NOBO MAKES SOY MILK TRENDY AGAIN

 

Food meets fashion in a launch to mark the arrival of NOBO soy milk in Malaysia, bringing with it a fresh take on one of Asia’s most familiar staples.

Created by the team behind OATSIDE, NOBO sets out to rethink soy milk for a new generation who cares as much about clean labels as it does about taste and texture.

Founder Benedict Lim shared the thinking behind the product: a meticulous search led them to non-GMO, high-protein soybeans sourced from Canada, chosen for both flavour and nutritional quality.

By packing more soybeans into each serving through their double extraction method, NOBO achieves a creamier consistency and higher protein content without relying on gums, emulsifiers, oils or protein powders. The result is a pared back formulation leaning into the soy’s natural richness.

Each pack delivers 4.2g of protein per 100ml — roughly double that of conventional packaged soy milk, and about 40% more than dairy milk— while keeping sugar levels below 5g per 100ml. A flash-cooling technique also helps dial down the often polarising “beany” aftertaste, giving the drink a cleaner, more approachable profile.

Soybeans have long been a cornerstone of Asian diets, prized for their complete amino acid profile, fibre and healthy fats. NOBO’s approach feels like a modern reset; retaining the nutritional integrity of soy while refining its flavour for contemporary palates.

NOBO stands out with a smooth, lightly roasted note and a natural soy creaminess compared to its shelf-stable counterparts. For those looking for a twist, the NOBO Almond Soy blends the same base with finely ground dark-roasted almonds, adding a subtle nuttiness without overpowering the drink.

True to its minimalist ethos, NOBO teamed up with Vietnam-based label CHAUTFIFTH to create a playful, soy bean-shaped handbag — a functional statement piece available in limited quantities online.

Closer to home, NOBO also partners with heritage name Fung Wong Biscuits and contemporary bakehouse Floccus Floccus to reimagine local pastries through a soy-forward lens. 

The limited-edition creations will be available until 12 April, offering a taste of how NOBO soy milk can elevate everyday flavours. Some of the outstanding creations include Gem Bites, Mochi, Thousand Layers and Soy Silk Curd.

NOBO soy milk will roll out across major retailers and e-commerce platforms nationwide, in both 180ml and 1L packs, heralding the start of a new chapter for plant-based drinks in the region.

For more information, visit https://noboworld.com/ or follow @nobomilk on IG.

 

THE ORIENTAL GROUP'S 25TH ANNIVERSARY SPECIAL MENU

A special 8-course celebratory menu to mark The Oriental Group of Restaurants 25^th Anniversary takes centrestage this year. Curated by the Group’s veteran master chefs featuring best-selling dishes and some ‘off menu’ items, the milestone menu showcases clean tasting yet well-balanced and intensely flavoured Cantonese cuisine. The different culinary sections are also represented, allowing each chef to demonstrate their skills and prowess.

Headed by Executive Chef Wong Ching Leong of Noble House, the other team members include Dim Sum Chef Mak Tin Woi of Oriental Pavilion, Chef Choong Yaw Loong and Sous Chef Yam Yoon Loy of Noble Mansion and BBQ Chef Wai Kok Cheng of Oriental Treasure. Collectively they had 88 years of service and more than 150 years of kitchen experience.

Priced at RM3,888 per table of 10 persons, the 8-course menu opened with a festive curtain-raiser of Soft Shell Crab and Crispy Enoki Mushroom Fruit and Vege Salad. Reminiscent of yee sang, the assorted vegetable and fruit julienne tossed with roasted sesame and wasabi mayo dressing paved the way for more of the chefs’ culinary arsenal.

Using bird’s nest for creating dessert is normal but to incorporate the pricey ingredient into a savoury dish makes it distinctive. The clear, delicately flavoured broth of the Double Boiled Superior Bird’s Nest Stuffed in Chicken alone was superb. Bamboo pith and ginkgo lent textural interest whilst dried scallops accentuated the soup with a touch of umami.

Crisp meets supple-soft texture in the show-stopping Deluxe Roast Suckling Pig Platter. 

Chef Wai’s BBQ expertise shines through the shiny, crackling skin which is placed on top of meltingly tender Iberico pork slice wrapped around goose liver sausage and spring onion. Slicked with char siew sauce, the delectable morsel was paired with soft mantou to complete the sublime speciality.

For the Braised Whole 5 head Abalone with Dried Seafood in Whole Lotus Root, we were told the huge lotus root was sourced from Hebei. Hollowed out at the centre, the lotus root is then braised for 4-5 hours and soaked overnight. Steamed until cooked, it’s filled with the braised abalones, dried scallops and black mushrooms.

