SAVOUR THE WORLD OF NOBU THIS MARCH

Savour a specially curated 7-course menu featuring exclusive recipes from the ‘World of Nobu’ cookbook throughout March 2019 to mark the launch of the celebrated cookbook at Nobu Kuala Lumpur.

Priced at RM600++ per person, the World of Nobu menu’s opening volley features Kin Medai Bagna Cauda with Wasabi Aioli Soy Cream, a recipe by Toshiyuki Shiramizu, Executive Head Sushi Chef of Nobu Malibu.

The three delicate strips of alfonsino or golden eye snapper look like three brush strokes, layered with sliced eringi, shaved truffle and a dimunitive dollop of wasabi aioli soy cream (presumably referencing the bagna cauda). A featherlight ensemble that unleashes wonderfully rich flavours onto our palate, leaving us yearning for more.

According to Nobu Matsuhisa: “In this book, each chef expresses the Nobu Way as he understands it through his cooking. I feel that, even when I’m no longer here, the Nobu Style will keep on living, in the cuisine of the chefs that I’ve trained. This book is the essence of the Nobu Way, and the source of the smiles on our guests’ faces.”

Representing the home team is Nobu Kuala Lumpur’s Head Sushi Chef Chico Dator who proffers a Sushi Cup Selection. The Chu Toro (medium fat tuna belly slices) with Yuzu Miso topped with Caviar wins hands down — it’s a mini mouthful of big flavour whilst cleaner nuances with an earthy finish prevail in the pairing of Tai (Japanese sea bream) & Crispy Shiitake with Sweet Shiso Sauce.

Another crowd favourite is Amaebi (sweet shrimp) with Wasabi Salsa & Ponzu Sauce although the Ikura (salmon roe) with home-made soy-laced rice tastes a tad too salty for my personal liking.

Chef de Cuisine of Nobu Doha Andrew Bozoki brings a healthy spin with his inventive creation of Lobster, Kale, Quinoa & Salsa with Dry Miso. Adhering to Nobu’s principles of freshness, quality and simplicity, the clever interplay of different textures make this speciality an epicurean delight.

Nantucket Scallop & Pickled Fennel with Beet Sauce — a signature creation of Chef Taku Sato, Executive Chef of Nobu Fifty Seven is intepreted using Hokkaido scallops for pragmatic reasons. Again, it’s an ingeniously simple yet exquisite composition.

Never mind that my scallops were a tad overdone; the slightly charred smokiness left them companionable enough to go with the sourish tang of the pickled fennel, perked up by the creamy beet sauce.

Chef Eleni Manousou — Nobu Group’s first first female Executive Chef who spearheads Nobu Marbella is renowned for her Wagyu Beef Salsa Con Hierbas. The Nobu KL team uses Miyazaki Wagyu beef imported from Japan cooked to medium rare and served it with the chef’s distinctive salsa concoction comprising coriander, parsley, onion, olive oil, yuzu juice, rice vinegar, capers, gherkins, mustard and anchovies.

While I enjoy the juicy and tender meat, I wish the herbaceous salsa packs a little more punch or acidity would have been nice to balance the meaty richness.

Fret not, the refreshing Cold Inaniwa Chuka with Caviar and Watercress Soup by Chef Philip Leong of Nobu KL is a splendid penultimate course to dive into. Ethereally light and healthy thanks to the watercress broth, the delicious dish offers contrasting textures and nuances too.

A pink-blush 'powder puff' of mascarpone cream with green tea sponge and cherry blossom mousse and green tea sauce accompanied by a quenelle of cherry sorbet atop a cherry leaf formed the pretty as picture Sakura-Saku dessert by Pastry Chef Kei Hasegawa of Matsuhisa Beverly Hills.

It’s a lovely dessert to herald the arrival of cherry blossom season. A well-balanced composition that complements the delicate sweetness of mascarpone cream and cherry blossom mousse with the subtle bitterness of green tea sauce and the sweet-sourness of cherry sorbet.

The World of Nobu menu will be available until 31 March 2019. Diners can also purchase the World Of Nobu cookbook from Nobu Kuala Lumpur for RM325+ (subject to SST tax).

For inquiries or reservations, please call Nobu Kuala Lumpur, tel: 03-2164 5084 or WhatsApp 019-389 5085.

TIME FOR FINE COFFEE & FAB FOOD AT JAMAICA BLUE

 

A Blue Latte seems like a befitting drink to mark our visit to the cosy Jamaica Blue café at Setia City Mall in Setia Alam. Adorned with a delicate latte art ‘tree’, the pastel blue beverage tasted similar to warm vanilla-scented milk; its unique colour rendered by blue Curaçao (a type of bitter orange) syrup with white chocolate and frothy milk used to create the velvety, caffeine-free treat.

