The restaurant itself has futuristic pods designed to replicate first class pods on a jet, and an uplifting green and white colour combination with floor to ceiling windows overlooking the Kuala Lumpur Sentral area. Interestingly enough, the green is chosen because it is the softest colour to the eyes, reminding one of pandan leaves and kaffir lime (a very Asian food emphasis). Add to this original Moooi lighting which are very futuristic too like exploding stars refreshing the entire dining venue.
Tartare to follow – A-grade tuna loin, birds eye chilies, orange, soy and passion fruit. This was another dish full of surprises. Chef Phoebe commented that there are many flavours in common between Ghana and Malaysia, by combining tropical fruit such as passion fruit with the tuna seemed logical to her and then the daikon, sea salt and a touch of chili padi creates a little complexity. A revelation to us and Chef Phoebe had truly piqued our palate with this one.
Milk Chocolate as dessert – Cheese mousse, espresso, salted caramel, raspberry, potato chip and toasted macadamia. This was such a playful dessert that married all disparate flavours beautifully together. Chocolate dipped potato chips anyone? Yes please and we wish there was more of everything.
When you think of hotels that always focus on buffets, this specially crafted Chef Tasting menu will knock you sideways with its finesse and fun – it was as if Chef Phoebe knew in what hotel she was cooking but has a sense of mischief and wants to take you into unchartered territory while having some fun at the same time and making you smile while you eat. Service also worth mentioning as it is rather spot on. Be prepared to be amazed when you dine in NOOK at aloft Kuala Lumpur by Chef Phoebe’s International Fusion cuisine, You will experience more than just food with her passion and love in her very own style of gastronomy creation.
Tried & Tested: