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Discover The Essense Of Ghanaian Cuisine At Nook 1st April to 30th April 2017 This coming April , Aloft KL Sentral brings the flavours and aromas of the Ghanaian cuisine to Malaysia with a special feature , Taste of Ghana , on the buffet spread at Nook , the hotel's all day dining restaurant . Presented by Aloft's Executive Chef , Phoebe Donko Hanson , a Ghanaian national , diners can be certain to experience authentic flavours reminiscent of her culture through signature dishes from her homeland which includes a selection of her favourite dishes and dishes that best represent the country's cuisine available at the buffet on a rotational basis . A cuisine that is hard to come by in Malaysia , the taste of Ghana buffet will be available at Nook from 1st - 30th April 2017 at RM120 nett per person for dinner which starts from 6.30PM to 10.30PM daily . Serving both local and international cuisines on its buffet spreads Nook's menu focuses on diversity as it offers innovative dishes together with familiar tastes . Nooks takes dining in Kuala Lumpur to a different dimension . The futuristic white pods in the restaurant are designed replicating first class pods in a jet . The green and white setting in the venue has floor to ceiling windows , overlooking the KL Sentral area . The 144 Seat restaurant offers a private room for a party up to 25 at no additional charge , making ir perfect for family celebrations or business gatherings . A Selection of meat highlights includes the Spicy Grilled Snapper , Ginger Roasted Chicken , Braised Lamb Shank and Roast Beef . The cuisine also has its own specialty curries with the Spicy Shrimp Curry , Mutton Curry and Tomato Egg Curry , offered on the buffet line for curry lovers to indulge in . Also available is a dish called Kelewele , a gingery peppered plantain dish and Chichinga , a Ghanaian version of kebabs . To enhance the flavour of each dish , a wide variety of exciting sauces are available . A must try is Shitor , an authentic chilli paste made with sauteed prawns . Others condiments include Green Pepper sauce , Red Pepper Sauce Seasoned Fried Chilli oil , Tomato Wedges and Sliced Shallots . There will be no shortage of snacks either as there will be Fried Peanuts , Taro Chips and Yam Chips for everyone to taste and enjoy . Diners will also be able to taste unique Ghanaian in multiple flavours , As a nation that loves to eat . Executive Chef Phoebe Donko Hanson , she continuously introduces new flavours at Nook . Chef Phoebe developed a taste for cooking at a young age where family and friends got together . A seasoned talent in the culinary area , Chef Phoebe is committed to delivering great food and service to Aloft KL Sentral guest . For reservation and to know more about these offers , Please call 03-27231188 of visit http://www.aloftkualalumpursentral.com/ continue reading

Savour your temptations with Nook during the MIGF. Nook brings us the Malaysian style of delights which features Chef Steven culinary experience for the MIGF 2013. Chef Steven has put in much effort into getting this menu completed, taking a lot of ideas from East Malaysia and jazzing up the menu with Aloft style.We started our dine with the Smoked Scallop Umai Sushi, Duck Confit with Pomegranate and Yoghurt Sphere. The combination was a great one. Detailed presentation with the delicious items is just a perfect appetizer to start of the meals. The smoked scallop umai sushi presented with the sweet pinkish texture which is much appetizing and it is smoked with the lemongrass and wood which gives a more appetizing taste. We followed to enjoy the duck conflict, topped with the crispy duck skin as well as the yogurt sphere in the raspberry sauce. Perfectly well appetizers. What’s more lovely , the meal is well paired with the Villa Maria Chardonnay a New Zealand base wine. The wine gives a fragrant citrus, complex flint and nut aromas combine with a distinctive core of mineral, lemon and mealy characters to form a seamless palate.We followed with the main course next- The Sasrawak Laksa. The Sarawak Laksa had made a twist of Malaysian with the Japanese flavors where the orgainic soba noodles is being served with the lobster and abalone. The dish’s grilled losyer aroma tickles the smell senses before the peppery laksa soup is poured into a bowl of soba noodles. Perfectly done where the soba noodles well absorb with the laksa soup and it is just perfect as it is. The laksa brings a light spiciness with it. Well paired with beer or the Sarawak Laksa .As for the second main course, we had the Wagyu Beef Rendang which brings a mild sweet rendang taste that melts in your mouth and it