A Malaysian Cooking Up a Storm in a Japanese Kitchen

October 20, 2011 at 12:00 pm

What makes a good chef? Is it merely just his cooking? Or are there other contributing factors that gives a chef the honour of being known as a great chef? The Malaysia.com team recently met up with Sous Chef Mohd. Zamri at Sagano in Renaissance Hotel for a brief chat about his food and him being nominated as one of the chefs participating in the Malaysia International Gourmet Festival 2011.

Sous Chef Mohd Zamri - a simple and elegant man

The cosy atmosphere of Sagano Restaurant in Renaissance Hotel makes dining an unforgettable experience

One of the first things that one may notice when conversing with Sous Chef Mohd Zamri is the fact that he is a very humble person. When asked about his scrumptious creations for the gourmet festival, he explains that this year’s menu was inspired by the previous menus created for this event. Sous Chef Mohd. Zamri is a person who prefers to let his food do all the talking, as everyone knows that good food always speak volumes. His creations are elegant and simple and is a reflection of the person itself.

The ingredients used for Wagyu Striploin and trio of mushroom with wasabi-teriyaki sauce

It was by coincidence that Sous Chef Mohd. Zamri ended up where he is now. He started out working in one of the top five Japanese restaurants in 1988, where jobs were hard to come by as a result of the economy downturn. What started out as ‘fun’ job turned into a lifelong passion after he fell in love with it. Sous Chef Mohd. Zamri then went on to work in one of the Japanese restaurants at SOGO shopping mall before moving on to Nikko Hotel, where he stayed on for twelve years. When asked about his memorable times during his career, he smiled and remarked that it was during his tenure as a chef in Nikko Hotel where he had the opportunity to serve three different Japanese Prime Ministers during their visits to Malaysia. He even had the chance to serve the Japanese Emperor when he was visited Malaysia!

Sous Chef Mohd. Zamri putting on a demonstration on the preparation of one of the MIGF dishes

The menu that is available for this year’s gourmet festival is a testimony of his cooking talents drawn from 23 years of preparing Japanese cuisine. Sous Chef Mohd. Zamri has prepared a stupendous feast for all, featuring some of the favourite ingredients frequently used in Japanese cuisine like soft-shell crab, unagi, salmon, cod fish and wagyu beef. The price of the menu is set at RM 138.00++ per person (without wine) and RM 188.00 ++ per person (with wine). There is also the light Festival Menu, priced at RM 108.00 ++ per person (without wine) which comes with appetizers, soup, choice of one (1) main and dessert, suitable for those who would like a quick bite. The entire menu is definitely 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 trio of mushroom, wasabi-teriyaki sauce

Sagano is not the only restaurant of the Renaissance Hotel that is participating in the Malaysia International Gourmet Festival 2011. The hotel is offering a double delight promotion, featuring Sagano and Dynasty Restaurant, a Cantonese cuisine restaurant. The package is also priced at RM 138.00++ per person (without wine) and RM 188.00 ++ per person (with wine). For those who are on a diet, there is also the light Festival Menu, priced at RM 108.00 ++ per person (without wine) which comes with appetizers, soup, choice of one (1) main and dessert.

For more information and reservations, please call 03 – 2162 2233 or email rhi.kulrn.fb@renaissancehotels.com.

All prices are subject to 10% service charge and 6% service tax. Dynasty Restaurant is a non-halal restaurant.

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