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2013-10-05
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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
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.
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