This festival of lights, Nook will be presenting ‘An Indian Spice Trail’ featuring an enhanced spread of Indian delicacies on the buffet line for dinner headlined by Nook’s new Indian Chef, Kumaresan Chandra Sagaran as he will be spicing up the buffet line during dinner.
This promotion will feature authentic Indian dishes on the buffet with Chef Kumar, as he is fondly called serving up a variety of his specialty dishes on a rotational basis on the buffet line daily.
Potato Masala SaladChana Chat SaladCoconut FrittersPakoras SaladCrab Rassam
Chef Kumar’s appetizers will be offering diners Potato Masala Salad, Vadai in Yogurt, Chana Chat Salad, Tandoori Aloo Chat, Potato Bhaji, Coconut Fritters as well as Pakoras Salad.
They will also be serving Rassam, a spiced soup dish, with a rotation of either Crab Rassam and Tomato Rassam. Isn’t it appetizing just looking at these starters?
BiryaniLamb VeruvalChicken Curry Leaf
The main spread of casserole dishes will allow diners to indulge in the various Indian curries and Masalas. Amongst the dishes that will be available during this festive promotion, start your meal with a hearty plate of Jeera Pulao Rice and Matar Pulao Rice then paired with scrumptious dishes such as Dhal Terka, Vegetable Sambar, Madras Fish Head Curry, Sri Lankan Fish Curry, Lamb Veruval, Lamb Keema, Chicken Perattal, Chicken Curry Leaf, Bhindi Baigan Masala, Aloo Gobi, Palak Masala, Vegetable Jalfrezi, Cabbage Thoran and Chick Pea Veruval.
Baked Fish with Toum SauceTandoori Chicken
Nook’s carving station will also be featuring Chef Kumar’s specials with the Roasted Lamb Tandoori with Mint Chutney and Baked Fish with Toum Sauce. For a twist of fusion, The Pizza station will be offering Chicken Masala Pizza and a Tandoori Chicken Pizza flavor made using Chef Kumar’s recipes.
To end the meal, some popular Indian sweets will also be featured on the buffet with the specials like Rasgula, Rasmalai, Coconut Candy, Palgova, Mysore Pak, Laddu, Gulab Jamun and Payasam.
Nook’s ‘An Indian Spice Trail‘ buffet is priced at RM 118 nett per adult and RM 59 nett per child aged 6 to 12 years old. It will only be available from 1st to 30th November 2018 daily for dinner from 6:30PM to 10:30PM.
Are you still deciding a venue to have your family dinner? For reservations and more information please call +60 3-2723 1188 or click here!
Aloft Kuala Lumpur Sentral Address: No. 5 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia. Contact: 03-2723 1188
Anyone who lives at or within OUG will know where to get the best rojak mamak in town. It isn’t too hard to locate the stall as you wouldn’t overlooked the crowds and queue especially during lunch hours.
Rojak Sotong | RM6.50
The ‘rojak mamak’ or Malaysian-Indian Salad consists of a base of crunchy washed and julienne vegetables, tofu, crispy fritters and hard boiled eggs topped with mouth-watering peanut sauce.
There’s just this really comforting feeling from the chunky peanut sauce that was served with piping hot complementing the rest of the condiments perfectly.
Cendol Biasa | RM2
To make this meal a little more overwhelming, ordering a bowl of cendol would cool off some of the heat. The finely shaved ice with almost melt-in-mouth texture with just the right amount ‘gula melaka’ along with the generous amount of kidney beans, cincau & cendol was simply irresistible.
I’d strongly advise to order them as takeaways to enjoy at the comfort of your own home as there aren’t much tables there. Bare in mind during lunch hours it could take awhile to get to your orders. Patience lah deyh!
Rojak & Cendol Ali Address: Taman Yarl, 58200 Kuala Lumpur, Federal Territory of Kuala Lumpur Opening Hours: 11:30AM to 6PM daily
The innovative all-day-dining and award winning restaurant, Vasco’s at Hilton Kuala Lumpur known for their magnificent buffet showcase with choice selection of Asian and international favourites recently hosted a one-night only cook off amongst their chefs!
