We can’t deny the fact that we eat with our eyes (and quite often, our camera). Here, we present five meticulously plated dishes from restaurants around KL for you to feast your eyes upon.
“This hand-stretched udon was imported from Inakawa, Akita. It is slightly thinner than conventional udon, served chilled within a picturesque ice ball, artistically crafted by the hotel’s construct artists. The icy creation preserves the udon in an optimal temperature for a refreshing hint when dipped in light sweet soy and tangy dashi sauce.”
– Tommy Kuan, Assistant Japanese Chef of Tatsu Japanese Cuisine