Thursday, September 19, 2013

MIGF MALAYSIA INTERNATIONAL GOURMET FESTIVAL DINNER AT NOOK AT ALOFT HOTEL KL SENTRAL

KEE@FSWMAG.COM
NOOK AND CANNY!

IT WAS A CASE OF CHEF STEVEN SEOW SCOURING EVERY NOOK AND CRANNY TO CONCOCT SUCH AN INSPIRED CUISINE IN HONOUR OF THE CURRENT, ON-GOING MALAYSIA INTERNATIONAL GOURMET FESTIVAL.

The result?

Nook and canny! 

This special 5- course MIGF menu with 2 wines and 1 beer plus coffee/tea costs RM 280+ per person from now till 31 October so pencil in Nook for your next dining out night!

Nook at Aloft KL Sentral--03 2723 1188 

20 fortunate guests were invited by Dato Steven Day and wife Datin Su Day, organisers of MIGF to partake a delectable dinner at Nook, the signature restaurant of Aloft hotel which is an offshoot of the glitzy W Hotel. Come to think of it, only 18 were invited since I should not count Dato Steve Day and Datin Su Wai Fun.

Each year I live in permanent fear of not being invited to one of MIGF's 30 exclusive and exhilarating special dinners dished out in honour of the food fest. So when I finally received an invite to Nook, I hightailed back home from Paris on 17 September instead of 18 September and had to pay Malaysia Airlines an extra 36 euros (RM 155) some more!

Being so kiasu I was the first to arrive at 7.15 pm only to be escorted to W XYZ bar where the cocktails and mocktails were served. I particularly adore the pretty little plastic boxes served with every drink. Open it and it contains an assortment of nuts! How witty and ingenious! No more boring, ho-hum white trays! I wonder how many of these colourful little boxes vanish every evening...

Host with most Dato Steve Day gave the noblesse oblige speech to thank and welcome his guests before introducing Chef Steven Seow, marketing executive Amanda and Complex Revenue Manager (what does that mean I wonder) Jung Chul Soon. Chef Steven Seow gave a rundown on what was in store for us and already I was salivating at the thought of 'lowly' laksa, nasi lemak and shaved ice transforming into haute cuisine!

We were shepherded to the first floor where 2 tables were handsomely laid in the middle of Nook so other diners could admire my exquisite clothes and flashy jewels since I am unable to thrive in the shade.

The starter was quite conventional and it was the first and last time! We had Smoked Scallop, Umai sushi and duck confit with pomegranate and yogurt sphere with Villa Maria Chardonnay from New Zealand. Nice and tasty all round.

Then came the first transmogrification of local hawker's delight Sarawak Laksa into haute cuisine as Executive Chef Steven Seow deleted the usual vermicelli or yellow noodles and replaced them with organic soba noodles. The delicious gravy---not too thick nor watery---was poured into the laksa bowl separately from a small teapot.

This new take on a traditional Sarawak favourite added zest and unexpected zing as it was accompanied by Sarawak lobster with abalone slices tucked neatly into its tail. Yummy!

Instead of wine, Chef Steven Seow declared beer was a better mate and so poured us Leffe Blonde! True enough, the effect was unexpectedly soothing as I was initially alarmed at the thought of frothy beer and soury laksa fermenting inside my innards. I expected mini explosions but my stomach stayed calm.

The main dish was Wagyu beef cheeks cooked as rendang with veggies, acar jelatah and tumeric rice.

This was sensational.

The beef melted in my mouth while the delicately scented tumeric rice was the perfect foil for the crunchy veggies and quail eggs. Somehow I felt like I was dining on couture food and not something we normally eat for breakfast or lunch!

Hooray, laksa and nasi lemak, 2 local staples, have been elevated to fine dining! Congrats Chef Steven Seow!

This beefy course came with red Shiraz from Madfish, Australia.

The dessert was the coup de grace...

ABC or Ais Batu Champur or Ice Kachang is as common as pimples but I almost fell off my seat when the bowl of shaved ice with the usual accompaniments was placed before my startled peepers.

The shaved ice and ice cream had no milk, no rose or gula melaka. Instead all these and more were inside 5 syringes placed next to the bowl!

All we needed do was squirt, splish, splash and splosh as much or as little as desired the coloured liquids! 

It brought back memories of 'masak masak' (Malay for 'cook cook') or playing with food in my mother's kitchen. 

This ABC was called '8 Treasures' and indeed it brought back treasured memories to us all! Plus the child in all of us as we squealed in delight while injecting the coloured syrups into the bowl.

Chef Steven Seow appeared from the kitchen to explain each  course and it struck me there seemed to be a strong Sarawak connection. Then I discovered he is a Sarawakian!