The name Vasco’s derived from Vasco de Gama, the famous Portuguese explorer and the first European to reach India by sea which had long been the source of spices in demand amongst European aristocracy; offers guests a new and revamped menu allowing diners to immerse themselves and be part of the navigator’s journey as he goes back to his roots on a new age travel through the world of modern cooking at Vasco’s.
You’ll be entitled to 20 voting tickets to vote for your favourite signature dish for the night! No limits, you could toss all 20 tickets for that one particular dish too!😂 Each chef will have to present two signature dishes from Vasco’s Malay, Chinese, Indian, Japanese, Western and desserts action stations brought to you by the Master Chefs!
So we’ll be in for some astounding treat.❤
Cold Seafood
Upon arrival, you’ll be greeted with fresh and mouthwatering cold seafood you just want to dive into!
Pacific OystersMud CrabKing PrawnBamboo Clam
If you’re not too fond on seafood or prefer something lighter to start with, you should check out their salad bar!
Now for the exciting live action stations, we’ll start off at the Japanese counter with Chef Ricky the Executive Japanese Chef from Iketeru where he’ll be preparing the signature dishes for tonight which are Maguro Tataki & Temaki Hand Rolls!
At the Indian counter we’ve got the Master of Spice,Chef Leo Michael who’s signature dishes are Tandoori Spring Chicken & Butter Chicken Masala.
Some crispy and delicious tempura right beside the Indian counter!🤤
Chef Jamsari Mohd from the Malay section where he will be preparing Asam Pedas Tulang Rawan and Penang Laksa!
Moving on to Chef Lam Hock Hin, Executive Chinese Chef from Chynna signature dishes of the night, Oyster Bladeserved with Butterfly Bun & Eight Treasures Vegetables with Abalone Sauce.
At the Western counter we’ve got ExecutiveChef Michael Donlevy & Chef Suhalmi Md. Tasir from Vasco’s who has prepared Braised Beef Cheeks with Potato Mousseline, Pizza al Fungi and the winning dish of the night crowned “Crowd Favorite” known as the… Homemade Pasta Aglio Olio!
Lastly, ending tonight’s cook out with some desserts from the Dessert Doctor, Chef Brett Muller the Executive Pastry Chef!Desserts will always win my heart. #notbiased 😏 His signature dishes are Sugar Snap Cones with Mango & Passion Fruit Espuma Milk Chocolate Shavings & Cinnamon Roll & Vanilla Custard filled Doughnut!
Once again, congratulations to Chef Suhalmi Md. Tasir from Vasco’s on winning the “Crowd Favorite” and his dish to be made available for the next three months on Vasco’s menu!
Lunch: Monday to Friday – 12 noon to 2:30 PM
Saturday, Sunday & Public Holidays – 12:30 PM to 3:00 PM
RM 140 nett (Adult)
RM 70 nett (Child)
Dinner:
Monday to Thursday – 6:30 PM to 10:30 PM RM 158 nett (Adult) RM 89 nett (Child)
For further enquiries, call 03 – 2264 2262 for Vasco’s or simply visit their page for the latest dining updates and promotions right here!
Love,
Hilton Kuala Lumpur Address: 3, Jalan Stesen Sentral 5, Kuala Lumpur Sentral, 50470 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur Contact: 03-2264 2264
The amazing and beautiful Celebrity Chef Sapna Anand who’s also an author, culinary instructor and full time mother stepped up her game in her culinary journey and career by bringing her hometown to the table at Goa by Hubba.
It was truly a privilege to be able to have Chef Sapna sparing some time for me despite the hustle preparing for the event!
Why did you decide to pursue a career in the restaurant business?
Right now what I’m actually doing here in Goa by Hubba as a consultancy and having a family and many other projects online is easier for me to do this so that way I can balance and I’m all about balancing. I’ve been doing it for years and its still the same now, my kids are still growing up plus I’ve got a few projects going on for the last couple of years which are my spice projects, books and TV shows so its just nice to dedicate my 100% for that mean time where I can equally dedicate time for everything I’m doing.
It has been 17 years since you’ve arrived Malaysia, what was the first local dish you’ve ever had when you first got here?
