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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)

RM668.00+

AMUSE-BOUCHE
Omurice, Hambagu, Korokke

ENTRÉE
Sashimi (Trio) & Oshizushi
French Oyster / Japanese Oyster
Hokkaido Scallop & Caviar

Caviar & Uni Tart (Supplement RM388+ / serve)

BINCHO GRILL
Seasonal Vegetables
Fruit de Mer (Seafood)
Lamb Saddle Pissaladiere or Tomahawk Beef (MB3)

OPTIONAL
A5 Omi Hime Beef (100g) (Supplement RM398.00+ / serve)
A5 Ribeye Matsuzaka Beef (100g) (Supplement RM399.00+ / serve)
Ora King Salmon (120g) (Supplement RM280.00+ / serve)

DONABE (RICE POT)
Bouillabaisse Donabe

LES DESSERTS
Soba Sablé, Keluak, Chocolate Parfait
Seasonal Japanese Fruit
Les Gourmandises & Green Tea

Combined image-01

RM888.00+

AMUSE-BOUCHE
Omurice, Hambagu, Korokke

ENTRÉE
Sashimi (Trio) & Oshizushi
French Oyster / Japanese Oyster
Hokkaido Scallop & Caviar

Caviar & Uni Tart (Supplement RM388+ / serve)

BINCHO GRILL
Seasonal Vegetables
Blue Prawn
Binchotan Duck à l’Orange
Lamb Saddle Pissaladiere or A5 Ribeye Omi Hime Beef

OPTIONAL
A5 Ribeye Matsuzaka Beef (100g) (Supplement RM399.00+ / serve)
Ora King Salmon (120g) (Supplement RM280.00+ / serve)

DONABE (RICE POT)
Truffle Hayashi Rice

LES DESSERTS
Soba Sablé, Keluak, Chocolate Parfait
Seasonal Japanese Fruit
Les Gourmandises & Green Tea

• 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