NST Article on New Saisaki - SHOGUN & SAISAKI Japanese Buffet Restaurant

New Straits Times : Culinary treasures of the deep at a steal
by Ricky Yap | street@nst.com.my

VALUE FOR MONEY:
Have as many helpings of your favourite dishes as you want at
Saisaki Healthy Japanese Buffet Restaurant

KUALA LUMPUR: IMAGINE indulging in as many bowls of Buddha Jumps Over The Wall, or FattThiu Cheong, as you wish, while taking your pick from a tantalising spread of local, Japanese, Korean and Western dishes, for merely RM40 to RM65 each?
Imagine no further than Saisaki (which means "good omen") Healthy Japanese Buffet Restaurant in WismaUOA II, near the Kuala Lumpur Convention Centre in Jalan Pinang, here.

The outlet, one of five branches, was reopened on July 6, after closing for about a month for renovation works costing RM1 million.
Grand Saisaki SdnBhd operations division manager Loke Yew Weng, said the renovations were needed to achieve a new look and feel.
"Since the last renovation was done in 2005, we felt a makeover was needed for a contemporary Japanese look," said Loke.
"We have also added a walk-in cold room."

Grand Saisaki owns and manages the Saisaki and Shogun Japanese buffet restaurants as well as the Jang-Gun Korean Buffet Restaurant in Fahrenheit 88 in Jalan Bukit Bintang, here.
Shogun and Saisaki outlets are in WismaUOA II, Sunway Pyramid, Soho Solaris and 1 Utama Shopping Centre.
When one considers that a bowl of Buddha Jumps Over The Wall goes for RM50 to RM70 at many establishments, the price of a buffet at these outlets is a steal.

And they don't even skimp on the ingredients as the favoured soup comes with dollops of abalone, scallops, fish maw and more.
Diners are indeed spoilt for choice, what with the over 200 offerings on display that are as pleasing to the eye as they are to the stomach.

Head chef Tambi Shah Abd Rashid has not sacrificed the quality and taste of the dishes despite cooking in bulk, and with such frequency.
Starting out as a kitchen helper in 1992, Tambi Shah, whose unique name was coined by his father as a gesture of gratitude towards an Indian friend during the Communist Insurgency, has worked under five Japanese chefs, honing his skills at whipping up dishes from the Land of the Rising Sun.


"I didn't know anything about Japanese cuisine before but I have been passionate about food since young. So, I learnt from the experts and have now added my own take on the dishes to suit local tastes," said Tambi Shah, who hails from SimpangPerteng in Negri Sembilan.

"The menus at Saisaki are changed once every two weeks to keep it fresh and appealing."
And for a limited time only, there is a special booth selling Hokkaido ice cream called Squeezeit.

Grand Saisaki managing director Datuk Seri Michael Chong said he bought over the Saisaki outlet in WismaUOA II, which was opened in 1999, from its original Korean owner in 2010.

"I kept the original name but used 'Shogun' for the other outlets," said Chong. He recommends that diners to try the lamb shank and sup kambing, which are guaranteed palate-pleasers.
"The lamb shanks are from Australia, with Tambi Shah experimenting with certain sauces and spices to soften the meat and make it more tantalising.

"As for the sup kambing, we add dragon mushrooms to it to achieve a unique flavour, and I believe we are the only ones to do so," said Chong.

Meanwhile, Grand Saiskai has opened two Shogun Express outlets in Subang Medical Centre and Jaya One in Petaling Jaya, specialising in bento sets and ramen udon.

"Another two outlets are targeted to open in the near future in Berjaya Times Square and Mid Valley Megamall," said Loke, adding that food delivery -- Shogun 2 You -- was available through bookings on the websites.


Grand Saisaki is offering the VIP and Student Privilege Cards, both of which entitle the bearer to discounts and promotions at the buffet restaurants.

For the reopening of its WismaUOA II outlet, Grand Saisaki is offering promotional rates at all its branches this month.

Special rates apply for children and senior citizens.
Opening hours are noon to 3pm for lunch and 6.30pm to 10.30pm for dinner daily.

For reservations at the WismaUOA II outlet, call 03-2166 3728.
For details, visit www.saisaki.com.my, www.shogun.my
or email: admin@saisaki.com.my.

Read more: Culinary treasures of the deep at a steal - Central - New Straits Times

This Aritcal was extracted from New Straits Times website Dated: 14 Auguest 2013