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2013-07-06
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Ooh, what a clever word to use as the name of a restaurant. Succinct and appropriate for this cozy little nook on Jalan Telawi 3.Before I even get started about the food at this place, let me tell you that Nosh is somewhere I will be confident enough to visit all the time. The owners Ann and Judith demostrated great passion in food with a great philosophy: No nasty additives, no artificial ingredients, minimal fat but maximum flavours. That's my kind of food!So passionate, in fact, they have des
Before I even get started about the food at this place, let me tell you that Nosh is somewhere I will be confident enough to visit all the time. The owners Ann and Judith demostrated great passion in food with a great philosophy: No nasty additives, no artificial ingredients, minimal fat but maximum flavours. That's my kind of food!
So passionate, in fact, they have designed the special menu for the month of July and August to celebrate being Malaysians. The dishes have clear local flavours with clever twists and will definitely bring you on a gastronomical journey. I shall also mention they are extremely generous on their portions too so my stomach was quite stretched after tasting everything during our little preview session.
Let's start with the savoury dishes:
Ayam Masak Merah RM32I love a good Ayam Masak Merah and here it’s taken on a tantalizing twist, with plenty of fresh herbs, pairing with cous cous and tangy salad. The chicken was tender and full of flavours, thanks to the aromatic tomato gravy, bonus point for being non greasy. The couscous was a good accompaniment and a healthier choice than rice.
Grilled Kurau RM42This was easily my favourite dish of the night. I think it was my first time having Kurau (Threadfin), a type of local fish with very meaty flesh. It was seasoned in their special combination of marinade then grilled to perfection. The yellow lentil dhal with spinach was perfectly cooked with delicate flavours; I couldn’t stop going for more. I love the vibrant colours of the grilled vegetables (you’ll never go wrong with them anyway). This is the most expensive item on the menu but very much justifiable considering the cost of Kurau.
Calamari Cucumber Salad RM29I told Ann that anyone who uses grapefruit in their salad gets instant approval from me. It adds a beautiful tangy sweet note to this dish. The cucumber ribbons intermingled with their version of Thai “Nam Jim” dressing. My taste buds were doing the tango! The calamari cooked just right with the unique aroma of Kaffir Lime Leaves. I found the batter to be a bit on the hard side though.
Penne Lamb Rendang RM38Pasta lovers will be delighted with this combination. Here the Lamb Rendang is cooked slightly lighter so the sauce will coat the pasta. With the tender bits of lamb, and the aromatic spices, this dish is a winner! I will be trying to replicate this at home during Raya celebration. Yum.
Time for desserts. Nosh is well known for their beautifully crafted desserts. Let’s take a look, shall we?
Pandan Delicio (Season Special)Look at that impressive height. I told you the serving here is generous and I would recommend sharing this cake with your best friend or partner. Beautifully airy pandan chiffon (slightly on the sweet side for me), gula melaka butter cream, candied coconut, everything speaks Malaysian yet the technique is authentically French. I loved the butter cream and we ended up taking the whole of first layer (hint hint: more buttercream thanks).
Bubur Cacar Panna Cotta RM 17Once again, taking our local traditional dessert and turned into this beautiful Italian fusion. You should see the tell-tale wobble when it hits our table (like boobies!). The sweet potato and yam were perfectly cooked too. That thick gula melaka syrup just tied everything together. This belongs to the catwalk or something.
Fruits of the Forest Chocolate Pavlova RM 18I don’t generally like Pavlova because it’s often sickly sweet with no much flavour. This really surprised me. I suppose the rich chocolate just brought this to a whole new level. It wasn’t that sweet either. Chocolate and Raspberries are a match made in heaven (this is at least the third time I’m typing this sentence on my blog, yes I know I need to think of a new line).
Mango Crème Brulee RM 18Using Mango in Crème Brulee is an obvious choice. But what’s different about this was the choice of mango. It’s not the usual extra sweet and tangy but rather full bodied and aromatic (almost like jack fruit). I noticed that many use gooseberry as garnish nowadays, a new trend?
With such high standards, Nosh will be pretty hard to beat. I need to bring the bf with me next time. Well, when we eventually have time to ‘date’ that is, judging by our crazy busy schedule. lol.
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