Two's Company, Three's A Symphony: Nobu Kuala Lumpur & Nobu Hotel Barcelona Collaborate

Do too many cooks spoil the broth? Not on Nobu Matsuhisa's watch!Tableside cooking & temporary dishes will be part of the ‘Nobu Trilogy’ osusume this July 1-7, 2019.Pictured above: Cauliflower steak with beetroot-cured salmon.

Above Grilled oyster shiso salsa & caviar. Photo: Nobu Kuala Lumpur

Above Slow-cooked Wagyu sancho pepper. Photo: Nobu Kuala Lumpur

Osusume, meaning 'recommendation' in Japanese, is the theme of the partnership at Nobu Kuala Lumpur this first week of July 2019 — only the best dishes endorsed by chefs Courtot, Leong and Chico will make it onto the menu.

A prelude to the grand opening of Nobu Hotel Barcelona in September 2019, the 'Nobu Trilogy' provides a sneak peek of what's to come in the cosmopolitan capital of Catalonia.

More information on the 3 chefs who will put their heads together:

Tastemakers

Above L-R: Chef Hervé Courtot, Chef Philip Leong & Chef Micheole 'Chico' Anung Dator

Chef Herve Courtot: Initially chef de cuisine at Nobu Dubai 11 years ago, Courtot is now corporate chef of Nobu Global's numerous franchises in the European Union and the Middle East; Riyadh, Monte Carlo, Moscow, Cape Town, Doha, Marbella and Ibiza fall under his watch.

Chef Philip Leong: The most senior team member by virtue of experience, Leong was installed at Nobu Berkeley Street in London 14 years ago, climbing the ladder to become chef de cuisine. The Malaysian returned to the motherland in 2014 to spearhead Nobu Kuala Lumpur's operations.

Chef Micheole 'Chico' Anung Dator: An island boy through and through, Nobu Kuala Lumpur's executive sushi chef was previously stationed at Nobu Malibu and Nobu Lana'i, but has taken over Tatsuo Takebayashi's role since 2018.

Above Photo: Nobu Kuala Lumpur

What makes the 'Nobu Trilogy' particularly special? All 3 chefs will exhibit their skills within eyeshot of the diners. Specialities prepared tableside include the Wagyu sancho pepper; shrimp al ajillo Marbella-style; seafood ceviche with dragon fruit; and scallop carrot miso.

Dates

Monday, July 1, 2019 — Sunday, July 7, 2019.

Prices

RM110 and above for à la carte dishes in the 'Nobu Trilogy' Osusume menu;
RM645 per diner for the Chef’s Table 7-course degustation.

Nobu Kuala Lumpur | Menara 3 Petronas, Persiaran KLCC, Kuala Lumpur City Centre | 03-2164 5084 | WhatsApp: 019-389 5085

Topics

nobu kuala lumpur nobu hotel barcelona Nobu Trilogy

Tatler Asia

Two's Company, Three's A Symphony: Nobu Kuala Lumpur & Nobu Hotel Barcelona Collaborate

Tastemakers

Dates

Prices