A Taste of Dubai in NOBU KUALA LUMPUR with CHEF HERVÉ COURTOT

For just one week – actually, until this Friday 7 July 2017 only, Chef de Cuisine of Nobu Dubai, Chef Hervé Courtot is delighting diners with his signature dishes at Nobu Kuala Lumpur. During this short period, Chef Courtot will be curating a customised menu featuring the popular items from Nobu Dubai.

Together with Chef Philip Leong, Chef Hervé will be holding a Chef’s Table dining experience – a first at Nobu Kuala Lumpur. Guests get to meet both the chefs before the meal to discuss preferences and then curate their own 8-course dinner with the chefs. This is truly customisation at a very personal level, paving the way for an amazing culinary experience as your meal is prepared just for you by the talented chefs (subject to ingredients availability, of course).

Chef Hervé Courtot and Chef Philip Leong

 

Well, we actually made it very easy for the Chef Hervé and Chef Philip because we told them “we eat just about everything, we don’t have any food allergy and we absolutely adore Japanese food!” See, that just spells “endless possibilities” for them!

 

We nibbled on some insanely delicious Truffled Edamame while waiting for the dishes to be served. First to arrive: scallops covered with “yuba” (local beancurd topskin) and deep-fried. The yuba has puffed up obediently rendering a coating of crispy “skin” encasing the sweet succulent scallops.

Scallops with Yuba

Then we had some tacos made from konbu holding up chopped beef seasoned with dry miso and studded with ikura. The beef was a tad salty though, for me.

Konbu Tacos with Beef Dry Miso & Ikura

Chef Hérve’s lightly seared foie gras – slices that practically melted in the mouth and when eaten with some crispy pumpkin chips drizzled with mustard miso, the whole experience was really close-to-orgasmic. Eyes closed, we tried to outlast each other to savour these amazing bites.

Foie Gras Pumpkin Chips with Mustard Miso

Glistening slices of the freshest air-flown salmon in bright orange hues sitting on a pool of black sesame dressing – the contrasting colours were a stunning feast in itself. Topped with jalapeno jelly and caviar, each slice of salmon popped into the mouth was nothing short of superb. I particularly loved the distinct aroma of jalapeno in the clear jelly which enhanced the fresh salmon flavours.

Salmon Tataki with Black Sesame Dressing & Jalapeno Jelly

 

To slow the pace a bit, we had a bowl of fresh spinach , sprinkled generously with dry miso and yuba croutons.

Spinach Salad with Dry Miso & Yuba Croutons

We had to try some sushi – the Salmon Nu-Style and the Yellowtail Jalapeno. Both were faultless and so darn good.

Salmon Nu-Style Sushi

Yellowtail Jalapeno Sushi

The Chilean Seabass with Yuzu & White Chocolate Sauce didn’t quite hit it with me though. The creamy white chocolate sauce was a bit too rich for me and I didn’t really fancy that with fish or seafood.

Chilean Seabass with Yuzu & White Chocolate Sauce

 

Next came the popular Wagyu Hobayaki with Anticucho den Miso served on a beautiful smoky magnolia leaf. The luscious wagyu slices, served with pumpkin puree by the side, were bursting with sweet juices – easily our favourite dish of the meal!

Wagyu Hobayaki with Anticucho den Miso

 

If you are in the mood for some indulgence, have some caviar with potato wasabi, encased in a very pretty Swarovski-studded case!

Nobu’s Caviar with Potato Wasabi (the wasabi potato mash is beneath that mass of caviar!)

Chef Hervé has a good repertoire of desserts, most of which are delightful concoctions of fusionistic sweets with subtle Japanese nuances. For example, the Yuzu Lemon Tart is a playful rendition of the regular lemon tart. Presented in a unique form, pieces of crunchy buttery cookies sandwich some tangy yuzu custard in the centre and decorated with pieces of meringue crisps. To give it that special Japanese tweak, Chef Hervé added globules of shiso jelly all around, giving it a refreshing twist.

Yuzu Lemon Tart with Shiso Jelly

Using premium Peruvian chocolate, the velvety mousse-like Gunaja with Pineapple Tartar was sublime.

Gunaja Pineapple Tartar with Coconut Lime Szechuan

 

Zinzli Banana Passion – Chef Hervé’s playful rendition of various techniques using mouth-watering ingredients like dwarf bananas, passionfruit and buttery almond crumble.

 

Chef Hervé’s experience in various Nobu franchises in Riyadh, Monte Carlo, Moscow, Cape Town, Doha, Marbella and Ibiza has stood him in good stead. There are many more delicious tricks up his sleeve and if you’d like to check out some of those, you have to make a beeline to Nobu Kuala Lumpur by this Friday, 7 July 2017!

