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2014-03-17
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Shunka unfurled this past month in Solaris Dutamas, offering a fresh option for Japanese fare. The name might sound familiar because Shunka operates outlets in Penang, Kedah & Perak; this one marks its first KL branch.The Shunka chain's executive chef, Malaysian Elven Tan, spent six years working in Japan; one of his favorites is oden (RM20 before taxes), the classic winter stew of boiled eggs, daikon radish & fishcakes in a light but umami-rich broth. Pure comfort food.Grilled pork belly (RM6.9
Shunka unfurled this past month in Solaris Dutamas, offering a fresh option for Japanese fare. The name might sound familiar because Shunka operates outlets in Penang, Kedah & Perak; this one marks its first KL branch.
The Shunka chain's executive chef, Malaysian Elven Tan, spent six years working in Japan; one of his favorites is oden (RM20 before taxes), the classic winter stew of boiled eggs, daikon radish & fishcakes in a light but umami-rich broth. Pure comfort food.
Grilled pork belly (RM6.90). A worthwhile bet; lots of juice, plenty of flavor on this plate.
Pork's paramount too: Shunka serves Kurobuta black pig tonkatsu (RM20), a full 20 percent cheaper than Ichiriki's at Mid Valley Gardens, but perhaps 20 percent less expertly executed too.
Shunka prides itself on sending its chefs every year to the Land of the Rising Sun to sharpen their skills. The food here, including mentaiko-topped salmon (RM17), is reasonable enough for a restaurant with a mid-range pricing.
Unagi sushi katsu, crunchy battered maki with eel, egg & cucumber (RM14).
Eel is essential in surprising ways on Shunka's menu: Try the Unagi gyoza (RM16)
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