{"id":92132,"date":"2019-08-05T17:43:15","date_gmt":"2019-08-05T09:43:15","guid":{"rendered":"https:\/\/www.pamper.my\/news\/?p=92132"},"modified":"2019-08-05T18:25:10","modified_gmt":"2019-08-05T10:25:10","slug":"pampereats-nobu-kuala-lumpur-celebrates-merdeka-day-and-mid-autumn-festival-with-specially-crafted-menu","status":"publish","type":"post","link":"https:\/\/www.pamper.my\/news\/lifestyle\/wine-dine\/pampereats-nobu-kuala-lumpur-celebrates-merdeka-day-and-mid-autumn-festival-with-specially-crafted-menu\/","title":{"rendered":"#PamperEats: Nobu Kuala Lumpur Celebrates Merdeka Day and Mid-Autumn Festival With Specially Crafted Menu"},"content":{"rendered":"

To celebrate Malaysia\u2019s 62nd\u00a0<\/sup>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.<\/p>\n

If you didn\u2019t 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.\u00a0The Glorious Malaya Omakase menu is available from 1st\u00a0<\/sup>to 31st\u00a0<\/sup>August 2019 and is priced at RM500++ per person.<\/p>\n

Course 1: Seared Toro With Caviar<\/strong><\/p>\n

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Seared Toro With Caviar<\/figcaption><\/figure>\n

This is the first time we are trying Toro with Tamarind sauce. Surprisingly, the Tamarind sauce blends \u00a0well 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!<\/p>\n

Course 2: Nobu Style Sushi<\/strong><\/p>\n

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Nobu Style Sushi<\/figcaption><\/figure>\n

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\u2019t 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.<\/p>\n

Course 3: Scallop Salad with Peanut Den Miso Dressing<\/strong><\/p>\n

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Scallop Salad with Peanut Den Miso Dressing<\/figcaption><\/figure>\n

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.<\/p>\n

Course 4: Arctic Char Wasabi Palm Sugar<\/strong><\/p>\n

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Arctic Char Wasabi Palm Sugar<\/figcaption><\/figure>\n

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!<\/p>\n

Course 5: Wagyu With Nori Crema<\/strong><\/p>\n

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Wagyu With Nori Crema<\/figcaption><\/figure>\n

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.<\/p>\n

Course 6: Somen With Watercress Soup<\/strong><\/p>\n

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Somen With Watercress Soup<\/figcaption><\/figure>\n

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.<\/p>\n

Course 7: Monk Fruit Mousse<\/strong><\/p>\n

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Monk Fruit Mousse<\/figcaption><\/figure>\n

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.<\/p>\n

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!<\/p>\n

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