Taking
High Tea to new heights, the innovative and elite Nobu Kuala Lumpur introduces their brand new Nobu High Tea starting
this coming Saturday in style!
The
world’s famed Japanese fine dining, with unique new style Japanese cuisine by
Chef Nobu Matsuhisa, is offering gourmands a high tea dining experience set
with a majestic view of the city on Level 56 at Menara 3 Petronas. Starting
from 23 July, 2016 onwards, the Nobu KL
Sky High Tea is available every weekend from 2.30pm to 5.00pm at the Nobu Club Lounge.
The
one-of-a-kind experience of savoring Nobu’s unique high tea coupled with one of
the most sought after views of the city skyline is perfect for a celebratory
moment or simple a pleasurable experience with loved ones and friends. The Nobu KL Sky High Tea features a unique
selection of Nobu-style canapes and pastries, both savoury and sweet, prepared
by Executive Chef Philip Leong and the team.
Members
of the media and me snagged an invite to catch a sneak preview of the Nobu KL High Tea recently and was
certainly impressed by what the Japanese fine dining has to offer this coming
weekend.
While
one can opt for the Sweet Tray of High
Tea at RM45++ per person, I’d say go straight for their Savory & Sweet Delight High Tea set
priced at RM93++ per person (with complimentary green tea) to savor signatures
of Nobu on a lighter scale.
Starting
off with the Savory platter, the pretty and mini canapes were already a sight
of sumptuousness!
We
were told to start off with the Salmon
Tartare. A Nobu signature, salmon is minced with onion and garlic and
served with an umami wasabi soy sauce and finished with finely minced scallion
and lavish caviar. Beautifully creamy, savory and a hint of tingling sensation,
the Salman Tartare is definitely a crowd pleaser.
Utterly
simple and minimalist with an explosion of flavours in the mouth best described
the Sushi Rice with Salmon Egg. The
Ikura is gorgeously briny and salty against the sushi rice.
Japanese
with a Peruvian twist is Nobu’s signature new style and this is seen in the White Fish Tiradito. A light hint of
Yuzu lemon juice with soy sauce, rocoto (Peruvian chili) and coriander sealed
the deal. The ingredients in the dish really elevated the firm fish to new
heights in flavours.
Shrimp Slider looked ordinary but tasted
extraordinary. Little disc of pan fried tofu sandwiched a juicy and bouncy
shrimp patty with bits of crisp and veggies. Not the easiest bite but so
delicious in flavours!
Sitting
a little obscure on the platter, the Seafood
Gyoza with Jalapeno Dressing is nicely executed. The seafood filling was
sublime and the dressing gave the dumpling a nice creamy note with a subtle
hint of wasabi.
The
finishing on the platter was light, crispy and enjoyable. We polished the mount
of Seaweed and Rice Cracker nicely
with our drinks.
Moving
on the Sweet platter, every element of the dessert stayed true to its Japanese
classic ingredients of green tea, yuzu, red bean, sesame seed and even Suntory
whisky.
A
tiny cup with white foam gave nothing out except when one spooned into it and
experience intense coffee and creamy notes. A Suntory whisky foam topped a
coffee cream brulee studded with light bits of coffee crumble summed up the Suntory Cappuccino. This is superb!
Wish it was a bigger cup…
Two little Japanese mochi sprinkled with fine peanut powder represented the Mochi with Red Bean and Black Sesame. The mocha is super soft and creamy, a mouthful of amusing enjoyment.
There
is also Green Tea Biscuit with Yuzu
White Chocolate Ganache Filling, looking very dainty and crisp. A tad on
the sweeter note from the filling but it’s very minor as the green tea note is
very lovely and well balanced.
It
was unanimous at our table that the favorite dessert on that platter was the Banana Harumaki. A concoction of sweet
ripe banana with shiso leave and Dulce de
Leche is wrapped in spring roll and fried to crisp. Served with passion
fruit puree on the side, the harumaki has luscious, sweet and aromatic notes.
The passion fruit puree gave the dessert a tangy boost.
Who
could resist miniature cream puff? Profiterole
with raspberry jam filling was easy to enjoy and an unexpected dessert on this
Japanese sweet platter.
The
duo of High Tea was an alluring experience on sight and taste. Unique and
exciting, one may never know what may go on these savory and sweet platter from
Chef Philip and team. For RM93++ per person, this is definitely a drool-worthy
experience of enjoying High Tea in new heights.
While
waiting for the high tea, we also caught Nobu’s barista making their new menu
of Matcha themed drinks as well as specialty coffee and tea. One simply must
try their Matcha Café Latte, a
gorgeous concoction of the fine art of making green tea paired with espresso. The
sublime concoctions of matcha and coffee goes so well together surprisingly.
Unique
beverages of the new drink menu that we tried includes Avocado Smoothie, Caramel Coffee Float and Strawberry Matcha.
For
reservations, please call 03 2164 5084.
NOBU
KUALA LUMPUR
Menara 3 Petronas
Level 56 KLCC 50088
Kuala Lumpur
Phone: +60 3 2164 5084
Fax: + 60 2164 5085
Reservation:
nobuklreservations@noburestaurants.com
Website: www.noburestaurants.com/kuala-lumpur
Facebook: www.facebook.com/nobukl
Business Hours:
Mondays to Fridays Lunch - 12noon to 2pm daily
Mondays to Sundays Dinner - 6pm to 10.30pm daily
Saturdays & Sundays High Tea - 2.30pm to 5pm
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