I was just telling my daughter about what I had, it was a Chinese stir-fry spinach. When I first got here, I was pregnant with her where I was already 8 months in and I was telling her whenever I have Chinese stir-fry spinach with garlic it brought back memories of the first dish I’ve had here and it was so coincidence for you to ask me this because we just talked about it yesterday and she said “Oh that’s probably why I love spinach so much!”. Anyways, Chinese and Malay food were the first thing I’ve had here and I also had other dishes like Nasi Lemak at TTDI area though I can’t really remember the place but it was very nice, simple but delicious.
If you and your husband were to be on a cookout contest, who do you think will win the contest?
I believe my husband will win the contest because he is as creative and enthusiastic as me but I always feel that he has more energy than I do also as he enjoys cooking and sometimes he seems so casual and cool all the time so I’m pretty sure he’ll win the cookout easily while at times like this I would get a little under the pressure and tensed.
Has your ever kids prepared anything for you on a special occasion that keeps you thinking about it still?
I remember my kids prepared something on Mother’s Day they made a beautiful breakfast for me and lunch, they know how much I love prawns so they made this really nice prawn dish and also my daughter is a really good baker, she bakes a lot and even for my birthday 2 years back, she made this really beautiful cake that was very simple but the most delicious chocolate cake I’ve ever had.
What would you advice the young chefs in school before stepping into the industry?
I’ve been working with a lot of young chefs where they all have this mindset especially after working with me or watching shows like Masterchef that anybody can become a chef because it seems like its easy. I don’t mean to discourage them but you have to go through a journey. You cannot skip that to become popular and successful overnight as there is no such thing as success overnight having said that’s not really the right term. Even today where I am was years and years of hard work with a lot of failures to add to it in fact if you really go through details of my life there’s more failure than success but then success always overwrites everything else.
Here’s what I need to tell everyone not just the youngsters but to chefs who are in the industry, home cooks, entrepreneurs who are starting food business to not give up, keep trying till you are successful. Keeping that determination is the mantra for success. Do not break down or stop, keep trying even though you’ve failed because there’s no such thing as you will keep failing, you will eventually succeed.
Would you accept apprentices or interns at this restaurant?
Yes, surely because everyday we learn something new here and I believe those with enthusiasm in learning, will do really well. When you’re new, you have the drive in you to learn but then again, an apprentice can come with many kinds of attitude so if you come with an open mind, you will 100% learn and I also feel that its going to be an interesting journey for those coming with college education and actually practically doing it because what has been taught in class does not really applies here although you can its just the application is very different here and that’s where the test is. In the end its yourself as an individual where your personality takes you further so yes, I would love to accept them.
Fast Indian Cooking With Sapna on Astro Channel 703!
Premieres: 26 October 2017, Thursday at 9.00pm (SG), 8.00pm (JKT/BKK)
The city centre’s party hub located at the Changkat Bukit Bintang dining and nightlife precinct previously named Hubba Hubba has turn over a new leaf and is now a spot to sip on some exotic Goan-inspired cocktails and modern Indian Cuisine.
I don’t know about you but those lights were really eye-catching it reminded me of an Indian restaurant in New York, Panna II Garden!✨
Opening performance by Dhol Riderz
Award Winning National Champions Dhol Group in Malaysia, Dhol Riderz really got the crowd jumping to some sick beats throughout the night! Kiret Singh and one of his band members were exceptional!
Upon arrival, we’ve got a cup of popcorn with a twist! This wasn’t any ordinary popcorn you can get from the cinemas. It was aromatic, salty, light and flavorful.
It was indeed a snack to give a good kick start before the party starts.
I’m pumped by the ambiance and what’s on the menu. Especially their cocktails! Can’t wait to go on a trip to India from what they’ll be serving us!
Rasam Shooter
Rasam is usually served as a soup I’ve never actually thought of it as a drink at all.
It was like having a Bloody Mary to be honest.
You get that nice tang from the rasam and sweetness from the salt on the rim. The aftertaste lingers for a bit then you could slowly feel your tummy warming up.
Don’t sip it, bottoms up!
Masala Mantra
It may tastes a little odd at first because of the spices used in this cocktail but you’ll start to enjoy it after a few more sips of it.
There’s this really familiar taste like what’s often used to marinade meat when visiting an Indian restaurant where because the 3 main ingredients used were chaat masala, cumin powder and black pepper.
