Trifecta of talent in cooking


  • Metro News
  • Monday, 12 Aug 2019

(From left) Muhammad Ridzuan, Ahmad Shalan and Mohd Izmin lead the kitchen at Nook this month. — Photos: SHAARI CHE MAT/The Star

THREE junior chefs will pull out all the stops and pit their skills to serve their favourite dishes from three countries.

The junior sous chefs at Nook in Aloft Kuala Lumpur Sentral are taking charge of the kitchen this month to bring some of the best flavours from Italy, Mexico and Malaysia.

Being a huge fan of pasta, chef Mohd Izmin Khairi Ismail, 27, who has 10 years of experience under his belt, will dish out Polpette Al Formagio e Pomodoro and Salmone Putanesca.

“In Italian cuisine, we use a lot of tomatoes and everybody loves meatballs.

Mohd Izmin uses lots of tomatoes for his Polpette Al Formagio e Pomodoro (right) and Salmone Putanesca.Mohd Izmin uses lots of tomatoes for his Polpette Al Formagio e Pomodoro (right) and Salmone Putanesca.

“I think Polpette Al Formagio e Pomodoro will be a hit. I am keeping things simple and true to its original taste. Similarly, I chose to serve Salmone Putanesca to hero tomatoes, ” he said.

Chef Muhammad Ridzuan Leman, 28, will serve his favourite Mexican picks.

“I will serve Lamb Fajitas because it is grilled and a well-balanced meal with protein and vegetables such as lamb, capsicum, onions, coriander and mixed herbs.

“The other dish is the Mexican Chicken Lasagna, a common favourite, ” he said.

Meanwhile, chef Ahmad Shalan Othman will plate up some Malaysian favourites including Fried Prawn Sambal Style and Smoked Beef Brisket with Yellow Sauce.

“The sambal and prawns are cooked separately so the prawns are not overcooked.

“Some key ingredients in this dish include belacan, basil and tomatoes, ” he said.

Once the sambal is cooked, the cooked prawns are tossed in and coated evenly.

“The beef brisket is a loved dish by many and it is cooked slowly to ensure the meat is tender, ” he said.

These specialities will be served throughout August, alongside some of Nook’s signature dishes like the creamy and spicy Sarawak laksa, tangy and spicy asam pedas as well as a variety of Indian and Chinese cuisine.

There will also be dishes from the three countries on a rotation menu, like the Mexican Roasted Beef Sirloin with Jalapeno Crust, Italian pizza and Malaysian kerabu for starters.

The buffet dinner is priced at RM118 nett per adult and RM59 nett per child (from ages six to 12), from Sunday to Thursday. On Friday and Saturday, fresh seafood like mussels, prawns and crabs are included and the buffet is priced at RM128 nett per adult and RM64 nett per child.NOOK, Level 1, Aloft Kuala Lumpur Sentral, 5, Jalan Stesen Sentral, Kuala Lumpur (Tel: 03-2723 1188) Business hours: 6.30am to midnight.

This is the writer’s personal observation and not an endorsement by StarMetro.


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