AUTHENTIC NYONYA FLAVOURS
Malaysian Executive Sous Chef Peter Lim has meticulously crafted a brand new Afternoon Tea that combines his creative flair with the treasured recipes of his mother and grandmother.
BRAND NEW FLAVOURS FROM CHEF SUZUKI
Sagano's new Japanese Chef Yusaku Suzuki pampers diners with a delicious range of classic Kyoto delights with a creative touch.
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Recently appointed Yusaku Suzuki, new Japanese chef for Sagano, debuts a slate of new dishes to delight guests in keeping with the Kaiseki dining tradition for which the restaurant is known.
Tapping his 25 years of experience, he injects his signature twist on classic recipes and entices diners with creations such as:
• Deep-fried Tilefish and Taro with Shuto Cream Sauce
• Kue Garoupa with Vegetables in Hotpot
• Tuna Carpaccio with Sea Urchin and Egg Yolk Sauce
• Japanese-Style Stewed Ox Tongue with Radish
• Stewed Fatty Tuna with Spring Onion and Radish
Book now and start your Japanese gourmet journey at Sagano!
For reservations, call +852 2313 4222
ABOUT CHEF YUSAKU SUZUKI
Japanese native Chef Suzuki describes his culinary style as modern classic. He transforms fresh, seasonal ingredients to push the boundaries of classic Japanese cooking, paying homage to his roots while unleashing the full scope of his creative powers.