Probably explains why it tastes like chicken!😜
Rootin Tootin
I took this as my 2nd shot. Oops!
It was really refreshing I really enjoyed this one and you get that lovely turmeric flavor and light heat from the cayenne pepper.
Shoutout to the mixologist who played with spices and alcohol fantastically!
Did you know turmeric is packed with hundreds of health benefits from brain boosting to fighting diabetes and cancer?
Blue Basillico
This has to be one of my favorite drinks of the night!
Whatever ingredients that’s been used in this cocktail are literally my favorite thing.
It wasn’t too sweet, you get that nice hints of basil leaves in it and its really refreshing I could imagine myself having this under the sun at Baga Beach in Goa!
Antioxidant with some booze? I’ll have another two please!
Masala Edamame
Edamame tossed in roasted garlic and nigella seeds were definitely something different you would get from any Japanese restaurants.
Most of the time you’d have edamame sprinkled with salt on it and only taste the sweetness from the beans but for some reason you could taste a little bit of the garlic and nigella seeds in these beans!
It was so addicting I had to holla the service staffs for more.
Goan Quesadilla and Sago & Corn Fritters
The fritters were really crispy outside and deliciously light inside paired with some coconut chutney dip. Its something vegetarians would really enjoy having them as snacks. As for the Goan Quesadillas, they were lip smacking. The spiced chicken, caramelized onions and melted cheese with some of their homemade Goan paste were just loss for words.
If you thought the cocktails and snacks served that night were terrific, wait till you see what’s serving on the buffet table!
Keema – Slow cooked minced lamb in spicesMum’s Dhal – French lentils slow cooked in mild spicesPalak Paneer – Pureed spinach & cottage cheese in a mildly spiced sauceSpicy Chicken Lollipop – Chicken drumettes grilled in a spicy & sweet glazeGoan Beef Cutlet – Goan style minced beef cutlet served with roasted chili tomato dipCranberry RicePaneer Pizza – Paneer, feta, bell pepper, onion, coriander leavesGrilled Cauliflower with Smoked Sauce – Grilled cauliflower served with a mild smoked fennel tomato sauceTandoori Chicken Chop – Chicken chop marinated with tandoori spices, served with mint chutney
Ha! That’s not all of it, there were also service staffs carrying trays of delectable food around the room while we relish our meal!
Mutton Floss Mantao – Steamed mantao bun stuffed with slow cooked spiced mutton, fried shallots & corianderKashmiri Lamb Chop – Lamb chop grilled with a blend of homemade spices, served with mint chutneyRoasted Chili Tomato Prawn Bruschetta – Ghee roasted fresh water prawns served with homemade roasted chili tomato pesto on baguetteSpiced Coconut Prawn – Tiger prawn marinated in spiced coconut batter, served with chili mango salsa
My favorite dishes oc the night were Palak Paneer, Goan Beef Cutlet, Paneer Pizza and Tandoori Chicken Chop. The Palak Paneer tasted absolutely wonderful I’d have it with naan but that night we were given some of the most fluffy mantaos to immerse in. Goan Beef Cutlet was beautifully deep fried till light and crispy, Paneer Pizza was amazing it couldn’t even last a minute long on the buffet table and the Tandoori Chicken Chop was spectacular as it was still moist, juicy and divine.
Nikki Law, the creator of the cocktails we’ve been having throughout the night then briefed us on what were the ingredients used in the cocktails. I really love how they were garnished and glassware they’re using especially the hammered copper martini glass!
We ended the night with good music and tipsy dancing which was truly an unforgettable Goan feast! Thank you Goa by Hubba for having us.
To read about the amazing down-to-earth, Chef Sapna Anand, click here!
xoxo,
Goa by Hubba Address: 1, Jalan Ceylon, Bukit Ceylon, 50200 Kuala Lumpur, Malaysia Hours: 6:30 AM – 1 AM (Sundays – Thursdays) 6:30 AM – 3 AM (Fridays & Saturdays) Contact: +60 17-786 7611
You’ll be entitled to 20 voting tickets to vote for your favourite signature dish for the night!
Eudaimonia (n.) 