February 5, 2015

Nook, Aloft Kuala Lumpur Sentral CNY Feast

Yee Sang and Malaysian Tasting Menu – First Edition

Our next CNY festive landed at the modern contemporary Nook at Aloft Kuala Lumpur Sentral recently. Nook has always been one of my favorite places to enjoy a bowl of fabulous Sarawak Laksa. I have yet to find any other places that offer a darn good bowl of Sarawak Laksa like Nook. This festive season, Nook is joining in the cheer with their offerings of Yee Sang and a special Malaysian Tasting Menu inspired by local delicacies.

Kicking off traditions, guests can enjoy Nook’s Golden Salmon Yee Sang to welcome in the Year of the Goat with a prosperous Lou Hei toss! Featuring the much-beloved salmon, the Golden Salmon Yee Sang has salmon jeweled with edible gold leaves for extra pampering.

Besides the lavish touch, Nook’s Golden Salmon Yee Sang is dressed with a delicious sweet and sour plum sauce kicked up with popping candy. Yes, you heard right! This yee sang literally pops and crackles in the mouth as the flavours dances beautifully.

Chef Rozaiman has taken many of our favorite local dishes and amped them up with elegance. The Malaysian Tasting Menu – First Edition features 8-courses with a simple starter of Cured Salmon Kerabu served with Compressed Apple. The salmon was really lovely and cured well with a subtle hint of oceanic savory notes. The brunoise of apples added a light crunchy and sweetness to this starter.

Next one up, a dainty Chicken Soto Consomme that comes with a petit bergedil. The clear consomm√© was flavourful  and the small cubes of rice cake with some shredded chicken and peanut made the whole dish elegant despite its origin as a rustic street food.

The third course was surprisingly superb in flavours. Spinach Sambal with Crispy Tempeh may not have any meat or seafood and looked almost too plain at sight but I will tell you that this dish is bursting with loads of flavours. The spinach was creamy and went so well with the spicy rich sambal beneath it. The crispy and nutty tempeh added texture and earthy flavour to the vegetable. Every ingredient here worked beautifully and I scraped this plate clean. Super yum…

A palate cleansing course, I enjoyed the Lime Sorbet nicely, especially after that robust and spicy sambal with spinach and tempeh!

Our firth course was a delectable Silver Cod Asam Pedas. Once again, this dish is much beloved by many, including me. Here, it is made more refine with a thick chunk of silver cod, nicely steamed and covered in a tangy and spicy asam pedas sauce. A wedge of salted egg, boiled eggplant and lady’s finger accompanied the fish. Personally, I felt that the eggplant and lady’s finger should be cooked with the asam pedas sauce for flavour and yes,  I would also love more sauce please.

My sixth course was the reason why I would always make a return to Nook. Scallop Sarawak Laksa had thin spinach noodle in the restaurant’s signature Sarawak Laksa broth with poached scallop, egg omelette and chicken. A side of chili and calamansi completed the dish the way it should be served. The Sarawak Laksa broth is just as I had remembered. It is always consistently very good. Not over creamy but I can taste the gorgeous aromatic spices that is bold and danced in the mouth with explosions of flavours.

The seventh course features another classic local dish of Beef Rendang in the form of Tumeric Nasi Lemak with Wagyu. Beef rendang was taken up to another level of lavishness with a cut of wagyu beef. Since its popularity when it was served during the MIGF festival last year, it’s warrants a return this round since it was so much praised. The wagyu was meltingly tender and well braised with lots of umami notes. It is creamy and robust as it should in every rendang. Paired with the lemak rice and fruit chutney, this one is quite filling despite its portion size.

Dessert is pretty. Taking on a popular dessert of Sago Gula Melaka, Nook jazzed up the dessert with lovely pastel colors on the sago, making it ever so pretty. Diners are asked to inject in the amount of sweetness and creaminess they like.

The menu eight-course menu is priced at RM108nett per person and for an additional RM80nett, the eight course menu can be enjoyed with cocktail and wine pairing. Bookings for tables of four or eight will receive a complimentary yee sang until March 5.

For more information or reservations, please call 1800 80 6575 or zip an email to reservations.aloftkl@alofthotels.com

Aloft Kuala Lumpur Sentral
No 5, Jalan Stesen Sentral,
50470 Kuala Lumpur,
Phone: +603 2723 1188

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