Friday, March 26, 2021

NOBU KUALA LUMPUR'S SWANKY NEW HOME AT FOUR SEASONS PLACE

A more accessible location with expansive views of the verdant KLCC park and water fountain heralds the ‘homecoming’ of Nobu Kuala Lumpur to the Four Seasons Place Kuala Lumpur.


Having called the Menara 3 Petronas home in the last six years, the swanky new Nobu Kuala Lumpur now flaunts an all-new Sake Room, a state-of-the-art kitchen and several light-filled private dining rooms designed to elevate the dining experience.




According to General Manager of Nobu Kuala Lumpur, Gopi Kanala, the restaurant can seat up to 200 guests but following new norm SOP guidelines, it can seat 130-140 guests comfortably. “Situated in the city’s lifestyle hub means our emphasis on the experiential aspects includes being more child-friendly.”

 

Conceived as an experiential haven for both connoisseurs and newbies, the 12-seater Sake Room will set the stage for immersive food and sake matching experiences; counting among its drawcard a sake from Hokusetsu, Japan that's brewed exclusively for the Nobu Group.


“We have three private dining rooms with a total capacity of 60 persons for small and medium scale events,” says Gopi. “Thanks to our accessible location, and new and improved features, Nobu KL will be the ideal venue for both private and corporate events.”


Over at the impressive state-of-the-art kitchen outfitted with Malaysia’s first and most advanced exhaust system, Executive Chef Philip Leong and his team prepare Nobu’s renowned Japanese-Peruvian specialities for guests to enjoy. Complementing their culinary efforts is Head Sushi Chef Chico and his team over at the Sushi Bar who will have their hands full handcrafting sushi to order.





Cocktails and mocktails should be part and parcel of your gastronomic experience at Nobu KL. The inventive and extensive drinks list especially the cocktails are not to be missed; just seek the friendly resident Bar Captain for recommendations to suit your tastebuds.


Our media preview opened with a sampling platter of Oysters with Nobu Sauces, Yellowtail Sashimi with Jalapeno and Sashimi Salad with Matsuhisa Dressing.



Served with yuzu and lemon juice, and a dot of Peruvian chilli paste, the plump Japanese oyster was utterly sublime. A baby green peach then cleansed our palate with its fragrant, juicy sweetness.



Then we savoured yellowtail sashimi with jalapeno, served tiradito-style; a typical Peruvian way of anointing slices of raw fish with drizzled yuzu soy sauce. Sliced jalapeno and fresh coriander added heat and herbaceous finish to round off the fish's succulence.


Conceived as a salad of sorts, the sashimi salad featured tuna tataki wrapped in red leaf lettuce with Matsuhisa dressing (chopped onion, shoyu & black pepper). Rich and flavourful, the whole ensemble primed the palate in eager anticipation for the subsequent courses.

Should you be keen to pair the sashimi courses with a cocktail, try the highly recommended Seasons in the Sun – a “Summer” concoction of Hokusetsu Junmai ‘Sado No Shu’, GH Mumm Grand Cordon, Elderflower Syrup and Calpis.

 

We were reminded of the arrival of spring and sakura season when the dainty servings of Foie Gras with Yuzu Marmalade on Sakura Monaka appeared. Adorned with micro greens, the heavenly morsels of seared goose liver and yuzu marmalade were enticingly presented on airy-light sakura-shape wafer shells.



The high point was the Nobu Style Sushi selection especially it included kohada (gizzard shad) – a delicious, subtly briny and vinegar-marinated silver-skinned fish, kanpachi (yellowtail) with coriander, Japanese baby snapper with wasabi salsa and tender scallop with spiced herb.


As expected, the signature Black Cod Miso left us in rapturous delight with its savoury-sweet symphony and sensuously ethereal texture. Any residual richness was tempered by the accompaniments of pickled ginger stem and candied apricot on the side.


Served medium rare, the on-point Angus Beef Tenderloin Truffle Teriyaki proved Nobu Kuala Lumpur’s readiness in cutting a swathe in the city’s dining scene.


To herald its return, a decadent creation of Nobu Cheesecake with Raspberry Cream on Sesame Crumble, accompanied by a delightfully refreshing scoop of Yuzu Strawberry Sorbet seemed most befitting to wrap up our meal on a sweet note.


