CELEBRATE MIGF MENU 2013 BY CHEF STEVEN FROM NOOK ALOFT

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.

Chef Steven has seen and done it all. His first experiences of cooking was watching and helping up the tricks and tips that makes family cooking was watching and helping his mum and aunts, picking up the tricks and tips that makes family cooking in Malaysia such a wholesome experience.

Starting his chef’s career through some solid culinary advice from his American aunty, he quickly make a name for himself through his drive and determination at MIcheline starred restaurants in Paris.

Chef has trained in a 1 star Michelin restaurant in Paris, Le Celadon, Westminster Hotel and has collected his experience in many different 5 and 4 star hotels in Malaysia. Chef has entered many competitions before, earning Silver Medal in Salon CUlinaire 1999, Silver Medal, Golden Chef Hat Nestle 1997 and many more.

“I’m excited to be part of this industry shaker as this gives me lots of space to make different things that I have done. Looking forward to more great ideas and hope that the market is taking it well!” commented Chef Steven.

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 Sarawak Laksa. The Sarawak Laksa had made a twist of Malaysian with the Japanese flavors where the organic soba noodles is being served with the lobster and abalone. The dish’s grilled lobster  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.

The set menu comes with coffee or tea.

The light menu priced at RM160+ per person which comes without the Sarawak Laksa from set listed above. The Go Strong menu – is the full menu, which is priced at RM180+ per person and the Go Strong menu is the full menu with wine and beer pairing is priced at RM280+ per person. The MIGF set menu is available through lunch and dinner and in both September and October.

The light menu priced at RM160+ per person which comes without the Sarawak Laksa from set listed blow. The Go Strong menu – is the full menu, which is priced at RM180+ per person and the Go Strong menu is the full menu with wine and beer pairing is priced at RM280+ per person. The MIGF set menu is available through lunch and dinner and in both September and October.

Festival Menu:
*Starter
Smoked Scallop Umai Sushi, Duck Confit with Pomegranate and Yogurt Sphere
Villa Maria Chardonnay, NZ

*Mains
Sarawak Lobster and Abalone Laksa with Organic Soba Noodles
Beer Leffe Blone
OR
Wagyu Beef Rendang, Farm Vegetables, Achar Jelatah, Tumeric Coconut Rice
Madfish, Shiraz, Australia

*Dessert
Eight Treasures Ais Kacang

Coffee & Tea

Full Festival Menu Price
RM280++ per person with wine & beer Pairing
RM180++ without wine & beer pairing

*Light Menu Price
(Light Menu not inclusive of Wagyu Beef Rendang)
RM160++ per person with wine

Address:
Nook,
Level 1,
Aloft Kuala Lumpur Sentral,
Kuala Lumpur Sentral,
50470 Kuala Lumpur.
Business Hour: 6am- 12am
Email: [email protected]
Contact: 03 – 2723 1154
Website: www.aloftkualalumpursentral.com