Although the salmon tataki with black sesame dressing and jalapeno jelly looked gloomy and dire, it tasted anything but and offered bursts of bouncy jelly, sweet sesame and perfectly cooked fish.
Imagine having a top chef whip up a specially curated menu, based on whatever your heart desires – wouldn’t that be something?
At the one-week only inaugural Chef’s Table at Nobu Kuala Lumpur, which featured Nobu Dubai’s chef de cuisine Herve Courtot, Malaysian diners were treated to a bountiful eight-course curated meal (priced at RM695++), the highlight of which was that they could tell the chef what they felt like eating, resulting in a hand-crafted, highly personalised experience.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
