Maya Brasserie offers a Japanese buffet on Saturdays at lunchtime. — Photos: LOW LAY PHON/The Star
RESPECT, honesty, discipline and creativity - these are the traits chef Zainurin Mohd Salleh believes are essential in mastering the art of Japanese cuisine.
“You need a good balance of all these elements to understand the cuisine and create new dishes that are unique. Having the right skills and techniques are also important, ” said the 51-year-old.
Already a subscriber? Log in.
Subscribe or renew your subscriptions to win prizes worth up to RM68,000!
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Maya Brasserie offers a Japanese buffet on Saturdays at lunchtime. — Photos: LOW LAY PHON/The Star
Zainurin says wintertime dishes in Japan are usually grilled, such as this Beef Sirloin Steak.
Hotate Mentai Mayo Yaki (grilled Hokkaido scallop with fresh mushrooms, topped with mentai mayo sauce).
The Dragon Roll (king prawn tempura rolled with seaweed, topped with fresh salmon).
Zainurin holding a platter of salmon sashimi, which he prepared during his cooking demonstration.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
