Goa by Sapna Anand @ The Ascott Kuala Lumpur

Fabulous Goan Flavours

A self-taught chef who jokes that all she could remember during her school years was what the nuns were cooking in the school kitchen next to her classroom! No stranger to our shores, this pretty renowned chef and TV host, Sapna Anand, is out to introduce Goan cuisine to our fellow foodies with the Soul Society Group.

Goan cuisine is still fairly vague in our culinary industry but Sapna is taking matters into her own hands to tempt our palates on the flavours of the cuisine.

It was simply meant to be when Sapna met with successful owners of Soul Society Group’s Fred Choo and Michele Kwok. The result was Goa by Sapna Anand where a one-off project led to now a sumptuous list of more than 20 Goan dishes and more coming in the menu at this restaurant. Located at The Ascott in Kuala Lumpur, Goa by Sapna Anand shares the same location as Tujo but occupies the top level at the eatery.

Both ladies were present at the recent event to introduce Goa by Sapna Anand along with Sapna’s cookbook New Indian Kitchen signing session one evening. The top level of the restaurant was the perfect ambiance for enthusiast diners to enjoy a leisure dining experience coupled with live music all set in a warm and cozy ambiance.

TRACE Restaurant and Bar @ Element Kuala Lumpur

New Menu by Chef Man

A new journey of flavours has begun this September at TRACE Restaurant and Bar. With a gorgeous skyline view of the city stretch across the distance, dining at TRACE Restaurant and Bar at Element Kuala Lumpur is a delicious sensory dining experience not to be missed.

Located on 40 floors, TRACE is spaciously designed to incorporate an element of modern contemporary dining with comfort. The name TRACE speaks for itself; the objective is to create transparency around what is in the food and where it came from. Committed to serving fresh and local produce in support of our local farmers, TRACE offers bold local and international flavours with a twist in their menu.

Executive Chef Man and his culinary team takes on inspiration from Marriott International’s Go Local Concept and created his latest menu that offers more local dishes. With an open kitchen placed centrally around the main dining area, diners can catch whiffs of deliciousness as well as Chef Man’s culinary kitchen actions while dining at TRACE.

A Sangria to kick off the evening…

The Kerabu Mangga Isi Ketam (RM23) is a crowd pleaser. Simply irresistible, this delicious concoction of sweet crab meat chunks with spicy and sour mango kerabu salad is a match made for each other. Lots of flavourful oomph of savory, sweet, spicy and sourness whets the appetite for more to come.

The Live Well Salad (RM27) offers a healthy and tasty salad with a light dressing. Lots of fruity notes from the beetroot, orange segments, berries and crisp salad greens that makes this salad so fresh and delightful to enjoy.

For a single light meal, the Wrap & Roll Sharwarma (RM32) is your best bet. Thin sliced roasted chicken breast with light salad greens, cucumber and onion served with sides of Tzatziki sauce and special sauce along with thick cut fries is great for any time of the day.

The classic Malaysian oxtail soup (RM38) is beautifully cooked and presented. Served with crispy toast, lime and kicap sauce, these condiments are perfect with the rich and robust spiced up soup filled with tender chunks of oxtail. Finished with fresh coriander and fried shallots for that aroma, the soup is hearty and tummy warming.

TRACE's signature pizza (RM40) is slathered with local flavours. Thin and crispy crust, blanket with organic tomato sauce before being topped with spicy chicken, chicken floss, thinly sliced onions, cheese and lime wedges, the pizza is deliciously tasty.

If there is one dish to call it Chef Man’s signature, it would have to be Rempah Kuzi Kambing (RM58). A recipe from his Great Grandmother with different spices from India, Arab and Malaysia, the braised lamb shank is served with ghee rice and crispy pappadum. The lamb flavours are decadently rich with bold spices cooked into thick tomatoey sauce finished with cashew nuts. Its fork-tender and has soaked up all the deliciousness of the sauce as well as the wonderful aroma. Certainly, a dish not to be miss!

