It’s the time of the year again to tempt your taste buds and satisfy your cravings with the twist of creativity & innovation from the Festival Menus of the Malaysia International Gourmet Festival (MIGF) 2013.
One of the festival restaurant that stood out of the ordinary this year would be Nook, located at Aloft KL Sentral which is themed modern and youthful. And Nook itself, features a modern sleek interior with bright lime green padding that accentuate the industrial steel columns and pillars, plus elevated seats with glass dividers – for those who opt for their private booths that bedecked among others. A very funky setting for a hotel restaurant that added in the fun elements.
This would be Nook’s first year in the festival and they opted for a fusion menu lead by Executive Chef Steven Seow and their MIGF menu is inspired from East Malaysia with a mixture of inspiring touches of local flavours.
A very classy and intelligent fusion menu we all agreed to.
Smoked Scallop Umai Sushi
Duck Confit with Pomegranate and Yoghurt Sphere
paired with: Villa Maria Chardonnay, NZ
An artistic plating with a glass protecting the umai sushi. As soon as we lift up the glass, the smokey odour fills your area as it’s released! Umai is raw fish made popular in the East coast. Together with the fresh scallop, this combo went perfectly with the rice as well as the crunchy nibbles of roes. Fresh & sweet. Also, a dropper is provided, filled with soy sauce which allows patrons to personalized their sushi with just the right amount of soya sauce to their liking.
After that one should go for duck confit with the earthy taste and love the crunchy texture if the duck skin! Then, move your little spoon towards the cute tangy yoghurt sphere that compliments with the pomegranate coulis 🙂
Sarawak Lobster and Abalone Laksa with Organic Soba Noodles
Beer: Leffe Blonde
I must say it was rather unusual for us to have laksa in a festival menu but this serving of Sarawak Laksa was luxurious and keeps our palate in awe. Organic soba noodles are seved with slices of chicken, with sides of shredded eggs and the star lobster with abalone slices. The staff would then pour piping hot laksa soup from a teapot into the soba. Then, we gracefully placed the lobsters and abalones in the hot soup to enjoy the addictive bowl of luxurious laksa! Love the soup till we drank till the last drop as it’s infused with flavourful spices 🙂
Paired with Leffe Blonde Beer 🙂
Wagyu Beef Rendang, Farm Vegetables, Achar Jelatah, Tumeric Coconut Rice
paired with: Madfish, Shiraz, Australia
The wagyu beef cheek is braised till very soft with the melt-in-your-mouth texture. Infused with spices, this serving of rendang is also not overly spiced and is a perfect match to the tumeric coconut rice that is imported from Sabah. Served on the sides are the appetizing tangy achar and quail eggs too.
Eight Treasures Ais Kacang
A cute serving of dessert served with syringes, with a purpose 🙂 Each syringe is filled with different flavours of syrups, milk & brown sugar. Thus, you can opt to add the different flavours to your dessert.
Brimmed with fruits and topped with vanilla ice cream, we all had fun with the different colours of syrups and milk.
A busy interaction with the dessert 🙂 Use handle syringes with medications. My very first time with food. Haha 😀
Coffee & Tea after dessert
*Full Festival Menu
RM280 ++ per person with wine & beer pairing
RM180 ++ per person without wine & beer pairing
*Light Festival Menu
(Light Menu not inclusive of Wagyu Beef Rendang)
RM160++ per person with wine
Aloft Kuala Lumpur Sentral
No 5, Jalan Stesen Sentral,
50470 Kuala Lumpur,
Tel: +603 2723 1188
6:30am – 10:30am; 12:00pm – 2:30pm; 6:30pm – 10:30pm
Tel: +603-2723 1154