We got wind of this a little late, but better late than never, I always say.
So, from the 2nd – 7th of July 2017, (which leaves us really with today & tomorrow, Friday), visiting Chef Herve Courtot from Nobu Dubai graces Nobu KL with his presence and his culinary prows, weaving an Eight Course Omakase menu, that’s definitely worth checking out.
Chef Hervé’s illustrious career has seen him heading operations of the Nobu franchises of Riyadh, Monte Carlo, Moscow, Cape Town, Doha, Marbella and Ibiza. Chef Hervé joined Nobu Dubai in 2008 as Chef de Cuisine and he now helms the overall management of the restaurant.
Alongside Nobu KL’s Executive Chef Philip Leong, Chef Hervé Courtot, Corporate Chef and Chef de Cuisine of Nobu Dubai would be creating some rather interesting dishes for their guests. We were lucky we got to check them out this week. Here’s what’s in store for diners..
Black and gold Swarovski crystals sparkle in front of us and we were surprised we were meant to eat from this gorgeous container.. Inside, glistened black Caviar with Wasabi Mashed Potato (RM260++). Tiny mother of pearl spoons were really the icing on this super luxe cake! Loved it.. worth every penny.
Konbu Tacos with Beef, Dry Miso and Ikura (RM80++). Super salty thanks to the reduced konbu – snacks that would probably go down well with Kirin beer;)
Pan-fried Scallops with Yuba – Juicy scallops wrapped in deep-fried tofu skin laced with tonkatsu sauce. Excellent flavours emerged from this ensemble.
Yellowtail Jalapeno Sushi – perfectly wrapped maki rolls generously coated in toasted sesame seeds, and just enough of flavour to let the subtle yellowtail shine. I liked the fact that they didn’t overdo the Jalapeno sauce.
Salmon nu-style sushi – slightly seared, lightly laced with yuzu and deeply flavourful.. love the contemporary spin on this all time Sushi classic, that might otherwise make purists balk.
Salmon Tataki with Black Sesame Dressing & Jalapeno Jelly (RM220++) – best dish of the night. Can’t explain what the Goma does but it drives me a lil crazy for sure. Definitely intense, in your face, but totally delicious.
Chilean Sea Bass with Yuzu White Chocolate Sauce (RM175++) – a little weird for me. Didn’t really fancy the white chocolates sauce much.
Wagyu Hobayaki with Anticucho Den Miso (RM280++) – Peruvian inspired apparently and insanely delicious. Just let the wagyu do the talking I always say. And enough said.
Yuzu Lemon Tart with Shiso Jelly (RM50++), Zinzli Banana Passion (RM50++), Guanaja Pineapple Tartar with Coconut Lime Szechuan (RM50++) – might as well be the holy trinity of desserts – fantastic each in themselves. Sweet, sour, tart, crumbly, smooth.. all an amalgamation of sensory delightfulness. Loved all three, this trinity.
So… the damage you ask? The Chef’s Table of an 8 course Omakase, with Chef Hervé Courtot is priced at RM695++ per person. Only Friday left so… don’t say, we didn’t say. NOBU KL, tel: 03-2164 5084 or Whatsapp 019-389 5085.
