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.

SWEET CHRISTMAS BOUNTY AT LEMON GARDEN

Surrender to sweet temptations when you celebrate Christmas at Lemon Garden, Shangri-La Kuala Lumpur this year. Festive dessert steals the limelight; from luscious Sicilian Cheesecake to sugar-dusted Cristollen, the sweet selection trumped even the main buffet bounty.

My personal fave is the fruity sweet and nutty Peach & Almond Crumble Pie. Lightly rich on the tongue, the peachy segments are almost sensuous in texture.  Also hitting the mark are Mince Pies, Classic Yule Log Chocolate, Almond Pound Cake and Chestnut Chocolate Layer Cake.

Laden with green tree-shaped frosting, Christmassy cupcakes beckon alongside berry-fruity cakes, gingerbread, spiced star cookies, mini shooters of fruit mousse and jars of berry compote with vanilla sauce.

When it comes to seafood, the surfeit of crabs, mussels, scallops, crayfish and prawns is unrivalled in town. My seafood loving friends take to the feast swimmingly and have nothing but praises for the bounty.

I’m happy to carve a generous slice of Roasted Duck marinated with orange as my main savoury option. The faintly gamey duck meat is delectable, bathed in zesty orange sauce and its own jus. Fat spears of asparagus also boosted the enticing appeal of Baked Duck Breast.

Salads come in different tantilising guises too. Keep your eyes peeled for juicy tomato halves topped with stretchy, creamy mozzarella slices, diced beetroot with bits of feta and mini salad jars of corn and mixed leaves.

Wander over to the Italian corner for oven-fresh, paper-thin and crisp pizza topped with wilted spinach, tomato slices, artichokes or pepperoni and appetisers like stuffed peppers with ricotta. Chefs are also on standby to rustle up pasta dishes of your choice on request.

Prices for the festive buffet are as follow:

Christmas Eve Lunch Buffet

24 December, 12noon – 3.00pm
Price: RM193 nett – adult / RM96.50 nett – child

Christmas Eve Dinner Buffet

24 December, 6.30pm – 10.30pm
Price: RM293nett – adult / RM146.50 nett – child

Christmas Day Lunch Buffet

25 December, 12noon – 3.00pm
Price: RM273 nett – adult / RM136.50 nett – child

Christmas Day Dinner Buffet

25 December, 6.30pm – 10.30pm
Price: RM263nett – adult / RM131.50 nett – child

For reservations, please call Lemon Garden, tel: 03-2074 3900 or email: restaurantreservations.slkl@shangri-la.com or visit Shangri-La KL’s website: https://www.shangri-la-specials.com/promotions/promotions.aspx

HOMAGE TO ITALIAN COOKING TRADITION AT CURATE

One Michelin starred chef Daniele Repetti (pix above) and his colleague chef Giorgio Gambelli were in Kuala Lumpur from 24 to 29 November, for the 3^rd Italian Cuisine Week organised by the Italian Trade Agency – Kuala Lumpur. Launched by the Italian Ministry of Agriculture and the Ministry of Economic Development, The Extraordinary Italian Taste effort was created to promote authentic Made In Italy food products and brands.

Now into its 3^rd year, the Homage to The Italian Tradition of Genuine Cooking opening showcase was held at Curate, Four Seasons Hotel Kuala Lumpur.  In collaboration with the Curate team, Chef Daniele transformed raw, locally sourced materials using the values of Italian cuisine and traditions for the night’s wine and food pairing affair.

Our palate was tickled from the get-go with a plump oyster au naturel adorned with a honeydew ‘pearl’, pine nut, orange zest and microherbs. It was a delightfully refreshing teaser when savoured with the rich, sweet fortified Luretta Malmsey Malvasia Secca wine.

Nutritionist Dr Rolando Bolognino then espoused on the nutrients and goodness of each course throughout the evening, to highlight different good food and fine wine pairings.

Our starter: creamy Parmesan Cheese Terrine, Pickled Vegetables, Puffed Tapioca Chips and Balsamic Vinegar Gel was excellent when paired with the golden tipple. Hints of fresh herbs and ripe melon accents were discernible in the nectar-like wine.

A hearty dish of Tomato-filled Ravioli in Seafood Soup made a splash with us next. Bits of mussels lent depth to the lush savoury soup, making us wish for more. The heartwarming appeal of both the broth and generously filled ravioli was heightened by the zippy, fresh Castel Vento Sauvignon Blanc by Cantine Luretta.

Although the pared-down Saffron Cream Risotto with Beef Broth Sauce, Almonds and Deep-fried Artichokes was a tad underseasoned, the risotto nutty savouriness melded well the noticeably raspberry nuance of the supple Luretta Achab Pinot Noir.

Cooked slowly over low heat to break down the muscular veal cheeks, Chef Daniele shared how braising the cut ensured meltingly tender results. His Braised Veal Cheek with Creamy Potato with Rosemary, Poplar Mushrooms and Black Truffle formed a noteworthy partnership with Castel Vento Cabernet Sauvignon by Cantine Luretta, a tannic red redolent with intense blackcurrant and plum overtones.

Dinner was brought to a close with Bavarian White Chocolate Mousse with Amaretti Biscuit Crumble with Pineapple Sorbet complemented by the easy-to-drink, straw yellow Luretta Le Rane Malvasia Dolce. We love the flirtatious, ripe fruit notes and smooth suppleness of the white wine — just the necessary high to wrap up a convivial evening.

For more information on the Italian Trade Agency, visit https://www.ice.it/en/