Wednesday, July 20, 2016

Sky High Tea @ Nobu Kuala Lumpur



Taking High Tea to new heights, the innovative and elite Nobu Kuala Lumpur introduces their brand new Nobu High Tea starting this coming Saturday in style!




The world’s famed Japanese fine dining, with unique new style Japanese cuisine by Chef Nobu Matsuhisa, is offering gourmands a high tea dining experience set with a majestic view of the city on Level 56 at Menara 3 Petronas. Starting from 23 July, 2016 onwards, the Nobu KL Sky High Tea is available every weekend from 2.30pm to 5.00pm at the Nobu Club Lounge.





The one-of-a-kind experience of savoring Nobu’s unique high tea coupled with one of the most sought after views of the city skyline is perfect for a celebratory moment or simple a pleasurable experience with loved ones and friends. The Nobu KL Sky High Tea features a unique selection of Nobu-style canapes and pastries, both savoury and sweet, prepared by Executive Chef Philip Leong and the team.



Members of the media and me snagged an invite to catch a sneak preview of the Nobu KL High Tea recently and was certainly impressed by what the Japanese fine dining has to offer this coming weekend.

While one can opt for the Sweet Tray of High Tea at RM45++ per person, I’d say go straight for their Savory & Sweet Delight High Tea set priced at RM93++ per person (with complimentary green tea) to savor signatures of Nobu on a lighter scale.


Starting off with the Savory platter, the pretty and mini canapes were already a sight of sumptuousness!



We were told to start off with the Salmon Tartare. A Nobu signature, salmon is minced with onion and garlic and served with an umami wasabi soy sauce and finished with finely minced scallion and lavish caviar. Beautifully creamy, savory and a hint of tingling sensation, the Salman Tartare is definitely a crowd pleaser.


Utterly simple and minimalist with an explosion of flavours in the mouth best described the Sushi Rice with Salmon Egg. The Ikura is gorgeously briny and salty against the sushi rice.


Japanese with a Peruvian twist is Nobu’s signature new style and this is seen in the White Fish Tiradito. A light hint of Yuzu lemon juice with soy sauce, rocoto (Peruvian chili) and coriander sealed the deal. The ingredients in the dish really elevated the firm fish to new heights in flavours.


Shrimp Slider looked ordinary but tasted extraordinary. Little disc of pan fried tofu sandwiched a juicy and bouncy shrimp patty with bits of crisp and veggies. Not the easiest bite but so delicious in flavours!


Sitting a little obscure on the platter, the Seafood Gyoza with Jalapeno Dressing is nicely executed. The seafood filling was sublime and the dressing gave the dumpling a nice creamy note with a subtle hint of wasabi.


The finishing on the platter was light, crispy and enjoyable. We polished the mount of Seaweed and Rice Cracker nicely with our drinks.



Moving on the Sweet platter, every element of the dessert stayed true to its Japanese classic ingredients of green tea, yuzu, red bean, sesame seed and even Suntory whisky.


A tiny cup with white foam gave nothing out except when one spooned into it and experience intense coffee and creamy notes. A Suntory whisky foam topped a coffee cream brulee studded with light bits of coffee crumble summed up the Suntory Cappuccino. This is superb! Wish it was a bigger cup…


Two little Japanese mochi sprinkled with fine peanut powder represented the Mochi with Red Bean and Black Sesame. The mocha is super soft and creamy, a mouthful of amusing enjoyment.



There is also Green Tea Biscuit with Yuzu White Chocolate Ganache Filling, looking very dainty and crisp. A tad on the sweeter note from the filling but it’s very minor as the green tea note is very lovely and well balanced.


It was unanimous at our table that the favorite dessert on that platter was the Banana Harumaki. A concoction of sweet ripe banana with shiso leave and Dulce de Leche is wrapped in spring roll and fried to crisp. Served with passion fruit puree on the side, the harumaki has luscious, sweet and aromatic notes. The passion fruit puree gave the dessert a tangy boost.


Who could resist miniature cream puff? Profiterole with raspberry jam filling was easy to enjoy and an unexpected dessert on this Japanese sweet platter.