Crispy Yee Mee noodles drenched in silky egg laced gravy, crowned with large prawns with chicken, fishcake and greens, it’s a jazzed up comfort dish that is much enjoyed by many daily. The flavours of Egg Noodles "Yee Mee Kung Fu" (RM32) are well-balanced, with hints of savory sweetness pairing so well with the egg noodles and sweet fresh prawns.

Besides the above, there’s also Mee curry laksa (RM32), Mee mamak (RM32) and Nasi Goreng Kampung (RM32). The Nasi Goreng Kampung is a lovely sight. Fried rice ala kampung style is accompanied by satay skewer, little bundles of pandan chicken, fried egg, crunchy ikan keropok and fruit chutney sambal. A little mini buffet of flavours to jazz up the fried rice.

Other international dishes to try includes Lamb Chop with potato au gratin (RM72 for 350g), Salmon fillet with saffron cream sauce (RM69 for 200g), Australian tenderloin with truffle mash and balsamic black pepper sauce (RM120 for 200g), Corn-fed chicken with spinach a la creme (RM51) and more. Our tasting platter of all four dishes is impeccably cooked and presented well. The lamb was superb and succulent and so was the tenderloin. The chicken roulade is moist and served on creamed soft spinach while the pretty pastel saffron creamy sauce complimented the salmon deliciously.

Desserts are not to be missed as there are quite a few choices of familiar classic desserts such as Cheese Cake (RM30), Pandan Tiramisu (RM28), Bread pudding (RM28) or Dark Chocolate Volcano Lava Cake (RM36). Whichever dessert one chooses, it will surely leave a lasting sweet note while dining at TRACE!

TRACE RESTAURANT & BAR

Element KL by Westin

40th Floor, Ilham Tower

8 Jalan Binjai,

50450 Kuala Lumpur

Tel: +603-2771 3388

Website: www.elementkualalumpur.com

Facebook: www.facebook.com/ElementKualaLumpur

Business Hours:

Breakfast - 6.30am to 10.30am

All-Day Dining - 11am to 12midnight

Two Hands @ Qliq Hotel, Damansara Perdana

Fabulous Superfood

It’s been 8 months since Two Hands came to our dining scene in Damansara Perdana and yet, many have yet to discover this amazing restaurant serving wholesome superfood dishes. Headed by Chef Vicneswara Thenamirtham (better known as Chef Vic to his regulars), Two Hands denotes the partnership of producers and consumers.

Located in Qliq Hotel in Empire Damansara, Two Hands serves Chef Vic’s signatures of comfort food set in a beautiful and minimalist restaurant. The restaurant caters to Qliq Hotel guests hence its open as early as 7am till 12 midnight daily.

We adored the simple but beautiful ambiance of the industrial vibe décor from its shades of dark blue walls contrasting to the off-white brick wall as well as the open red pipes and various modern lightings. Everything is in sight from its open bar to the open kitchen, what you see is what you get. A corner filled with old knick-knacks add charm to this comfortable ambiance.

The menu is filled with assorted dishes from all over the world. Not limited to anything, Chef Vic focuses on dishes that warms the tummy and soul, food that is comforting yet healthy and nutritious. He assures diners that no MSG is used and uses locally source ingredients from local producers as much as possible to ensure freshness. He also includes gluten-free and vegan-friendly dishes to cater to health-conscious eaters.

Anytime is a good time for cocktails! That said, one must try Two Hands’s list of unique and delicious cocktails. From Jack Jean Paul (RM44), Coffee Chanel (RM31) to Coconut Coach (RM32) and Cucumber Chloe (RM37), we enjoyed them all. Each one with their own refreshing flavours, these will guarantee a good evening of relaxation along with a yummy meal. My personal favorite was the Cucumber Chloe and Jack Jean Paul!

