Available only for a limited time, the dessert menu incorporates popular Japanese ingredients such as crispy rice, edamame, soy salt and miso.
Nobu Kuala Lumpur has long been recognised for their innovative Japanese cuisine, unique cocktails and sake pairings, but this month, the restaurant is shedding light on their sweeter offerings with the introduction of a special dessert menu.
Available only for a limited time, the dessert menu incorporates popular Japanese ingredients such as crispy rice, edamame, soy salt and miso, presenting unconventional desserts that you may not find elsewhere.
Whether you like smooth textured desserts or something with a little more crunch, we tried them all to break it down to your preferences.
If you like tofu or want a light dessert…
Try: Tofu Bavarian with chocolate microwave sponge & milk ice cream, crispy rice, black goma, pine nut (RM45). Our first taste of this unusual dessert immediately brings the traditional tau foo fah to mind, albeit with more textures and flavours sinking in later on. The crispy rice and pine nuts give it a subtle crunch and the black goma (black sesame) lends it roasted, earthy undertones for a light finish to a meal.
If you want a sweet and sour palate cleanser…
Try: White chocolate mousse with apple compote, edamame & lemon sauce (RM55). One of the dessert chef’s personal favourites, this acidic dessert serves as a good palate cleanser. Taking the chef’s recommendation to eat the ingredients altogether (the flavours may prove too strong on its own), we find a delicate balance of sweetness from the mousse and tanginess from the apple compote and lemon sauce, while the edamame adds a very slight saltiness to the overall taste.
If you have a sweet tooth…
Try: Ice cream cake with chocolate sponge, berries, compote, mango sauce & soy salt (RM50). We fall under this category so needless to say, this is one of our favourites from the menu. Don’t shy away if you don’t like sweet desserts though, as this one does not taste too saccharine, thanks to the soy salt. The ice cream cake tastes heavenly on its own, but also gets a nice blend of fruitiness when taken with the compote and sauce.
If you live for chocolate…
Try: Milk chocolate with black goma, hazelnut base & milk ice cream (RM45). Chocolate fans ourselves, this is unsurprisingly another one of our favourites. The milk chocolate and hazelnut combo never fails to please and the black goma serves as a nice addition, reminding us of the dessert’s Japanese influence. Served with milk ice cream, we’d call it an East meets West delight.
If you like smooth textured desserts…
Try: Tamago chocolate with miso chocolate mousse & mango yolk (RM50). Making a return from their Easter promotional menu, this egg-shaped dessert also looks like a boiled egg on the inside! Its smooth, creamy textured mousse melts away slowly in our mouths and the semi-runny mango yolk gives it a tantalising finish. The (chocolate) nest is edible too, if you decide you want something to bite on.
If you like tangy fruitcakes…
Try: Apricot sour cream cake with mango yuzu ice cream (RM50). Also a palate cleanser, the soft apricot cake pairs brilliantly with the mango yuzu ice cream for a nice tanginess on your taste buds. Take it with the black goma to prevent the sourness from being too overpowering, or simply bite on the cute chocolate puzzle pieces for a little sweetness to balance the acidity.
The new dessert menu starts from RM45 onwards and is available from 4th August 2017 to 2nd September 2017.
For inquiries or reservations, please call 03 2164 5084 or WhatsApp 019 389 5085.