 

Established in 1992 by Foodco in Australia, Jamaica Blue was inspired by the majestic Blue Mountains of Jamaica — one of the best coffee producing regions in the world and home to Wallenford Estate® Jamaica Blue Mountain coffee. Todate, Jamaica Blue boasts an international network of more than 170 cafés in Australia, New Zealand, China, the United Arab Emirates, UK, Singapore and Malaysia.

 

In Malaysia, Jamaica Blue has 9 outlets; thriving on its ‘fine coffees and fabulous food’ concept. The Jamaica Blue café at Setia City Mall is one of the bigger outlets, cosily furnished with plenty of comfortable seating. True to its name, Jamaica Blue strives to evoke the laidback spirit of the Caribbean with an idyllic oasis-like setting complemented by the premium taste of award-winning coffee and seasonal fresh menus.

The ardent coffee lovers in our group had nothing but praises for the smooth medium roast Jamaica Blue Mountain Cappuccino (RM23.40). Made from 100% Arabica beans, the Jamaica Blue Signature Blend Cappuccino (RM11.70) held its own; its medium, well-balanced body proffering a creaminess with subtle chocolate aftertaste.

Even our choice of non-caffeine beverages such as the chocolatey Gone Banana Smoothie (RM14.50) and Mango Smoothie (RM14.50) came up trumps. Perfect pick-me-uppers to counter this sweltering hot weather!

Breakfast fare is now popular among city folks at all hours of the day. At Jamaica Blue, you can enjoy crowd-pleasing Eggs Florentine with Smoked Salmon (RM26.50) anytime you step in. If you’re a light-eater, a serving of the poached eggs, wilted spinach with smoked salmon and warm hollandaise sauce on toast is ample enough to feed two. We enjoyed every scrumptious mouthful of this offering.

 

A special handcrafted recipe from the Jamaica Blue kitchen that’s healthy and heartwarming we sampled is Warm Forest Mushroom, Feta & Spinach Bowl (RM20). Before you diss it as yet another boring salad, we can vouch for this unexpectedly good bowl of healthful eats. 

 

Who would have thought earthy mushrooms, feta crumbs, sunflower seeds and wilted spinach contrasted so well with quinoa and almond 'porridge', chickpeas and poached egg? Throw in a dusting of herbs and dukkah and presto! it was culinary magic made in heaven.

However, local tastebuds seeking more familiar fare may prefer the delectable Vintage Ground Beef Burger (RM28.90). Featuring Jamaica Blue's own housemade beef patty, the toasted burger is guaranteed to satisfy as it's packed with briny beef strips, cheddar cheese, pickles, aioli, fresh rocket leaves, tomato slices and caramelised onion. A fresh green salad is also served on the side.

Italian style ciabatta forms the basis for the Classic Steak Sandwich (RM28.60), another viable option to consider when you feel peckish. The moist, juicy filling comprises grilled scotch beef fillet with beef strips complemented by sliced tomato, rocket, caramelised onion, aioli and gherkins.

Non-beef eaters can take comfort in the Jerk Spiced Chicken, Avocado & Mozzarella Roll (RM20). Lean chicken breast meat tossed in creamy chipotle (Mexican-style spicy dressing) sauce and coriander.

Don’t be surprised to find no creamy sauce drowning the pasta when you order Jamaica Blue’s Traditional Pasta Carbonara (RM22.90). Here, it’s whipped up the trad Italian way with just egg, garlic, olive oil, turkey strips and parmesan cheese. We relished every forkful of the deliciously al dente, flavourful pasta down to the last strand.

Mindful of local preferences for robust tasting dishes, the Chicken Laksa Pasta (RM20.90) should prove bang on. Slathered in lush santan-rich and spice-enhanced sauce with a touch of coriander, the pasta with chicken pieces got enthusiastic thumbs up from us.

Sweet treats are aplenty here too. Two dessert we’d recommend are the Sticky Date Pudding (RM14) and the luscious, fudgy Dark Chocolate & Walnut Brownie (RM12).

 

The former proved its irresistibly factor when my partner — a non-dessert fan —sought repeat helpings of the date-studded pud with warm butterscotch sauce and vanilla ice cream. Other baked goods such as croissants, lemon yoghurt loaf and scones are also available daily.

 

For more information on Jamaica Blue, visit www.jamaicablue.com.my or Facebook: www.facebook.com/jamaicabluemy/