Showing posts with label mousse. Show all posts
Showing posts with label mousse. Show all posts

Friday, December 07, 2018

SPECIAL FESTIVE MENUS FROM NOBU KL


Never mind if there’s no winter wonderland in Malaysia. Nobu Kuala Lumpur has rolled out the white carpet with Executive Chef Philip Leong and his talented team conjuring a selection of festive dishes including a whimsical Snowman dessert for this year’s celebratory Christmas & New Year menus.
Featured in the Christmas Omakase menu (RM590++ per person) from 22-25 December, the cute ‘snowball’ of Green Tea Panna Cotta with White Chocolate Mousse had us thoroughly charmed. Clumps of Green Tea Sponge complete the superbly delightful and subtly sweet creation.

Our festive spirits were suitably raised at the preview with November’s Cocktail of the Month, cheekily named Bloody Goose. A potent concoction of vodka, tequila, blood orange, lemon juice, egg white and vanilla syrup, its sweetish-tangy taste has enough punch to leave us gaily lightheaded.
The sneak preview comprised several key dishes curated from both the Christmas and New Year’s festive menus. After devouring delicious deep-fried lotus root and raw salmon/tuna canapés, our palate was feted to Sushi Bar Moriawase — an enticing triumvirate of Toro Tartar, Seafood Harumaki and Junsai Ponzu with Mango Miso.
A thoughtful composition of various textures, mouthfeel and flavour profiles, it was the rare Japanese delicacy known as water shield or junsai that caught our imagination. Those tiny leaves and buds’ natural gelatinous mucilage heightened the ethereal creaminess of the attendant sea urchin and mango miso.
Caviar added a touch of luxe to the tuna tartar whilst the seafood harumaki (Japanese spring roll) proved utterly scrumptious thanks to its exquisite scallop and crab meat filling. Sweet onion salsa lent a fabulous finish to the speciality.
The quartet of Nobu Style Sushi Cup is conceived to make festive feasting fun. You can simply relish the contents of the four little sushi cups — each topped raw yellowtail, tuna, anago (sea eel) and salmon smeared with housemade sauces —using a teaspoon.
Available from 29 December to 1 January 2019, the New Year’s Eve Omakase (RM645++ per person) will include tantalising delights such as Botan Ebi & Kanpachi Endive Salad. This speciality underscores Nobu’s trademark Japanese-Peruvian approach; an artful textural and flavour melding forged from the original taste of the ingredients used and bright, exuberant flavours like those of lime, onion and tomatoes.
Passionfruit and yuzu sorbet will be served as palate cleanser. The cool treat is most welcomed to refresh our appetite, priming it for the succession of mains to come.
According to Chef Philip Leong, one of the most challenging dishes his team has to contend with is the Butter Poached Lobster with Watercress Broth and Glazed Figs. Austere yet vibrantly coloured, the sweet tender lobster chunks were to-die-for. Caramelised figs added a sensuous dimension and I was most tempted to pick up my plate to slurp up every drop of the delicious, jade-green broth.
Rich decadence aptly described the Christmas menu main dish of Wagyu with Wasabi Black Bean Glaze and Tempura Zucchini Flower. The voluptuous black bean glaze was redolent with umami overtone; a befitting complement to the luxuriant fatty beef cooked to medium rare doneness.
Personally, I was more partial to the Cold Inaniwa with Braised Duck & Bamboo Shoot from the New Year’s Eve menu. Served in a light savoury sauce, the silky smooth Japanese noodles formed a dream dalliance with the duck and bamboo shoot.
Lots more culinary surprised await at Nobu Kuala Lumpur this festive season. Be sure to make your reservations ahead of time for your share of the gastronomic treats. A 5-course Christmas Omakase Lunch (RM250++ per person) will also be available on 24 & 25 December 2018.
For reservations, please call NOBU KL, tel: 03-2164 5084 or Whatsapp: 019-389 5085. Address: Level 56, Petronas Tower 3, KLCC.