Dato Steve Day introduced each guest on three occasions during what he artfully referred as 'commercial breaks'. Each guest was asked to email various answers in advance and Dato Steve Day read their biodata and of course added in irreverent tidbits in his inimitable style!

As the meal ended on a rapturously note, Dato Steve Day invited Chef Steven Seow and his service team to receive their just desserts---applause from all of us while Viscountess Maylin de Chezelles thanked them on our behalf.

It was a trip to Mai Bar at the rooftop for drinks and champagne before we called it 'oh what a night'! 


 The beautifully laid out tables at Nook, the signature restaurant of the new Aloft hotel at Sentral KL

 The flowers were much admired


 The zigzag lights were eye catching yet functional

 At W XYZ Bar, nuts are served inside these cute, colourful and charming plastic boxes! Wonder how many are 'accidentally' taken away by guests each night! I didn't take any though the nefarious thought did occur to me!
 Patrick McVeigh, James Beltran and Hon Tian Haur
 Patrick Mc Veigh, Carmen Rocio Gomez, James Beltran, Hon Tian Haur and Kee Hua Chee
 Still the same!
 Host with most Dato Steve Day joins 
 Canapes on the run
 Hostess with Mostest Datin Su Wai Fun checks them out

 The cool staff of W XYZ
 They are definitely NOT rioting


 Dato Shamsul Falak, Datin Su Wai Fun, Datin Su Falak and Patrick McVeigh
 Kee Hua Chee and Carmen (not Miranda) Gomez
 Dato Steve Day, Viscount Henri de Chezelles, Viscountess Maylin and Datin Su Wai Fun


 Dato Steve day, Datin Su Day, Datin Teo Nai Yee, Rebecca Chin and Julian Chin


 Dato Simon Wong and Datin Michelle Wong
 Dato Simon Wong is often mistaken for Tan Sri Danny Tan!

 I love Justin Chin's samurai hair!
 Julian Chin is the son of former Tourism Minister Datuk Seri Dr Ng Yen Yen
 Datin Su Falak and Datin Teo Nai Yee enjoying the delightful passarounds


 Lim Meng Hong and sister Clarissa. OK so she is Clarissaa mum
 Dato Steve Day, Amanda and Executive Chef Steven Seow of Aloft


 That is Jung Chul Soon at right
 Julian Chin, Rebecca Chin, Patrick Mc Veigh, Datin Nai Yee and Datin Su Shamsuddin
 Datin Su Wai Fun and Viscountess Maylin de Chezelles
 Jung Chul Soon
Jung Chul Soon with mike
Chef Steven Seow

Guests listening intently









Group photo!
One for the album!
One for the road
Photo with attitude!
Push hard and a moist napkin pops out!
The rubber car is a stress reliever!

Villa Maria Chardonnay from New Zealand for our first course
Our appetiser
Smoked scallop, umai sushi and duck confit 
Our first dish


Chef Steven Seow emerged from kitchen to explain each delicacy






Service team at Nook

Carmen Rocio Beltran nee Gomez with Sarawak lobster and abalone laksa with organic soba noodles
Sarawak laksa with lobster and abalone


Served with Leffe Blonde beer!
Leffe Blonde beer was a surprisingly good match for laksa!
The gravy is poured separately

Rebecca Chin gets her dollop of gravy

Yummy!













Madfish shiraz for Carmen Gomez
This red wine is from Australia
Wagyu beef cheeks in rendang, farm vegetables, achar jelatah and tumeric coconut rice
Our main dish was superb


The rice container is removed








Dato Steve Day introducing his guests to other guests
Our ABC ice kacahng!
We had to add as much or little the syrups inside the syringes! Fun or what!
Looks lethal but tastes lovely!



Julian Chin does it with both hands since God gave him two limbs
Julian Chin squirting his milk....
Julian Chin's milk splurted out in commodious quantities and I was impressed
Julian Chin ejaculated his milk out to the very last drop---waste not, want not! 
Julian Chin drained his milk dry
His wife Rebecca from Adelaide did same
Don't squirt it all over my face

Time to thank the Nook service team for a good job well done!




Dato Steve Day thanked the Nook team



Viscountess Maylin de Chezelles thanking Nook team on our behalf










































Nook gave each guest a shaker!


And don't say a shaker for a wanker like Kee!
Hon Tian Haur at MaiBar
Hon Tian Haur and Kee Hua Chee wearing his portraits

Clarissa, Lim Meng Hong and Carmen Beltran


Dato Steve Day and Amanda

Viscount Henri de Chezelles and Viscountess Maylin de Chezelles
Dato Shamsul Falak, Datin Su Day and Kee Hua Chee
Datin Nai Yee, Datin Sue Falak, Lim Meng Hong, Carmen Gomez Beltran and Clarissa
Same same!
At MaiBar!

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