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. 

ALEX PORTEOUS STAYS FOCUSED ON THE FUTURE

Like the Leica camera he uses in his street photography, Alex Porteous is firmly focused on the future as he steers the Four Seasons Hotel Kuala Lumpur (FSHKL) team through the current uncertainties plaguing the hospitality and tourism sectors as the newly appointed General Manager. 

Having arrived in Kuala Lumpur right in the midst of the Covid-19 pandemic from Four Seasons Hotel Kyoto, Porteous admits there’s no playbook to deal with such an unprecedented crisis. Fortunately, having garnered more than 27 years of experience with Four Seasons at 7 properties, 3 hotel openings and a handful of accolades, Porteous can count on his own inimitable leadership skills to forge ahead and maintain the FSHKL team’s momentum following their stellar performance right from the get-go.

To this personable GM, authenticity means being honest. “I’m the first to admit I don’t know everything. Sometimes my team members are surprised when I say I don’t know everything. I also ask a lot of questions. That’s how we learn: by asking questions,” says Porteous.

He firmly believes in authenticity as a key trait of leadership, citing a quote from Ralph Waldo Emerson “To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment”. As his team moves towards 2021, he is committed to involve each and every one in decisions that affect their jobs and work environment; ensuring every one of them can voice a different opinion without fear of any negative consequences.

Photo courtesy of Four Seasons

Creating a safe work place is paramount to Porteous as he says “when we as colleagues connect with each other meaningfully, that’s when we are able to connect with our guests as well.” 

Showing a sincere interest in his team as people, as individuals, and not just as employees will translate and demonstrate his actions match his words. An avid advocate of listening and engaging with guests and employees, Porteous affirms top of his list will be working together with his team to raise the bar for the Four Seasons Hotel Kuala Lumpur and continue to build the confidence of guests and business partners. “Getting our team to do the right thing instead of just doing things right  ̶  that makes a difference.”

“It’s important we keep engaging with our guests, business partners and internal team members” says Alex Porteous. “For our corporate guests and business partners, we ask them ‘How are you doing?’, ‘What can we help you through this tough period?’…It’s through such engagements that led us to the creation of our ‘Ultimate Me’ and ‘Inspiring Workspaces’ marketing packages.”

Praising Malaysian authorities on their handling of the Covid-19 pandemic, Porteous says the general populace is also experiencing ‘Covid fatigue’ and yearns for a change of scene with their families and friends. “That’s when some of our guests check into the Four Seasons.”

Porteous explains: “FSHKL adheres to Four Seasons global health & safety programme known as ‘Lead with Care’ that outlines procedures educating and empowering employees to take care of guests and each other. Face masks must be worn by everyone within the Hotel, temperature checks are conducted and every person are registered via the MySejahtera app.

“At our restaurants, tables are set apart to ensure physical distancing and all utensils are sterilized and wrapped. Regular touchpoints such as lift button panels, phones and light switches throughout the Hotel and in our guestrooms are sanitized constantly and thoroughly. Guests can control and limit the frequency of face-to-face interactions between themselves and our employees, whether it’s for making reservations, requesting for airport transfers or concierge service.”

Porteous also says it’s imperative to keep his team engaged and updated on how the Hotel is doing. He constantly writes them notes; passing them guests’ compliments and how the employees concerned have made their stay memorable. 

Photo courtesy of Four Seasons

“I not only thank them but also their family. It’s during these trying times that people need to be reminded of their self-worth, and the support of their family. To me, their family is the wind beneath their wings, enabling them to do a great job at work. I also call each employee on their birthday. Some may view it as a small, insignificant gesture but to an employee, it could be a good mood booster and causes him or her to be nicer to their family members. I’m a firm believer of life-work balance rather than the work-life balance of yore. Many people don’t realise when your life is in order, your work will naturally fall into place.”

The consummate hotelier caught the hospitality bug as a young chap after his father’s hotelier friend took him on a whirlwind behind-the-scenes tour. When he turned 17, Alex Porteous joined the hotel industry and worked his way steadily in different roles and through various departments: management trainee, chef, server, barman, receptionist, engineering, press office, and sales & marketing. 

It was in 1993 when he first joined the Four Seasons Hotel in Hong Kong. Since then, Porteous has gained a wealth of experience from his stints in Canada, Singapore, Thailand, Seychelles and Japan. 

Photo courtesy of Four Seasons

According to Porteous, his best experience as a hotelier thus far is being General Manager. Recalling the day he finally occupied the hot seat, Porteous quips “it suddenly dawned on me the sheer weight of responsibilities resting on my shoulders. I realized just how important my role is and how it has changed over the years. Now a GM has to be inclusive, to be empathic and to take ownership of one’s actions.”

Citing the Four Seasons philosophy of “treating others as how you would have them treat you”, Alex Porteous says “I want to be the kind of boss who will treat my daughters like they matter; a boss who value their contributions and know their worth.”

Married to Satoko, the father of three enjoys dabbling in street photography. The Leica camera enthusiast who prefers shooting monochrome, looks forward to capturing the undiscovered gems of Malaysia. In the meantime, the hotelier’s sight remains steadfastly focused on the path ahead.

Photo courtesy of Four Seasons

FROM MACAO TO KL GRAND DINNER SERIES

Award-winning Master Chefs Yap Poh Weng (below centre) and Chung Kuy Fai (right) are the leading men at The Oriental Group's Grand Dinner series, scheduled from 22 August to 8 September 2020.

