As you would have know, Buurps.com has always been a regular at MIGF events. Just last month we reported the launch of MIGF 2013, ushering yet another season MIGF.
Nook at Aloft KL is the first in our series of preview of MIGF 2013 Menu Preview of some of the participating restaurants, these restaurants will be showcasing the finest of offering as prepared by their master chef.
Nook is a restaurant located in Aloft KL Sentral, the restaurant is of a modern contemporary design that features sleek colored glass and bright lime green padding that accentuates the steel columns and pillars.
MIGF 2013 marks Nook’s first participation and the following is their Festival Menu, prepared by Chef Steven Seow.
Without further ado, we’ll start off with the appetizer.
The Smoked Scallop Umai Sushi, Duck Confit with Pomegranate and Yogurt Sphere
The sushi is the one right at the top, with a pink base, then topped with chopped scallops and further decorated with shrimp roe and onions.
Then on the lower right side is the duck confit, served with fried duck skin.
Lastly, the yogurt on the lower left side. With the guidance of our host, it seems that you’re supposed to dine according to the order that was mentioned, starting from the sushi and ending with the yogurt.
Overall it was an interesting experience, my favorite part is the fried duck skin. 😛
Up next are the main course, of which you have the option to choose either one of the two.
The first main course is the Sarawak Lobster and Abalone Laksa with Organic Soba Noodles. Please allow me to clarify, the actual menu is Sarawak Laksa with Abalone and Lobster. 😛 Yup, the soba noodles part is correct as it is.
I’m not familiar with Sarawak Laksa, I can best only describe the served noodles remind me of miso soup noodle. The abalone are sliced, place on top of the lobster (right side of the photo) – gotta love the lobster, a huge chunk of this sliced crustacean that’s fresh and well marinated. Lovely experience.
Up next is the Wagyu Beef Rendang, Farm Vegetables, Achar Jelatah, Tumeric Coconut Rice. This is the other choice of main course available.
A generous slab of wagyu been right at the center of presentation, flanked by the tumeric coconut rice that’s kept in shape by a container, the achar and 2 quail eggs.
I love how the chucks of beef just melts away effortlessly as you savor the flavors. Speaking of aroma, let’s not forget the rendang which is more on the sweet side, very minimal spice on it.
The experience of having the aromatic rice, the rendang and the fine flavor of wagyu beef synergized in each chew, it’s just beyond words.
From what I’ve written so far – it’s a given that I highly recommend the Wagyu Beef Rendang over the Sarawak Laksa + Lobster option. 🙂
And to end the course, the Eight Treasures Ais Kacang.
I’m sure the first thing that caught your attention were the syringes. LOL, I don’t blame you. I think that’s the most interesting part of the presentation, the syringes houses various liquid, such as gula melaka, coconut milk and so on. No, there weren’t any sexy nurses around – don’t think naughty things please! 😛 Anyway the “Eight Treasures” refer to the fruits that are within the bowl.
While the presentation is fantastic, the ice served was the ais kacang was a huge let down. It wasn’t a good experience having to break the rather rough ice that has solidified as melting occurs, having to ice pick like Sharon Stone in Basic Instincts isn’t a good idea. 😛
Hopefully it is just a one-off oversight. We hope Nook takes note of this and be prepared for October, which is the month where the MIGF Menu will be made available.
With that I end this preview of Nook’s MIGF Festival Menu, more details of Nook and their festival menu is available at this link.