I do love my mee rebus and will usually try to order it at a mamak/nasi kandar place. This was a late night supper after an event and craving for something with gravy I ordered this. It looks pretty good with sizable portion, with plenty of toppings. While I enjoyed munching on the fried tofu and the like and slurping the noodles, the gravy was a little under seasoned and was on the thin side. The addition of lime juice didn't help. I couldn't finish it, which is rare for a noodle addict for me.

Enter Aloft, the latest hotel in Kuala Lumpur under the Starwood group (another place for your points). This rather funky looking hotel is situated right next to KL Sentral (read: convenient) and has recently opened its door to the public. We got a little tour of the hotel when it was still brand new, trying out their F&B outlet: Nook.

Nook offers both buffer course as well as ala carte dishes. We managed to sample a few things as our tummies allowed. The buffet spread might not be massive, but it offers enough varieties to the diners, starting with some lovely cold starters. Well, give me Salmon anytime and I'll be happy.Some seafood for you perhaps? Abundance of smoked salmon, huge king prawns and mussels for you to choose.These tangy, refreshing salads compliment the cold seafood. And if you want more greens, there’s a salad bar right next to this.All manners of colourful salads to fulfill your vege intake of the day. Tailor your own dressing too if you wish.All the curries were pretty good, especially that Lamb Masala. Bit on the salty side so be sure to wash down with plenty of those fragrant biryani rice.Interesting, the buffet spread features Sarawak Laksa (also available as Ala Carte option) where you pick and choose your own toppings and types of noodles (authentic Sarawak Laksa has rice vermicelli only though) then leave it to the chef to cook. A tip: forget about these tiny shrimps and add the big prawns from the cold seafood section instead. The first time we've had it, the chef hasn't got the flavours quite right yet. But we have since returned a few times and I can definitely say that it has improved. And right now, there's also a special MIGF menu which I will post soon. Nook’s Signature Beef Burger

Nook also offers Ala Carte items and the beef burger was sent to us in all its meaty glory. The brioche bun was buttery and fluffy, however the patty was too tough for our liking, even though a nice smoky char-grilled flavour was achieved.Nasi Lemak

Their rendition of Nasi Lemak might be on the dry side but I love the aromatic rice, adding lemongrass was a nice touch. The chicken might have been in the deep fryer for longer than it should but the flesh remained juicy and tender. I would prefer a bit more sambal, and less of the rubbery squid.Of course, there has to be some space for desserts and I’d say we made full use of the gorgeous spread. I tasted a few things and liked the strawberry tarts the best.

I think Nook has a great potential and with their participating in MIGF this year, things are only going to get better. I will tell you about that special menu in my next post.

I mentioned that I will bring the other half to Nosh after my last visit and few days ago we finally had the chance to do our little date night. I called beforehand to enquire about vegetarian options and it seemed promising. As I browsed the menu, I knew this meal was going to be good and it surely didn't disappoint! We started with some truffle cheese bread. The bread was toasted with thick layer of gorgonzola and cheddar. The gorgonzola was pretty strong (well it is a blue cheese after all) so I felt that the addition of truffle wasn't necessary. In fact I think the flavours kind clashed a little and it was bordering on stinky. But no matter, the bread was nice and fluffy, definitely comforting. Frank wanted the 'Smashing Cucumber'. It looked like nothing much but tasted pretty good with hint of sesame and soy, a Japanese twist I suppose. The crunchy and slightly sweet cucumber was very refreshing. Our last starter was these garlicky, peppery sauteed mushrooms, which came with toasted bread. Frank wasn't a huge fan but I loved the peppery note. Very moreish. The token vegetarian got the Pumpkin Ravioli which induced a case of food envy in me. Look at those gigantic handmade ravioli! Each of them filled with fresh, soft pumpkin that is seasoned just right. The butter, cheesy sauce was eye-openingly rich and full of flavours, with hint of deep fried sage to add that herbaceous note. This was so good I wanted to have more. But I was getting quite full at this point and needed the stomach space for my main course. And luckily I practised some restraint because my braised beef cheeks dish is huge! I wasn't supposed to be eating red meat but the menu description won me over. The gravy has coffee in it! I've always wonder how that would taste like, and turns out coffee complemented beef in a very strange way. I guess the slight bitter burnt taste works. The beef cheeks were melt-in-the-mouth tender, amazing. I liked the mash because it wasn't overly creamy, which was quite necessary as this is a very rich dish. Loved the beautiful presentation of the dish especially the carved vegetables. So beautiful. I had to admit I couldn't finish the mash because I was stuffed!