The duo of High Tea was an alluring experience on sight and taste. Unique and exciting, one may never know what may go on these savory and sweet platter from Chef Philip and team. For RM93++ per person, this is definitely a drool-worthy experience of enjoying High Tea in new heights.


While waiting for the high tea, we also caught Nobu’s barista making their new menu of Matcha themed drinks as well as specialty coffee and tea. One simply must try their Matcha Café Latte, a gorgeous concoction of the fine art of making green tea paired with espresso. The sublime concoctions of matcha and coffee goes so well together surprisingly.


Unique beverages of the new drink menu that we tried includes Avocado Smoothie, Caramel Coffee Float and Strawberry Matcha.






For reservations, please call 03 2164 5084.


NOBU KUALA LUMPUR
Menara 3 Petronas
Level 56 KLCC 50088 Kuala Lumpur
Phone: +60 3 2164 5084
Fax: + 60 2164 5085
Reservation: nobuklreservations@noburestaurants.com


Business Hours:
Mondays to Fridays         Lunch - 12noon to 2pm daily
Mondays to Sundays       Dinner - 6pm to 10.30pm daily
Saturdays & Sundays      High Tea - 2.30pm to 5pm


Saturday, July 16, 2016

Recipe: Baja Style Fish Tacos with Lingham’s Sriracha Crema


I am always fascinated with the many cuisines of the world and are game to try them. Ask my family and my boys will tell you that I don’t stick to one particular favorite cuisine at any time. On a regular week, I would enjoy various cuisines from all over the world happily simply because sticking to one cuisine is boring for me.

I was first introduced to Mexican food when I went abroad to study in the States. Even then, I was a bit hesitant about this cuisine, maybe because I wasn’t a fan of brown beans and green mush. Eating my words later after trying them with much persuasion from my sister, I have now grown to love Mexican food so much that I am quite frustrated that this cuisine is not as easily available in Malaysia as I would have loved.

Those days of visiting a little Mexican grocery store near my house where the owners barely speak any English was a priceless experience. I pointed out to what others are having and after the explosion of flavours, I have fallen deeply in love with green mush of Guacamole and creamy brown beans in my tacos and burritos. I have even tried making tacos at home, eager to replicate those longing of my favorite Mexican grocery stall. Usually I make pork or beef taco but then I was craving for fish tacos the other day.


Fish taco is not common here but it’s very popular in US. Originating from Baja in Mexico, the US version took off by storm and I had one of the best Baja Style Fish Tacos in San Diego. It’s simply a treat of bombastic flavours when it comes to this taco. Crispy fish, coleslaw, spicy crema sauce and corn tortilla was a genius creation if you asked me. So I set out to try and make this home one weekend.

Though many uses flour tortilla as they are more easily available here, there are some grocery stores like Village Grover who carries corn tortilla. I love corn tortilla more because I like the rustic corn flavour but you can just use flour tortilla if you can’t find corn. Buy a nice white firm fish for the crispy fish to get better flavours like halibut, lemon sole, cod, tilapia and more. I don’t recommend using Dory as it can taste frozen and watery unless you can find imported John Dory, which is Not the same as our regular Dory.


And since its also harder to Chipotle chili, I used my all-time-favorite LINGHAM’s Chili sauce for the sauce. LINGHAM’s Sriracha Sauce is perfect for this as it is pungent and piquant, boosting the crema or sour cream to new spicy notes. I also added some LINGHAM’s Original Chili Sauce in the taco for extra sweet and spicy flavours. Coleslaw is added to balance up the taco to a lighter note. I also added avocado because it is a classic in many Mexican dish.

The result is certainly very tasty and satisfying! Even my boys who are not a fan of Mexican food (cos I have yet to convert them to love this cuisine) enjoyed this with me. The crispy fish with crunchy and tangy slaw with corn tortilla and spicy robust sauce was a joy to eat.

