October 1, 2017

Premium Sky High Tea @ Nobu Kuala Lumpur

The Ultimate Nobu High Tea

It’s always good to indulge every once in a while and there’s no better way to do that than to relax and unwind with some delicious High Tea on a weekend. Taking High Tea to new indulgence, Nobu Kuala Lumpur is presenting their latest menu of Nobu’s Premium High Tea menu in addition to its regular high tea.

With a talented Pastry Chef Jackie Teo on board together with Executive Chef Philip Leong, Nobu is offering a choice of indulgence, perfect for some delicious indulgence on the weekend set amidst a view of our cityscape. Nobu Premium High Tea consists of a savory and a sweet selections of Nobu signatures meticulously prepared with premium ingredients and inspired by flavours of Japanese and Peruvian cuisines.

The savory platter offers various flavours and textures, gorgeously plated on Japanese crafted wood tray. Miniature bites of Lobster Tacos with Tomato Salsa proves that a little twist of creativity goes a long way. Crispy mini shells paired with small cubes of lobster is elevated with a tang of tomato salsa.

There’s also a gorgeous Toro Tartar on Pumpkin Biscuits crowned with salty pearls of unctuous black caviar. One bite is all it takes and what heavenly notes it was…

Sushi rolls are a must and our tray has two! Salmon Roll, delicate in texture with sliver of salmon a creamy dollop of sauce and glistening globules of briny salmon roe. Utterly scrumptious and satisfying if you ask me. The Shrimp Roll fared decent, a lighter roll filled with generous crisp greens and shrimp.

It’s relatively simple but the Softshell Crab with Watermelon Ponzu was another crowd pleaser at our table. Executed well with crispy pieces of softshell crab topped with a fruity and light citrusy sauce, the dish was easy and delicious on the palate.

The Wagyu Gyoza Dumpling was juicy and plump, a savory bundle of joy on the palate.

After our savory treat, it was time for a beautiful sweet tasting of Nobu’s hand-crafted desserts. Not all desserts are made sweet. Chef Jackie has elevated Nobu’s dessert with a twist of unusual ingredients not commonly found in desserts.

Miniature cup covered with a disc of chocolate holds an element of surprise in Almond Financier with Butter Noisette and Sakura Sauce. As the wait staff pours hot and creamy Sakura sauce over the disc, it melted away to make way for our spoon as we dug into the delicious and nutty financier cake flavoured with buttery and nutty butter noisette. Simply divine and perfumed with sakura notes, this dessert was a crowd pleaser!

An unusual pairing of caramel and miso may sound odd but it works out beautifully with the sweet and savory notes in Caramel Mousse with Miso and Butterscotch Glaze. Miso wasn’t intensely noticeable and yet it gave the mousse an underlying moreish and savory note that offset the deep sweetness of the caramel and butterscotch. The chocolate base added more richness and tied up the whole dessert together.

The Matcha with Azuki Bean was more familiar to our palate in terms of pairings of dessert. The matcha cake had a luscious flavour and aroma of green tea while the icing of creamy and sweet red bean balanced up the bitter note of the tea nicely.

The pretty layers of Yuzu Mango Mille Feuille was a lovely sight. Layers of crispy puff pastry sandwiching citrusy yuzu and mango cream finished by dots of more cream proved that all the effort that goes into making this dessert was worth the bite.

The Nobu Premium High Tea is truly one of its kind. Coupled with the scenic view, it’s a treat for the weekend, especially if one wants to indulge in a lavish treat.

Not part of the high tea, you might want to put in an order of the Padrón Pepper with Shimeiji (RM28) under the appetizer menu. These little peppers are super addictive and won’t leave much heat on your palate. Instead, these smoky peppers are moreish and very umami with little pops of earthy Shimeiji mushrooms.

Pair the high tea with Nobu’s list of enticing beverages such as this beautiful tri-color Strawberry Matcha (RM26) Matcha Café Latte (RM22) or Coffee Jelly (RM20). Each one is deliciously satisfying on its own!

There’s also a thirst-quenching list of Mocktails that is refreshing and perfect for a chill out afternoon. Choose from Calamansi Shiso, Lychee Passion to Pepino and Yuzu Pina Cooler, all priced at RM28 each.

For inquiries, reservations and to place orders, please 603 2164 5084 or Whatsapp 019 389 5085.

Level 56, Menara 3 Petronas
Persiaran KLCC
50088 Kuala Lumpur
Tel: +603 2164 5084

Business hours:
Mon-Fri Lunch       12noon-2pm
Mon-Sun Dinner    6pm-10.30pm
Fri & Sat                6pm-12midnight (Club Lounge Happy Hour)

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