The Chef’s Table is priced at RM695++ per person from 2-7 July 2017 and comes in 8 courses, completely customized for each table. For inquiries or to make reservations, please call 03-2164-5084 or Whatsapp 019-389-5085.

 
NOBU Kuala Lumpur
Level 56, Menara 3 Petronas
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Tel: 03-2164-5084
Open: 12.00noon-2.00pm; 6.00pm-10.30pm

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NOBU KUALA LUMPUR: SAKE PAIRING OMAKASE TO CELEBRATE SPRING!

Just for 2 days this month, on 21 & 22 April 2017, there will be a special Sake Pairing Omakase in Nobu Kuala Lumpur. This is a 7-course menu paired with 6 of the world-renown restaurant’s premium sake selections: Nobu ‘The Sake’ Jyunmai Daiginjo, Hokusetsu Jyunmai Shu Sado, Hokusetsu Yukino Hibiki, Nobu ‘The Premium Sake’ Daiginjo TK40, Nobu Special Reserve 28 and Umeshu, Plum Wine.

We were privileged to enjoy a preview of this omakase meal recently. As usual, when one steps into Nobu, there’s always that inexplicable pull to gaze at the grand view from their tall glass windows. The sweeping panorama has the Twin Towers as its main stars, of course – after all, Nobu is on the 56th floor of Tower 3 and those majestic towers seem like just an arm’s length away.

 

Dinner started off splendidly with a pretty trio Zenzai of fresh Kumamoto oyster, Kinmedai and soft velvety tofu mixed with sesame, uni and caviar. The sweet briny taste of the oyster was elevated with a dash of raspberry salsa which I thought was such a refreshing touch. As if the reddish hues of the kinmedai was not appealing enough, it has to be topped with a thin layer of dashi jelly which made the eating all the more luxurious. Needless to say, the tofu-uni-caviar concoction was just sublime. The fragrant Nobu ‘The Sake’ Jyunmai Daiginjo with delicate spicy and floral notes enhanced further the marine flavours of the Zenzai items.

Zenzai – Kumamoto oyster with raspberry salsa, Kinmedai tiradito with dashi jelly,Sesame Tofu & Uni with Caviar   *Paired with Nobu ‘The Sake’ Jyunmai Daiginjo

 

Next came a lovely parcel of warm Chirashi Sushi rice embalmed within a fragrant bamboo leaf with wonderful stuff like madai, unagi, snowcrab, shrimp, tamago, sakuraf-fu, gingko nuts and beans! Every component of this luscious comforting bowl of Japanese rice hit the right spot and even those who are not fond of rice will find this very hard to resist.  The sweetish and tangy nuances of the Hokusetsu Jyunmai Shu Sado was perfect fodder for this bowl of carbs.

Mushi-Zushi: Chirashi sushi rice topped with madai, unagi, snowcrab, shrimp, sakuraf-fu, tamago, gingko nut & beans
*Paired with Hokusetsu Jyunmai Shu Sado

 

Sashimi has always been my favourite and the fresh kanpachi and kintoki dai in this platter were faultless. To enhance its superior taste, I layered the sashimi with spinach leaves and crispy garlic curls and absolutely loved the complementing textures and flavours! The clean flavour of the Hokusetsu Yukino Hibiki with peppery hints and a touch of citrussy aftertaste complemented the sashimi well.

Sashimi Salad with Spinach Dry Miso – Kanpachi, kintoki dai
*Paired with Hokusetsu Yukino Hibiki

 

There’s ramen and there’s soba but have you ever had Inaniwa udon? Made in the tiny village of Inaniwa in Yuzawa city, this udon is thinner and smoother than any ramen or udon and you really have to try it to appreciate its slippery smooth and soft texture. These hand-made thin udon are softer and that’s not due to overcooking either. It is meant to be softer and cooking this with nori sauce accompanied with fresh succulent shrimps and squids was just spot-on. I enjoyed every single strand of the premium noodles with the light and easy-going Nobu ‘The Premium Sake’ Daiginjo TK40.

Inaniwa with Shrimp & Squid with Nori Sauce
*Paired with Nobu “The Premium Sake” Daiginjo TK 40

 

Kobe Beef cooked to a perfect medium-rare – so well executed that no further explanation is needed. I savoured every bite of the sublime beef with sips of the ice-cold Nobu Special Reserve 28, a gorgeous full-bodied Sake with yuzu juice – just the kind of balance needed for the rich meat.

