{"id":1562,"date":"2019-08-19T17:42:46","date_gmt":"2019-08-19T09:42:46","guid":{"rendered":"http:\/\/hapa.asia\/?p=1562"},"modified":"2019-09-11T10:32:39","modified_gmt":"2019-09-11T02:32:39","slug":"a-fusion-of-japanese-flavours-at-ebisu","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/a-fusion-of-japanese-flavours-at-ebisu\/","title":{"rendered":"A Fusion of Japanese Flavours at Ebisu"},"content":{"rendered":"\n<p>Ebisu in the just\nopened Pavilion Hotel Kuala Lumpur Managed by Banyan Tree delivers Japanese\ncuisine with a fanciful twist. Located on the eighth floor, the\ncontemporary-styled dining space includes an elegant bar at the entrance and\nspacious seating for guests to enjoy a fusion of Japanese styles. The innovative\nmenu includes a sushi set of seven types, maki roll, salad, simmered dish, egg\ncustard, hot udon and fruit. The \u00e0 la carte menu includes soups, salads,\nsashimi, sushi, rice, noodles and teppan dishes. One of the finest Teppan\ndishes is Australian Black Angus sirloin. Some of the menu highlights are\ngrilled cod preserved with miso paste, pan-fried chicken with sweet sauce,\ngrilled buckwheat noodles with hot duck dipping sauce and the ever-popular ice\ncreams of green tea, black sesame and yuzu. A compact wine list with offerings such\nas Drappier Champagne and Wairau River Pinot Noir enhance the dining\nexperience.<\/p>\n\n\n\n<p><a href=\"http:\/\/www.banyantree.com\">www.banyantree.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Ebisu in the just opened Pavilion Hotel Kuala Lumpur Managed by Banyan Tree delivers Japanese cuisine with a fanciful twist. Located on the eighth floor, the contemporary-styled dining space includes&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/a-fusion-of-japanese-flavours-at-ebisu\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":1563,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1562","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1562"}],"version-history":[{"count":0,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1562\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/1563"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1562"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}