylon KL
Above: Tuna from Nerovivo
Above: Dessert from Nerovivo
Al Amar Lebanese Cuisine at Pavilion KL
Above: Belly Dancers from Al-Amar
Above: Tabbouleh Harra from Al Amar
The Pomelo at Banjaran Hot Spring Retreat
\Above: White and red pomelo with mixed shrimp and grilled scallop on lemongrass foam by The Pomelo
Furin Japanese Restaurant by Holiday Inn
Above: Wagyu Negi Taro Tataki – Prime Wagyu beef rolled with fine Sushi rice and Tuna Belly
Above: Gin Saiko Luke – Cod fish with Japanese eggplants
Senses by Hilton KL
Above: Organic food in flower pot by Senses | Wagyu sirloin sushi by Iketeru
Makan Kitchen at Double Tree by Hilton
Above: Beef “cheek” rendang with ketupat
Above: Chilled Durian pancake by Zing from Grand Millennium
Above: Tom Yam seafood soup by Celadon, Pavilion KL
China Treasures at Sime Darby Convention Centre
Some other dishes from other booths:
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