I'm Chin: Nagomi Shabu Shabu @ Menara Hap Seng

Shabu-shabu (しゃぶしゃぶ) is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces. Its origins are traced back to the Chinese hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other Japanese steamboat dishes.

Nagomi's signature broth, that gently brings out the flavours of beef while it's being swished. Homemade broth are the soul of Nagomi.

Dipping sauces is a must for shabu-shabu:

Nagomi Goma Sauce is made from ground sesame, spy sauce, kelp stock, sake and sugar, with a combination of 7 different sauces.

Chili sauce is specially concorted to enrich the flavour and the excitement of shabu-shabu especially for Malaysians.

Ponzu sauce is made of soy sauce and juicy pressed from a bitter orange, sweet sake, and kombu(kelp). Recommended with chicken/ duck or salmon/ moguro.

This starter plate come with a nagomi broth. A set fabulous variety of fresh vegetables with oyster mushroom and tofu and cabbage. There are 3 different type of broths available and I strongly recommend try their signature broth.