ON CULINARY CLOUD NINE AT NIMBUS

 

Prawn Bisque Noodles and Herbed Crusted Lamb Rack are two heavenly show-stoppers that left an indelible impression during our maiden visit to Nimbus.

Helmed by restaurateur-chef Fred Choong and his business partner Long Seh Yung, Nimbus draws a relatively young, hip crowd for its fine-dining level menus minus bank-breaking prices. At RM388+ for a four-course menu catering for two persons, it’s considered a snip compared to other atas (posh) restaurants in the Klang Valley.

Dinner started on a promising note with the house-made Almond Milk Bread wowing us with its cottony-softness. Slathered with sublime Mushroom Truffle Butter, it was a harbinger of Choong’s culinary artistry. BTW, the bread and butter are available for takeaway at RM10 each and RM45 per 100g.

For the 1^st course, the options listed in the menu included Seared Scallops with Tom Kha Emulsion, Capers and Ikura (supplementary charge of RM15), Turmeric Chicken Terrine, Salmon and Cured Yolk with Smoked Capsicum Sorbet, Prawn Paste and Fungus or the chef’s Octopus and Yam creation.

The natural sweetness of scallops was perked up by the bright, citrusy-grassy and creamy accents of Thai-inspired tom kha emulsion. Subtle bursts of capers’ tartness and salmon roe’s savouriness amped up the dish’s appeal.

Familiar Asian flavours shone through the escargot topped Turmeric Chicken Terrine. Sandwiched between thin, crisp puff pastry, we relished the playful textural combination with salted egg yolk cream.

Salmon and Cured Yolk with Smoked Capsicum Sorbet, Prawn Paste and Fungus proved Choong’s adroit ability at mixing and matching flavours and textures. A most creative French-style dish brimming with intriguing Malaysian accents especially that rojak-like sauce. Unbelievable but it worked like a charm.

Similar to the evergreen yam cake, Choong’s tantalising speciality of Octopus and Yam showed how a local favourite can be levelled up. The chef’s ingenious idea of placing grilled baby octopus atop an oblong chunk of yam pudding incorporating dried shrimps and chilli, and puffed rice crisps was excellent.

For the second course of Oyster Royale, dried oyster-infused oil and jus bestow depths of flavour to dulcet-smooth egg custard topped with herring roe. We also found a pair of plump oysters embedded within silky custard.

Riffs of Penang-style prawn mee made the Prawn Bisque Noodles (supplementary charge of RM28) a stellar crowd-pleaser in our book. Toothsome squid ink wantan noodles cooked in prawn broth made a sublime pairing with a whole grilled river prawn accentuated with zingy gochujang for this signature speciality. Slivers of pickled torch ginger flower and ikura added the finishing touches.

Choong’s personal favourite of Herbed Crusted Lamb Rack (supplementary charge of RM98) had us smitten at first bite. The medium rare lamb rack enticed us in with its juicy tenderness. Tricked up with longan jus and roasted garlic alongside potato dauphinoise, the delectable dish was something to write home about.

No less compelling was Mushroom and Artichoke Risotto with capers, sundried tomato and noisette beurre blanc (hazelnut butter sauce). The sundried tomato’s muted tangy accent tempered the creamy rich risotto whilst lightly grilled eringi mushroom gave the ensemble a slight meaty texture.

We found the Guinea Fowl Tortellini with seaweed beurre blanc, cordyceps flower and goji berries a tad underwhelming. It was still delicious but this speciality was eclipsed by earlier, more stellar offerings.

Choong is a dab hand at both savoury and sweet dishes as we soon discovered when it was time for dessert. His exquisite Sesame and Matcha creation with toasted sesame, summer berries and vanilla ice cream was refreshingly beguiling.

Exuding heavenly lusciousness, we readily succumbed to his sweet iterations of Hazelnut and Chocolate, Strawberry and Cream, and Orange Pudding. These stellar treats succeeded in lifting us up to a culinary cloud nine known as Nimbus.

For reservations, contact NIMBUS, 72G, Jalan SS 21/62, Damansara Utama, Petaling Jaya, Selangor.

DESTINASI RASA AT LE MERIDIEN PUTRAJAYA

 

Dine like a king for the day during buka puasa (breaking of fast) at Le Meridien Putrajaya with its exuberant Santapan Raja Sehari theme. Drawing inspiration from the vibrant Malay wedding occasion, the hotel team has gone to town decking up the venue with glorious floral arrangements, fairy lights and an exceptional buffet line-up.

Taking centrestage are dishes drawn from signature menus of Malay wedding kenduri (feast). Think heart servings of Nasi Minyak accompanied by robustly flavoured dishes such as Ayam Masak Merah, Daging Dendeng, and Udang Masak Ros to name but a few.

In true Muhibbah spirit, the chefs also found inspiration from Chinese wedding menus, to proffer delicious Portuguese-style Ikan Bakar, Sweet and Sour Fish, Fried Beef with Ginger and Spring Onion, and Tiger Prawns with Marmite Sauce.

Cherished Indian wedding fare to delight and enhance the festive atmosphere will include Lamb Kebab Wraps, Indian Chilli Chicken, Sup Kambing Mamak, Biryani Rice, and Chicken Tandoori.

Crowd-pulling bazaar Ramadan favourites: Murtabak, Satay Chicken and Tripe, Satar and Otak-otak, Gulai Kawah, Lok-lok, Fried Chicken Wings, and Fruit Rojak also beckon invitingly.

International flavours can be sampled from the prolific Salad Bar with Continental salads, assorted kerabu and a chilled Seafood Bar laden with flower crabs, prawns, oysters, mussels and slipper lobsters.

Those who prefer something Japanese, make a beeline for the Sushi and Sashimi selection. Popular staples of Tempura and Chicken Teriyaki are also included. Remember to enjoy your fill of Ketupat and Lemang with Serunding and Kuah Kacang for a taste of early Hari Raya vibes.

Then traverse the wonderful world of dessert to satisfy your sweet tooth. Nectar-sweet Dates, colourful Malay Kuih, Crème Caramel, Sago Gula Melaka, Tapai Ubi and Bubur Kacang Hijau await.

Modern variants of Blueberry Almond Tart, Mango Pudding, Red Velvet Cake, Pandan Cream Puffs and Banana Cake coupled with an Ice Cream, Cendol and Ais Kacang counter, and Chocolate Fountain with fruit and marshmallow skewers will leave you spoiled for choice.

Check out the Destinasi Rasa – Santapan Raja Sehari buffet spread from 12 March to 9 April for breaking of fast.

Early Bird Offer: Reserve before 12 March to enjoy special rate of RM158 nett per adult and RM79 per child (5-12 years old). Normal price is RM188 nett per adult and RM94 nett per child.

To celebrate Hari Raya Aidil Fitri, savour Riang Ria Raya buffet from 10 April to 10 May at RM168 nett per adult and Rm84 nett per child.

For reservations, please call Le Meridien Putrajaya, tel: 03 8689 6888/6862 or WhatsApp: +6012 4073101 or email dining.lmputrajaya@lemeridien.com