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.
Anago (RM268.00+) per person
A5 Omi Hime Wagyu (RM298.00+) per person
Omurice, Hambagu, Korokke
Foie Gras and Truffle Chawamushi and Pâte Feuilletée Hokkaido Scallop, Uni Butter, Tobiko and Beurre Blanc
Bincho-grilled Teriyaki Anago (Sea Eel), charred Spring Onion, Truffle and Mushroom Hayashi Rice
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
Soba Able, Seasonal Housemade Parfait Glacé
BINCHON GRILL OPTIONALS
Lobster Tail cured in Goose Fat (Supplement RM299.00+ / serve)
Blue Prawn with Uni Butter (Supplement RM180.00+ / serve)
Lamb Saddle Pissaladiere (Supplement RM299.00+ / serve)
FRENCH FOIE GRAS
Canard Foie Gras (Supplement RM108.00+ / serve)
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
Uni tofu, Rose, Watermelon, Shira-ae
Truffle, Porcini, Babekyukon
Caviar & Kamo Katsu, Sando
Aged & Cured
Fishes & Shellfish / Crustacean
Scallop, Truffle yolk, Cauliflower, Nigirizushi
Ocean trout, Rainbow, Katsuobushi, Temakizushi
Ankimo, Yuzu daikon, Ikura & Tobiko, Oshizushi
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
Honey pearl, Soba sable, Seasonal parfair glace, Monaka
Petit four gratitude box
3 slices RM168.00
5 slices RM278.00
7 slices RM388.00
3 slices RM228.00
5 slices RM368.00
7 slices RM518.00
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.
• Seven (7) days advance booking required.
• Only available once a week.
• 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.
• 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.
Shin’Labo | Tel: +60179166991 | Email: firstname.lastname@example.org |
G-13A & G-13B, Mitsui Shopping Park LaLaport, Bukit Bintang City Centre, 55100 Kuala Lumpur, Malaysia