Taco is quite a flexible dish so simply adjust the ingredients to your liking and to also what’s available in store for you. Try this for a party and let your guest assemble their own taco too. Make this and let me try to convince you to love tacos just as much as I do…




Baja Style Fish Tacos with LINGHAM’s Sriracha Crema

Cabbage Slaw
300gm          Red or White Cabbage (finely shredded)
50gm            Carrot (finely shredded)
½                 Onion (finely shredded)
5 tbsp           Apple Cider Vinegar
1 tsp             Sugar
                    Pinch of Salt

Spicy Sauce
2 tbsp           LINGHAM’s Sriracha Sauce
4 tbsp           Mayonnaise
4 tbsp           Sour Cream
½                 Lime (squeeze for juice)

Crispy Fish
400gm          White Fish (Snapper, Lemon Sole, Tilapia – cut into thick long strips)
1 cup            Plain Flour
1 tbsp           Wheat Starch (optional)
1 tbsp           Baking Powder
1 cup            Cold Water
1 tsp             Salt
                    Extra Plain Flour to lightly dust fish
                    Pepper to season
                    Oil for deep fry
                   
Fish Taco
8 pcs            Flour or Corn Tortilla
1 box           Cherry Tomatoes (cut into small quarters)
1                  Avocado (optional)
some            Cilantro leaves
1                  Red Chili (optional)
                    LINGHAM’s Chili Sauce

Method
Mix all the Cabbage Slaw ingredients, season to your taste and chill in fridge.
Mix all the Spicy Sauce ingredients and chill in fridge till ready to use.
Mix plain flour, wheat starch, baking powder, salt and cold water to a smooth batter.
Season fish strips with pepper and lightly dust with extra plain flour.
Heat up oil in a deep pot till fairly hot to ensure that the fish fries well.
Dip the fish strips into the batter and deep fry the fish till cooked, crispy and golden brown.
Season the hot crispy fish strips with a little salt while it’s still hot.
On a grill pan, lightly toast and warm up the tortilla and keep them covered in a kitchen towel together.
When ready to eat, top the tortilla with coleslaw, crispy fish strips, spicy sauce, LINGHAM’s Chili sauce, chopped cherry tomatoes, sliced avocado, cilantro leaves, red chili and lime wedge.
Serves 4


Extra Notes and Tips
  • Substitute white fish with Salmon or prawns or squid
  • Double fry the fish for extra crispiness and keep in warmed oven
  • Any cabbage will do but I use purple for colors
  • Add more LINGHAM’s Sriracha sauce if you like it spicier
  • Make your own Salsa or Pico de Gallo and Guacamole to add to the tacos for extra flavours
















Wednesday, July 13, 2016

The Eatery @ Four Points By Sheraton Puchong


Kids Rule at Weekend Hi-Tea Buffet


No staycation or vacation is complete without some delicious indulgence! Following up on our recent staycation at Four Points by Sheraton Puchong, here are some delicious treats that one can enjoy at the hotel.


Four Points by Sheraton has two dining eateries – Lobby Lounge and The Eatery. The Lobby Lounge features a casual and relax lounge perfect for those who wishes to relax and grab light bites and some beverages. The lounge also features their renowned Best Brew™ program that serves a worldly collection of beers. There is always some beer promotions going on during happy hours at Lobby Lounge so catch them to enjoy some of the best brew around.



The Eatery is Four Points by Sheraton Puchong’s all-day dining restaurant and serves a list of scrumptious local and international cuisines. While we were staying there, we dine at The Eatery during breakfast (comes with our room stay), a Weekend Seafood & Barbecue Buffet Dinner and a Weekend Hi-Tea Buffet.



The all-day dining is very spacious and is beautifully designed with bright jovial colors throughout the restaurant. The modern contemporary restaurant is cleverly sectioned to offer diners privacy. The simplicity of the restaurant with the bright colors are easy on the eye and evokes joyous sensation while dining there.



The open kitchen concept that is built to highlight their live and fresh cooking concept in their buffets as one can see the food being freshly prepared. Food is also prepared in small portions to ensure hot and freshness throughout their buffets.




