Nook, Aloft Hotel Kuala Lumpur – the hotel restaurant which is prides for their Sarawak Laksa all this while, is going into their second year joining Malaysia International Gourmet Festival (MIGF), strives to deliver greater, tastier dining experience than last year.
This year participation welcomes Chef Roaziman Mohd Sahid, one of the rising stars in Starwood Group. Chef Rozaiman’s MIGF 2014 Festival Menu will put together the best local dishes that Nook is famous for with modern twist, taking inspiration from Executive Chef Steven Seow.
Appetiser*
Marinated Sea Conch, Octopus and Sea Urchin Roe in Coconut Kerabu with Fiddlehead Fern
Begin the meal with briny flavours, featuring marinated sea conch, octopus and sea urchin roe laid on a bed of coconut kerabu with Fifflehead fern, the favourite local salad from East Coast.
Paired with WXYZ famous Mojito.
Soup
Chicken Noodle Soup
Looks nothing more than just a normal bowl of noodle soup, but transformed into a whole new level as Nook creatively incorporate DIY fun for the Chicken Noodle Soup. Soup and noodles are served separately, where liquid is first filled up in syringe. Inject the liquid slowly into your soup, violaa! Strands of smooth, grey colour noodles are formed in the pipping hot, comfort clear soup infused with aroma of galangal and lemongrass.
Main Course 1*
12 hour Sous-Vide-Sambal Beef Tongue and Tendon served with Percik Sauce and Achar Crudité
Summerkid loves this Western x Malay delight. Slow cooked in Sous-Vide style for 12 hours, the beef tongue turns pleasantly soft, almost melt-in-the mouth; same goes to the beef tendon that showcases creamy, gelatinous goodness. Dressed with local popular percik spicy sauce packed with punch of flavours.
Palate Cleanser
Clean the palate with Lemon Grass, Lime, Pandan Sherbet before moving to the second main course.
Main Course 2
King of Fish-Cod Fish Assam Pedas served with Garlic Rice, Salted Egg and Tempura Egg Plant
Second main course highlights delicious local flavours with fusion Japanese touch, pairing unmatched ingredients into perfect marriage. Aside from the tastebud tickling cod fish in sweet and spicy sauce, we personally like the fragrance, flavourful wok-fried rice and salted egg. Served with crispy outside, mushy soft inside tempura egg plant.
Enjoy with Miguel Torres Santa Digna Chardonnay Reserve
Dessert*
Sweet, Salty, Sexy-Nook Cendol
End the meal with more syringe fun as Nook Cendol is delicately presented. A glass of shaved ice topped over with pandan rice flour jelly, Ba’kelalan Salt, Red Bean and Glutinous Rice, sided with palm sugar and milk stored in syringe, hence you can measure the amount of sweetness and milkiness you want to have in your ice cendol! Sweet, salty and sexy- tasted as it is named.
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Nook Aloft Hotel Kuala Lumpur MIGF 2014 Festival Menu:
Appetiser*
Marinated Sea Conch, Octopus and Sea Urchin Roe in Coconut Kerabu with Fiddlehead Fern
WXYZ Mojito
Soup
Chicken Noodle Soup
Main Course 1*
12 hour Sous-Vide
Sambal Beef Tongue and Tendon served with Percik Sauce and Achar Crudité
Miguel Torres Santa Digna Chardonnay Reserve
Palate Cleanser
Lemon Grass, Lime, Pandan Sherbet
Main Course 2
King of Fish
Cod Fish Assam Pedas served with Garlic Rice, Salted Egg and Tempura Egg Plant
Miguel Torres Santa Digna Chardonnay Reserve
Dessert*
Sweet, Salty, Sexy
Nook Cendol
Pandan Rice Flour Jelly, Ba’kelalan Salt, Palm Sugar Ice, Red Bean and Glutinous Rice
Sour Boy
Coffee, Tea or ABK
Full Festival Menu
RM250 nett per person with wine and cocktail
RM288 nett per person without wine
Light Menu (Dishes marked with asteriks*)
RM138 nett per person wine and cocktail
RM98 nett per person without wine
Photography: Summerkid
Write Up: Summergirl
Address:
Nook, Level 1,
Aloft Hotel Kuala Lumpur Sentral
No 5, Jalan Stesen Sentral,
50470 Kuala Lumpur.
Reservation: +603 2723 1154
Email: nook.03758@alofthotels.com
Business Hour: 6:00pm – 12:00am