We love the dish’s lip-sticking sauce, redolent with umami-rich taste of the filling which had thoroughly seeped into the soft yet gently tender lotus root. The abalones’ toothsome chewiness stood out in pleasing contrast.

The dim sum element was represented by a dainty Taro Pear with Kurobuta Pork. It was agreeable although more of that delish pork filling would proffer better mouthfeel.

Anniversary celebration inevitably means noodles to denote longevity and Braised Ramen with King Prawn marked the occasion. The slippery smooth ramen played a coy supporting role, allowing the fresh sweetness of king prawn to shine. Personally, I reckon springier sang meen works better for this dish but the chefs call the shot...

 

I went nuts over the lightly sweetened Almond Cream with Egg White. A classic dessert blending Chinese sweet and bitter almonds (nam hung, pak hung) or apricot kernels, some diners may find the natural nutty-floral scent offensive but I like it. Suffice to say I lapped up every drop and my partner’s portion too.

Between the Jade Corn Dessert and Green Tea Mochi, the latter fared better. The red bean-studded green tea cream filling was a nice surprise as we bit into the thin chewy skin. I didn’t care much for the former – it was too insipid for such a grand occasion.

The Grand Dinner dates from 8 to 28 August 2024 will be held at different restaurants under The Oriental Group. However, the special a la carte and set menus will be available until end September for diners who couldn’t make it to the Grand Dinners.

For more information and reservations, contact The Oriental Group, visit: https://www.orientalrestaurants.com.my/
 

DECADENT CHINESE NEW YEAR DINING AT YUN HOUSE

Get the Lunar New Year celebration off to a decadent, impactful start with super-fresh Salmon Belly Yee Sang at Yun House this coming Year of the Rat.

Chef Jimmy Wong keeps his salad creation simple and fresh. The platter features 18 ingredients such as fresh magnolia petals, pomelo sacs, finely shredded carrot and radish. For colour, flavour and textural interest, dried yam strips, pickled radish, pickled onion, pickled ginger, walnuts, fried flour crisps and fried Norwegian salmon skin are included.

Topping the platter off with a distinctive flourish is a portion of crunchy deep-fried sang meen (wheat noodles). We like the novelty of breaking the crunchy noodles into smaller chunks during the lou hei (tossing) ritual as the gesture represents auspicious breakthrough for brand-new beginnings. To tantalise the palate further, Chef Jimmy proffers a tangy-sweet dressing concocted from plum sauce, white vinegar, apple jam and salt for the yee sang.

 

Thoughtfully curated, the festive menu integrates light and substantial fare, with a precursor of the Chef’s Special Dim Sum Platter. Delicately handcrafted, we enjoy every bite of the delicious Mushroom & Truffle Oil Dumpling. A dainty piece of Steamed Radish Cake with Dried Scallop whets the appetite before the delectable Spring Roll with Foie Gras & Seafood suffuses our tastebuds with its richer flavours.

 

Lush with hearty umami taste and differing textures, we feel richly rewarded when savouring the Braised Money Bag filled with Abalone. A befitting speciality to relish for the CNY celebration as both the dried oyster and abalone symbolise good things, abundant fortune and prosperity. 

 

The on-point selection continues with Braised Vermicelli with Fresh Crabmeat and Caviar. Pin-drop silence reigns around the table as we focus on slurping up the slippery smooth noodles imbued with the natural sweetness of hand-extracted crabmeat, interspersed with briny bursts of caviar.

 

My penchant for almond milk is fulfilled when the Dessert Duo of Doubled Boiled Superior Bird’s Nest with Almond Cream and Chef’s Special Fried Rice Cake is served. Every spoonful leaves me in gastronomic heaven, the creamy nuttiness melding nicely with generous amount of bird’s nest.

Even the simple nin koh or New Year rice cake comes up trumps, lightly sheathed in a crisp batter concocted from tempura flour, olive oil and water.

Chef Jimmy Wong’s specially curated Chinese New Year Set Menus (RM388-

688 per head) are available now until February 8. The repertoire of choice dishes is the chef’s personal favourites to pamper his loved ones; culled from his treasure trove of family recipes exclusively for this celebration.

Priced from RM148 nett onwards, Yee Sang variants at Yun House include Salmon Belly, Toro and Australian Lobster. Dim Sum is also served for lunch at RM10-45 nett per portion.

For reservations at Yun House, call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888. Address: Four Seasons Hotel Kuala Lumpur, Jalan Ampang, KL. Visit: https://www.fourseasons.com/kualalumpur/dining/restaurants/yun-house/