MIGF 2013: Nook @ Aloft KL Sentral
Nook
Is an all day dining restaurant in Aloft KL. It has got a warehouse-liked transformed interior that filled with vibrant lime green, resembling the young and energetic spirit from Nook as well as the staffs and also hotel itself.
In conjunction with the Malaysia International Gourmet Festival 2013 this October, Nook has taken the opportunity to join the force with its specially crafted menu by Chef Steven Seow which has done a twist in our famous local cuisine. Very creative he is, as we seldom get local cuisine in such a fine approach. And I would say, this MIGF menu of Nook’s is where you could use few of your senses such as see, smell, taste and touch!
Smoked Scallop Umai Sushi, Duck Confit with Promegranate and Yogurt Sphere
Paired with Villa Maria Chardonnay, NZ
We started off with this special appetizer. The scallop sushi came covered with a glass and once it was lifted up, there was a smoky lemongrass scent. A way to use your eyes and nose to enjoy the food, before really digging in. To enjoy, drop a few drops of soy sauce prepared in the pipette given. Alongside, there was the duck confit topped with a slice of fragrant crispy duck skin. Yogurt sphere that slept on the bed of raspberry sauce was pretty interesting too. I like the moment where it popped in your oral cavity and instantly worked like the palate cleanser after the sushi and duck confit.
Sarawak lobster and abalone laksa with organic soba noodles
Paired with Leffe Blond beer
Organic soba noodles to replace the normal noodles we got, and poured over the hot piping laksa broth. You may then warm up your lobster and abalone slices with the hot broth and slurp up all the way. I fancy the broth very much, very well spiced and flavoured, till the last drop. It was a great idea pairing with a glass of Leffe Blond beer; imagine the hot sourish laksa and then a sip of beef, such a perfect match, especially on these hot days!
Wagyu Beef Rendang, Farm Vegetables, Achar Jelatah and Turmeric Coconut Rice
Paired with Madfish Shiraz, Australia
Chef Steven used wagyu beef cheeks in this dish!!! The beef cheeks were very flavourful and tender, what a memorable melt in mouth moment. Not to mention, they were dressed up with the rendang gravy. Ohhh, yummy… gimme more turmeric rice please!
Fancy some injections???
Here comes the sweet ending – Eight Treasures Ais Kacang
Prettily brimmed with ingredients such as jackfruit, strawberries, sweet potato cubes, mango, sago, blueberries, lychee, grass jellies and a scoop of ice cream and fresh wild berries.
That’s the purpose of syringes now! Filled with flavoured syrups such as salted palm sugar, cornflakes creamer, rose and strawberry syrup, orange and lime syrup and the pandan flavoured syrup. Now, customized your own flavour according to personal preference. I love mine loaded with the pandan flavoured and salted palm sugar.
Full Festival Menu Rm 280++ per person wine and beer pairing; Rm 180++ without wine and beer
Light Festival Menu (not inclusive beef rending) Rm 160++ with wine and beer pairing
Nook
Level 1,
Aloft Kuala Lumpur Sentral,
Kuala Lumpur Sentral,
50470 Kuala Lumpur.
Tel: 03 – 2723 1154
Business Hour: 6am- 12am
Great photos. Everything looks beautiful. The first dish looks brilliant. All was looking good until the dessert. The use of syringes in food is quite a turn off for someone from the medical science baackground.
thank you sycookies. Give a try as they all are pretty good.
I’ve sampled their Sarawak laksa at MIGF, taste good and authentic^^
http://when2meets2.blogspot.com/
hi Audrey, you sampled it too!
yeah, it was really good and i super love the laksa and specially paired with the beer too!
Villa Maria makes my favorite sauvignon blanc! ^_^ I haven’t tried the chardonnay though.