But we can't not try their desserts, especially after I saw pictures from my friends who have visited recently for their new desserts. Unfortunately the Goma Macha dessert I was eyeing wasn't available so I settled for the Pumpkin Panna Cotta, while Frank ordered an Apple Cheese Tart. Apple Cheese Tart in a deconstructed matter

Decent dessert, but didn't have the wow factor. I did like the spiced apple and the cream cheese 'balls' though. Pumpkin Panna Cotta
Frank described this as over-the-top presentation but I felt that was the attraction of the dessert: wow factor. Not only visually pleasing, it was so delicious. The soft pudding has the perfect texture with ever so slight hint of pumpkin. The best thing is that it wasn't sweet and cloying. So, so good!

I love the attention to details not only in their food, but also their service. Very attentive, quick to refill our glasses without being too disruptive. Love to come back again to try more dishes. Might just make this a monthly thing since they do rotate their desserts. The bill came up to RM322 but that was because we also had a few glasses of wine. But for food this quality, it's worth it.

Being nominated few years in row (and won Best Pub Grub category 2012) in TimeOut KL 2012. You can expect excellent grub to pair with your cold one at Sid's Pub. Most of the dishes are decent and one thing that we love when in a big group is a plate of these fried sausages with chili and onion. Very simple dish, but the chili and onion complemented the sausages which is otherwise just the plain old English variety. With this, there's a Malaysian twist and it does deliver a kick. If you can't live without chili, ask for extra hot and they will do it for you.

Incidentally, I'm heading to Bangsar South for a little while and just might order this again!

Chef Ryan Khang is a man of many talents: Not only he has great passion in cooking and baking, he is also the editor in chief for a well-known food magazine, and during his freetime (does he even have any) he organises food related events. Proud Janny is his brainchild and it's an Asian Fusion restaurant with some Western dishes as well. Lunch is definitely busy and as it attracts a lot of corporate customers. Even though they were full when we dined there today, the service remained efficient and polite. Upon Chef Ryan's recommendation we ordered some of his signature dishes. But first, to wake me up, I needed a strong cup of latte and this definitely delivered the hit I needed. And it reminded me so much of Melbourne. It's no wonder because the name Proud Janny also reminds me of Proud Mary, a well-known cafe in Melbourne which serves superb coffee and brunch dishes. Not long after we placed our order, the Lo Bak arrived on our table. This is the Penang version which sees minced meat spiked with 5 spice wrapped in beancurd skin and deep fried. The taste was definitely spot on, the chili sauce with peanut also was fantastic to go with this. Though the skin has lost its crispiness during the reheating process. But no matter, it was good. This was the first dish that caught my eye and I was craving some Omega-3 in the form of oily fish so it was an obvious order. You could definitely have the Aglio Olio plain (RM10!) or choose to add chicken or salmon. The bonus for me was that fantastic hollandaise sauce with right amount of tang to balance the richness of egg yolk and butter. The salmon was cooked perfectly with that irresistible crispy skin, yum. Pasta was cooked al dente with plenty of garlicky and herbaceous note. I added some chili flakes for good measure. Delicious.

How can we leave Proud Janny without trying their famous desserts? We ordered a slice of chestnut cake and sea salt caramel (swoon, who doesn't like salted caramel?) to share. Chestnut Cake in front, Salted Caramel background.
My prefered choice obviously would be the salted caramel cake. The top was creamy, bittersweet and the addition of salt just brought this to whole other level. In the sponge there were some crispy caramel bits "surprise" too. Great dessert. The chestnut cake had good flavours but unfortunately the top was on the dry side for me. Nevertheless an enjoyable dessert.

For food this quality I am surprised this lunch was not at all expensive. I will definitely return to try the Ayam percik (they were flying out the kitchen like hot cakes, must be good).