Our first starter was a pretty and colourful plate of Hummus 3 Ways (RM28). Nutty and garlicky Tahini, tangy Beetroot and creamy sweet Pumpkin, the trio of hummus are sublime. Served with bread of the day, the hummus are great starters with bold punchy flavours to whet the appetite for more to come.

The dish to rave at Two Hands is the Crispy Parmesan Cauliflower (RM22). Piled high on a bed of dill yoghurt sauce, local organic cauliflower florets is lightly battered in a mixture of chickpea, tapioca and rice flour.

Gluten free and vegan-friendly, the golden crispy florets is amazingly light with a creamy soft center. The flavours are moreish and tasty, enhanced by the blanket of Parmesan cheese and smoked paprika. Best savored hot, the cauliflower is still really yum when its cool down to room temperate. This dish is so simple but is superb in every bite!

We also tried the Apple & Walnut Salad (RM21), a light and crisp gluten free and vegan green salad tossed with Greek Yoghurt and organic honey. Easy on the palate, a healthy plate of greens to enjoy.

More sharing starters as we shared the Salted Egg Custard Prawns (RM28) and Smoked Albondigas & Cinnamon Rolls (RM31).

The Salted Egg Custard Prawns is unctuously creamy, a luscious concoction with prawns. Chef Vic serves his dish with homemade croissant. Unusual but the buttery French croissant added a lovely aroma to our local favorite dish.

The Smoked Albondigas & Cinnamon Rolls turned out even better in terms of pairing. It was odd at sight to see the delicious lamb meatballs served with cinnamon rolls. However, after savoring them together, the pair turned to be a match made in heaven in terms of flavours. The tender and juicy lamb meatballs in tangy tomato sauce was already very tasty on its own but when savored with the flaky cinnamon pastry, the combo was really scrumptious in flavours. The cinnamon really worked well in enhancing the flavours of the tomato sauce along with the other spices in the smoky meatball.

One can’t go wrong with rice and chicken, especially a flavourful one as the Grilled Portuguese Chicken & Dirty Rice (RM58). A whole Maryland seasoned with spices, is beautifully grilled and served on dirty rice. A hodgepodge concoction of liver and other spices, the dirty rice was fluffy and tasty, Served on a hot plate, the charred bits of the rice was sublime while the chicken was moist, tender and deliciously flavoured.

A sharing plate of 4-Hours Beef Short Ribs (RM112) proved that good food should be shared. Salt baked slowly for 4 hours, the beef rib has that beautiful melt-in-the-mouth texture plus delicious tasty notes. Served on a generous bed of creamy garlic and veggie mashed potatoes with a finishing of chicken floss, the beef is one dish that not only taste yummy but is packed with all the goodness of well-balanced meal. Portion is generous enough to share with at least two hearty eaters.

The Pulled Beef Pasta (RM57) faired decent with good notes of pasta cooked al dente in hearty savory and moreish sauce. Generously studded with pulled tender beef, brined carrots, asparagus and cheese, the pasta has that familiar comfort flavours that one can enjoy often…

Two Hands also has a special lunch menu. Slashes for Lunch offer diners a choice of main dish that comes with a choice of Americano or Fruit Juice. Available from 11am to 3pm on Mondays to Fridays, we tried their Thai Green Curry (RM18) served in tiffin for that extra touch. Chef Vic puts his own spin on his Thai Green Curry. Its milder than the classic version but has a delicate richness of herbs and spices that one can enjoy with rice and fried egg without feeling heavy.

We finished our meal with their house made Strawberry Jelly Cheese Cake (RM14) and Vegan Chocolate Ice Cream. Both desserts are gluten free and vegan friendly too.

The Strawberry Jelly Cheese Cake is a very moist and dense cake made from cream cheese and toasted desiccated coconut, topped with strawberry jelly and chocolate shavings. Its superb and not overly sweet, perfect to enjoy without the guilt!

