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A constant search of the perfect balance of Umami and Amami.

In Japanese cuisine, Yōshoku (洋食) refers to a style of Western-influenced cooking which originated during the Meiji Restoration (1868 – 1889).

These are primarily Japanese adapted forms of European dishes, often featuring western names, and usually written in katakana – a fine example of fusion cuisine and culture. 

The differentiator of this version of cuisine is seiyō ryōri (Italian & French) eaten using a knife and fork, whilst Yōshoku (Western & Japanese) is eaten using chopsticks and a spoon.

At SHIN’LABO, our cuisine is a constant search for the perfect balance of Umami and Amami. Being fusion in nature, translating respect for the cultural connotation of the ingredients is to challenge taste and texture. 

Taking inspiration from original traditions and re-influencing cuisine to create a new beginning, each dish at SHIN’LABO is a statement in simplicity presented in a singularity of elegance

This distillation of ideas and techniques respecting SHIN’LABO’s core philosophy creates our cuisine confluence based on the Five Elements of Wood, Fire, Water, Earth and Metal.

Each of these Elements contribute to the physiology of experience, namely: 

  • Taste – Sour, Bitter, Sweet, Spicy, Salty
  • Feeling – Rage, Happiness, Thought, Sorrow, Fear
  • Colour – Green, Red, Yellow, White, Black
  • Yang – Gall Bladder, Small Intestine, Stomach, Large Intestine
  • Ying – Liver, Heart, Spleen, Lungs, Kidneys

Taking a lead from the Japanese Geisha art of dressing and make-up, each dish at SHIN’LABO is an art form of restrain and intricate layering, to reveal only the essential elements that make for a `transcendental’ experience.

BYR58193
BYR58293

RM388++ per person

Amuse-bouche

Uni, rose, watermelon, Shira-ae
Tobiko, white balsamic pearls, Kare rice 

Sashimi

Toro (tuna) & Buri (Amberjack) (Chef’s choice – add Baerii Sturgeon caviar (8grams per person) – RM88)
Kaki (oyster) Soja pearl, Mignonette pearl, Kiku petals, dill fronds and parsley oil

Sushi

Amaebi (Japanese sweet prawn), smoked Ikura (salmon roe), degustation of peas and puff grains, soy pearls and Ensabi leaf, Chirashizushi

Entrée ordinaire

Engawa (Flounder’s fin) in seaweed Tempura, wasabi emulsion

Plat Principal

Poulet aux truffe (Chicken with truffle), Foie gras snow, chicken glace, Shiitake mushroom, garlic stem & goose fat burnt rice in Donabe (claypot)

Housemade Miso (90 days fermentation) broth, Uni tofu and Wakame

side of Tsukemono selection 

Supplement with Japanese A5 Ribeye ~120g (Add RM239.00 per person)

 

Dessert

Monaka, citron crème anglaise, vanilla parfait glace
Seasonal Japanese Fruit

RM688++ per person

Amuse-bouche
Uni, rose, watermelon, Shira-ae
Tobiko, white balsamic pearls, Kare rice
Ankimo tofu, Accacia honey pearl, Nori-taco

Sashimi
Toro (tuna) Selection (Chef’s choice – add Baerii Sturgeon caviar (8grams per person) – RM88)
Hotate (scallop) cured in goose fat, burnt cauliflower, lemon and Wasabi
Kaki (oyster) Soja pearl, Mignonette pearl, Kiku petals, dill fronds and parsley oil

Sushi
Amaebi (Japanese sweet prawn), smoked Ikura (salmon roe), degustation of peas and puff grains, soy pearls
and Ensabi leaf, Chirashizushi

Entrées ordinaires
Baerii Sturgeon caviar, miso lemon tuille, Kiku flower and dashi Chawanmushi & Fugu (Puffer fish) in seaweed Tempura, wasabi emulsion

Plat Principal

Lobster or Lamb à la Binchotan & Handmade pasta Uni (sea urchin)
Lobster (cured in goose fat) or Lamb (dry-aged)
on Slow braised Awabi (abalone), Hotate (scallop), Namako (sea cucumber), Kaki (oyster), Shiitake mushroom & Uni (sea urchin) Handmade Pasta
dressed in garlic, lobster jus, chili and duck fat emulsion

Dessert

Monaka, citron crème anglaise, vanilla parfait glace
Seasonal Japanese Fruit

* We will try our best to accommodate all food allergies and dietary restrictions. Please inform us of any specific requirements 24-hours in advance in order for us to prepare accordingly. Please allow additional preparation time for any special requests within 24-hours. All prices listed are subjected to 10% Service Charge & 6% SST. As this is a seasonal menu, certain ingredients may be changed from time to time. We will do our best to ensure all items are available.

RM888++ per guest (available till F` eb 25th)
(Dinner for 10 guests complimentary 2 bottles of Krug Grand Cuvee)

Buri sashimi Yee Sang (余升)
Buri fish, carrots, daikon, cucumber, pickled ginger, pomelo, peanuts, sesame seeds, Sakura tuiles, five spice powder, pepper, oil and Shin’Labo plum and apricot sauce

Sashimi
Toro (tuna) Selection (Chef’s choice – add Baerii Sturgeon caviar (8grams per person) – RM88)
Hotate (scallop) cured in goose fat, burnt cauliflower, lemon and Wasabi

Sushi
Foie gras, caramelised leek, degustation of cauliflower and puff grains, balsamic pearls and Ensabi leaf, Chirashizushi

Entrées ordinaires
Abalone and chicken glace, miso lemon tuille, Sakura dashi, Kiku Chawanmushi
Fugu (Puffer fish) & Amaebi (Japanese sweet prawn) in seaweed Tempura, Wasabi emulsion
Brûlée salmon (aged) in lotus leaf, Sakura beetroot, Soja pearls, Sake caramel glace

Plat Principal

Slow braised abalone, scallop, sea cucumber, oyster, Shiitake mushroom
& goose fat burnt rice in Donabe (claypot)
Housemade Miso (90 days fermentation) broth, Uni tofu and Wakame
side of Tsukemono selection

Dessert

Vanilla rice pudding, Japanese Kaki gelée and puree, pear and vanilla parfait glace, beurre noisette, Sakura tuile

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• Menu starts from RM2,000.00+ onwards.
• Seven (7) days advance booking required.
• Only available once a week.

• Minimum spending RM20,000+
• 50% deposit is required upon confirmation.
• Booking will include two (2) bottles of Krug Grande Cuvée.
Menu curated from SHIN’KAPPOU’s Kikumaru RM888+ per person.
• 
Available on enquiry curated music pairing of Krug Champagne menu experience with professional Hi-Fi audio system.

SPECIAL MENU
• Curated by Chef James Won starting from RM2,200+ per person with a seven (7) days pre-arrangement upon confirmation of deposit.

Contact +6017-9166991 for more booking enquiries.

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Shin’Labo | Tel: +60179166991 | Email: info@shinlabo.com |

G-13A & G-13B, Mitsui Shopping Park LaLaport, Bukit Bintang City Centre, 55100 Kuala Lumpur, Malaysia