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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

SET OPTIONS
Anago (RM268.00+) per person
A5 Omi Hime Wagyu (RM298.00+) per person

AMUSE-BOUCHE

Omurice, Hambagu, Korokke

ENTRÉE

Foie Gras and Truffle Chawamushi and Pâte Feuilletée Hokkaido Scallop, Uni Butter, Tobiko and Beurre Blanc

DON

Bincho-grilled Teriyaki Anago (Sea Eel), charred Spring Onion, Truffle and Mushroom Hayashi Rice
or
A5 Omi Hime Wagyu, charred Kailan, Truffle and Mushroom Hayashi Rice

Side Dishes accompanying each Don
Akami (Tuna) Tataki | Chilli Farci with Tofu, Salted Fish & Truffle, Miso Glace & Wild Celery Oil | Tsukemono (Housemade Pickles) | Soup Du Jour

LE DESSERT

Soba Able, Seasonal Housemade Parfait Glacé

BINCHON GRILL OPTIONALS
SEAFOOD
Lobster Tail cured in Goose Fat (Supplement RM299.00+ / serve)

Blue Prawn with Uni Butter (Supplement RM180.00+ / serve)

AUSTRALIAN LAMB
Lamb Saddle Pissaladiere (Supplement RM299.00+ / serve)

FRENCH FOIE GRAS
Canard Foie Gras (Supplement RM108.00+ / serve)

PRIME BEEF
A5 Omi Hime Beef (Prime Ribeye) (100g) (Supplement RM399.00+ / serve)

Aged 30days Black Angus T-Bone (MB12) (100g) (Supplement RM228.00+ / serve) – (Pre-order 24hours)

RM498.00++ per head 

AMUSE-BOUCHE
Uni tofu, Rose, Watermelon, Shira-ae
Truffle, Porcini, Babekyukon
Caviar & Kamo Katsu, Sando

LES SASHIMI
Aged & Cured
Fishes & Shellfish / Crustacean
(5 pieces)

LES SUSHI
Scallop, Truffle yolk, Cauliflower, Nigirizushi
Ocean trout, Rainbow, Katsuobushi, Temakizushi
Ankimo, Yuzu daikon, Ikura & Tobiko, Oshizushi

OPTIONAL
LES ENTRÉE
Naganegi, Sturgeon caviar, Mosaic
Fugu, Kiku & Kogomi, Tempura
Amaebi, Caviar, Prawn Royale, Chawanmushi

(Optional A la carte, RM168.00 per selection)

LES PRE PLAT PRINCIPAUX
Cured Botan Ebi in goose fat & Prawn nage, Ginger brown butter & Sweet potato, Parfait

Aged duck, Foie gras, Seasonal mushroom, Truffle & Caramel aged sundried citrus soy

(Optional A la carte, RM198.00 per selection)

LES PLAT PRINCIPAUX (CHOICE OF ONE)

Lamb saddle, Ulam bouquet, Sambal olek

Lobster mosaic, shaved Foie gras torchon, Handmade soba (Sake beurre blanc & Burnt coconut)

(Optional A la carte, RM228.00 per selection)

A5 Japanese Wagyu (Purebreed), MB12 (120g)

(Supplementation Option, RM288.00)
(Optional A la carte, RM388.00)

SIGNATURE RICE BOWL (DONBURI)

Kare Raisu (Japanese curry rice) & Hot broth

LES DESSERTS

Seasonal fruit

Honey pearl, Soba sable, Seasonal parfair glace, Monaka

LES COMPLIMENT

Petit four gratitude box

SASHIMI SELECTION:

CHEF’S Choice

3 slices RM168.00

5 slices RM278.00

7 slices RM388.00

PREMIUM Choice

3 slices RM228.00

5 slices RM368.00

7 slices RM518.00

CAVIAR SELECTION

ROYAL BELUGA

25gm RM850.00

50gm RM1,600.00

BAERII

50gm RM880.00

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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.

• 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