Two Hands certainly won brownie points for showcasing a lovely superfood menu that is great for those who are health-conscious and yet enjoy the delicious flavours of Chef Vic’s creations. It also is a great place to enjoy a beautiful meal in its lovely ambiance. This place warrants a few returns…

TWO HANDS

Jalan PJU 8/8,

Damansara Perdana,

47820 Petaling Jaya, Selangor

Tel: 012-424 1194

Facebook: www.facebook.com/twohandsrestaurant/

Taste of Dubai with Chef Hervé Courtot @ Nobu Kuala Lumpur

Exclusive Curated Taste of Dubai Menu

Gourmands are in for a Taste of Dubai at Nobu Kuala Lumpur! For one week in July, Nobu Corporate Chef and Chef de Cuisine of Nobu Dubai, Chef Hervé Courtot is bringing Nobu Dubai’s signature dishes to Nobu Kuala Lumpur.

Available from 2 July to 7 July, the award winning chef is going all out with a selection of sumptuous dishes from Nobu Dubai’s menu. Besides serving the menu from appetizers to mains and desserts, diners will also be in for a treat with Nobu Dubai’s cocktails as well as liquid desserts.

For the first time in Nobu Kuala Lumpur, Chef Hervé is holding a distinct Chef’s Table dining experience where diners will meet with Chef Hervé together with Chef Philip Leong, the Executive Chef of Nobu KL, to curate their own 8-course dinner. It is certainly a unique dining experience to be able to savor this special Chef’s Table in our very own city.

Chef Hervé Courtot brings a wealth of global culinary experience from his past stints in some of the finest fine dining restaurants and five star hotels around the world. He started out as Chef de Cuisine at Nobu Dubai under globally–renowned Chef Nobuyuki Matsuhisa in 2008 and has continue to excel his way up to his current Nobu Corporate Chef today, responsible for the operations of Nobu franchises at Riyadh, Monte Carlo, Moscow, Cape Town, Doha, Marbella and Ibiza.

Together with Chef Philip, it’s a culinary indulgence of exquisite Nobu signatures in the heart of our metropolitan city.

Before the gastronomic journey began, we couldn’t resist a taste of Nobu Dubai’s famed cocktails. The Japanese Gimlet, a potent and delicious concoction of Tanqueray Well, lychee puree, yuzu and kaffir lime syrup, certainly jazzed up my senses with anticipation of what’s to come… Kampai!

Edamame has always been a favorite of many and the version here is elevated with lux truffles in Truffled Edamame. Sweet plump edamame beans tainted with heady aroma of truffles, what’s not to like?

The next dish of Scallops with Yuba featured crispy golden yuba puffs, turned inside out, stuffed with scallop before fried to much crispness. Finished with crisp greens and a moreish sauce, it was a light and delicious starter that echoed a dish of local influences from our very own shore.

Presentation is equally as important as taste in Nobu and the next dish of Konbu Tacos with Beef Dry Miso & Ikura certainly looked contrastingly beautiful. Mini crispy dark kelp taco shells are filled with tartar of beef flavoured with dry miso and finished with briny salmon roes as well as edible herbs and flowers. It’s an explosion of salty umami notes with this mini taco!

Little bright yellow discs of Foie Gras Pumpkin Chips with Mustard Miso looked adorable on the long white plate. However, it didn’t prepare us for the wow factor of flavours that followed when we popped this into our mouths. Foie gras melted with much lusciousness, followed by crispy sweet pumpkin chips and a hint of creamy zingy mustard notes, can be summed up as some sort of brilliant culinary sorcery of flavours.

More lavishness followed pursuit in this beautiful Swarovski crusted tin, filled to the brim with Caviar & Wasabi Mashed Potato. Chef Hervé’s collaboration with the famed crystal Swarovski took opulence and elevated it to sublime heights. Generous servings of briny black caviar was a match made in heaven with the zingy wasabi infused mashed potatoes. Since caviar is very sensitive to certain materials, we were also given fine pearl spoons to indulge in this food of the Gods.

