ShinLabo by James Won

Our unforgettable experience at this restaurant was truly exceptional. It stands out as one of the finest dining experiences we have ever had where everything aligned perfectly. To begin with, we were fortunate enough to have the restaurant to ourselves on that particular day, allowing us to receive undivided attention from the team. Over six chefs and two waiters dedicated their efforts to ensure our evening was nothing short of unforgettable. Even more remarkable was the personal involvement of the head chef James Won himself, who took the time to engage with us, explain the dishes, and share insights from his culinary journey. Our interaction with him was warm and friendly, resembling a conversation among friends rather than formal dining. This intimate and personalized touch significantly enhanced our overall experience and left an indelible mark in our memories. The culinary offerings were nothing short of amazing, with each dish meticulously crafted to perfection. From the appetizers to the concluding course, every detail was carefully considered. Among all the delights, the oyster dish stood out for me; witnessing the chef's artistry in enhancing its flavors and textures was truly remarkable. Additionally, the lobster pasta was simply magical—it ranks as the best pasta I have ever tasted, making even Italians potentially envious. I wholeheartedly recommend this restaurant, especially if you have the opportunity to engage in conversation with the chef. It truly offers a novel and enriching experience that has left a lasting impression on us.

One of the best meals of life, curated and conducted by the marvelous Chef James Won. Do get there early if you go, as being present promptly for the welcoming ritual is key to starting the dining experience. Our intimate evening took place at the kitchen counter (the primary dining area), surrounding an open air charcoal kitchen. Chef James Won led us through the meal, serving delightful personal and historical stories alongside each dish. Perfectly paced, and with enough food to not leave you feeling hungry, each dish offered insight to beauty and depth the best Japanese and French cuisine has to offer brought to life by local Malay ingredients. My favorites included the uni, scallop and yuzu dessert! Absolutely worth a visit.

Had lunch at Shin Labo recently after trying out their dinner menu. Chef James Won was incredibly friendly and had a world of knowledge about everything from geography to food. He gave a very thorough explanation on the range of sake origins in Japan as well. Lunch was as good as their dinner tasting menu. Will definitely go back again! Highly recommended 💯

Overall dining experience was awesome. Great service by the team, chef explained every dish and opportunity to ask question. Independent restaurant seldom uses fresh flower, this restaurant use fresh flower to decorated their restaurant, love it. We like all dishes prepared. My favorite is caviar chawanmushi with crispy brown rice on the side. The brown rice added texture to chaeanmushi 👍🏻👍🏻👍🏻

Shin’Labo by James Won surpasses the lofty expectations of a dining experience from the restaurant’s eponymous chef, well acclaimed in his own right, and supported by the illustrious House of Krug. From the time we arrived it became clear that the Kappou menu at Shin’Labo would not be your ordinary pre-fixe fine dining experience. While not technically omakase, dining at Shin’Labo is an extraordinarily intimate experience with just four parties (nine patrons total) seated around the kitchen counter (the restaurant’s main seating area). Chef James Won himself curated and narrated the entire meal, taking care to speak with and chat with each party. He went to great lengths to make my birthday dinner the most personal and memorable I have ever experienced. As for the food – it was without compare. From three amuse bouche that intrigued the tongue and senses (including a cameo of Iranian caviar) through the final four petit fours there was not a single disappointing bite. Everything was house made including the most delicious and complex soy sauce that transcended what I imagined the quintessential condiment could be. Representative of his culinary CV, Shin’Labo marries the best of French and Japanese cuisine with local, often humble, Malaysian ingredients. If I had to choose from the 14 plates we were served, my favorites would be: (1) Chef James Won’s Uni Roll – served from Chef’s hand, this delicacy is simply seaweed, brie and uni, a perfect representation of the ethos of Shin’Labo’s fusion; (2) Scallop – the most profound scallop, brushed with goose fat, perfectly seared and topped with (more) caviar and a special ingredient, Malaysian cacao nib; (3) Local Duck Breast – Chef James Won’s interpretation of duck à l’orange, in this, his proclaimed favorite dish, Chef James Won transforms a gamey, tougher local duck breast into a succulent, tender delight that surpasses all the Muscovy ducks of Michelin rated restaurants in Paris that I have enjoyed. Perhaps the most surprising and fascinated culinary technique I observed was the use of dry aging for the sashimi chutoro and hamachi. The result was a transformed texture and depth of flavor I had not before experience with sushi. Needless to say, the house soy sauce was the perfect compliment. I have had the privilege of dining at my share of Michelin, James Beard and Chateaux & Relais rated establishments – you can count on one finger the number of the aforementioned that rival Shin’Labo by James Won. Bravissimo!

Undeniably the best dining scene in Malaysia. No dining experience in Malaysia comes close to the experience I had at Shin'Labo. The food itself is art, and the taste out of this world. Transcendental dining at its best.

Wonderful wonderful place with the best food service ever. Chef James has pleasured my taste buds and effectively ensured that no other food will taste as pleasant and delightful again. Definitely will return! #shin-labo #james #james-won #finedining #japanese #french

An experience of a lifetime. The amazing food journey was just spectacular. You’ve always gotta feast with your eyes first. Awesome plating and even better tasting dishes. Kudos to the staffing team for this amazing dining experience. Yum yum yum 😀

Yummy Donburi set in collab of Shin Labo x Gong Cha. The set comes in choice of either A5 wagyu beef or binchon-grilled chicken with a gong cha signature drink and the portion is big. Totally worth it.