Wednesday, November 21, 2018

FRENCH GASTON-NOMY AT CHEZ GASTON


Rabbit pâté, pork rillettes and pork blood sausage are some of the gems we discovered at Chez Gaston, a newly opened French bistro tucked away in a corner of Bangsar. House-made by chef/owner Florian Nigen (formerly of Rendez-vous), those aforementioned rustic, homey specialities form the basis of his bistro-style menu at Chez Gaston.
 
Chef Flo, whose father runs his own restaurant along the coastal road in Brittany, was inspired to name his latest outpost in honour of his grandfather. Simplistic in its overall ambience, the corner restaurant sets a no-frills stage for the chef's rustic, homespun dishes to shine.

Our bistronomy journey began with the Big Mix Platter (RM99+). Ideal for 2-3 people to share, we made a real feast out of it. Sliced toasty bread is a must, to pile on the country-style rabbit pâté, deer and pork rillettes (similar to pâté but the meat is shredded or chopped), cured Parma ham and Iberico ham slices, saucisson (cured sausage) and smoked duck breast. It was fun to complement the various starters with olives, caramlised onion, salad, gherkins and the chef’s selection of 2 cheeses. 
Do take note some of the items serve may vary from time to time as their availability depends on supply.  Rest assured, the substantial selection will definitely whet your appetite for more.
Since he came to Malaysia, Chef Flo reveals he missed Boudin Noir (RM35+), pork blood sausage so much that he was driven to make the delicacy in-house. Pork blood, onion, pork fat, salt and pepper resulted in the plump and dark sausage we ate. It was surprisingly agreeable; the sausage's faint metallic nuance and full-bodied richness balanced by some caramelised apple dices.

If that doesn't strike your fancy, perhaps the Foie Gras Terrine (RM42+) will do the trick. Dense and unctuously smooth, the French duck liver pâté is divine when paired with house-toasted garlic and thyme bread alongside sweetish caramelised onion and fig jam.

A good tummy warmer is Mediterranean Fish Soup (RM17+). Similar to bouillabaisse, this splendid tomato and herb broth floated our boat with its mélange of fresh fish, rouille (thick, garlicky mayo-like sauce), croutons, and grated emmental cheese.
In France, rabbits are a popular protein source. The lean meat is akin to chicken and I highly recommend the sublime Lapin A La Moutarde (RM59+), rabbit in creamy wholegrain mustard sauce at Chez Gaston.
Braised in red wine for over 8 hours, the Boeuf Bourguignon (RM48+) came up trumps as well. A staple comfort food in most French households, the melt-in-the-mouth tender beef cheeks were scrumptious.



Pescatarians need not fret as some fish and seafood options are available. Notable choices include Seabass Au Safran (RM39+), fillet of seabass on creamy saffron sauce and Prawns Moscato (RM48+), pan-fried prawns with Moscato bisque sauce.

The most Instaworthy has to be Floating Island (RM11+), a mound of soft meringue on vanilla custard and drizzled with caramel and topping of almond flakes. Mutedly sweet but its cloud-like ephemeral texture was winsome.
Yours truly found greater succour from Tarte Aux Pomme (RM12+), the delicious French apple tart generously filled with thinly sliced baked green apples atop a buttery crust.
Its appeal was neck-to-neck with the irresistible 62% dark Ghanaian Chocolate Mousse (RM12+). For a failsafe treat, the French Crème Brulee (RM12+) should fit the bill.


 

Prefer to finish with some cheese? Then indulge in the Cheese Platter (RM38+) featuring a selection of 4 cheeses. Ours comprised brie, raclette, fresh goat’s cheese and blue cheese.

A good overview of what to expect can be savoured via the Express Lunch Set (RM19+ for 2 course, RM26+ for 3 course) inclusive of Ice Lemon Tea, Parisiene Coffee or English Breakfast Tea. 


For reservations, call Chez Gaston KL, tel: 011-3993 0036. Address: 12, Jalan Bangsar Utama 9, Bangsar, KL.







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