MOONCAKE MEDLEY FROM NOBU KL

Six different Japanese-style flavours set Nobu Kuala Lumpur's Mid-Autumn mooncake selection apart from the crowded arena this year. Word has it the confection is flying off the shelves so make haste and grab yourself a box or two in time for the festival this October.

We were told last year's lacquer boxes were a runaway bestseller and Nobu KL looks set to repeat the same feat this year. The attractive lure reeling in customers is the classy black lacquered box adorned with a pair of frolicking koi (Japanese carps to denote auspiciousness) with fluttering autumn maple leaves on the lid.

Inside each box is a set of six baked mooncakes. Priced at RM148 nett, Set A consists of Mochi Skin Shiso Mooncake with Lotus Paste, Mochi Skin Shiso with Miso Yolk and Pandan Paste, Baked Charcoal Bamboo Mooncake with Black Goma Paste, Baked Green Tea Paste Mooncake, Baked Azuki Bean Paste Mooncake and Baked Fruits & Nuts Mooncake.

 

Set B (RM168 nett) proffers 2 x Mochi Skin Shiso Mooncake with Lotus Paste, 2 x Mochi Skin Shiso with Miso Yolk and Pandan Paste and 2 x Baked Fruits & Nuts Mooncakes.

Out of the whole repertoire, I personally am partial to the pink skinned, sweet-savoury tasting Mochi Skin Shiso with Miso Yolk and Pandan Paste. True to Nobu's Japanese-Peruvian approach, the red skinned mooncake with lotus paste incorporated flecks of shiso leaf and pumpkin seeds in it; tempering the filling's sweetness with the natural lemony freshness of shiso.

Rich and toasty with nutty overtone makes the Baked Charcoal Bamboo Mooncake with Black Goma Paste agreeable although not particularly outstanding. We reckon the mildly bitter and astringent green tea version is a good choice to balance the richer offering.

Even the Adzuki Bean Paste Mooncake boasts more pronounced 'beany' flavour compared to regular red bean paste. For the older generation who's nuts about dense mooncake filling, the Baked Fruits & Nuts variant should leave quite over the moon.

Nobu KL patrons will also find two house variants which can only be sampled within the restaurant. One features a classic pairing of Green Tea & Red Bean in a chocolate shell mooncake while the other is an inventive combo of Miso & Chocolate Ice Cream Mooncake (RM50 each).

Nobu KL's medley of mooncakes are sold at Nobu KL restaurant, Level 56, Petronas Tower 3 and at the Mid-Autumn Festival kiosk at Pavilion KL, Level 1 (in front of Komugi) while stocks last. Call tel: 03-2164 5084 for more information.

SKY HIGH TEA AT NOBU

It seems like only yesterday when I took Mom, sis and bestie to Nobu for afternoon tea. Perhaps it’s time for a revisit since Nobu has just refreshed and updated its Sky High Tea menu. Especially now, with new Pastry Chef Jackie Teo sweetening the experience with his delicate and inventive creations.

The young chef’s pastry prowess shines through in the Premium Menu (RM138 per person). Some of the irresistible treats we sampled were playful whilst others artfully blended French-Japanese influences. 

 

Teo’s youthful flair was evident from the offering of Caramel Mousse with Miso & Butterscotch Glaze. We loved the mini dramatic touch of having hot sakura sauce (sakura tea, milk and cream) poured over the chocolate disc with an edible dab of gold on top to reveal the contents inside the cup.

His attention to detail also emerged in the tiny sugared white flowers perched atop the flawlessly smooth domes of Chocolate Miso with Chocolate Sponge. Our palate welcomed the dessert’s lush savoury-sweet flavour combination.

Crisp and soft textures tangoed on our tastebuds when we bit into the Yuzu Mango Mille Feuille, sandwiched with mango cream and tiny dollops of cinnamon curd. For the Matcha Cake with Adzuki Bean Paste & Crispy Tuile, the chef paired it with honey as sauce for the mini green tea cakes, to lend moistness. Apart from the dainty portions, we enjoyed the muted sweetness of each dessert thus ensuring no undesirable cloying aftertaste.

Nobu KL is also known for its range of mixology tipples. Nothing adds further refreshment to sultry afternoons than the well shaken and stirred house Mocktails (RM28 each). Recommended choices include Lychee Passion (pineapple juice combined with passionfruit & lychee), Calamansi Shisho (calamansi lime juice jazzed up with shiso and ginger ale) and Yuzu Pina Cooler (pineapple and yuzu juice infused with ginger and ginger ale).

A somewhat off-beat drink is Strawberry Matcha (RM26) – an interesting, tri-coloured concoction of soya milk layered with freshly blended strawberries and green tea. It sounded kinda whacky but surprisingly, the cold drink proved more than agreeable.

On the savoury front, a joyful riot of vibrant accents and differing textures tickled our tastebuds. While a classic temptation of Smoked Salmon with Sour Cream Roll hardly rocked the culinary showboat, newer nibbles of Snow Crab with Ricotta Aioli and Lobster Tacos with Tomato Salsa managed to up the ante for the touted premium afternoon tea experience. These left us craving for more so I reckon that was a good thing.

I also wanted more of those wickedly delish Toro Tartar on Pumpkin Biscuits. Diminutive in size but chockful of bright, voluptuous nuances and nice textural contrasts, they were delightfully sumptuous. Although I’m not big on fried softshell crab, I was charmed by the on-point Softshell Crab with Watermelon Ponzu as it hit all the right flavour and texture notes. Such tastiness was complemented by delectably hearty Wagyu Gyoza dumplings.