is served with turmeric coconut rice. Delectable combination and a twist of the high grade wagyu with it is a perfect selection of getting a try here in Nook. The wagyu beef itself brings the up the juiciness and succulent meat of it. This course is paired with Madfish, Shiraz, Australia.We ended with the sweet ending of course. The eight treasures ais kachang which twist to the more special toppings and flavors in it. Served in a bowl and an aray of fun filled locally infused syrups in syringers, it is just as perfect as it is. The ais kacang isn’t the typical ice kacang but has some fruity elements in it. The eight treasures consists of jackfruit, sweet potato, sago, cendol, black jelly, blackberries, strawberries and blue berries. The colourful syringes comes with fun syrup such as yellow – orange + lemongrass, red – rose + strawberry, green – pandan + apple, brown – salted palm sugar, white – cornflakes creamer. Not too sweet, it is just a good and fun way to end the delicious meals here. continue reading

Malaysia International Gourmet Festival (MIGF) is back with an interesting theme “Cool Chefs – Cooking with attitude”. Having missed out on the Taste MIGF due to work commitment, naturally I was excited to receive an invitation to try the MIGF menu at Nook, joining the festival for the very first time. This menu is extra special to me because Chef Steven Seow, though not actually from Sarawak, has taken the effort to feature the treasures from Sabah and Sarawak. You’ll see when we talk about the dishes.It wasn’t our first time dining at Nook as I have tried out the buffet spead as well as ala carte dishes numerous times when I was performing at W XYZ bar back in June. I also went for an invited review earlier in the year when it was still brand new. I know that they have taken a special interest in improving their dishes because each time I visited, the dishes just kept getting better. FYI, 2 out of 4 dishes on this MIGF menu I have already tried as ala carte, albeit a little less luxurious. I shall stop rambling and let’s get started on the food. Starter first.Smoked Scallop Umai Sushi, Duck Confit with Pomegranate and Yoghurt SphereOoh! Here’s a little bit of molecular gastronomy to please my inner food geek. I loved the presentation and this looks like a well-thought-out dish with different components. The glass contained the smoke (for the wow factor, I guess), I was told it was lemongrass flavour but it dissipated too fast for me to catch a whiff. The scallop umai is basically a Sarawakian citrus cured seafood, very much like ceviche but with local flavours.I enjoyed the sweet, sour, savoury, herbaceous combination of the Scallop umai sushi. Moving on to the duck confit with a tiny piece of skin, well that was seasoned perfectly with good umami flavour and you can give me more of that crispy skin. Yum! I tried that with the sweet fruity coulis, pomegranate seeds and raisin separately and all worked very well together. You simply can't do wrong with sweet and savoury pairings in my book. Oh and the Yoghurt sphere actually popped in my mouth. How cool! What a great introduction to the night. This course is paired with Villa Maria Chardonnay, NZ. Lovely crisp and easy to drink.Interesting, Chef Steven Seow has chosen to pair the next course with a beer (Leffe Blonde), and I can understand why.Sarawak Laksa with Organic Soba Noodle, Lobster & AbaloneI like to refer this to Sarawak Laksa on steroids. Haha. You see, the robust flavour of prawn and chicken stock in the broth with all that laksa spices would be too strong for a white wine, but pairing it with a red will totally overwhelmed the delicate lobster and abalone. So it totally makes sense. Compared to our first visit, this Laksa has totally exceeded my expectation. The broth is perfect (perhaps a little spicier than usual) with the right ratio of coconut milk: spices. Paired with grilled lobster that was juicy and sweet, it was rather divine. I am not normally a fan of abalone, but here the abalone was cooked with some butter and herbs, giving it a lighter flavour than usual, so this fussy eater approves.While the usage of soba will probably induce a pang of panic for the purists, I don't think it's a huge problem because I love soba noodles anyway. Chicken was poached just right and I like how delicate the omelette strips were.The next course is the heaviest of all and it features Sabah style cooking.Wagyu Beef Rendang, Farm Vegetables Achar Jelatah , Turmeric Coconut RiceSome might think using Wagyu beef in rendang is simply sacrilegious. But since Wagyu beef cheeks are used commonly in braised dishes (especially by the French), why not give it a local twist? Here the beef