To celebrate Malaysia’s 62nd Independence Day with an unforgettable dining experience, Nobu Kuala Lumpur is introducing Glorious Malaya Omakase menu which featuring the first distinctive 7-course menu specially crafted for Merdeka by Executive Chef Philip Leong and the kitchen team of Nobu KL.
If you didn’t know, this is the first time Nobu Kuala Lumpur celebrating Malaysian milestone with delectable courses that incorporate local ingredients such as palm sugar, tamarind, coconut and monk fruit. The Glorious Malaya Omakase menu is available from 1st to 31st August 2019 and is priced at RM500++ per person.
Course 1: Seared Toro With Caviar
This is the first time we are trying Toro with Tamarind sauce. Surprisingly, the Tamarind sauce blends well with the sauce as it did not overtake the flavour of Toro, the sweetness from the Pineapple and sourness from the Tamarind sauce taste really good together. The caviar on top helps to level up the taste of the Toro too!
Course 2: Nobu Style Sushi
As everyone is giving a good comment for the classic Nobu Style Sushi, this is one of the courses that we look forward to! It surely doesn’t disappoint as all of the seafood was fresh. From the Snow Crab, Yellow Tail Fish with Jalapeno slice with Tamarind sauce, White Fish with Yuzu Koshu and Tuna Belly with soy sauce, all of it has its distinctive taste which we like it a lot, especially the White Fish with Yuzu Koshu.
Course 3: Scallop Salad with Peanut Den Miso Dressing
Who would think of pairing Scallop with peanut sauce? Thanks to the chef and the team, the course surprises our taste bud once again. With a hint of peanut sauce, crispy daikon, fresh red apple and pear, the Scallop Salad is appetizing.
Course 4: Arctic Char Wasabi Palm Sugar
If you like Wasabi, you should not miss this out! The Arctic Char Salmon is well coated with Vegetable crisp, dip it with the Wasabi Palm Sugar sauce and you will keep wanting more! A unique yet delicious pairing!
Course 5: Wagyu With Nori Crema
The medium-rare Wagyu from Kyushu, Japan is pair with seaweed sauce and fermented black bean. We like the fact that the Wagyu beef is melting in our mouth while the fermented black bean is adding some flavour to it.
Course 6: Somen With Watercress Soup
This is something cold to finish off your main course! We finish the whole cup of it as it was so refreshing and it has a mild flavour to it.
Course 7: Monk Fruit Mousse
Have you ever tried Monk Fruit dessert? The Monk Fruit Mousse was made with Vanilla Sponge, Monk Fruit Jelly and served with Coconut Milk Ice Cream. It was beautifully presented and it tastes not overly sweet too, this is just nice to finish off the meal.
The whole omakase menu was great! We especially like the Seared Toro with Caviar, Nobu Style Sushi and Arctic Char Wasabi Palm Sugar. Do come with your adventurous foodie friend as the whole course was full with surprise which we loved!
On the other side, Nobu Kuala Lumpur also celebrating Mid-Autumn Festival by unveiling unique flavoured Nobu Style Mooncakes. Among this year’s distinct fillings include Miso yolk, Wasabi yolk, Green Tea and Black Sesame, all set within a traditional, Shanghai or snow skin mooncake.
Guests can opt to enjoy the Lunar Fortune Mooncakes in two different packages and also enjoy a special discount of 10% for purchases of 5-9 boxes or 15% for purchases of 10 boxes and above. FYI, it is available to pick-up at Nobu Kuala Lumpur from 5th August to 13th September 2019.
Nobu Kuala Lumpur is having a special kiosk at Pavilion Kuala Lumpur from 23rd August to 12th September 2019, where you will be able to purchase the Nobu Style Mooncakes.
For more inquiries or to make a reservation, call 03-21645084 or WhatsApp 019-3895085. Visit Nobu Kuala Lumpur’s Facebook & Instagram for the latest updates.
Read also: #PamperEats: Muhibbah Feast Buffet at The Courtyard, Pavilion Hotel Kuala Lumpur