Kobe Beef with Quinoa Tabbouleh Salsa on a bed of chickpea puree flanked by zucchini flower & pickled purple carrot
*Paired with Nobu Special Reserve 28

 

To round off the savoury dishes of the Omakase, the sweet Clear Soup with Clams was a welcome dish. The huge Japanese clams were cleverly coated with a thin layer of fish paste, making it so easy to eat the sweet clams. This was so good that I’m hoping they have a bigger portion of this featured on their a la carte menu!

Clear Soup with Clams – with fish paste and kinome

 

Dessert was a fusionistic duo: mochi and creme brulee with yuzu cream… it’s so good that a non-fan of creme brulee like me actually wiped the plate clean! However, I found the Umeshu Plum Wine way too sweet.

Yuzu Creme Brulee & Mochi
*Paired with Umeshu Plum Wine

 

Priced at RM798, this exclusive Sake-pairing Omakase Dinner is only available on 21 & 22 April 2017, so do make your reservations early!

For enquiries or reservations, please call +603-2164-5084 of WhatsApp +6019-389-5085.

 

NOBU Kuala Lumpur
Level 56 Petronas Tower 3
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Open: 12.00pm-2.00pm; 6.00pm-10.30pm

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WEEKEND HIGH TEA @ NOBU KUALA LUMPUR

Have you tried the Nobu High Tea?

That seems to be the question on every foodie’s lips in town these days. Ever since Nobu Kuala Lumpur launched its unique high tea a couple of months ago, news and reviews about it have been making their merry rounds.

seating

 

After all, Nobu Kuala Lumpur is the first Japanese restaurant to have introduced this unique style of high tea, available only on weekends. Now, high teas have always been a common feature in most hotels and it’s usually a laid-back buffet of local and western dishes. Nobu Kuala Lumpur’s take on “high tea” hinges on a totally different concept.

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The high tea features a selection of savoury and sweet Nobu-style canapés and pastries, perfectly executed by Executive Chef Philip Leong and his team. Every weekend between 2.30pm to 5.00pm, diners at Nobu Kuala Lumpur get to indulge on prettily-presented bite-sized creations, mostly reflecting Nobu’s own unique spin on Japanese cuisine.

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To give you an idea what the Nobu Kuala Lumpur’s High Tea is all about, we were there recently and this was our experience…

 

FROM THE SAVOURY TRAY…

nori-senbei

Nori Senbei – crunchy deepfried Seaweed Rice Crackers

 

nibi-shrimp-sliders

Mini Shrimp Sliders – pan-seared shrimp, onion tempura, mushrooms, butter lettuce with umami ketchup and truffle aioli tofu buns served with pickles on the side. All the elements blended well together in these mini “burgers” and I loved how the buns were actually made from tofu!

 

gyoza

Seafood Gyoza – filling made of mixed seafood (prawn, white fish, salmon) with mushroom, cabbage and spicy garlic paste served with jalapeno dressing

 

white-fish-tiradito

White Fish Tiradito – thinly sliced white fish sashimi in yuzu and lemon juice served with roccoto, soy salt and coriander

 

mini-salmon-tartar

Mini Salmon Tartar – minced salmon, onion, garlic in wasabi soy sauce topped with spring onions and decorated with a tiny pile of caviar

 

ikura-sushi

Ikura Sushi Cup – sushi rice and sesame seeds topped with ikura and kizami nori (shredded seaweed)

After downing more green tea, we got to indulge on the sweet stuff…

 

FROM THE SWEET TRAY…

green-tea-biscuit

Green Tea Biscuit – green tea biscuit with yuzu white chocolate ganache. I preferred eating this without the rich ganache though.

mochi

Mochi – Japanese sweet glutinous rice ball with black goma and red bean paste filling

banana-harumaki

Banana Harumaki – banana spring roll with shiso leaf and dulce de leche served with passionfruit coulis. The tangy fruity coulis was a good addition as it helped balance the sweetness from the milky dulce de leche and ripe bananas!

profiteroles

Profiteroles – dainty cream puffs with miso custard filling. The “miso” was quite indiscernible though.

suntory-whisky-cappucino

Mini Suntory Whisky Cappucino – mini coffee crème brulè and coffee crumbles topped with Suntory whisky foam. This was so good that I took a big gulp before realising I haven’t taken a photo of it yet!

In case you are wondering why there’s a candle on the tray, that’s because it was also DL’s birthday when we were there…

sweet-tray

dl

 

The High Tea set comes with a complimentary cup of green tea. If that isn’t good enough, check out some of Nobu KL’s new matcha-themed drinks and specialty coffees and teas such as…

 

coffee-cubes

Coffee Cubes (RM28) – totally loved this!

matcha-cafe-latte
Matcha Café Latte (RM22)

avocado-smoothie
Avocado Smoothie (RM30) – really thick, creamy & so filling!

coffee-jelly

my-coffee-jelly

Coffee Jelly (RM20) – my favourite!

