Still Waters Restaurant at Hotel Maya Kuala Lumpur is a contemporary restaurant that serves Japanese and Cantonese Fusion. The soothing sound from the restaurant’s wall fountain and warm tones accompanied with creative cuisine sounds like a great deal for me.
The chef has come up with some new artistic dishes from appetizer to dessert. I was in luck to be able to taste it before it goes really official this July.
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Appetizer
Started off with Chuka Wakame, it’s a seaweed salad stuffed in a fresh tomato bowl. It adds vibrant and such a palate teaser. I happily scoop some seaweed, which was cooked into perfection. It’s flavorful and the colors make it so zesty to begin my Still Waters food exploration
Next in line was Deep Fried Spider Maki, with a profound taste. It was full of flavors, crispy and the rice was cooked just right. It also comes with a sesame soy sauce that taste even better.
Mains
The chef served us with Lamb Rack Seaweed. Seaweed sounds very intriguing and surprisingly, it taste very delicious! Love at first taste! First time ever that I tried a lamb rack with a seaweed flavor on it. Must Try!
I would certainly come back for more.
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