Showing posts with label citrus. Show all posts
Showing posts with label citrus. Show all posts

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. 

Wednesday, April 22, 2015

INTERCONTINENTAL KL PRESENTS KWON-TEMPORARY K-CUISINE


Edward Kwon with InterContinental KL's executive chef Sam Kung

Edward Kwon, one of South Korean’s top celebrity chefs tops InterContinental KL choice to debut its World Celebrity Chef Series. The charismatic Kwon whose popstar good looks and contemporary Korean cuisine is set to thrill gourmands from 21 to 24 April 2015.
Last night the dashing chef held court at TATSU (catch him today and tomorrow from
6:30pm to 10:30pm), teasing media and bloggers with an exquisite four course menu (RM298 nett per person, RM398 nett inclusive of Penfolds wines).
The curtain-raiser is a choice of Hae Mul Nang Chae (seafood salad) or Soft Bean Curd with Korean herbs, black sesame dressing and crispy garlic. I chose the former – a pretty wreath of pear, lettuce leaves and cucumber interspersed with chilled prawns and scallops. A scattering of puffed barley lent crunch whilst a subtly savoury, nutty sesame sauce enlivened the seafood’s natural sweetness.
Penfolds Autumn Riesling complements the refreshing curtain-raiser of Hae Mul Nang Chae
From the spoonful of my friend's bean curd appetiser, I found the pure, clean canvas brightly punctuated by toasty, woody and sweet-garlicky accents. A singular piece of lightly battered lotus root and a tiny cluster of greens provided the finishing touches to this creation.
East met West artfully in the Foie Gras Douen Jang Veloute - a rather indulgent soup course crowned with a dainty piece of seared foie gras. Reminiscent of liquidy goose liver, the broth's voluptuous richness was tempered by the chef's tangy kimchi apple slaw whilst toasted pine nuts and a drizzle of crown daisy oil boosted its silky sweetness. 
Did you know that crown daisy is a herb from the chrysanthemum family prized for its sweet aroma, hence its popularity as an essential oil? Crown daisy oil apparently aids digestion and internal body detox besides regulating water metabolism in our bodies.
The evening's show-stopping 'Bul Go Gi' Steak shows Kwon's ingenuity at marrying his native Korean culinary traditions with modern European techniques and ingredients. He did justice to the prime Aussie ribeye presenting it with Korea's famed bulgogi sauce - a mixture of soy sauce, sugar, sesame oil, garlic and pepper (amongst others). 
Served medium rare on a bed of pureed potato, the bite-sized cubed steak was incomparable; tender, juicy and suffused with sublime savoury-sweetness. The slice of grilled eringi was the proverbial cherry on this delectable beefy 'cake'.
Presented in a narrow elongated plate, the pretty Yuzu Curd dessert was a visual and edible feast. Bursts of tanginess from the creamy citron-infused curd awakened the senses amidst an exquisite milieu: cottony-soft tufts of bokbunja (Korean raspberry wine) chiffon, nut tuile shards, black sesame ice cream and dottings of green tea and basil fluid gel. 
Thanks to several high-profile culinary ambassadorships, best-selling cookbooks and appearances on popular radio and TV shows, Edward Kwon is widely recognised outside Korea. Having held senior culinary positions in luxury hotels in South Korea, United States, China and United Arab Emirates including the Head Chef position at Dubai’s iconic Burj Al Arab, the charming culinary maestro currently runs two restaurants in Seoul - the luxury Lab XXIV in Cheongdam-dong and The Mixed One, a buffet dining outlet in Hannam-dong. 

An Up-Close & Personal Gala Dinner with Chef Edward Kwon will be held on 24 April 2015, 7:00pm at the Grand Ballroom, Level 2 of InterContinental KL. Priced at RM490nett per person inclusive of selection of PENFOLDS wines. For reservations, call 03-2782 6000.

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