Need more dishes to supplement the tea morsels? Then peruse the menu for samplings of Nobu KL’s house specialities such as Padrón Pepper with Shimeiji (RM28). Known as shishito pepper in Japan, the mild green pepper came slightly scorched and blistered, teamed with earthy shimeiji mushrooms and a sprinkling of black sesame seeds – a sublime appetiser to tease the discerning tastebuds.

A fun way to wrap up your Sky High Tea outing should include a serving of Coffee Jelly (RM20), a light, splendid coffee jelly and cream treat. Just the presentation alone should pique your Instagram interest, trust me.

Nobu KL’s Signature High Tea is priced at RM93 per person while the Premium Menu is priced at RM138 per person, inclusive of complimentary green tea.

For reservations, call Nobu KL, tel: 03-2164 5084.

NEW GRAND MENU DEBUTS AT IPPUDO

Ippudo Malaysia - the local chapter of Japan's renown ramen chain unveiled its new grand menu recently at Pavilion KL. Regional operations consultant Tomo Kudo (below pix) said the new items will give local diners a taste of modern Japan while staying true to founder Shigemi Kawahara's philosophy to innovate continuously.

Local media members turn out in force to sample the plethora of new items, ranging from starters and ramen to dessert. The servings came fast and furious, causing us to scramble and snap pixs at lightning speed. Luckily, the photogenic dishes made it a breeze enabling us to settle down and relish them.

 

It was love at first bite the minute we sampled the Dashimaki Egg Roll (RM9). Ethereally fluffy, the Japanese omelette roll dotted with mayo and spicy cod roe was a definitive crowd-pleaser; priming us up for other goodies to come.

Suffice to say, we weren't disappointed. The lustrously rich briny flavour of marinated pollock roe and cod roe spread luxuriantly on the palate as we bit into the lightly Seared Salmon Rolls with Mentaiko (RM19), transporting us to culinary heaven.

 

It was splendid when you chase it with sips of Ippudo's Matcha Smoothie (RM9.90) - the fresh, faintly astringent green tea helps to cut any cloying aftertaste that linger. Coupled with some red bean mash and cream, the drink is refreshing to the last drop.

 

Simpler but no less yummy is Spicy Boiled Gyoza (RM13). The dumplings are generously stuffed with minced pork. Some shredded leek, light soya sauce and hot chilli oil are the pared-down condiments that lift them to delightful gustatory heights.

Passion about pork? Ah, then you mustn't miss savouring the Pork Grill (RM16) - a slab of tender, juicy pork loin served on hot plate with beansprouts, sweet corn and teppan sauce. Slivers of fried garlic flakes lend it a coyly smoky-sweetness that should leave you smacking your lips with great satisfaction.

Trust me, the biggest surefire crowd-pleaser would be Teppan Garlic Rice with Chicken (RM20). I really can't foresee any young adult weaned on a diet of pizza, pasta and mod Japanese food refusing this mound of garlic-fried rice and diced chicken amidst a moat of eggy, cheesy and creamy sauce speckled with chopped capsicum and sweet corn kernels...

Also unveiled at the preview were two new ramen variants - Shoyu Ramen and Kakuni Ramen, joining Ippudo's quintessential noodle repertoire. The nice thing about Ippudo is you can dictate how hard or soft you like the noodles to be...most ramen shops usually overcook their noodles (based on my own experiences) so such attention to detail is highly laudable.

A special clear chicken broth and shoyu stock forms the base for Shoyu Ramen (RM24.90) - its delicate accent just the platform to showcase thin springy noodles complemented by sliced pork loin, bamboo shoots, seaweed, leeks and naturomaki (sliced fish paste roll with a pink swirl).

The Shiromaru Kakuni (pix above, RM27.90) is supremely hearty in which ramen and a thick slab of belly pork simmered in Ippudo's special soy sauce come immersed in the chain's trademark tonkotsu broth, garnished with  kikurage (shredded cloud ear fungus), spring onion and beansprouts. Other variants available are Karaka Kakuni (RM30.90). Akamaru Kakuni (RM29.90).

The special spicy miso, cashew & ground pork really bestows much character and complex flavour to the Karaka-Men (RM25.90). You can also enjoy it with additional salted soft-boiled egg as in Karaka Tamago (RM27.90) while the luxe Karaka Special (RM33.90) throws in sliced belly pork, seaweed and salted soft-boiled egg as well.

We also slurped up Shiromaru Motoaji (RM22.90) - a classic Hakata-style ramen. The ultra-thin noodles with Ippudo's tonkotsu broth are accompanied by pork loin slices, beansprouts, kikurage and spring onion.

Special blended miso paste and fragrant garlic oil infuse big, bold flavour dimensions to Akamaru Shinaji (RM24.90) - a refined, modern-style ramen that consists of thin noodles with pork belly slices, spring onion and kikurage.

Simplicity rules the evening's dessert offerings. Mochi fans would probably love Daifuku (RM9) as the sweet treat features vanilla ice-cream enrobed in a thin layer of silky, stretchy mochi skin, placed on a slice of lemon and served with a fresh strawberry.

Mild, subtly flavoured creamy cheese atop soft cookie base makes up our second dessert of Cheese Stick. Its light, almost whimsy sweetness is comparable to eating ice-cream crossed with marshmallow. What a befittingly lovely end to mark the launch of Ippudo's grand new menu. 

For reservations, call Ippudo Malaysia - Pavilion KL (Tel: 03 2110 6233), The Gardens Mall (Tel: 03 2201 6238) & Bangsar Shopping Centre (Tel: 03 2011 6238). More info & details available from: http://www.ippudo.com.my