Teaming up with Ruyi's Chef James Ho (left) for the opening night, both master chefs pulled out the stops to showcase their signature specialities for the evening. Using carefully selected superfood ingredients and their wealth of culinary experience, the dynamic duo expertly whipped up more than a menu of good Chinese food – they artfully merged an eclectic blend of traditional Chinese cooking techniques with premium quality items and subtle global influences.

Hailed as one of China’s Top 50 Celebrity Chefs for Food & Wine magazine, the Malaysian-born Chef Yap has chalked up a sterling career spanning three decades in luxury hotels and upmarket restaurants, covering Malaysia, Surabaya, Beijing, Shanghai, Hangzhou, Guangzhou and Macao. His counterpart, Ipoh-born Chef Chung also boasts similar world-class credentials: having traversed some of the top kitchens from Tokyo to Shanghai, California’s Napa Valley to Macao.

Their Signature Appetisers Combination is a distinctive quintet featuring Pineapple, Mango, Pomelo & Crabmeat Tartare with Spicy Dressing & Caviar; BBQ Flaxseed Crispy Chicken; Organic Cherry Tomatoes with Sour Plum and Pickled Radish in Traditional Shanghainese Vinaigrette; Suzhou Style Crispy Eel; and Japanese Scallops with Sesame and Dressing Organic Spinach Rolls with Caviar.

Inspired by the idea of mango salsa, the chefs titillate our tastebuds with a tropical version: Pineapple, Mango, Pomelo & Crabmeat Tartare with Spicy Dressing and Caviar. Somewhat tart-tangy-hot, it helps to whet our appetite for the subsequent offerings.

Giving traditional sesame chicken an updated and healthier spin, Chef Yap’s BBQ Flaxseed Crispy Chicken wins instant plaudits around the table. Us Chinese are pragmatic people and the way to our hearts is definitely through our tummy!

Our palates have a bold wake-up call thanks to the sour-brininess of the Cherry Tomatoes with Sour Plum & Pickled Radish in traditional Shanghainese Vinaigrette. Luckily, it doesn’t affect our enjoyment of the exquisite Japanese Scallops with Sesame Dressing and Organic Baby Spinach Rolls with Caviar. We appreciate the dish’s delicate sweetness lightly punctuated by pinpricks of saltiness from the caviar.

Also on-point is the sesame seed-flecked, caramelized strips of Suzhou Style Crispy Eel. They’re incredibly addictive as once you try one, you’re compel to gobble up more unthinkingly. Slightly sweet and nutty on the outside before yielding to the soft, moreish flesh inside.

As a foodie, I never stop learning and discovering new food and ingredients. This year it’s the Double Boiled Roxburgh Anoectochilus & Black Garlic with Fresh Fish Maw Soup to leave us scrambling for more information. The smoky-sweet and slightly earthy broth is a result of two core ingredients: black garlic and a dried orchid root known as Roxburgh Anoectochilus – both selected for its medicinal properties and luxe up with smooth fish maw, dried scallop and village chicken. Let’s just say everything is good to the last drop.

A show-stopping main course of Poached Lobster with Chinese Wine quickly has us whipping out our smartphones to capture the impressive platter for posterity. Whiffs of the fragrant rose wine stimulate our senses as we savour the sumptuous lobster medallions.

On-point doneness makes the Steamed Ocean Garoupa with Guanxi Style Stuffed Japanese Beancurd Puffs & Luffa Gourd in Supreme Soy Sauce a joy to eat. The diverse spongy-softness of the beancurd puffs and the luffa’s soft, squishiness make interesting mouthfuls.

Instead of sticking to the tried and tested, the chefs proffer Crispy Stuffed Sea Cucumber with Hot & Sour Sauce. Stuffed with minced prawns, the plump piece of sea cucumber comes enveloped in a crisp batter crust. Complemented by a zingy hot and sour sauce, it’s another boundary-pushing dish to get Chinese food lovers talking.

Prior to dessert, we get to tangle with a generous serving of Shark’s Fin & Braised Meat Noodles with Chicken Lard Cracklings. Flavourful and springy to the bite, the eggy noodles are guaranteed to leave you replete albeit with enough tummy space for dessert.

Brace yourself for a triple treat as in addition to the salubrious Double Boiled Snow Lotus, Lotus Seeds & Pearl Seaweed with Osmanthus Sweet Broth, be sure to sample the sumptuous Black Thorn Durian Glutinous Rice Dumplings and Shanxi Red Dates Sweet Cake.

Not only does the sweet broth tickle the palate and senses with myriad textures, Malaysia’s highly sought-after, creamy black thorn durians also send us to seventh heaven as  gold-dusted charcoal powder glutinous rice dumplings in impossibly thin skins. Not to be outdone, slices of chewy Shanxi Red Dates Sweet Cakes – easily mistaken for layered agar-agar jelly – ensure the dinner finishes with a memorably sweet flourish.

Priced at RM288++ per person (min. 2 persons) or a table of RM2,288++ per table of 8 persons, the Grand Dinner at Oriental Group of Restaurants is available on:

August 25 & 29                 NOBLE BANQUET                     tel: 03 2145 8822

August 26 & Sept 4          ORIENTAL PAVILION             tel: 03 7956 9288

August 27                            THE HAN ROOM                         tel: 03 2284 8833

August 28 & Sept 8         NOBLE MANSION                      tel: 03 7932 3288

3 September                      ORIENTAL STAR                        tel: 03 9134 8488

5 September                       ORIENTAL TREASURE            tel: 03 2242 2382