All-New Weekend Hi-Tea


Kids rule at their All-New Weekend Hi-Tea at The Eatery! The Eatery goes all out to make Hi-Tea a memorable and fun one for little ones during the weekend precious family time. The restaurant features an all friendly kids-corner that certainly had my little one jumping with joy that Saturday. The kids-corner setup next the restaurant has lots of fun-filled activities and toys such as coloring books, stacking blocks and puzzles as well as a TV corner that will certainly keep the little ones occupied as the parents enjoy a sumptuous treat of local and international Hi-Tea delights.


The kids also have a little food corner where an array of kid-friendly meals are served and the kids can help themselves to their hearts’ content. From Mini Chicken Burgers, Grilled Chicken Sausages, Chicken Nuggets to golden Waffles, Ice Cream and Cakes are some of the goodies on the menu for the little ones.

While the little ones indulge in their moment of fun and food, the adults are treated to a spread of luscious local and international dishes perfect for nibbling and snacking on a relaxing weekend.


Highlight of the Hi-Tea include a succulent Roast Whole Leg of Lamb served with gravy and other condiments.





Enjoy petit sandwiches, cold appetizers and salads or head over to the buffet warmers for local treats of Yong Tau Foo, Chee Cheong Fun, Curry Vegetables, Curry Meatballs, Boxing Chicken, Chicken Parmigiana, Pasta, Pizza and more.





There is also Dim Sum, Curry Seafood Noodles, Fried Noodles, Fried Radish Cake and more that changes every weekend.




Save room for British classic golden hot Scones with Cream and Strawberry Jam, Waffles, Ice Cream, Sweet Banana Broth, Chilled Honey Sea Coconut and a host of other mini desserts!







Weekend Hi-Tea Buffet
Saturday & Sunday
12.00PM - 3.30PM
RM85 nett per adult
RM42.50 nett per child (Ages 4 to 11 years old)
*Kids below age 4 eats for free




Seafood & Grilled Barbecue Buffet Dinner


Besides the HI-Tea buffet, we sampled their Friday Seafood & Barbecue Buffet Dinner when we arrived and was treated to spread of seafood and barbecue meats all freshly prepared in the live open kitchen.


From treats of Seafood on Ice of prawns, mussels, oysters to be savored with creamy sauces to the barbecue grilled chicken, lamb and steak and Satay, there are also plenty of other dishes on the hot warmers.



On the evening, we enjoyed their creamy Mushroom soup and Herbal Chicken Soup.


For rice lovers, there are also plenty of dishes on the hot buffet warmers to keep you happy. We sampled Ayam Berlado, Sweet and Sour Fish Fillet, Salted Egg Dusted Squid, Thai Style Fish Fillet, Eggs in Sweet Chili Sambal, Braised Bean Curd with SHimeji Mushrooms & Sea Treasures and a superb Curry Fish.



Dinner ended with fruits, desserts and coffee or tea.



Seafood & Barbecue Buffet Dinner
Friday & Saturday
6.30PM - 10.30PM
RM105 nett per adult
RM52.50 nett per child (Ages 4 to 11 years old)

The Eatery also has a la carte menu filled with local and international dishes. With the Weekday F&B Offer, diners can choose from an eclectic assortment for buffet lunch or dinner at The Eatery. Prices are just RM78 nett per person for buffet lunch and RM88 nett per person for buffet dinner. Sign up as a for Starwood Preferred Guests/SPG Cravings members and receive 25% discount off. T&C applies.




Breakfast Buffet


Breakfast buffet came with our room and I must say that there are certainly plenty choices to keep me and my family very happy. Besides the usual station for freshly prepared Eggs to your order, there is the usual sausages, hash browns, sautéed potatoes, baked beans and toast.



There is also local favorites of fried noodles, Nasi Lemak, Roti with Curry, Dim Sum and more.



For lighter options, go for their cereal bar, fruits, yoghurt, cheese platter, hot freshly baked croissants and other pastries.






FOUR POINTS BY SHERATON PUCHONG
1201, Tower 3,
Puchong Financial Corporate Centre (PFCC),
Jalan Puteri 1/2,
Bandar Puteri,
47100, Puchong
Tel: 603 5891 8888


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