MUHIBBAH MALAYSIA BUFFET AT PAVILION HOTEL KUALA LUMPUR

Rendang Tok Perak, Kambing Panggang (Malay-style whole roast lamb), Grilled Seafood and Meat, Satay and Durian - the King of Fruits, are some of the top drawcards at The Courtyard, Pavilion Hotel Kuala Lumpur when it’s time to buka puasa (break fast) this year.

Chef de Cuisine Zaharullail Ashari or affectionately known as Chef Awie has worked tirelessly with his team to ensure a cornucopia of Muhibbah Malaysia favourites is showcased nightly. Not to worry, new norm SOPs such as disposable gloves are provided and all the stringent measures are implemented to ensure you dine with peace and comfort.

In addition to the expansive parade of local ulam and kerabu salads, wide array of hot dishes (curries, stir-fries and stews), several live-action cooking stations outside the semi-al fresco patio proffers Laksa, Rendang and Serunding with Ketupat Palas and Lemang, Char Kway Teow and Mee Goreng, Chicken Shawarma and Roti Canai among others further enliven the festive dining atmosphere. 

Durian lovers are encouraged to eat their fill at the breezy Durian Station area, where ample seating is provided. Assorted fresh fruits such as pitaya, mangoes, pineapple, watermelon and honeydew will also be served on request. 

Back at the lavish buffet area, more tempting dessert beckons. Assorted Malay Kuih, Apam Balik, Cendol, mini shot glasses of Sago Gula Melaka, Baklava, Popcorn. Coffee Choux, Chocolate Passionfruit Mousse Slice, Spiced Banana Cake...the extravagant spread will leave you spoiled for choice.

Available from April 16 until May 12, 2021, from 6:30pm to 10pm, the Muhibbah Malaysia Buffet costs RM148 per adult and RM74 per child (below 12 years old) or senior citizen (above 60 years old). Book from now until April 14, 2021 for the Early Bird offer of RM108 per adult and RM54 per child or senior citizen.

Muhibbah Feast At Home – Delivery by The Courtyard

Buka puasa with your family in the comfort of home with fuss-free Muhibbah Feast At Home sets delivered right to your doorstep by Pavilion Hotel Kuala Lumpur. 

Priced from RM180 upwards per Feast Set (ample for 4 persons), there’s a choice of Malay Feast, Arabian Feast, Chinese Feast or Western Feast available. With menu highlights such as Kerabu Manga Muda, Sotong Kering, Daging Masak Hitam, Mandi Rice with Lamb, Steamed Hainanese Chicken, and Roasted Beef Striploin, the Muhibbah Feast at Home Sets are anticipated to be surefire crowd-pleasers for those who prefer to savour hotel quality meals at home. 

For reservations or delivery orders, call The Courtyard, Pavilion Hotel Kuala Lumpur, tel: 03-2117 2821, WhatsApp +6017 206 8805 or email: thecourtyard-pavilionhotel@banyantree.com

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.