My personal favorite dish of the course was this haunting beautiful platter of Salmon Tataki with Black Sesame Dressing & Jalapeno Jelly. The contrast of the luscious and aromatic black sesame dressing with lightly seared salmon, completed with a hit of heat from jalapeno jelly and black caviar, can be summed up with one word, divine! The dressing was so amazingly addictive that we even asked for spoons to ensure we do justice for the sauce.

My foodie-in-crime next to me whispered “If only all salads were like the Spinach Dry Miso!” Sheer simplicity with a compilation of crisp baby spinach leaves, well tossed with a citrus dressing and sprinkled with crispy yuba.

One cannot visit Nobu without trying its signature Salmon Nu-Style Sushi. When Chef Nobu first created his nu-style sashimi, the dish won over many chefs and foodies all over the world, including me. Nu-style features sashimi just lightly cooked from a hot sear of aromatic oils and Nobu’s special soy sauce. This one is ravishingly yummy with much unctuousness of umami notes.

The Yellowtail Jalapeno Sushi is already marinated in a special sauce, hence no further soy sauce or condiments are needed to enjoy this. The toasty sesame seeds and jalapeno added much oomph to the creamy yellowtail sushi.

Only the braves would pair chocolate with fish and the sheer boldness of Chef Hervé’s dish of Chilean Sea Bass with Yuzu White Chocolate Sauce paid off. The steamed cod was gorgeous, cleverly enhanced with a creamy white chocolate sauce, pumpkin puree and crowned with roasted seaweed. While the white chocolate sauce was a tad too sweet for my liking, the overall flavours did work well together as the pumpkin puree and yuzu balanced up the flavours to compliment the creamy sweet cod.

Another personal favorite of mine was this masterpiece of Wagyu Hobayaki with Anticucho Den Miso. Served in a bronzy magnolia leaf, grilled wagyu smothered in Nobu’s famed spicy Peruvian anticucho sauce was exceptionally pleasing in flavours. The added pumpkin puree and hijiki gave the dish much finesse and flavour.

So marvelous in flavours and texture that one cannot help but to keep reaching out for another piece of this delectable wagyu!

Not only did the savory menu impressed us but so did dessert! A cleverly deconstructed Yuzu Lemon Tart with Shiso Jelly looked gravity defying at sight. Zesty yuzu custard sandwiched with almond shortbread and served with crispy meringue and shiso jelly, proved that some classics can be made better with out-of-the-box creativity.

Zinzli Banana Passion not only looked pretty but tasted heavenly. The components used chocolate from Venezuela and is skillfully turned into panna cotta cream and mousse served with passion fruit banana puree, almond crumble and fruit gel. When savored together, magical flavours satiate the palate, igniting a very satisfied sweet tooth monster in me.

Another chocolate divinity took form in Guanaja Pineapple Tartar with Coconut Lime Szechuan. Chef Hervé used Peruvian Guanaja chocolate in his chocolate sponge covered in chocolate crust with coconut crowned with chocolate mousse and served with a lightly heat tainted tangy pineapple tartar. Its dark, its rich and it’s a dessert for chocolate lovers!

Now if you may be too lazy to enjoy desserts, there’s also the drinkable desserts on the menu. Two on this list and boldly potent too. Blatantly strong in flavours, both Tiramisu Martini and Espresso Martini will jolt your senses into fine frenzy, in a good and delicious way.

Made from Kahlua, Frangelico, coconut cream and more, the Tiramisu Martini is velvety luscious and delicious to the very last drop. The Espresso Martini, a composition of Absolut Vanilla Vodka, Patron XO, expresso and more, is quite a caffeine banger and is perfect for coffee lovers that requires a solid jolt to end their meal.

The Chef’s Table is priced at RM695++ per person from 2 July to 7 July 2017 and comes with 8 courses, completely customized per table at Nobu Kuala Lumpur. 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)