For reservations at Nobu Kuala Lumpur, call tel: 03 2380 0028 or WhatsApp: +6 019 389 5085. ADDRESS: L4A-05, Level 4A Shoppes at Four Season Place, 145 Jalan Ampang, Kuala Lumpur. 

Saturday, March 20, 2021

SAJIAN MERENTASI ZAMAN AT CURATE FOR RAMADAN

It will be a culinary trip down memory lane with Chef Dato’ Fazley Yaakob at Four Seasons Hotel Kuala Lumpur (FSHKL) come Ramadan, where the month-long Sajian Merentasi Zaman (Food Across Generations) familial feast will take place at Curate from April 13 to May 12, 2021.

FSHKL General Manager Alex Porteous (pix above, right) says “With our thoughtfully curated dining experiences and caring service, families can once again share meaningful moments and build new memories together. This year, it is time to reconnect with loved ones and cherish them.”

In line with new norm SOPs, the assisted buffet spread will highlight beloved recipes from Chef Dato’ Fazley’s childhood, cherished dishes handed down from generations, and delicacies evoking feelings of nostalgia in parents and grandparents.

FSHKL Executive Chef Junious Dickerson with Chef Dato' Fazley

According to Chef Dato’ Fazley “cooking is an act of love and healing. My grandmother was the heart of our home and her cooking brought us together. I want to create that same feeling for other families with Sajian Merentasi Zaman.”

Top of the ‘must eat’ list is Nasi Nyiru Ayam Baka Pasu (pandan-scented rice with charcoal-grilled chicken in claypot served on traditional coconut leaf woven platter; the rice platter can be complemented by your choice of assorted curries and condiments from the buffet spread). Another favourite of ours is Nasi Tumpang (cone-shape packs of flavoured rice with coconut sambal, egg and curry) which can be enjoyed on its own or perked up by the wide array of curries as shown here. 

Rare local fruits and herbs such as cermai (Malay gooseberry) and pegaga (Asiatic pennywort) also find their way into Chef Dato’ Fazley’s culinary repertoire, appearing in his speciality of Ikan Sepat Masin Masak Lemak Cili Api Buah Cermai & Pucuk Pegaga (fermented freshwater fish in turmeric cream with cermai & pegaga) to pique diners’ interest. He also urges us to sample the traditional delight of Puyuh Salai & Kulit Mangga Muda Bakar (smoked quail with grilled unripe mangoes).


A refreshing and healthy selection of local salads to whet the appetite also beckons invitingly. Tempting choices include Urap Jantung Pisang Udang Geragau, Kerabu Pucuk Paku Daging Salai, Kerabu Kulit Tembikai & Kacang Tanah Panggang, Kerabu Telur Ikan, Kerabu Udang Tomato Hijau, and Rojak Buah among others.




For bursts of heat and palate-pleasers rustled up by the Curate team, stop by for chicken, beef or crabs doused in fiery hot, creamy-rich coconut milk gravy from the Lemak Cili Api Station or try Asam Pedas Pari Bakar Telur Masin. A fearsome Tenggiri with Gremolata takes pride of place at the grill station.

 

Over at the Middle Eastern section, a whole Roast Lamb awaits atop aromatic spice-scented rice, accompanied by Beetroot Labneh, Warak Enab and Babaganoush.




Equal attention has been devoted to the beverage and dessert selection. Thirst-quenchers ranging from syrup to teh tarik and local coffee, complement the chef’s notable sweets. From the wide tableau available, our preferred finds are: Lempeng Kelapa (coconut pancakes with palm syrup), Kuih Gertas (chewy fried glutinous rice flour cakes crusted with sugar), Sira Labu (caramelised pumpkin wedges), Kelamai Buluh (little cones of fudgy glutinous rice, brown sugar and coconut milk wrapped in banana leaf), Puteri Mandi (colourful glutinous rice discs in coconut milk) and Kuih Ubi (steamed tapioca, sweet potato with condiments).









Sajian Merentasi Zaman at Curate will be available at the following prices:

April 13 to 18 and May 7 to 12

RM189 per adult; RM94.50 per child (age 6-12)

April 19 to May 6

RM228 per adult; RM109 per child (age 6-12)

For bookings or queries, call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888.

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