 

strawberry-matcha
Strawberry Matcha (RM26) – incredibly photogenic; was too sweet for me though

 

interior-collage

staff-briefing

The crew being briefed before service started

 

While I enjoyed the High Tea, I wished the portions were a bit more generous as most of the servings were really on the dainty side. However, if you order one or two of their specialty drinks to go along, then I guess that would suffice as most of those drinks are pretty filling on their own.

And of course the other plus factor is that sky-high view of the city from the 56th floor!

The High Tea is priced at RM93++ per person, inclusive of a complimentary cup of green tea.

 

 

NOBU KUALA LUMPUR
Menara 3 Petronas
Level 56 KLCC 50088 Kuala Lumpur
Phone: +60 3 2164 5084
Fax: + 60 2164 5085

Reservations: nobuklreservations@noburestaurants.com

Website: www.noburestaurants.com/kuala-lumpur
Facebook: www.facebook.com/nobukl

Business Hours:
Saturdays & Sundays
High Tea – 2.30pm to 5pm

Mondays to Fridays
Lunch – 12.00pm to 2.00pm daily
Mondays to Sundays
Dinner – 6.00pm to 10.30pm daily

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Christmas Omakase at NOBU KUALA LUMPUR

For the very first time, Nobu Kuala Lumpur is offering a special Omakase menu for lunch and dinner this festive season.

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For dinner on Christmas Eve and Christmas Day, Nobu Kuala lumpur will be offering a 7-course Omakase priced at RM630 per person. For lunch on both Christmas Eve and Christmas Day, the Omakase will be a 5-course meal priced at RM250 per person. On these 2 days, guests can also order from the a la carte menu.

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We had a preview of the 7-course Omakase Dinner which featured some of Executive Chef Philip Leong’s newly crafted dishes. The dinner comes with a glass of Verve Clicquot, too.

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Stunning presentation

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Dinner got off on a good start with the visually stunning Botan Ebi Tartare with Caviar and Wasabi Soy Gelee. The chopped Botan Ebi with its smooth velvety texture when eaten together with the glee and caviar brought about a delightful menage of sweet marine flavours that’s immensely satisfying.

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Premium sushi

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So mouth-watering!

Next came a long platter of premium sushi, a staple in any Japanese meal. I saved the hotate and toro pieces for the last.

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Hotate sushi

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My absolute favourites!

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Madai Sashimi & Baby Spinach Salad

Madai Sashimi & Baby Spinach Salad with Yuzu dressing was light and refreshing. The crisp leaves and crunchy garlic bits gave the salad a different dimension in terms of textures.

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Chef Philip Leong’s love affair with seafood rose another notch with the Seared Hotate with Shiso Salsa. Perfectly-seared plump scallops were served in a shallow bowl of sweetish tangy salsa broth fragranced delicately by shiso (aka perilla leaves).

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Seared Hotate with Shiso Salsa

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One of the prettiest presentation of Kobe beef, Chef Philip Leong’s Kobe with Anticucho Miso was a visual treat even before we tasted it. The colourful baby vegetables not only gave the plate a vivacious touch, their crunch complemented the tender juicy beef perfectly.

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Kobe with Antichurch Miso & Baby Vegetables

Before ending the meal with dessert, we were served a small bowl of Inaniwa udon. This was the first time I had this udon and it’s incredible. The cream-coloured hand-stretched udon was the best I’ve had so far. The amazingly smooth udon slithered effortlessly down my throat all too quickly and I wished there was more in the bowl.

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Inaniwa Udon

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Just slurp them up!

The Omakase meal ended with Apple Compote & Azuki Mille Feuille, something that has to be eaten quickly as the house-made ice-cream was melting fast.

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Apple Compote & Azuki Mille Feuille

So if you wish to have a taste of Nobu Kuala Lumpur’s contemporary Japanese cuisine curated by the talented Philip Leong, head on over to the restaurant perched on the 56th floor of Petronas Tower 3 where you get to dine above the splendid KL city skyline. And what better time to do that than this festive season?

Advance reservations are highly recommended. Please call 03-2164-5084 or WhatsApp 019-389-5085.

NOBU KUALA LUMPUR
Level 56, Menara 3 Petronas
Kuala Lumpur City Centre

Opened for Lunch Mondays-Fridays
@ 12.00noon to 2.00pm

Opened for Dinner Mondays-Saturdays
@ 6.00pm to 10.30pm

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