Nobu Kuala Lumpur Debuts A Special
Dessert Menu for August
Explore
a new culinary journey of flavours at Nobu
Kuala Lumpur this August month with a delectable Osusume menu and a luscious Dessert
menu by Executive Chef Philip Leong and his culinary team. It’s an ultimate
sensory dining experience with a glorious view of our city scape.
This
August month, gourmands not only dine on a new Osusume menu filled with new Nobu
signatures but a spectacular new Dessert menu filled with exquisite flavours of
sweet dreamy notes. The special Dessert menu, exploring the use of
unconventional Japanese ingredients in desserts, is only available from now
till 2 September, 2017. Be captivated with Japanese ingredients of crispy rice,
edamame, soy salt and miso in your desserts for an adventure of flavours and
textures like no other in desserts!
Cocktails
and mocktails are simply a must! For Gin
Sake 47, my foodie companion took a sip and gushed in delight on how
delicious her cocktail was. I went for the Buah
Naga, a fruity concoction of dragon fruit with elderflower and yamamomo or
mountain peach while our other dining partner had a citrusy Lychee Passion.
The
Osusume Menu starts off with a fruity note of Seafood Ceviche with Dragon Fruit. Pieces of seafood lightly cured
in citrus with an added creamy note from coconut milk marries beautifully with
dragon fruit and onions, finished with crispy leeks on a bed of crispy spinach
leaves. Light and perfect as a starter…
Konbu Tacos with Beef Dry Miso and
Salmon Egg, inspired
by classic favorite, satiates the palate at sight as well as in taste. Little
crispy kelp tacos shells filled with unctuous dry miso seasoned beef tartar is
crowned with shiny globules of ikura. Little in size but atomic in flavours,
these crispy tacos will certainly have one craving for more.
A
splash of sunshine in Foie Gras and
Scallop Banana Chips with Mustard Miso certainly exudes a moment of glee on
a dreary day. Lots of crispy banana chips, surprisingly not overly sweet, provides
the delightful platform for plump sweet seared scallops and sinful pan seared
goose liver. Mustard miso and plum jelly completed the dish with hits of sweet
and tangy notes.
Hot
dishes from the menu started off with a glorious Grilled Fresh Water Prawn with Anticucho Hazelnut Sauce. The large
fresh water prawns looked regal and sublime at sight. Smothered in Nobu’s
antichucho hazelnut sauce with sprinkling of chopped hazelnut, the prawns and
its luscious creamy roes were divined in every bite. The light heat from
antichucho chili elevated the sweet crustaceans to new heights. Absolutely
droolworthy!
The
contrasting deep richness of beetroot red on creamy opaque Chilean seabass
evoked love at first sight. The Chilean
Seabass with Beetroot Miso & Yuzu White Sauce was executed with finesse
and perfection of flavours and textures. Utterly creamy and oceanic sweetness,
the seabass paired beautifully with a light luscious tang of beetroot miso and
yuzu notes. So good, you’d want the dish to last forever.
The
Wagyu Hobayaki with Anticucho Den Miso
is another crowd pleaser that day. Seared with a crust, the wagyu’s sumptuous
flavours was elevated with a good kick of flavourful heat from the anticucho
den miso sauce. Coupled with hijiki seaweed on a bed of savory pumpkin puree,
served on hobbayaki leave, the dish warrants a standing ovation. A must order
for beef lovers…
The
new Osusume menu starts at RM80
onwards and is available for dinner only.
The
notation of a special Dessert menu
had us making sure we saved room for desserts! With a talented dessert Chef
Jackie Teo on board, it’s no wonder that Nobu is stealing sweet limelight in
the culinary scene these days. Taking unusual Japanese ingredients rarely used
in desserts, one is taken on an adventurous sweet love ride of desserts.
The
Tofu Bavarian with Chocolate Microwave
Sponge & Milk Ice Cream, Crispy Rice, Black Goma & Pine Nut was an
artistic piece showcasing the humble soy tofu and milk. Panna cotta like tofu
Bavarian had wobbly just set texture. Its light soy notes was enhanced with a
creamy milk ice cream and dots of mango gel. What made the dessert even better
was clusters of crispy rice, pine nuts and black sesame seeds, adding textures
and nutty notes to the dessert.
For
a delicate fruity note, the pretty While
Chocolate Mousse with Apple Compote with Edamame & Lemon Sauce is not
only beautiful at sight but has a lovely hidden surprise. The light creamy
mousse is filled with a fruity apple compote center that flows out deliciously.
The balance of fruity apple and lemon with sweetness along with nutty edamame
and meringue is refreshingly delightful.
Perhaps
if there is only one dessert to order, the Tamago
Chocolate with Miso Chocolate Mousse & Mango Yolk would definitely be
one to pick, especially if you love chocolates. Two beautifully speckled
chocolate eggs on chocolate nest with gold dust looked too pretty to eat. As we
break the egg, a layer of chocolate miso mousse with a mango yolk center
unveiled, much to our happiness. The mousse is wondrously lightly and
chocolatey with hints of subtle savory note from the addition of miso. The
mango gel lifted the whole chocolatey dessert well and ended our evening with a
lovely sweet note of contentment from desserts.
The
new dessert menu starts at RM45 onwards and is available from 4 August 2017 to
2 September 2017. 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
50088 Kuala Lumpur
Tel: +603 2164 5084
Website:
www.noburestaurants.com/kuala-lumpur
Facebook:
www.facebook.com/nobukl/
Business hours:
Mon-Fri Lunch 12noon-2pm
Mon-Sun Dinner 6pm-10.30pm
Fri & Sat 6pm-12midnight (Club Lounge Happy
Hour)