was incredibly tender and the rendang flavours worked pretty well with this cut, although slightly on the rich side for me, probably because of the lighter dishes beforehand. The achar jelatah is Sabahan and it was just sour enough to help balance the dish.Do not underestimate the portion of this: the rice was compacted hence we were mostly fooled. I am a small eater so I could only manage half of the Turmeric Coconut Rice (Sabahan) before waving my white flag. It was suitably aromatic and not overly rich though. I would have happily gobbled the whole thing up if this was the only course (which I had done previously, yum). This course is paired with Madfish, Shiraz, Australia.Time for dessert and this was super fun!Eight Treasures Ais KacangCall me nerdy but any food item presented in lab or medical appliances gets me pretty excited. Before getting the injection on, let's see what we have here in the bowl: jackfruit, sweet potato, sago, cendol, black jelly, blackberries, strawberries and blue berries and of course a scoop of ice cream as cherry on the cake. As for the syringes: they are filled with colorful syrup including yellow – orange + lemongrass, red – rose + strawberry, green – pandan + apple, brown – salted palm sugar, white – cornflakes creamer.In order to not confuse our taste buds, it is recommended we try individual syringe first to see what we liked best. My favourite is the salted palm sugar, followed very closely by the orange/lemongrass concoction. I thought the corn flakes flavoured milk was pretty interesting too.There are 2 options for this MIGF menu: The light menu priced at RM160+ per person which comes without the Sarawak Laksa from set listed above. The Go Strong menu (full menu) is priced at RM180+ per person (RM280+ with wine and beer pairing). This set menu is available through lunch and dinner and in both September and October. continue reading

Infused with the DNA of W Hotels, Aloft Kuala Lumpur Sentral caters to the modern traveller seeking a unique experience. With urban-inspired design, Aloft Kuala Lumpur Sentral guestrooms feature loft-like decor with soaring eleven-foot ceilings, Aloft’s signature platform beds, oversized showerheads and Bliss & Spa products. Designed with the digital generation in mind, it has free wireless internet access throughout the whole hotel, including all guest rooms. Each room is also equipped with a unique plug-and-play connectivity solution which connects most electronic devices to the 42’’ flat-screen TV, turning the room into a high-tech office as well as an entertainment centre. The signature w xyz bar morphs from a relaxed hangout by day to an electric destination bar by night. It serves a range of cocktails and hosts regular indie acts by night for locals and hotel guests alike. The Polynesian themed rooftop MAI bar with panoramic views of the metropolis is set to reinvent the Kuala Lumpur party scene.The buffet spread is not a really wide spread compared to other hotels but each of the food brings quality food which I love about it. Being for Ramadan Delights, you would not missed to have the special offering Chef’s star dishes such as Stuffed Whole Lamb Kuzi served with Nasi Briyani which is superb well made.Besides this, they have a variety of buffet spread deliciously well made which includes Vegetable Dhall, Cucumber and Pineapple Acar, Papadom, and Mint-Tomato Yoghurt, Nasi Lemak, Satay, Rendang Ayam, Roasted Whole Chicken with Green Peppercorn Sauce, served with Local Market Buttered Vegetables. Every delights is simply well made prepared hot and fresh. Not only that, they do have chicken rice as well as Sarawak Laksa as well in their buffet spread. All the spread is indeed temptating and delicious continue reading

Aloft's main stop for solid sustenance is the first-floor Nook, whose intriguing interior represents Poole Associates' creativity (the folks behind 7atenine, WiP, EEST & QBA).Lots of natural light, plenty of space & heaps of buffet offerings for RM78+ at dinnertime. From prawns, mussels & smoked salmon on ice to salads & a noodle counter that whips up a bare-bones rendition of Sarawak laksa ... ... to East-&-West hot food that includes milk-roasted chicken, pan-fried orange-soy snow fish, briyani gam Johor, sambal tempe & kari ketam .. ... to dim sum of 'ma la' style beef, squid in belacan sauce & steamed egg in aloe vera sauce ... ... there's enough to keep customers going back for seconds, thirds & fourths ... ... all the way to desserts that might be defined more as 'guilty' than 'pleasure.' Nook does not officially serve alcohol, but wine can be brought over from Aloft's bars, thanks to friendly servers & venue managers like Mr Maran. continue reading