There is a new Samurai in town and he is Malaysian! Chef Zainurin is the newly appointed Executive Sous Chef at Hotel Maya Kuala Lumpur which holds the knife and bows like a Japanese. Chef Zainurin has over 30 years of culinary experience under his belt, garnered from working in several renowned hotels and Japanese fine dining restaurants.
Chef Zainurin generously revealed his acts in the kitchen as he demonstrated his Japanese culinary skills before us that weekend by transforming a Norweigian salmon into sashimi and sushi. His adroitness with the knife is obtained by stringent training with Japanese master chefs.
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| With Chef Zinurin bin Mohd Salleh |
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| Still Waters Japanese Restaurant at Maya Hotel |
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| "Japanese cuisine teaches us to be disciplined, respectful, creative and honest. It is the art of preparing the dishes which makes it special and unique. We need to carefully use the right skills and techniques to get the best of its taste" says Chef Zainurin |
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| Chef Zainurin preparing sashimi |
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| Knife skills are important to maintain its texture and even taste |
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| Chef Zainurin with sashimi prepared |
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| Freshness is key |
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| The right thickness allows good bit |
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| Freshly made sushi |
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Chef Zainurins signature trio from RM22 onwards
Clockwise from bottom: Dragon Roll, Beef Sirloin Steak, Hotate Mentai Mayo Yaki |
Chef Zainurin uses simple yet effective cooking methods that bring out the natural flavours of the ingredients. His choice of ingredients also shows great pairing methods that compliment each other.
Dragon Roll had us all drooling when king prawns, salmon and cod roe are rolled in a log of Japanase sticky rice exuding seafood goodness at every bite.
Beef Sirloin Steak might sound like a dish of the West but Chef Zainurin aced it under his Japanese prowess too, searing every piece of well-seasoned meat to tenderness.
Enjoy discovering the burst of oceanic flavour from the one and only scallop like a jewel amid the mix of sauces and mushroom in
Hotate Mentai Mayo Yaki.
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| Dragon Roll- king prawn tempura rolled with nori and topped with fresh salmon |
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| Beef Sirloin Steak- pan fried beef sirloin with garlic sauce and rocket salad |
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| Hotate Mentai Mayo Yaki- grilled Hokkaido scallop with fresh mushroom and topped with mentai mayo sauce |
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| Chef Zainurin frying the been sirloin with unsalted butter |
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| Chef Zainurin with final touches to the beef sirloin steak |
Together with the signature dishes trio, Chef Zainurin brings 6 other new delicious dishes to Still Waters available from RM30 onwards.
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| Salmon Sashimi- slices of fresh salmon served with rice, salad and miso soup |
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| Sashimi Moriawase- assorted raw fish served with rice, salad, miso soup and steamed egg |
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| Sushi Yaki Zakana- assorted fish slices with vinegar rice served with grilled fish, miso soup, salad and steamed egg. |
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| Yaki Zakana Set- grilled salmon with salt or teriyaki sauce served with rice, salad and miso soup |
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| Tempura Set- deep fried prawn and vegetable with tempura batter served with rice, salad and miso soup |
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| Ramen Noodle with Condiment- served with rice and salad |
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| Serene environment at Still Waters Japanese Restaurant |
Hotel Maya Kuala Lumpur
138, Jalan Ampang, Kuala Lumpur,
50450 Kuala Lumpur.
Tel: 03-2711 8866
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