Showing posts with label new. Show all posts
Showing posts with label new. Show all posts

Wednesday, March 01, 2023

SELERA SERANTAU ADDS SPICE TO NEW CINNAMON


Embark on a irresistible culinary tour of the Asian region with Selera Serantau for buka puasa at One World Hotel’s spanking new Cinnamon Coffee House.
The jaw-dropping, cavernous 600-seat restaurant welcomes diners with a floor-to-ceiling curved LED screen upon entry. Strolling down the long walkway will reveal different dining areas and live interactive kitchens; every facet stirs up a sense of wonder and excitement even before one is seated down.


External pockets of lush greenery are visible from certain parts of the dining area whilst an infusion of modern and subtle Oriental interior touches: dark marble counters, floral displays, warm spot and recessed lighting and a feature wall adorned with traditional roof tile designs add beguiling charm to the elegant and streamlined space. Food is artfully displayed and served from island counters, live action kitchens and glass showcases.

For the month of Ramadan, the Cinnamon team has gone to town with an extravagant spread of 100 local and regional delicacies based on 4 rotational menus. Whether it’s Malay, Indian, Chinese, Japanese or Continental, no picky palate is left unfulfilled.

When you break fast at Cinnamon this year, we suggest starting at the premium Seafood section: king crab legs, freshly shucked oysters, crayfish, mussels and tiger prawns. The fresh, sweet crab legs are especially noteworthy and a prized catch for buka puasa.

Heartwarming familiar favourites: Sup Tulang Rawa (beef shin bone broth with local herbs and spices), Roast Lamb and Beef, Satay, Daging Gulai Utara (Northern Malaysia beef curry), Chicken Rendang Minang, Assorted Kerabu, and festive bites of Lemang, Ketupat and Serunding beckon. 
Crowd-pleasing Chicken Rice, Lamb and Prawn Masala, and Chicken 65, Tandoori from the Chinese and Indian sections complete the Malaysian offerings.

Those with a penchant for Japanese fare will be overjoyed to find a wide selection of colourful and appetising Sashimi, Nigiri Sushi, Maki Sushi, Tempura, and Fried Tebasaki (chicken wings) to savour.

International specialities to sample include Seafood Chowder, different types of Pizza, cook-to-order Pasta, Cold Cuts and Terrines, Seafood Chowder, Cheese Board, Baked Fish with Herb Bearnaise Sauce and Lamb Cutlets with Rosemary amongst others.

It is virtually impossible to eschew the vast plethora of desserts: Malay Kuih, Baklava, Aiskrim Potong, Peanut Butter Velvet Cake, Earl Grey Mousse Cake, Pralines, French Entremets, shot glasses of Jelly with Longans, and freshly made cups of frothy Teh Tarik.


Cinnamon’s Selera Serantau is priced at RM208 nett per person once Ramadan starts. For early birds pre-booking, the buka puasa buffet is available at RM168 nett per person and RM84 per child (6-12 years old) only for reservations made before 23 March.

For reservations, please call Cinnamon Coffee House, One World Hotel PJ, tel: 03-76811157 or WhatsApp https://wa.me/60162109521


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. 

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