With the theme of ” Red Hot Chef” this year; NOOK in Aloft KL Sentral is show-casting their MIGF Menu with the innovatove temptation created by the Executive Sous Chef Rozaiman and his team. The MIGF Menu comes exclusively with the delighting menu which it is indeed surprises us all.
We started off with the unique Malaysian-style kerabu salad (with a fusion twist, of course )- marinated sea conch, octopus and sea urchin roe with coconut kerabu and fiddlehead fern (pucuk paku). The presentation is simply beautiful which had captured my hearts and love in the first sight. The sea Conch is marinated in lime juice, spicy chilly salt and pepper. The delights comes very unique to me and the taste comes pretty appetizing.
Paired with the salad is the WXYZ Mojito.
The second impressive dish which is being served is the chicken noodle soup. Looking at the presentation perhaps it does not much impress you but this dish will not be completed without some syringe action. The liquid from the black chicken is being injected into the hot soup to create the noodle strands.The soup comes flavourful too where he had use the galangal and lemongrass that creates the refreshing temptations.
As for the main course we moved to the sambal beef tongue and tendon served with percik sauce and achar crudite. Chef Rozaiman explains that the beef tonque is cooked for 12 hours and then it is then being cooked with sambal sauce. The beef tongue comes moist and tender which is almost melts in the mouth. Loving it so much. This is paired with the Miguel Torres Santa Digna Chardonnay Reserve
Before moving to the next mains, we had the refreshing lemongrass, lime and pandan sherbet to cleanse our palate.
My favorite of the night is the cod fish assam pedas, served with garlic rice, salted egg and tempura egg plant.The c od fish is well done with moist and flaky texture. It’s is then topped with the spicy sambal with it and it is well accompanied with the fish itself. The delights comes well with the light spociness and each mouthful is divinely delicious. Every mouthful is amazingly superb and it is not just unique but bringing us a homey delicacies as well.
We ended our meal with the NOOK Signature – Cendol paired with a Sour Boy.
The sour boy is another Malaysian favorites where Chef made a twist in it serving with the Cointreau, lime and assam boi.
As for the chendol; it is being served with syringes filled with coconut milk and palm sugar syrup, and you can adjust the taste to your liking. The chedol comes pretty unique with the combination of pandan rice flour jelly, ba’kelalan salt, palm sugar, red bean and glutinous rice. Such a nice desserts to end our meal.
The 3-course light menu for RM98 nett per person (RM130 nett with cocktails and wines) or 6-course full festival menu at RM188 nett per person (RM250 nett with cocktails and wine).
Location: NOOK, Level 1, Aloft KL Sentral, No 5 Jalan Stesen Sentral, 50470 Kuala Lumpur.
Tel: 03-2723 1154