Basic HTML Version
40 | FireFlyz
SAVOUR
Nook @ Aloft Kuala Lumpur:
Stylishly Quirky Cuisine
Hannef Esquander
is awilling test subject for head chef
PhoebeDonko-Hanson’s
newdishes.
S
taying
at the Aloft Hotel
is not an opportunity to
be missed out on. Its
fresh approach to the
traditional staid hotel
landscape, cater ing
to next generation of
traveller, is all about being tech-forward
and promises a vibrant experience with a
modern eclectic style that is hard to find
elsewhere. The same thing can be said
about the colourful fusion of cuisine at
its critically-acclaimed restaurant, Nook.
With Phoebe Donko-Hanson as its new
head chef, Nook recently introduced a
new menu consisting of dishes that stay
true to the hotel’s uniqueness.
Beetroot Panna Cotta with
crab meat, caviar, pickled
carrots, cucumber and radish
Tartare using Grade A tuna
loin served with birds eye chili,
passion fruit and soy sauce
An explosion of colour
The first dish out was Chef Phoebe’s
colourful
Beetroot Panna Cotta
. It
looked like an explosion of colour on
a plate with caviar,
crème fraiche
, crab
meat, pickled carrots, cucumber and
radish with edible little flowers as a
finishing touch. The combination of
all the ingredients blended so well,
creating a perfect appetiser to activate
the taste buds.
Tartare
was the next to
arrive in all of its freshness, combined
with a hint of tanginess and spiciness.
Chef uses only A-grade tuna loin with
added bird’s eye chilli, orange, soy and
passion fruit to achieve the stunning
flavour.